而今

木屋正酒造 · 三重

About this sake

Jikon has been brewed since 1818 at Kiyasho Shuzo in Mie Prefecture, and is made with care by the sixth-generation owner-brewer, Tadayoshi Onishi. This is a tokubetsu junmai grade at a 60% rice polishing ratio, fermented slowly at low temperature to achieve a sake with a transparent bitterness, fruity aroma and clean sweetness in good balance.

※ Compiled from public sources · may differ from the actual product

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