“Noble brewed” sake ( sake brewed using sake instead of water )

A kind of seishu distinguished by the replacement of the mashing water with sake, giving a sweet sake with extremely deep flavour and a distinctive viscosity.

It is common practice to replace the water used at the third tome stage of mashing, but an extravagant method, which sees the water at all three stages replaced by sake, is also being studied.

Kijo-shu was proposed by the former Brewing Research Institute, based on the 927 document the Engi Shiki. It was then developed by the Brewing Research Institute under the Tax Agency, and was patented in 1975. Rights to the patent are currently expired.