Jikon Junmai Ginjyo Senbonnishiki 而今 千本錦火入 純米吟釀

Jikon Junmai Ginjyo Senbonnishiki 而今 千本錦火入 純米吟釀

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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.

Jikon Junmai Ginjo Senbonnishiki is a type of premium Japanese sake made from the Senbonnishiki variety of rice. The rice is polished to a ratio of 50%, removing the outer layers and retaining only the most flavorful part of the rice. The sake is brewed using traditional methods and the brewery's own yeast, resulting in a refined and fruity flavor profile with a delicate sweetness and a smooth finish.

On the palate, this sake has a light and refreshing taste with a subtle acidity that complements its fruity aroma, which features notes of apple, pear, and citrus. It pairs well with a variety of Japanese cuisine, including sashimi, tempura, and grilled fish.

Polishing Ratio: 50%
ABV: 15%
Capacity: 720 ml