Bijito Junmai Ginjo - Sake

Volume: 0.72 litres | Alcohol content: 14.5%

Special Features:

For Bijito Junmai Ginjo, Kizakura uses Yamada-Nishiki rice polished to 60% of its original grain weight. Fermentation takes place with water and koji, whose enzymes convert the rice starch into sugar. As a Junmai, this sake is made without added alcohol. The spring water used comes from Fushimi in Kyoto.

Its fruity, floral character also includes fresh apple notes. Mineral and maritime impressions are joined by pronounced spice. Served lightly chilled in a wine glass, it pairs well with white fish or fresh goat's cheese. The green bottle has a natural-coloured label and a red cord around its neck.

Tasting Notes:

• Nose: The nose reveals floral notes of white lilac. Black pepper, coriander and liquorice add spicy accents to the bouquet.
• Palate: Peach, pear and plum unfold on the palate; the plum notes are followed by maritime hints of seaweed and impressions of rice flour. Mineral and floral nuances meet coriander, pepper and liquorice.
• Finish: The finish is long, with lingering spicy notes of pepper and coriander. Fruity notes accompany the aftertaste.

Distillery/Bottler:

Kizakura is based in Kyoto's Fushimi district. Matsumoto Jirokurō founded the company in 1925 after leaving his family's brewing business. Local underground springs provide the Fushimizu water used to make sake. Since 1995, Kizakura has also brewed craft beer, drawing on its experience in sake production.

In 1995, Kizakura opened the Kappa Country visitor centre in its former brewery buildings. A former warehouse houses a museum exploring the company's history and sake production in Fushimi. Among the exhibits, visitors can compare an old wooden sake press with its modern counterpart.

Facts: