Kikusuinoyodanjikomi is a honjozo in which a fourth addition of steamed rice is made to the standard three-stage fermentation, enriching the mash with extra sweetness. Uruchi rice polished to 70% is used, and the additional step results in a gentle, soft sweetness balanced by a clean, lively finish.
Versatile and food-friendly with a smooth, light character.
Learn more about HonjozoPrice information is only available in Japan.
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