Honey, dried fruit, dried mushrooms, even a hint of fermented garlic, it should be clear from the aromas that this is not your everyday sake! There is tension on the palate that counters the umami intensity, creating an elegant and balanced sake.

Enoki
Enoki was founded in 1899 and is still located on a small island off the coast of Hiroshima. It was the brewery that perfected the technique for 'Kijoshu'. In the regular sake brewing process, water is added during fermentation. With Kijoshu on the other hand, sake is added during this step so that not all the sugar present in the fermenting mass is converted to alcohol, resulting in a sweet sake. Currently, there are only about thirty breweries in Japan that manage to produce high-quality Kijoshu, and Enoki is of course one of them. They go one step further than most and age their Kijoshu for no less than eight years to give it even more complexity. The eight-year-old version wins a medal year after year in the International Wine Challenge, an international reference that can count.