Masuizumi Oak Aged Kijoshu

Kijoshu is sake brewed with sake. Replacing water with finished sake at the final fermentation step slows the yeast and locks in a dense, dessert-like sweetness. Masuizumi ages this rare style in white-oak barrels: oak, honey, fig, and butterscotch on the nose, silky on the palate, with an acidity bright enough to balance the richness and a long, elevated finish.

At Sake Bar Gaga, we pair Masuizumi Kijoshu with our Garlic Squid Ink Mayo Soft-Boiled Egg. The smoky aroma of the egg meets the vanilla from the oak, the mayo's acidity plays against the sake's sweetness, and the aged umami finds the black garlic tucked inside the dish.