Kijoshu is a luxurious style of sake first created in 1973, reportedly developed to compete with European wines. It stands out for its unique brewing process: instead of adding water during fermentation, as with regular sake, Kijoshu uses previously brewed sake. This technique yields a richer, sweeter, and more complex flavor profile, often featuring notes of honey, caramel, or dried fruits.
Kijoshu is best enjoyed chilled or slightly warmed. Its sweetness makes it an excellent match for desserts or an elegant aperitif. It also pairs well in cocktails or with foods like dark chocolate, salty nuts, or fruit-based dishes.
Serve chilled or slightly below room temperature | Alc.: 16%
Kijoshu also makes great Sangria to share at a party! Here's one of the recommended recipes.
Ingredients:
- Kijoshu: 750ml
- Sparkling water or soda: 200ml
- Your favorite fruits (such as lemons, apples, berries): As needed
- Fresh mint leaves: A few sprigs (for garnish)
- Cinnamon stick: 1–2 (optional)
- Ice: As needed
Instructions:
- In a large pitcher or bowl, combine the fruits and pour in the Kijoshu. Add the cinnamon stick if desired.
- Cover and refrigerate for 2–4 hours to allow the flavors to meld.
- Just before serving, stir in the sparkling water or soda for a refreshing fizz.
- Fill glasses with ice, pour the Sangria over the ice, and garnish with mint leaves.