Emishiki Monsoon Kijoshu
Tasting Notes
This Kijoshu is made by incorporating Junmai sake (instead of water) during the last step of fermentation. Monsoon Kijoshu has a gentle acidity similar to prized noble rot wine. Tropical fruits such as apricots, mangoes, and bananas create a pronounced aroma. The finish is long and velvety, the scent of fragrant soil will follow with a heavy sweetness. Great as a digestif or replacement for dessert.
Overview
Specifications
Brewery Profile
Trade Resources
Tasting Notes
This Kijoshu is made by incorporating Junmai sake (instead of water) during the last step of fermentation. Monsoon Kijoshu has a gentle acidity similar to prized noble rot wine. Tropical fruits such as apricots, mangoes, and bananas create a pronounced aroma. The finish is long and velvety, the scent of fragrant soil will follow with a heavy sweetness. Great as a digestif or replacement for dessert.
Overview
Specifications
Brewery Profile
Trade Resources
Tasting Notes
This Kijoshu is made by incorporating Junmai sake (instead of water) during the last step of fermentation. Monsoon Kijoshu has a gentle acidity similar to prized noble rot wine. Tropical fruits such as apricots, mangoes, and bananas create a pronounced aroma. The finish is long and velvety, the scent of fragrant soil will follow with a heavy sweetness. Great as a digestif or replacement for dessert.