Name: Kiyashou Jikon Yoshikawa Yamada Nishiki Junmai Ginjo 720mL
SKU: 636a0daa8e760c001c530f29
Price: 1080.0 HKD
Availability: InStock

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Kiyashou Jikon Yoshikawa Yamada Nishiki Junmai Ginjo 720mL

容量 (VOL)：720mL
酒精濃度 (ABV)：16%
產地 (Region)：Japan 日本
酒廠 (Distillery / Brand)：木屋正酒造合資会社 Kiyashou Sake Brewery
精米步合(Rice polishing rate)： 50%
使用米(Rice)：兵庫縣產山田錦

全單購買滿HK$300，即享免運優惠 on order

門市自取 on order

HK$1,180.00

HK$1,080.00

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With the sweet taste of fruit and the smell of nature like grass on the prairie.

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Kiyasho Brewery was founded in the first year of Bunsei (1818) in Nabari city, Mie Prefecture by the 1st generation Shohachi Onishi. The brewery is registered as a Tangible Cultural Property by the government because of its historical value. Currently 6th generation and the head of the brewery, Tadayoshi Onishi leads the company. The Jikon brand was released in 2005 and immediately got the attention from sake journalists and fine wine lovers. Kiyasho's driving goals are continually producing high quality sake, never resting on their laurels and aiming to develop finer and finer sake.

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Kiyashou Sake Brewery

The unique climate and climate of the Iga Basin is the perfect environment for sake brewing.

The essential water for sake brewing is the spring water of the Nabari River (medium soft water quality).

The rice is made of Yamada Nishiki from Iga.Rice, which is used as a raw material, is also involved in rice planting with the cooperation of local farmers.

We still have a 200-year-old brewery, and we make sake using the traditional method of making sake.No. 9 yeast suitable for low-temperature fermentation is used.

By carefully washing a small amount of rice, making koji by hand, and slowly fermenting it over time, the sweetness and sourness are combined to create a fresh and juicy sake.The traditional method of making daiginjo, called "bag-hanging," is used.