On October 1, 2022, the first Japanese sake competition “Australian Sake Awards” was held in Sydney, Australia, and “2000 Asahigawa” won the gold medal in the aged sake category.

Australia's sake export volume ranks seventh in the world.

It has been gaining popularity in recent years.

Furthermore, the "Australian Sake Award" was held to convey the appeal of Japanese sake to as many people as possible and to foster Japanese sake experts.

This competition values ​​being ``closest to the consumer,'' and the judges are made up of 70 people, including Australian sommeliers, liquor store/restaurant workers, and sake license holders.

Furthermore, in order to develop sake experts, all judges attend a lecture on sake before judging.

The award-winning sake of this competition will be announced on stage at the Australian Sake Festival, which is also held in Sydney, making it the competition closest to consumers.

<Introduction of Gold Award winning stocks>

"2000 Asahi River"

・Raw material rice: Dewa Sansan Rice polishing ratio 70%
・Alcohol content: 19 degrees ・Stored in tank at room temperature

As soon as you put it in your mouth, you'll be greeted with an elegant acidity and rich aromas of banana, caramel, and oak that are unique to aged sake.
It has plenty of sweetness, with a refreshing plum-like flavor that lingers. A crisp dish with great acidity.
https://oldvintage.jp/collections/2000-asahikawa

・Brewer: Asahigawa Sake Brewery (founded in 1822, Kahoku Town, Hyogo Prefecture)
Asahigawa Sake Brewery is located in the Yamagata (Murayama) Basin in Tohoku. Founded at the end of the Edo period, the company has continued to carry on the tradition, and in recent years has focused on research into the production of Junmai Sake and Junmai Ginjo Sake. At the same time, they are also engaged in research and development of aged sake, and their knowledge, such as differences in aging methods, types of sake, and age, is attracting attention.

From now on, ``Beautiful Sake of Ancient Times'' will continue to work even harder to convey the culture of aged sake to the world, and to deliver surprising and moving experiences to as many people as possible.