Masuizumi Kijoshu OakKijoshu
Honey like sweetness and high acidity. Aging in barrel gives it more balanced and more depth. Very special product.
Sweet style sake, Kijoshu is brewed with the same procedure as ordinary sake but instead of adding water as final step of creating fermenting mash process, alcoholic sake is added. Therefore activity of yeast gradually slows and more sweetness from koji remains.
The refreshing, well-balanced acidity that flows after the rich sweetness makes this Kijoshu unique.
Produced by Masuda Shuzo, Toyama Japan
Founded 1893 in the city Iwase in Toyama prefecture at the Japanese west coast. The area is famous for its excellent cuisine based on fish and seafood. The sakes of the Masuizumi brewery pair very well with this cuisine.