Product Information

In 1973, a National Tax Agency engineer developed “Kijoshu” based on the oldest sake manufacturing method Japan. Sake is usually brewed with rice, rice malt, and water, but part of this water is brewed by replacing it with sake. Since the sake undergoes fermentation action in the moromi once again, the resulting sake becomes richer and sweeter. In order to reincarnate this sake, this work is named “Yonotori”.

The sake to be added is put in a barrel of Mizunara in advance and let it ripen for one year.

Polishing Rate: 55%
Koji Rice: 60%
Rice: Misato Nishiki