Nakashimaya Kijoshu

Using an ancient technique where instead of adding water for the last stage of fermentattion, they add sake, stressing the yeast, to produce interesting flavors. The aroma reveals rich notes of coffee, toasted caramel, and subtle spice, offering a deep and layered bouquet. On the palate, it unfolds with a hobeyed softness and luscious sweetness, beautifully balanced by a refreshing acidity.