The charm of aged sake is the shining of its amber color. Although the ingredients are the same as regular sakes, the colour of aged sake becomes darker over time. Let's try and compare the differences between the aged sakes.
① "1999 Fukumitsuya 180ml" Fukumitsuya
Well balanced of sweetness and sourness like apricot jam. A long-aged caramel-like fragrant and mellow scent spreads, with a gentle dry aftertaste.
Vintage: 1999 Ishikawa Prefecture, Japan
Yamahai Junmai / Sake Rice: Yamada Nishiki
Alcohol percentage: 15%
Rice polishing ratio: 65%
Resting in Stainless Tank at Room Temperature
② "1993 Umenishiki 180ml" Umenishikiyamakawa
A Junmai Ginjo started brewing in the year when the previous brew master received the award for outstanding brewers. Aged for more than 20 years makes it become as sweet as yellow peach and with the scent of nuts. It is dry and let you associate with sherry.
Vintage: 1993 Ehime Prefecture, Japan
Junmai Ginjo / Sake Rice: Matsuyamamii・Okuhomare
Alcohol percentage: 17%
Rice polishing ratio: 55%
Resting in Stainless Tank at Room Temperature
③ "2010 Tatsuriki 180ml" Honda Shoten
Aged sake 100% made from sake rice "Shinriki" and made with a special koji ratio. It is well-aged and with a mellow, sweet scent like a ripe and common fig.
Vintage: 2010, Hyogo Prefecture, Japan
Junmai sake / Sake rice: Shinriki
Alcohol percentage: 17%
Rice polishing ratio: 65%
Resting in Stainless Tank at Room Temperature
④ "1999 Narimasa 180ml" Narimasa Brewery
By using the sake rice Gohyakumangoku and aged for 20 years, the aged sake is light and delicate. Its aroma is sweet and gorgeous as honey and black tea, with a well-balanced taste of a mellow sweetness and a slight bitterness. It is dry and refreshing.
Vintage: 1999 Toyama Prefecture, Japan
Junmai / Sake rice: Gohyakumangoku
Alcohol percentage: 15%
Rice polishing ratio: 60%
Room temperature bottle storage
⑤ "2004 Kitanosho 180ml" Funaki Brewery
Junmai Ginjo mixed with Gohyakumangoku and Yamada Nishiki, rice polished to 55% aged at a constant temperature of 13 ℃ for 15 years. A sweet and gorgeous scent like ripe pear, and refreshing as cardamom. A well-balanced aged sake.
Vintage: 2004 Fukui Prefecture, Japan
Junmai Ginjo / Sake Rice: Yamada Nishiki, Gohyakumangoku
Alcohol percentage: 16%
Rice polishing ratio: 55%
Resting in Stainless Tank at constant temperature of 13 °C
*This set can be ordered together with other items.
*When you order this set with other items ,Shipping fee will be charged only for the items except the set.
- Customer reviews