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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. Their 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 sake has a deep golden color and a rich aroma of rice and fruits such as pear and apple. On the palate, it is smooth and mellow with subtle sweetness and gentle acidity, finishing with a refreshing aftertaste. It pairs well with Japanese cuisine and seafood dishes, and can also be enjoyed as an aperitif or digestif.
Polishing Ratio: 50%