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Description
Crafted from Akitsuho rice using the kijoshu method, in which sake is substituted for water during the final addition of the mash, this 20-year aged expression from Enoki Shuzo develops an amber color and deeply concentrated sweetness reminiscent of toffee and dried fruit. The brewery pioneered kijoshu production in Japan in 1974, and its aged kijoshu has received Gold Trophy at the IWC in London.
Specifications
Flavor Profile
Subtle
Aromatic
Light
Full
Estimated from the category and polishing ratio, not a measurement of this bottle.
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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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