Origin: Niida Honke, Fukushima Prefecture, Japan
Smooth, velvety and rich. Recommended for before and after meals.
Hyakunen Kijo Sake is a sake made without additional yeast. The only yeast used is wild yeast that is found in the brewery, ie, yane or kura tsuki kobo: literally yeast that stick to the house, ceiling or brewery, respectively. In order for a successful brew, or in other words to result in a fermentation strong enough to produce good sake, the wild yeast must be able to survive the rollercoaster of temperature changes that each tank of sake will go through in its life cycle. This luxurious sake is made with the previous year's Kijoshu instead of water. It is a sake that started in 2011, 300 years since the Kura was established. Niida-Honke is an 18th generation sake and the idea is that this sake is going to be passed down for generations.