In sake brewing, there are four times when ingredients are added: “shubo, soe, naka, tome”. By adding Junmai sake instead of the water at tome, the last stage, the fermentation gets stuck. A large amount of extract not digested during fermentation remains in the sake, resulting in an “ultra sweet” sake. This traditional method is called Kijoshu but because the brewery didn’t apply to be part of the Kijoshu society, they can’t put that on the label. To balance the sweetness, the same malic acid producing yeast as the Sasa-Sunday is used. The label describes the taste, a fun mashup of traditional methods but producing a candy-like sweetness and rich flavor.
