This sake possesses a magnificent Junmai Daiginjo fragrance, full-bodied and rounded, with the characteristic transparent sweetness of pure rice Junmai Daiginjo. The lingering aftertaste is balanced by the gentle acidity. It stands in line with the pinnacle of the present, showcasing an overwhelming presence. A drop of this sake is the most blissful experience, especially on special occasions.
Unlike Daiginjo produced by appraisal meetings, the current highest style is represented by Junmai Daiginjo NABARI. In terms of Yamada Nishiki production, Hyogo, Okayama, and Fukuoka prefectures have higher yields. While Mie Prefecture ranks 13th in production, it has an exceptionally high percentage of special-grade rice, making it the 3rd highest in the country. This is due to the rich soil, climate, and extensive experience of the producers (farmers) in Mie Prefecture. Among the 10 farmers producing Yamada Nishiki for Kiyasho Shuzo in Nabari, the flagship sake produced using the terroir of Nabari at the highest level in the country is called "Jikon."
Unlike Daiginjo produced by appraisal meetings, the current highest style is represented by Junmai Daiginjo NABARI. In terms of Yamada Nishiki production, Hyogo, Okayama, and Fukuoka prefectures have higher yields. While Mie Prefecture ranks 13th in production, it has an exceptionally high percentage of special-grade rice, making it the 3rd highest in the country. This is due to the rich soil, climate, and extensive experience of the producers (farmers) in Mie Prefecture. Among the 10 farmers producing Yamada Nishiki for Kiyasho Shuzo in Nabari, the flagship sake produced using the terroir of Nabari at the highest level in the country is called "Jikon."
Product Name: Jikon Junmai Daiginjo Nabari
Grade: Junmai Daiginjo
Polishing Ratio: 40%
Rice Type: Yamada Nishiki from Nabari, Mie Prefecture
Alcohol: 16% Vol
Brewery Prefecture: Mie Prefecture, Kiyasho Shuzo Co., Ltd.
