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Emishiki “Monsoon” Kijoshu Yamadanishiki
Emishiki “Monsoon” Kijoshu Yamadanishiki front label
Emishiki “Monsoon” Kijoshu Yamadanishiki Thumbnail
Emishiki “Monsoon” Kijoshu Yamadanishiki front label Thumbnail

Emishiki “Monsoon” Kijoshu Yamadanishiki

Shiga prefecture

$45.00 
$42.75 member price
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Luscious and sweet

Made using Yamadanishiki grown in Shiga prefecture, this “kijoshu” is made with sake replacing some of the water used for fermentation. The luscious sweetness is balanced with fresh, fruity acidity, and has a long finish. It can be enjoyed as a dessert alone, paired with main dishes such as steak and duck with thick sauces, or appetizers such as pate, cheese and fruit.

Characteristics

Brand Emishiki
Brewery Emishiki Brewing Company
Category Futsushu
Subcategory Genshu
Taste Profile Rich & Sweet
Rice variety Yamadanishiki
Yeast variety Undisclosed
Alcohol 17.0%
RPR ? 50%
SMV ? -20.0
Acidity ? 2.0
Values listed are at the time of production.

Serving Temperature

The best serving temperature of Emishiki “Monsoon” Kijoshu Yamadanishiki is cold (40-60°F) or room temp (70°F).
  • Recommended
  • Not Recommended

Region

Emishiki “Monsoon” Kijoshu Yamadanishiki - Shiga prefecture

Emishiki is made in Shiga prefecture in the Kinki region.

Taste Metrics

Tasting Notes

  • Apricot

    Apricot

  • Mango

    Mango

  • Banana

    Banana

Recommended Pairing

  • Seafood

    Seafood

  • Meat

    Meat

  • Cheese

    Cheese

Emishiki Brewing Company

Emishiki Brewing Company was founded in 1892 in Shiga prefecture, a landlocked prefecture famous for Japan’s largest lake, Lake Biwako, and a vast natural landscape of mountains and streams. “Emi” means to smile, and “shiki” refers to the four seasons. Emishiki, named by the second- generation president, expresses how delicious sake brings a smile to your face, and happiness throughout the seasons. The fifth-generation president is the current brewmaster, and draws inspiration from the changing seasons and nature. They vow to avoid any unnecessary processes in their sake making, and work to bring out the magic of yeast.

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