We are honored to be able to carry sakes from Jikon. Currently only 30 stores in Japan, and a handful abroad, Japan carry their sakes. Tada Onishi, the 6th generation owner is also the toji (brewmaster). He took over the brewery at the age of 27. Since then he has grown the Jikon brand into cult status, thanks to his unique low-intervention approach. Of his brewing process he says, “I think of it more as ‘cultivating’ than ‘making,’ It’s actually the microorganisms—mainly kōji-kin and yeast—that are making the sake. Our job as human beings is to create the optimum environment for these living organisms to do what they do naturally.”

Made with Hattan Nishiki rice grown in Hiroshima, enjoy notes of root vegetables, and hazelnuts. A silky texture reminds us of light caramel syrup, while it's acidic finish makes is an ideal pairing with opulent dishes like roasted duck and pork.

Limit 2 per customer.

Features

• Brewed in Mie Japan by Kiyasho Shuzo
• Junmai Ginjo
• Seimaibuai (rice kernel remaining): Hattan Nishiki 50%, SMV: +1, Acidity: 1.7, Water: Nabari river well water (medium soft)
• ABV 16%
  
• 24 fl oz (720ml)