In sake brewing, there are four times when ingredients are added: “shubo, soe, naka, tome”. By adding Junmai sake instead of the water at tome, the last stage, the fermentation gets stuck. A large amount of extract not digested during fermentation remains in the sake, resulting in an “ultra sweet” sake. This traditional method is called Kijoshu but because the brewery didn’t apply to be part of the Kijoshu society, they can’t put that on the label. To balance the sweetness, the same malic acid producing yeast as the Sasa-Sunday is used. The label describes the taste, a fun mashup of traditional methods but producing a candy-like sweetness and rich flavor. CANNOT believe we got this label approved by the TTB.

Serve slightly chilled with creamy blue cheeses, cashews, shoyu candied walnuts, dried tiny fishes, korean potato salad.

While a relatively young brewery being only founded in 1899, 90% of their sake is drank right in Niigata so you know this is legit, locals approved. They also do all the polishing of their rice themselves. 

https://www.sasaiwai.com/