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Description
Nakate Shinsenbon rice polished to 65% defines this eight-year aged kijoshu from Enokishuzo in Hiroshima under the Hanahato label. Kijoshu, brewed using sake instead of water, produces a richly sweet, sherry-like sake, and eight years of aging deepens the complexity further.
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Enokishuzo Co.,Ltd
Hiroshima
The water quality is medium hard water. The average rice polishing is 60 %.
As a raw rice, Daiginjo uses Yamada Nishiki (Special A district) Yamada Nishiki.
Other than that, it is rice produced in Hiroshima Prefecture
The sake of the specific name is brewed with high -white and flat rice rice, mainly Hachimon Nishiki and Koi Omachi.
Est.1899
BrandHanahato
Address2-1-15 Minamidomi Otodo Kure-shi Hiroshima
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Food type guide
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