[Year-end and New Year holidays] [Family gatherings] Add aged sake to a livelier dining table than usual
During the year-end and New Year holidays, many families may have the opportunity to gather together relatives who would not normally be able to see each other.
A table that is several times more lively than usual, where everyone can enjoy a delicious meal, is a symbol of happiness.
“Since it’s such a fun time, I want to spend it with delicious food and delicious drinks.”
In response to this desire, we would like to introduce a recommended gift set that allows you to have fun comparing vintage sake at year-end and New Year gatherings.
``Hikaru: Ancient and Ancient Sake'' sells 7 brands of aged old sake carefully selected from sake breweries all over Japan as a gift set.
<Three types of aged sake>
There are three types of aged sake, and each type has a completely different taste. Along with this, the dishes that go well with alcohol also differ.
A richly ripened type that changes color and aroma as it ages, and is characterized by a strong flavor and color.
A light ripe type with a refreshing taste and clear pale yellow color.
Then there is the intermediate type, which is between the dark ripe type and the light ripe type.
The rich type is generally considered to go well with foods that are high in fat and have a rich flavor and sweetness, such as Chinese cuisine.
The light-ripened type goes well with foods that are low in sweetness and fat and high in umami, such as raw ham.
The intermediate type is perfect for foods with moderate sweetness, sourness, and bitterness, such as raisins and chocolate.
``Ancient Sake Hikari'' is a gift set that allows you to experience the richness of vintage sake.
<Brand introduction>
1997 Selected by Kikumori
Raw material for sake: Rice from Iwate Prefecture Alcohol content: Stored in bottles at room temperature above 15 degrees and below 16 degrees Brewing company: Kikumori Sake Brewery (Founded: 1894, Kitakami City, Iwate Prefecture)
This is an aged sake that was a long-selling product for the local market before the switch to full production of pure rice sake. It has a beautiful acidity, caramel and almond aromas, a smoky flavor, and the sweetness and aroma of tropical fruits. A mellow aged sake.
1998 Sato no Izumi
Sake raw material rice: Chiyo Nishiki rice polishing ratio 65%
Alcohol content: 19%
12℃ low temperature storage Brewing company: Aizu Sake Brewery (Founded around 1700, Minamiaizu Town, Fukushima Prefecture)
It has a gentle aroma with a rich tea-like aroma and a hazelnut-like aroma. Aged sake with a good balance of rich sweetness and firm acidity. It has a long aftertaste and a pleasant sweet and fragrant aroma.
2009 Phantom Waterfall
Sake Ginjo raw rice: Gohyakumangoku/Tentaku rice polishing ratio 60%
Alcohol content: 18 degrees or more and less than 19 degrees Tank storage at room temperature Brewing company: Kokokuharu Sake Brewery (Founded: 1887, Kurobe City, Toyama Prefecture)
Ginjo aged sake. It is characterized by a refreshing acidity that rises first, and you can also feel the rich aroma of butter and the sweet aroma of banana, making it very gorgeous, like drinking a dry white wine. The nutty aroma in the aftertaste is impressive.
2001 Ten-on
Sake Main brewing raw material rice: Hidahomare rice polishing ratio 70%
Alcohol content: 20 degrees Storage in tank at room temperature Brewing company: Kawajiri Sake Brewery (Founded: 1839, Takayama City, Gifu Prefecture)
This brewery is proud of its brewed aged sake. The vanilla-like scent matches the sweetness and is reminiscent of chestnuts and bananas. It has a slight aroma of Hida forest and a bitterness derived from Hidahomare sake rice, resulting in a complex and deep aged sake.
2009 Hanagaki
Sake Pure rice raw material: Gohyakumangoku/Koshi no Shizuku Rice polishing ratio 60%
Alcohol content: 17 degrees Stored in bottle at room temperature Brewed by: Nanbu Sake Brewery (Founded: 1901, Ono City, Fukui Prefecture)
This pure rice sake has a sweet taste, aiming for a long-term aged sake with rich flavor and flavor. It matures as intended, and the spicy scent of oriental cumin and nutmeg, as well as the sweet scent of ripe pear, harmonize and spread gorgeously.
1996 Ichinoya
Sake Daiginjo raw material rice: Yamada Nishiki Rice polishing ratio 40%
Alcohol content: 17 degrees or more and less than 18 degrees Bottled at room temperature Brewing company: Uno Sake Brewery (Founded: 1620, Ono City, Fukui Prefecture)
Daiginjo old sake made with Yamada Nishiki, the king of sake rice. It retains the beautiful quality of the new sake, with a well-balanced aroma of ripe Japanese pear, sweetness of caramel, and spicy bitterness. The lingering flavor is caramel popcorn.
1995 Kamaya
Sake special pure rice
Raw material rice: Miyama Nishiki rice polishing ratio 60%
Alcohol content: 18 degrees Tank storage at room temperature Brewing company: Kamaya (Founded: 1748, Kazo City, Saitama Prefecture)
Pure rice sake aged for 24 years in a 100-year-old storehouse. It has a gentle fragrance like a ripe banana and a gorgeous floral fragrance. It has a good balance of gentle sweetness and firm acidity, and has a deep flavor.
So far, we have introduced stocks that are classified as "light", but are there any stocks that interest you? It might be fun to experience the differences in the taste of each brand and how the taste changes depending on how you drink it (cold or hot, etc.), and find your favorite way to drink it with your family.
In fact, we have received feedback of satisfaction from customers who purchased ``Ancient Sake'' for the New Year.
Customers purchasing on Rakuten Market (excerpt)
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I bought it for New Year's. My family and I had a great time chatting and comparing drinks. The packaging is beautiful and has a luxurious feel, making it perfect as an impactful gift, but I think people will have their own preferences about the taste of old sake, so I usually drink alcoholic beverages of various grades and enjoy the rareness of old sake. I thought it was a gift for someone who would like to receive it. |
You can purchase ``Ancient Sake Hikari'' here.
