The success of the Kizakura Brewery is mainly based on the quality of the rice and water used; these are the most important factors in the production of sake. Furthermore, the brewery combines traditional and modern methods of sake/alcoholic beverage production. Nihonshu' is a composition of 'Nihon' (Japan) and 'shu' (alcoholic drink) and stands especially for the Japanese rice spirit. The sake known to us Europeans generally stands for all alcoholic beverages in Japan and requires a more detailed specification in the Japanese area. The Bijito a Nihonshu, which is exclusively produced in Japan. Junmai means 'pure rice' and is a sake type of the lower premium level. It is the result of the fermentation of rice, water, yeast and kôji (a natural enzyme that enables the conversion of starch into sugar). This Nihonshu is made from Koshi Hikarir rice grains.Tasting notes:Color: Clear. Nose: Fresh, fruity, green apples, notes of grapes, flowers, minerals, cream, hints of almond milk, rice pudding. Taste: Rich, mineral, milky, elegant, notes of green apples, pears, green bananas, feta. Finish: Long lasting, light acidity.