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Kiyasho brewery has been in use for two hundred years since its founding and the traditional methods have been still using to brew. Our own yeast is selected to produce Jikon brand lineup because of it is appropriate for low temperature fermentation. The result of sake is refined, somewhat acid taste and fruity aroma. Small quantity of rice are carefully rinsed and then used to produce handmade Koji which is allowed to slowly fermentation. Daiginjo is brewed by “Fukurozuri”, which is one of the most traditional pressing methods of sake. The mash is left in cylindrical bags and hangs on in tanks.
Kiyasho brewery selects Yamadanishiki rice from Iga region and to find high-quality sake rice from all over the country. Each month the products are made from different varieties of rice which are ideal for sake brewing.
This is an ultra-premium limited-edition sake made from high-quality Yamadanishiki rice. It has a captivating aroma of honeydew, peaches, and honey, with a crisp and delicate water scent, complemented by a complex and elegant fruity flavor that blooms in the mouth. The sweet style makes the taste soft and smooth, with a long-lasting aftertaste and a lush, perfect finish.
Polishing ratio: 40%
Alcohol content: 16%
Volume: 720 ml