Kyokuko Sparkling Kijoshu - 375ml
Kyokuko Sparkling Kijoshu is complete different from any other sake with bubbles through the unique Kijoshu brewing method. With this special method, a full powerful sweet sake is created with a very nice balance between the sweet on the one hand and the acids in the sake on the other. A sublime lush sake with bubbles is the result. Nice mousse, nice fruit in the nose and on the pallet, lots of umami and a fantastic fine aftertaste.
When brewing sake, the Moromi tank is normally filled in three steps for four days. The first day the tank is filled for 1/6 with the yeast starter, steamed rice, koji rice and water. The second day is not done anything, the third day the quantity in the tank is doubled, then 2/6 steamed rice, Koji and water is added. The fourth day this amount is doubled with the addition of 3/6 tank of steamed rice, koji and water. With the Kijoshu method, the fourth day of sake is added instead of water, making the sake much sweeter and fuller after fermentation than with the normal method.
This sake can be served with desserts but also as a apertif.
This sake is best served cold in a flûte.
€18.50
Product information "Kyokuko Sparkling Kijoshu - 375ml"
Kyokuko Sparkling Kijoshu is complete different from any other sake with bubbles through the unique Kijoshu brewing method. With this special method, a full powerful sweet sake is created with a very nice balance between the sweet on the one hand and the acids in the sake on the other. A sublime lush sake with bubbles is the result. Nice mousse, nice fruit in the nose and on the pallet, lots of umami and a fantastic fine aftertaste.
When brewing sake, the Moromi tank is normally filled in three steps for four days. The first day the tank is filled for 1/6 with the yeast starter, steamed rice, koji rice and water. The second day is not done anything, the third day the quantity in the tank is doubled, then 2/6 steamed rice, Koji and water is added. The fourth day this amount is doubled with the addition of 3/6 tank of steamed rice, koji and water. With the Kijoshu method, the fourth day of sake is added instead of water, making the sake much sweeter and fuller after fermentation than with the normal method.
This sake can be served with desserts but also as a apertif.
This sake is best served cold in a flûte.
| Prefecture: | Tochigi |
|---|---|
| Alcohol: | 12.0% |
| Classification: | Junmai |
| Style: | Kijoshu, Sparkling |
| Content: | 375ml |
| Rice polishing ratio: | 60% |
| Rice type: | Hitogokochi |
| SMV: | -76 |
| Acidity: | 4.2 |
| How to serve: | Reishu 冷酒 (refrigerated) |
| Importer: | Sake.nl – exclusively available |