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This Kijoshu is made by incorporating Junmai sake (instead of water) during the last step of fermentation. Monsoon Kijoshu has a gentle acidity similar to prized noble rot wine. Enjoy the pronounced aroma of tropical fruits such as apricots, mangoes, and bananas. The finish is long and velvety, the scent of fragrant soil will follow with a heavy sweetness. Great as a digestif or replacement for dessert.
Food Pairings: Anglerfish/Monkfish Liver, Blue Cheese, Beef Steak, Charcuterie Board.
Class: Futsushu
Rice: Yamada Nishiki
Style:: Kijoshu, Genshu
Rice-Polishing Ratio: 50%
ABV: 17%
Size: 720ml
This Kijoshu is made by incorporating Junmai sake (instead of water) during the last step of fermentation. Monsoon Kijoshu has a gentle acidity similar to prized noble rot wine. Enjoy the pronounced aroma of tropical fruits such as apricots, mangoes, and bananas. The finish is long and velvety, the scent of fragrant soil will follow with a heavy sweetness. Great as a digestif or replacement for dessert.
Food Pairings: Anglerfish/Monkfish Liver, Blue Cheese, Beef Steak, Charcuterie Board.
Class: Futsushu
Rice: Yamada Nishiki
Style:: Kijoshu, Genshu
Rice-Polishing Ratio: 50%
ABV: 17%
Size: 720ml