Nakashimaya Kijoshu (720ml)

Seimaibuai 60%
Koji Rice Yamada Nishiki (Yamagata)
Kake Rice Gohyakumangoku (Toyama)
SMV -30
Yeast 901
Alcohol 16%
Acidity 2.2

About
Using an ancient technique where instead of adding water for the last stage of fermentation, they add sake-stressing the yeast to produce interesting flavors then quit. The aroma reveals rich notes of coffee, toasted caramel, and subtle spice, offering a deep and layered bouquet. On the palate, it unfolds with a honeyed softness and luscious sweetness, beautifully balanced by a refreshing acidity.

Serving
Versatile in expression, it can be enjoyed well chilled to gently warmed, revealing different facets with each serving temperature. Ideal pairings include grilled eel, braised beef cheek or duck in red wine sauce, and richly seasoned simmered fish. Also rum raisin ice cream.

Brewery
Nakashimaya was founded in 1823, over 200 years ago. They preserve tradition, master handcrafting techniques, and integrate the latest scientific knowledge, seeking a taste that cannot be achieved through mass production.

Tech Sheet