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real depth
Still growin
but it wasn’t until Giampiero Bea began advising them in the early 2000’s that their wines gained a larger audience
we have Tokushima grown rice and a house yeast to give us both savory and fruity character
Sasaiwai “Candy Crush” Kijoshu Junmai July real depthIn sake brewing, there are four times when ingredients are added: shubo, soe, naka, tome. By adding Junmai sake instead of the water at tome, the last stage, the fermentation gets stuck. A large amount of extract not digested during fermentation remains in the sake, resulting in an ultra sweet sake. This traditional method is called Kijoshu but because the brewery didnt apply to be part of the Kijoshu society, they cant put that on the label. To
