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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. Tropical fruits such as apricots, mangoes, and bananas create a pronounced aroma. 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. Tropical fruits such as apricots, mangoes, and bananas create a pronounced aroma. 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