Aramasa Private Lab Hinotori Kijoshu (720ml) [HK Inventory]

Developed in 1973 by a National Tax Agency engineer based on Japan's oldest sake brewing method, "Kijoshu" is a unique style of sake. While sake is typically brewed with rice, rice koji, and water, Kijoshu substitutes a portion of the brewing water with actual sake. Because the added sake undergoes a secondary fermentation within the mash, the resulting brew becomes exceptionally rich and deeply sweet. To reflect this remarkable process of rebirth, this masterpiece is named "Hinotori" (Sun Bird/Phoenix). Notably, the sake used for this brewing process is pre-aged for a year in Mizunara oak barrels, imparting a vanilla-like aroma that elegantly enhances the sake's sweetness. Furthermore, starting this season, the brewing process has fully transitioned to traditional wooden vats (kioke), making this a truly unparalleled expression of Kijoshu.