Raw material rice: Koshihikari
Rice polishing ratio 60%
Alcohol content 14%
Room temperature tank storage
The 1983 vintage is the oldest among the first releases of ancient and delicious sake. The sweet and gorgeous aroma of dried fruits and nuts, the spicy flavor, and the strong acidity are reminiscent of a mature white wine.
Brewed by: Iwase Sake Brewery
Founded in 1723 Onjuku Town, Chiba Prefecture
A sake brewery in Chiba Boso, which is located in the metropolitan area but is rich in nature. We are particular about the traditional manufacturing method of ``Yamahaizukuri'' and aged sake. In 1965, we began to seriously work on aging. The brewing water is hard water, which produces a full-bodied sake with a strong flavor, so the ability of this brewery is demonstrated when it is aged.