Japanese Sake Products
Information on hundreds of Sakes, including photos of bottles, spec sheets, and brewery information
Emishiki Monsoon Kijoshu
Emishiki Monsoon Kijoshu
Class: Futsushu
Rice: Yamada Nishiki
Rice-Polishing Ratio: 50%
Brewery Location: Shiga
Food Pairings: Anglerfish/Monkfish Liver, Blue Cheese, Beef Steak, Charcuterie Board.
Tasting Notes: 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.
Size: 720ml
Location: CA Distribution
Brewery: Emishiki Shuzo
Founded: 1892
Profile: This brewery is located in the 50th Minakuchi-shuku on the former Tokaido, in a mountainous area 20km away from Lake Biwa in Shiga Prefecture. Shiga Prefecture is know for its Shigaraki ware, one of the "Six Ancient Kilns" in Japan, and is famous as the main production area of raw rice. In recent years, the mellow sweetness, which has been a characteristic of local sake since ancient times, has been pushed to the front and highlighted in Emishiki sake. Brewing is lead by Mr. Atsunori Takeshima, the head of the family and the fifth head of this brewery.
