Hanahato Kijoshu Nijunenjukusei Okoshu

Crafted from Akitsuho rice using the kijoshu method, in which sake is substituted for water during the final addition of the mash, this 20-year aged expression from Enoki Shuzo develops an amber color and deeply concentrated sweetness reminiscent of toffee and dried fruit. The brewery pioneered kijoshu production in Japan in 1974, and its aged kijoshu has received Gold Trophy at the IWC in London.