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Hakkaisan Kijoshu 2018 (aged at room temperature in store)

Hakkaisan Kijoshu 2018 (aged at room temperature in store)

新潟県／八海醸造

Kijoshu is a type of sake that has a slightly luxurious and refined sweetness, brewed using sake instead of brewing water in the final stage of the three-stage brewing process, called "tome-jikomi."
This unaged sake is bottled with a fresh, refreshing taste. You can enjoy watching it change to a deep amber color and the taste change as it matures.
*This Kijoshu is a long-term aged Kijoshu made in 2018, aged at room temperature in the store. Although sediment has formed due to the long-term aging, this does not affect the quality.

Specific name, etc.: Kijoshu / ALC (%): 17.5 / Main ingredient: / Rice polishing ratio (%): 60 / Yeast: / Sake meter value: / Acidity: / Amino acid content: / Brewing year: 2018

<Additional Information> When the sake meter value, acidity, amino acid content, etc. is displayed on the product, we will also display it on this website to make purchasing more convenient. However, depending on the brewery, the same product name may have different specifications, so please use this information as a reference only.

¥1,023
¥1,023
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Producer/Brewery ( Niigata Prefecture / Hakkaisan Brewery (Hakkaisan - Yoroshiku Senman Arubeshi) )

Founded in 1922, this brewery is located in Minamiuonuma City, Niigata Prefecture. Its flagship brand, Hakkaisan, is one of Japan's most well-known brands. In recent years, the brewery has expanded its lineup to include craft beer, gin, and koji amazake in addition to Japanese sake. Expectations are rising for its aggressive business development, including the start of sake brewing in Brooklyn, New York, in the fall of 2023.

In sake brewing, the brewing water is "Raiden-sama no Shimizu," underground water from the sacred mountain, Mt. Hakkai, and by balancing the traditional techniques of Echigo brewers with mechanization, we aim to produce high-quality sake and strengthen our production system.

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