This sake is made using the Kijo-shu method, which uses already brewed sake instead of water during the fermentation process, before being aged in cognac barrels for 2 months. It has aromas of honey and hints of caramel, dried fruits and white flowers. The mouthfeel is rich, round, velvety, sweet and smooth.

This sake stands out as the most liqueur-like in our collection. It is ideal for enjoying with a dessert or as an after-dinner substitute for a digestif.

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