Pay in 4 interest-free payments of $3.75 Learn more
Ships within 48 hours · Estimated delivery Sep 3 - Sep 8
Over the years
white currant and grilled lemon
Still growin
mushroom and calf leather
and blood orange
Sasaiwai “Candy Crush” Kijoshu Junmai July Over the yearsIn sake brewing, there are four times when ingredients are added: shubo, soe, naka, tome. By adding Junmai sake instead of the water at tome, the last stage, the fermentation gets stuck. A large amount of extract not digested during fermentation remains in the sake, resulting in an ultra sweet sake. This traditional method is called Kijoshu but because the brewery didnt apply to be part of the Kijoshu society, they cant put that on the label. To
