sake brewed without addition of saccharides and no more than 120 litres of seed alcohol per tonne(kijousyu)
High-grade sake in which sake is used in place of brewing water during brewing. Sake is added in place of water in the final stage of the three-stage brewing process. This process was developed in 1973 at the National Research Institute of Brewing and Fermentation, National Tax Administration Agency (now the National Institute of Brewing and Fermentation, an independent corporation). At that time, sake was less expensive than wine, and French wine and champagne were served at banquets for state guests. Kijoshu was developed to create an expensive sake suitable for special occasions. Compared to regular sake, it has a higher sugar content and a thicker, sweeter flavor. It is often served with desserts.
