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Description
This kijoshu ruijo (kijoshu-style variation) okutaruchozo (oak barrel-aged) nisenjuni from Enokishuzo in Hiroshima uses rice polished to 65%, with undisclosed variety. Oak barrel aging gives this kijoshu a nuanced woody warmth alongside its naturally sweet, concentrated character.
Specifications
Flavor Profile
Sweet
Dry
Light
Full
Crisp
Rich
Low Acid
High Acid
Smooth
Complex
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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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