SAKE FOR THE COLLECTOR
Much adored in Japan, the story of Jikon parallels that of many of the other most in demand sake like Juyondai. The famous Sake brewery, Kiyasho Shuzo in Japan’s Mie Prefecture, is known to be one of Japan’s best. Founded 1818, by Shohachi Onishi, it is currently led by 6th generation “Toji” head brewer Tadayoshi Onishi. Kiyasho is driven by one goal-- the constant pursuit of making better sake. The inland valley where the brewery is located is surrounded in every direction by mountain ranges, creating the perfect wetlands for rice cultivation. The Jikon sakes were launched in 2005 with a special selected yeast that thrives at low temperatures. This ultra-rare 2018 vintage expression using 100% Omachi is the pinnacle of sake production. Omachi is a particularly delicate rice varietal with low yields. This is the absolute top grade, or “Tokujo” of Omachi rice from the 2018 harvest. Just 0.1% of all Omachi is classified as Tokujo, resulting in just 28-pyo (30kg sacks of rice). Milling rate: 40%. Using the absolute top grade “Tokujo” Omachi rice, and brewed and aged meticulously for over two years, this sake is a true unicorn. This Daiginjo level sake is also known as Shizuku sake...Sake pressed using the “fukurozori method”, whereby the mash is left in cloth bags, and individual droplets of sake fall drop by drop and are collected in a glass container below. Jikon is known as a “wine lovers sake,” offering plenty of depth and acidity, but the addition of this ultra-high quality Omachi rice delivers great complexity. Only tiny quantities are produced and we’re very lucky to have secured a small allocation, as it’s typically reserved for the highest quality restaurants around the world.
About the Producer: KIYASHO BREWERY
The story of Jikon parallels that of many of the other most in demand sake like Juyondai. The famous Sake brewery, Kiyasho Shuzo in Japan's Mie Prefecture is known to be one of Japan's best. Founded 1818, by Shohachi Onishi, it is currently led by 6th generation "Toji" head brewer Tadayoshi Onishi. Kiyasho is driven by one goal-- the constant pursuit of making better sake. The inland valley where the brewery is located, is surrounded in every direction by mountain ranges, creating the perfect wetlands for rice cultivation. The Jikon sakes were launched in 2005 with a special selected yeast that thrives at low temperatures. This ultra-rare 2018 vintage expression using 100% Omachi is the pinnacle of sake production. Omachi is a particularly delicate rice varietal with low yields. This is the absolute top grade, or "Tokujo" of Omachi rice from the 2018 harvest. Just 0.1% of all Omachi is classified as Tokujo, resulting in just 28-pyo (30kg sacks of rice). Using the absolute top grade "Tokujo" Omachi and brewed and aged meticulously for over two years. This sake is a true unicorn. This Daiginjo level sake is also known as Shizuku sake… Sake pressed using the "fukurozori method", where by the mash is left in cloth bags, and individual droplets of sake fall drop by drop and collected in a glass container below. Jikon is known as a wine lovers sake, offering plenty of depth and acidity, but the addition of this ultra high quality Omachi rice delivers a complexity almost unparalleled in the sake category. Only tiny quantities are produced and we're very lucky to have secured a tiny allocation, as it's typically reserved for the highest quality restaurants around the world.
Prefecture: Mie
Milling rate: 40%
Rice variety: Omachi
Much adored in Japan, the story of Jikon parallels that of many of the other most in demand sake like Juyondai. The famous Sake brewery, Kiyasho Shuzo in Japan’s Mie Prefecture, is known to be one of Japan’s best. Founded 1818, by Shohachi Onishi, it is currently led by 6th generation “Toji” head brewer Tadayoshi Onishi. Kiyasho is driven by one goal-- the constant pursuit of making better sake. The inland valley where the brewery is located is surrounded in every direction by mountain ranges, creating the perfect wetlands for rice cultivation. The Jikon sakes were launched in 2005 with a special selected yeast that thrives at low temperatures. This ultra-rare 2018 vintage expression using 100% Omachi is the pinnacle of sake production. Omachi is a particularly delicate rice varietal with low yields. This is the absolute top grade, or “Tokujo” of Omachi rice from the 2018 harvest. Just 0.1% of all Omachi is classified as Tokujo, resulting in just 28-pyo (30kg sacks of rice). Milling rate: 40%. Using the absolute top grade “Tokujo” Omachi rice, and brewed and aged meticulously for over two years, this sake is a true unicorn. This Daiginjo level sake is also known as Shizuku sake...Sake pressed using the “fukurozori method”, whereby the mash is left in cloth bags, and individual droplets of sake fall drop by drop and are collected in a glass container below. Jikon is known as a “wine lovers sake,” offering plenty of depth and acidity, but the addition of this ultra-high quality Omachi rice delivers great complexity. Only tiny quantities are produced and we’re very lucky to have secured a small allocation, as it’s typically reserved for the highest quality restaurants around the world.
About the Producer: KIYASHO BREWERY
The story of Jikon parallels that of many of the other most in demand sake like Juyondai. The famous Sake brewery, Kiyasho Shuzo in Japan's Mie Prefecture is known to be one of Japan's best. Founded 1818, by Shohachi Onishi, it is currently led by 6th generation "Toji" head brewer Tadayoshi Onishi. Kiyasho is driven by one goal-- the constant pursuit of making better sake. The inland valley where the brewery is located, is surrounded in every direction by mountain ranges, creating the perfect wetlands for rice cultivation. The Jikon sakes were launched in 2005 with a special selected yeast that thrives at low temperatures. This ultra-rare 2018 vintage expression using 100% Omachi is the pinnacle of sake production. Omachi is a particularly delicate rice varietal with low yields. This is the absolute top grade, or "Tokujo" of Omachi rice from the 2018 harvest. Just 0.1% of all Omachi is classified as Tokujo, resulting in just 28-pyo (30kg sacks of rice). Using the absolute top grade "Tokujo" Omachi and brewed and aged meticulously for over two years. This sake is a true unicorn. This Daiginjo level sake is also known as Shizuku sake… Sake pressed using the "fukurozori method", where by the mash is left in cloth bags, and individual droplets of sake fall drop by drop and collected in a glass container below. Jikon is known as a wine lovers sake, offering plenty of depth and acidity, but the addition of this ultra high quality Omachi rice delivers a complexity almost unparalleled in the sake category. Only tiny quantities are produced and we're very lucky to have secured a tiny allocation, as it's typically reserved for the highest quality restaurants around the world.
Prefecture: Mie
Milling rate: 40%
Rice variety: Omachi
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