Fragrant, light and dry, Bijito Junmai Ginjo sake is produced near Kyoto, using rice whose grains are 60% polished (a prerequisite to be in the Junmai Ginjo category, one of the highest levels in sake production) and the excellent Fushimizu spring waters, ideal for sake production thanks to its special mineral balance, without the addition of alcohol. Very round on the palate, it releases notes of white lilac, plum and algae, as well as spices and licorice.
Bijito is a nihonshu saké produced exclusively in Japan. The result of the fermentation of rice, water and koji (a natural enzyme that enables the transformation of starch into sugar), this Junmai saké is produced from Koshi Hikari rice, whose grains have
The success of the Kizakura brewery is essentially due to the quality of the rice and water that are used: these are the most important factors in saké production. Furthermore, the brewery combines traditional and modern methods to produce alcoholic bever
Fruit juice in soju is becoming more popular, and Jinro Green Grape has unique green grape flavor and taste that everyone can enjoy. Easy to drink with an alcohol content of 13%, it has such a clean and fresh flavor that will capture your heart.