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) Kijosu is basically aged style Sake
Akebono Daiginjo
Sake Rice: Sankeinishiki and Hitogokochi (produced in Nagano prefecture)
This Sake is brewed with "Yamahai" brewing method and under severe temerature control like Ginjo brewig method
"Ni" means "to" or "into" in English
Kikuhime Tsurunosato Yamahaijunmai BY28 (2016) ) Kijosu is basically agedKikuhime Tsurunosato Yamahaijunmai BY28 (2016) This Sake received gold medal at IWC (International Wine Challenge) in 2007. This Sake is brewed with "Yamahai" brewing method and under severe temerature control like Ginjo brewig method. This Sake's concept is "vintage" and "aging". You can enjoy the differences between vintages. Please enjoy this Sake at room temperature or slightly warmed. Volume: 720ml (per bottle) Alcohol %: 16% to 17% Raw
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