EMISHIKI MONSOON KIJOSHU

Food Pairings: Anglerfish/Monkfish Liver, Blue Cheese, Beef Steak, Charcuterie Board.

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.