Bijito is a nihonshu sak produced exclusively in Japan. The result of the fermentation of rice, water and koji (a natural enzyme that enables the transformation of starch into sugar), this Junmai sak is produced from Koshi Hikari rice, whose grains have. The success of the Kizakura brewery is essentially due to the quality of the rice and water that are used: these are the most important factors in sak production. Furthermore, the brewery combines traditional and modern methods to produce alcoholic bever.

Tasting Notes
Fairly rich and mineral, but also subtle and elegant. Notes of green apples and pears are followed by green banana and a milky aspect (feta cheese). A very subtle acidity ensures length.

Origin
Japan