Kokuryu Kijoshu

Kijoshu is a style in which finished sake replaces water at a late stage of fermentation, concentrating sweetness and body. This version uses Gohyakumangoku at 55% polishing and is brewed by Kokuryu in Fukui using subterranean water from the Kuzuryu River, yielding a rich, fruity, and velvety texture with peach and lychee notes.