This sake is made by adding a portion of finished sake instead of water during the fermentation process, after which is aged for at least 5 years. It has a distinctive amber hue and a deeply sweet character.
Complex, savoury aromas of mushroom and soy sauce. Hints of sweet rice and dry fruit character on an earthy palate. With notes of dashi, soy sauce, and mushroom. Rich, savoury texture that matches well with spices.
- Rice: Aki-hikari
- Rice Polishing Ratio: 70%
- Yeast: -
- SMV: -45
- Acidity: 3.3
- Serving Temperature: Room (20℃)
- Spicy Food, Digestif
- XO pipis
Kinkon - Kijoshu
Toshimaya Sake Brewery
|Ingredient||Rice, Rice koji, Water, Yeast, Sake|
|Standard Drinks (approx.)||4.1|
Store in cool dark places. To maintain quality, please consume as soon as possible after opening.