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.
Price information is only available in Japan.
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