Kizakura
In addition to producing a wide range of Sake of various types: Daiginjo, Junmai Daiginjo, Ginjo, Junmai Ginjo, Tokubetsu Junmai, Honjozo, and Nigori, since 1995 Kizakura has also been producing the craft beer "Kyoto Beer". This is a small production characterized by particular attention to the highest quality ingredients, such as: Kyoto Matcha, Yuzu, sake yeast, and Yamadansihiki (King of sake rice). Also for beer production, water from the Fushimizu spring is used, which makes the sip smooth, pleasantly soft, and elegant. Today Kizakura represents a solid reference point for all Sake enthusiasts and is able to offer high-quality labels, in different styles, all at absolutely competitive prices.
quality, also thanks to a careful polishing process, which eliminates all the superficial part, preserving only the heart of the grain, purer and richer in starch, for the actual processing phase of Sake, which culminates with the fermentation process.In addition to producing a wide range of Sake of various types: Daiginjo, Junmai Daiginjo, Ginjo, Junmai Ginjo, Tokubetsu Junmai, Honjozo, and Nigori, since 1995 Kizakura has also been producing the craft beer "Kyoto Beer". This is a small production characterized by particular attention to the highest quality ingredients, such as: Kyoto Matcha, Yuzu, sake yeast, and Yamadansihiki (King of sake rice). Also for beer production, water from the Fushimizu spring is used, which makes the sip smooth, pleasantly soft, and elegant. Today Kizakura represents a solid reference point for all Sake enthusiasts and is able to offer high-quality labels, in different styles, all at absolutely competitive prices.
In addition to producing a wide range of Sake of various types: Daiginjo, Junmai Daiginjo, Ginjo, Junmai Ginjo, Tokubetsu Junmai, Honjozo, and Nigori, since 1995 Kizakura has also been producing the craft beer "Kyoto Beer". This is a small production characterized by particular attention to the highest quality ingredients, such as: Kyoto Matcha, Yuzu, sake yeast, and Yamadansihiki (King of sake rice). Also for beer production, water from the Fushimizu spring is used, which makes the sip smooth, pleasantly soft, and elegant. Today Kizakura represents a solid reference point for all Sake enthusiasts and is able to offer high-quality labels, in different styles, all at absolutely competitive prices.
quality, also thanks to a careful polishing process, which eliminates all the superficial part, preserving only the heart of the grain, purer and richer in starch, for the actual processing phase of Sake, which culminates with the fermentation process.In addition to producing a wide range of Sake of various types: Daiginjo, Junmai Daiginjo, Ginjo, Junmai Ginjo, Tokubetsu Junmai, Honjozo, and Nigori, since 1995 Kizakura has also been producing the craft beer "Kyoto Beer". This is a small production characterized by particular attention to the highest quality ingredients, such as: Kyoto Matcha, Yuzu, sake yeast, and Yamadansihiki (King of sake rice). Also for beer production, water from the Fushimizu spring is used, which makes the sip smooth, pleasantly soft, and elegant. Today Kizakura represents a solid reference point for all Sake enthusiasts and is able to offer high-quality labels, in different styles, all at absolutely competitive prices.
