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Kakujo is produced using a blend of Yamada-Nishiki and Yume-Ikkon sake brewing rice milled to 55% utilizing water from the Bansho River. It is slow fermented at a low temperature to produce a light taste and refreshing aroma.
Medium Dry & Light
Preferred Serving Temperature:
- 300 mL
- 720 mL
- 1.8 L
Balanced, Mellow, Moderately Rice-Forward, Delicate Finish.