Emishiki "Monsoon" Kijoshu

The Story

Kijoshu is one of sake's more unusual historical styles. Instead of adding water in the final stage of fermentation, the brewer substitutes it for finished sake, which means the yeast tends to slow down and more sugar remains in the finished product. The result is a rich, sweet, dessert-like sake that has some similarities to Sauternes or late-harvest wine. Emishiki's "Monsoon" is a textbook example of the style: brewed with Yamada Nishiki polished to 50% and bottled undiluted at 17% ABV, it's lush, tropical, and unapologetically sweet, with enough acidity to keep it from feeling cloying.

Tasting Profile

Aroma: Tropical and inviting. Apricot, mango, banana, pineapple, and a hint of caramel.

Palate: Full-bodied and sweet (SMV of -20), with a smooth, almost velvety mouthfeel. The sweetness is balanced by a fresh, juicy acidity that adds lift and prevents it from feeling heavy. There's a richness here that coats the palate without overstaying its welcome.

Finish: Long and velvety, with a gentle earthiness following the sweetness.

Serving & Pairing

Serving Temperature: Chilled or at room temperature.

Food Pairings: Think dessert wine pairings: foie gras, ankimo (monkfish liver), a cheese plate, charcuterie, chocolate. It also works as a standalone digestif or dessert replacement.

Why We Love It

Kijoshu is a style that doesn't get enough attention, and Emishiki's version is a great introduction. The -20 SMV sounds intense on paper, but the acidity (2.0) does real work keeping everything in balance. It's the kind of bottle that changes the way people think about what sake can be, especially if they come from a wine background. If you've enjoyed Sauternes or late-harvest Riesling, this should be on your radar.

Specs