Masuizumi Kijoshu

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.
Aroma of ripe banana, wild mushrooms, wet wood, caramel, dulce de leche, buttered notes.

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.

Name: Masuizumi Kijoshu

Size: 500ml

Class: Kijoshu (sweet style dessert sake)

Rice-Polishing Ratio: 58%

SMV: (sweet)

Acidity: 1.7

Alc.Vol.: 15%

Brewery Location: Toyama Japan

Serving Suggestions: chilled

Food Pairings: blue cheese, foie gras, veal sweetbread, wine for dessert, vanilla ice cream, raisin

Tasting Notes: The refreshing, well-balanced acidity that flows after the rich sweetness. Aroma of ripe banana, wild mushrooms, wet wood, caramel, dulce de leche, buttered notes.