Surpassing the borders of time

Since olden times, Japan has had a food culture in which sake is aged and the rich aroma and deep taste is enjoyed over time. "Inishie no Bishu" is a domestic vintage specialty that was established with the aim of recreating the vintage sake culture. It was previously a traditional noble culture of Japan with craftsmen who continue to brew aged sake to this day. It is a premium select brand. Enjoy an ultimately rare vintage experience that is difficult to come by.

Extremely rare long-term aged sake

Currently, there are about 1,400 sake breweries nationwide, but only a few of them have inherited traditional aging techniques. Until the Edo period, there was a stylish sake culture that favored old sake / aged sake rather than new sake, but the number of sake breweries engaged in aging has decreased sharply due to the Meiji liquor tax law. After that, the market for new sake such as local sake and Daiginjo was established, and the number of sake breweries that make aged sake did not increase. Among them, "Ancient Bishu" is an extremely rare wine that has traveled to more than 100 breweries all over Japan and has unearthed only long-term aged vintages that have been aged for more than 10 years in principle and have a particularly excellent mellow aroma and taste. It's sake.

Limited quantity, with serial number

There is only a limited amount of long-term aged sake for 10 years or more, even if you add the sleeping ones to all the sake breweries in Japan. The amount that can be revived as "Ancient Bishu" is extremely small, and we will sell it in a limited quantity. Domestic vintages made that year cannot be made twice. In "Ancient Bishu", we will give you a serial number on the label or warranty card and deliver it to you.

Changes that only time knows

When sake is aged, it has a caramel-like sweetness and aroma. Shochu and awamori are distilled liquors with a high alcohol content, but by aging, they change to a mellow and sweet liquor quality. However, the direction of change in taste varies depending on the storage temperature, seasonal changes, storage container, and original liquor quality. Some have a ripe fruity aroma, while others turn the acid into a sweet and sour liquor. It is said that even sake breweries do not know the aroma and taste of sake 20 to 30 years later. Enjoy the contingency of aroma and taste that only time knows.

The taste of old and old sake

In "Ancient Bishu", the taste is expressed by three elements. If all three elements are high, it feels rich, and if it is low, it feels light. If any of the factors is relatively high, the sake will be characteristic. You can also enjoy the color change. It changes depending on the time change of the contained components, but it is said that the higher the component concentration, the longer the aging period, and the larger the temperature difference of the storage temperature, the darker the color.

Sweetness The stronger the sweetness like caramel, the more you can enjoy the taste of old sake.
The higher the acidity, the better the sharpness and the better the compatibility with the dish.
Fragrance You can feel various aromas such as fruits and spices that you can't think of in Japanese sake.

Enjoy comparing individuality

At "Ancient Bishu," we first prepared 36 types of long-term aged old sake. We have collected so many types because each one has its own personality and we hope you will enjoy comparing those personalities. We have a set that you can enjoy 3 types to a set that you can enjoy 36 types. In addition, you can enjoy various pairings with the individuality of long-term aged old sake. You can enjoy it with Japanese food, French food, Chinese food, and sweets.