This kijoshu has been aged for 8 years and has a similar nose to a sherry or port with a honey/nutty aroma. This very rich kijoshu is a balanced blend of dried fruits and earthy mushroom elements that has a malty aftertaste coupled with a full-bodied start and middle mouth.
Enoki Shuzo were the first makers of Kijoushu. This is the most awarded aged sake available out in the market. Extremely complex, rich, sweet and flavourful.
IWC Trophy 2019, 2016, 2015, 2014, 2013, 2012, 2010
IWC Gold 2011
Actually is my mum who like this. I don’t She likes the taste and enjoys it a glass every night.
Clear, rich amber hue appearance with high viscosity. Nose: Dried mushroom, shiitake, meat broth, lou han guo, liquorice, umeboshi, honey, caramel, dark chocolate. Palate: Dried mushroom, shiitake, meat broth, lou han guo, liquorice, umeboshi, roasted nuts, honey, caramel, dark chocolate. Body: Medium. Alcohol: Medium. Umami: Very high. Acidity: Medium. Personal opinion: Sake has a clear, rich amber appearance with high viscosity. Very herbal and earthy aroma were noted, probably due to the long aging process. High intensity of aroma and complexity were observed. Sake is creamy and smooth, and taste sweet. Strong attack is evident, and it ends off with a long finish and lingering sweetness as aftertaste. This is an intense drink with strong characteristics in terms of aroma, palate notes, umami, and sweetness. I would compare this against port wine though (disclaimer: I’m not trained in wine). This is a sake which you probably would try to go with a dish which is really rich in umami and probably with a creamy texture as well; you won’t want the food to be overshadowed. For experimental sake, I would love to try this with a dark chocolate cake or some macarons to see how they can compliment each other.