KIJOSHU KOMAIZUMI KACHÖ 
貴醸酒 駒泉 華頂

 
The Kijoshu Komaizumi Kachö (貴醸酒 駒泉 華頂) is a sake produced by MORITA shôbé using a process based on the Shiori method prized by the nobles of the Heian period (between 794 and 1185 AD).
The process involves replacing a part of the final addition of water to the Moromi (mash) with saké, a Junmai Ginjo in this case.
Adding saké to the mash increases the alcohol level, which kills the yeasts. It slows down the conversion of sugar to alcohol and creates a sweeter, richer sake.
Slow fermentation in fresh water at low temperature forms a complex and syrupy sake, giving it a delicate and elegant taste of figs and roasted nuts.
The Kijoshu Komaizumi Kachö divinely pairs with cheeses and desserts.


Pale amber
SMV -30, Very sweet.
Acidity: 1.8
Alcohol: 16%
Sakamai: Hanaomoi rice from Aomori Prefecture
Polishing ratio: 55%