Name: Kiyashou Jikon 千本錦 Junmai Ginjo Unfiltered Nama Sake 1800ml
SKU: 67e27dc2521c39584bfcdeca
Price: 1488.0 HKD
Availability: InStock

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Kiyashou Jikon 千本錦 Junmai Ginjo Unfiltered Nama Sake 1800ml

容量 (VOL)：1800mL
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)： 55%
使用米(Rice)：千本錦
生產日期 :2025.01

全單購買滿HK$300，即享免運優惠 on order

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HK$1,488.00

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Jikon 千本錦 Junmai Ginjo Unfiltered Sake Brewed with "千本錦", 55% refined rice. Because it is unfiltered, the aroma is very expressive, with a balanced fruity aroma in the mouth that is complemented by the aroma of rice, and a hint of acidity in the finish. Sake has a thick body, which makes it ideal for pairing with fried foods such as tempura, and adds a wonderful flavour to your culinary experience.

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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.

After two years of sake brewing under Tajima Toji (winemaker),

The sake he brewed himself as Toji was named "而今."

But the word "而今" means "to live to the fullest in the present, not to the past, not to the future."

『根據香港法律，不得在業務過程中，向未成年人售賣或供應令人醺醉的酒類。』

“ Under the law of Hong Kong, intoxicating liquor must not be sold or supplied to a minor in the course of business.”

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Kiyashou Jikon 千本錦 Junmai Ginjo Unfiltered Nama Sake 1800ml

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