Futushu Kijoshu

Kijoshu sake is made by adding finished sake in place of water during the fermentation period, producing a brew that is denser and sweeter in flavor.

Hakkaisan’s Kijoshu has all of the body of an aged sake with a light sweetness that is best enjoyed as a digestif.

Rice: Gohyakumangoku
Rice Milling: 60%
Acidity: 2.5
ABV: 17.5%
Region: Niigata
300ml