KIZAKURA SAKE BIJITO JUNMAI “GINJO” CL.72

Kizakura is one of the largest sake companies in Japan. Sake is a typically Japanese alcoholic drink obtained from a fermentation process that involves rice, water and koji spores, a natural enzyme that allows the transformation of starch into sugar. The most important characteristic that defines the quality level of sake is the Seimai Buai, or the percentage of smoothing. To obtain superior quality sake, the rice grain is smoothed, thus removing the outer layers and leaving only the pure starch contained in the core of the grain. There are different types of sake: all the sake of the Junmai categories is obtained exclusively from rice and water, with no added alcohol.