语言
Well Chilled (About 5℃)
Normal (About 15℃)
Warmed (About 20℃)
Professional
Review
Michelins'
Choice
Favorable
Criticism
Sashimi
Sashimi highlight the sake's refined fruit and floral notes
Seafood
Grilled or steamed dishes with minimal seasoning complement its clean and smooth finish.
Cheese
Soft cheeses bring out its subtle nutty undertones and balance the sake's sweetness.
Appetizers
Light appetizers allow the sake’s nuanced aromas and flavors to shine.
Discover the delicate balance of flavors in every sip. Our Flavour Chart highlights the unique profiles, from sweet to dry, fruity to umami, offering an immersive journey into the world of sake.
LongFinish CleanFinish Aromatic
Long Finish Clean Finish Aromatic
Fruity·Floral Nuts·Honey Spices·Wood
Grape·Melon·Pear Steamed Rice Oak
Dairy Milk
Fruity·Floral Nuts and Honey Spices·Wood Dairy
Mellow Grape Steamed Rice Oak Milk
Pear
Kiyamasa Sake Brewery was founded in 1818 on the Hatsuse-kaido road connecting Nara and Kyoto to Ise Shrine. It is said that the company's ancestors immigrated from Imabari in the early Edo period, following the Todo family. The brewery was originally a lumber merchant, hence the name "Kiyasho. The Iga Basin is located at an elevation of 200 meters above sea level in the center of the Kii Peninsula. The basin has long been famous for its rice production due to its stable rainfall and large temperature difference between morning and evening. It is also blessed with clear subsoil water from the Nabarigawa River, which is at the top of the Kizu River system joining the Yodo River, for brewing. The sixth generation brewer, Tadakatsu Onishi, returned to the brewery in 2004 and named the sake he brewed as tojiji (master brewer) "Jikon". Jikon" is a word based on a legend of the Zen sect of Buddhism, meaning "to live the present moment to the fullest, without being preoccupied with the past or the future. This word "Jikkom" is the spirit of the brewery. We want to be a brewery that continues to evolve while marking the time of now.
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