Cold weather creates deliciousness. Winter is the season for sake
Tohoku in winter when it snows a lot. Sake is brewed in sake breweries in the harsh cold. Brewing sake in winter is called ``kanzukuri.''
In fact, winter is said to be the best time of the year for sake brewing, as the cold weather makes it difficult for bacteria to grow.
Another good thing is that the dust in the air is absorbed by the snow, keeping the air clean and sanitary during brewing.
``Ancient Sake Tohoku'' is brewed in the snowy Tohoku region, and over a long period of time it was created as a gift set.
``Ancient Sake Tohoku'' is a set that collects only Japanese sake made in cold brewing that has been aged for over 10 years. Please enjoy the complex and flavorful aged sake produced in the snowy landscape of Tohoku.
1997 Selected by Kikumori
Raw material rice for sake: Rice from Iwate Prefecture Alcohol content: 15 degrees or more and less than 16 degrees Stored in bottles at room temperature 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 Brewery: 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.
Sake: Raw material for brewing Rice: Rice from Akita Prefecture, rice polishing ratio 70%
Alcohol content: 19 degrees or more and less than 20 degrees Tank storage at room temperature Brewing company: Kinmon Akita Sake Brewery (founded: 1939, Daisen City, Akita Prefecture)
It has a fragrant scent like cacao and the exotic scent of cinnamon and cumin. The aroma opens up more at room temperature than when chilled, creating a lingering finish and fullness. This is a type of aged sake that can be enjoyed even when warmed at a high temperature.
2004 Snow on the peak
Sake: Junmai Ginjo Raw material rice: Yamada Nishiki Rice polishing ratio 50%
Alcohol content: 13 degrees or more and less than 14 degrees Tank storage at room temperature Brewing company: Mineyuki Sake Brewery (founded: 1942, Kitakata City, Fukushima Prefecture)
Yamada Nishiki Junmai Ginjo original sake. The sweet scent of sweet and sour apricots and honey is mixed with the refreshing scent of herbs. The gentle sweetness of the rice is pleasant. Its deep flavor and subtle aged aroma make it very approachable.
Sake raw material rice: Domestic rice, polished ratio 70%
Alcohol content: 15.1 degrees Stored in bottle at room temperature Brewing company: Shirakawa Meijo (founded 1850, Saigo Village, Fukushima Prefecture)
This aged sake is characterized by the sweetness of the rice, which is characteristic of this brewery. It has a deep buttery aroma, a sweet cotton candy aroma, and a slightly voluminous taste.
Whether you have a connection to Tohoku or not, why not try some cold brewed sake while thinking about the winter scenery of Tohoku?
You can purchase “Ancient Sake Tohoku” here.