Kijoshu is also the result of a special brewing method in which the amount of water added during the last fermentation stage is reduced and replaced by the addition of sake.
By replacing the water with sake, the mixture is gently concentrated, giving the signature of Kijoshu, a succulent-soft and velvety infusion. The refreshing, well-balanced acidity that flows after the rich sweetness makes this Kijoshu unique. We like generous notes of ripe banana, wild mushrooms, wet wood, caramel, dulce de leche, buttered notes.
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