The use of "kimoto" acidity during the brewing process strengthens the unique flavor of the Jikon sake. Upon tasting it, you can immediately sense the soft and rich sweetness of Akaiwa Omachi rice, which gently extends backward into three stages, displaying the flavor of the cedarwood barrel used in fermentation - it's incredibly delicious!
The Jikon brand from Mie prefecture's Kiya Masaru Brewery introduced a new "kimoto" sake in 2020. It has a rough and wild flavor that embodies a sense of positivity and assertiveness.
It's not an entirely new taste, but rather an extension of the Jikon's foundation and the showcase of new possibilities. Mr. Yasuyasu Onishi, the toji of the brewery, has been with Kiya Masaru Brewery for almost 20 years, leading the reform and improvement of the brewery.
Through a clean brewery, precise craftsmanship, meticulous inspections, and complete infrastructure, we have continuously enhanced the quality of our sake, producing stable and high-quality sake.
Mr. Onishi believes that the use of kimoto brewing and cedarwood barrels is just a means to an end, and he trusts that "human craftsmanship will become a more enriched and profound technique for deeper palate sensations!" This is his message to us.
The Jikon brand from Mie prefecture's Kiya Masaru Brewery introduced a new "kimoto" sake in 2020. It has a rough and wild flavor that embodies a sense of positivity and assertiveness.
It's not an entirely new taste, but rather an extension of the Jikon's foundation and the showcase of new possibilities. Mr. Yasuyasu Onishi, the toji of the brewery, has been with Kiya Masaru Brewery for almost 20 years, leading the reform and improvement of the brewery.
Through a clean brewery, precise craftsmanship, meticulous inspections, and complete infrastructure, we have continuously enhanced the quality of our sake, producing stable and high-quality sake.
Mr. Onishi believes that the use of kimoto brewing and cedarwood barrels is just a means to an end, and he trusts that "human craftsmanship will become a more enriched and profound technique for deeper palate sensations!" This is his message to us.
Product Name: Jikon Kimoto Akaiwa Omachi
Grade: Junmai Ginjo
Polishing Rate: 50%
Rice Type: Akaiwa Omachi
Alcohol: 15.5% Vol
Brewery Prefecture: Mie Kiyasho Shuzo Co., Ltd.
