Bijito is a nihonshu sake, produced exclusively in Japan. Derived from the fermentation of rice, water and koji (a natural enzyme that allows the transformation of starch into sugar), this Junmai sake was produced from Koshi Hikari rice variety whose grains have been polished to 70%. Made at Kizakura, one of the largest sake breweries in Japan, this sake is distinguished by aromas of apple, pear and citrus zest.
The success of the Kizakura brewery is based primarily on the quality of the rice and its water used, the most important elements in the production of sake. In addition, the company combines tradition and modernity to produce alcohol in harmony with consumer expectations.
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