Kijoshu, meaning noble brew, is a sweet style sake where some water additions to the main mash are replaced with sake. In this case, 9 year old Koshu or aged sake. It’s recommended as a digestif or dessert pairing sake, created to match premium noble-rot wines such as Sauternes and Tokaji.
Wine talk; Noble rot is a beneficial mould that grows on ripe grapes and causes them to dehydrate while maintaining the same sugar levels. This allows sweeter and more complex wines to be produced.
Alpha is the experimental range from Yucho Shuzo (brewery) located in Nara prefecture. The attached thermometer is obviously a hint that this works wonders warm. Of course it’s going to pair well with desserts such as apple pie, creme brûlée and cheesecake but since it’s medium-sweet and on the light side, I’d be adventurous to pair it with pork and seafood dishes; Chinese and Thai food springs to mind to temper that spiceness.
Alpha Type 5 Kijoshu by Kaze no Mori
Fermented for 32 days.
風の森 貴醸酒 無濾過 無加水 秋鹿穗 火入酒
Polishing – 65%
Muroka – No charcoal fining
Mukasui – Undiluted
Rice Type – 100% Akitsu-ho rice variety (Akita)
Alcohol – 15%