Kijoshu means noble brew, well aged before bottling. In this case, we’ve got an oldie but goldie. Sherry-like, rich, full-bodied with caramelised sesame seeds, cacao, toffee and butterscotch. A richer sake from previous years is added to the batch that’s still fermenting, and what results is something much like Oloroso. Rich, opulent, decadent. Glorious.