Description
Kijoshu is a traditional style in which sake is used in place of water during fermentation, producing a naturally rich, sweet character; this example from Toyama's Masuda Brewery uses Yamada Nishiki at 50% polishing. The result has been described as evoking noble-rot wine, with a velvety sweetness, rounded acidity, and a clean, lingering finish.
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Shinozaki Co.,Ltd
Fukuoka
It is a sake "Hiramatsu" proposed by Shinozaki, a familiar brewery, who is familiar with "Kunikiku Ama Zake". (Under the company's jerk "Using koji to excite people around the world", we continue to make stories without being bound by sake, shochu, and amazake. This time, we will excite everyone.)
BrandKunigiku
Address185 Hara Matsu Asakura Fukuoka
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