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Description
Employing a six-stage fermentation process, this kijoshu from Enoki Shuzo is among the most intensely sweet expressions in the brewery's lineup, with a sake meter value of -82 and an acidity of 4.0. Rice polished to 70% forms the base, and the repeated addition of sake in place of water at each stage builds an extraordinarily dense, viscous sweetness.
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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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