K FOR KASSEISHU, KIJOSHU, KIMOTO, KOSHU

BACK

Kasseishu (活性酒): Nama-nigorizake, slightly sparkling

Kijoshu (貴醸酒 ): Part of the water in San Dan Shikomi is replaced by sake (which is reminiscent of the mutage technique). Taste profile often sweetened and aged before marketing. May evoque the profile of old Sauternes.

Kimoto (生酛): Traditional Shubos method. Creation of lactic acid in a natural way, which confers more volume, fat, coconut, and almond milk notes in the mouth.

Koshu (古酒): Sake aged voluntarily or not (more than two years - no legal definition); Hizoshu, Kokoshu, Daikoshu (大古酒): Sake matured for at least five years before marketing. (no legal definition)