Bijito Nihonshu Junmai Ginjo

Bijito is a nihonshu saké produced exclusively in Japan. The result of the fermentation of rice, water and koji (a natural enzyme that enables the transformation of starch into sugar), this Junmai sake is made from Koshi Hikari rice. The success of the Kizakura brewery is essentially due to the quality of the rice and water being used: these are the most important factors in sake production. In addition, the brewery combines traditional and modern methods for producing alcoholic beverages.