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and even ethnic cuisines
Just knowing the pedigree of this rice is enough to stir curiosity about the sake it produces
it pairs beautifully with Japanese
Low in alcohol yet expressive
The strawberry flower yeast adds a subtle elegance in the background
Monsoon by EMISHIKI, yamadanishiki - Kijoshu 720ml Kuribayashi Shuzoten and even ethnic cuisinesOrigin: Shiga, Japan Brewery: Emishiki shuzo Type: Modern Rich Rice polishing ratio: 50% Alcohol Content: 17% Crafted with the traditional Kimoto method, this carefully brewed, offers a rich and luxurious experience. What is Kijoshu? Kijoshu is a brewing technique where a portion of the brewing water is replaced with sake. This process retains more residual sugar, which would typically be converted into alcohol by yeast, resulting in a thick,