Description
History
Founded in 1925, the Kizakura brewery is located in Kyoto, a region renowned for producing high-quality sakè. It utilizes pure water from local sources, an essential element in creating a refined sakè.
Ingredients
- Rice (polished to 60%)
- Water
- Koji (Aspergillus oryzae)
- Yeast
Production Method
The rice used is polished to 60%, removing the outer layers to leave only the pure starch at the core of the grain. This process results in a more aromatic and refined sakè. Fermentation occurs with the addition of koji and yeast, followed by pressing and filtration to obtain a clear, high-quality product.
Alcohol Content
14.5%
Tasting Notes
Visually, it appears clear and colorless. The nose offers a fruity and delicate aroma, with notes of peach and pear. On the palate, it is harmonious and fresh, with a perfect balance between sweetness and acidity, making it pleasant and easy to drink.
Suggested Pairings
Ideal as an aperitif, it pairs perfectly with Japanese cuisine such as sushi and sashimi. Its lightness and freshness also make it suitable for fish and seafood dishes.
