Kijoshu

Aged 60 days in whisky barrels which gives complex woody aromas and apricot flavor.

Fermented with the additional of Classic Wakaze (Junmai) instead of water.

Goes well with strong cheeses like Roquefort, and citrus cakes, such as lemon tart.

Rice: Camargue

Rice Milling: 90%

ABV: 14%

Region: Paris, France

750ml