Emishiki “Monsoon” Kijoshu Yamadanishiki

Made using Yamadanishiki grown in Shiga prefecture, this “kijoshu” is made with sake replacing some of the water used for fermentation. The luscious sweetness is balanced with fresh, fruity acidity, and has a long finish. It can be enjoyed as a dessert alone, paired with main dishes such as steak and duck with thick sauces, or appetizers such as pate, cheese and fruit.