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EMISHIKI, Monsoon Yamadanishiki Kijoshu
Pickup currently not available
Kijoshu is sake brewed with finished sake in place of water at the final fermentation step. What comes out is dense and sweet, closer to a dessert wine than to most sake.
This one is made with Yamada Nishiki grown in Shiga. Apricot, mango, and banana on the nose, a heavy sweetness held up by a gentle acidity, and a long velvety finish with an earthy note underneath. That acidity is what makes the noble rot comparison fair.
Drink it after dinner, on its own or with pâté, cheese, and fruit. It also stands up to steak or duck in a heavy sauce.