而今 山田錦

지콘 기모토 유기 야마다니시키 히이레 정미50

기야쇼 주조 · 미에현

Grade

Junmai Daiginjo

Polishing

50%

ABV

15.5%

About this sake

Jikon Kimoto Yukiyamadanishiki Hi-ire is produced by Kiyamasho Shuzo, a brewery founded in 1818 in Nabari, Mie Prefecture, whose sixth-generation brewer Tadayoshi Onishi launched the Jikon label in 2005. This junmai daiginjo is brewed using the traditional kimoto method with organically grown Yamada Nishiki rice sourced from Mie Prefecture, polished to a 45% seimaibuai, and pasteurized once before bottling. The kimoto fermentation lends the sake a natural acidity that supports the inherent sweetness of the organically grown rice, giving a layered, gradually unfolding flavor rather than an overtly aromatic profile. Alcohol content is around 14.5–15%, and the bottling is released once a year in limited quantity.

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

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