For over two centuries, Kiyasho Brewery has remained committed to the traditional methods of sake brewing.
For over two centuries, Kiyasho Brewery has remained committed to the traditional methods of sake brewing. We’ve carefully preserved our heritage, utilizing our own specially selected yeast strains ideal for low-temperature fermentation. This meticulous process results in a refined sake with a subtle acidity and a delightful fruity aroma.
Our dedication begins with the careful washing of a small quantity of rice, which is then used to craft handmade Koji. This Koji is allowed to ferment slowly, ensuring the highest quality. Our Daiginjo sake is meticulously brewed using the ‘Fukurozuri’ method, one of the most time-honored sake pressing techniques.”
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