Hyakumangoku no shiro Kijoshu (720 ml)

Kijoshu—sake brewed with sake instead of water—represents one of Japan's most labour-intensive fermentation protocols. Yoshidagura U sources Hyakumangoku rice, a sake variety native to Ishikawa Prefecture, from Kanazawa's volcanic and alluvial soils at moderate elevation. The brewery substitutes a portion of brewing water with previously fermented sake during koji and yeast inoculation, creating a naturally sweet expression without added sugars. This technique concentrates amino acids and produces lower final alcohol by volume despite elevated residual sugar. Wood aging imparts subtle oxidative depth and tannin structure absent in fresh sake. The result drinks as dessert wine—viscous, amber-hued, with caramel and dried-fruit character developed through both fermentation complexity and maturation. Kijoshu demands patience: optimal drinking window extends 5–10 years from release, with cellaring potential for adventurous collectors.