Set of 4 Kijo Chronicles
1 year, 3 years, 7 years, 10 years 
At Nanbu Sake Brewery, we use the famous water "Oshimizu", which was selected as one of the 100 best waters selected by the Environment Agency, as our brewing water. This preparation water is soft water suitable for sake brewing and is one of the essential elements for our sake brewing. For sake rice, we mainly use high-quality rice from Ono City, which is one of the leading producers of Gohyakumangoku in Japan. In the Kijo Chronological Series, you can taste Kijoshu by aging period of 1, 3, 7, and 10 years.
Kijo chronology 1st year
After 1 year of storage, it became amber and the taste was also settled. It is characterized by rich sweetness, moderate acidity, and a refreshing aftertaste. 
Kijo chronology 3 years
After three years of storage, it has matured to a deep taste. It features dark sweetness, moderate acidity, and a clean aftertaste. If you drink it warm, it will have a more delicious taste.
Kijo chronology 7 years
After 7 years of storage, it has matured to a profound taste. It features dark and thick sweetness, moderate acidity, mellow texture and deep body. You can enjoy it with cold or warmed.
Kijo chronology 10 years
After 10 years of storage, it has matured to a profound and rich taste. Deep sweetness, mellow acidity, and rich body leave a lingering finish.
Nanbu Sake Brewery
"Hanagaki" is brewed by Nanbu Sake Brewery Co., Ltd. It has been over 100 years since we have been producing handmade sake in Ono City, Fukui Prefecture, a small Kyoto in the Hokuriku region. It is a historic sake brewery blessed with good water, good rice, and good people.