Bijito | Sake "Nihonshu" Junmai Brand_Signatory loin of lamb or veal

loin of lamb or veal chop

this is a single-cask whisky with notes of melon

and honeysuckle

plum and blackcurrant

Select is an Italian aperitif that was created in Venice in 1920

Bijito | Sake "Nihonshu" Junmai Brand_Signatory loin of lamb or vealBijito is a nihonshu sak produced exclusively in Japan. The result of the fermentation of rice, water and koji (a natural enzyme that enables the transformation of starch into sugar), this Junmai sak is produced from Koshi Hikari rice, whose grains have. The success of the Kizakura brewery is essentially due to the quality of the rice and water that are used: these are the most important factors in sak production. Furthermore, the brewery combines