Daishichi Kikyo, Shizuku Original Sake Junmai Daiginjo (gift box)

Founded in the second year of Baoli (1752), we have been using the most traditional raw brewing method to cultivate natural lactic acid bacteria to make raw sake. Although it is time-consuming, compared with using ready-made lactic acid bacteria cultivated in the laboratory, every brewing has its own advantages. its unique tone.

One of the most high-end works of Daqi Brewery

Ideal to drink neat or with white fish dishes. 

Manufacturer: Daishichi Brewery Co., Ltd.

Contents: 720ml

Rice used: Yamada Nishiki, Special Area A, Hyogo Prefecture

Rice polishing: 50%

Alcohol: 16%

Suitable drinking temperature: 8 °C～10 °C

Sobering up time: Drink immediately after drinking ~ 30 minutes sobering up

Preservation method: must be cold

**Offer cannot be used in conjunction with any promotional offers (discounts or gifts)

"「根據香港法律，不得在業務過程中，向未成年人售賣或供應令人醺醉的酒類」
”Under the law of Hong Kong, intoxicating liquor must not be sold or supplied to a minor in the course of business.”"