1995 Aoi Tsuru
Raw material: Domestically produced rice
Rice polishing ratio 60％
Alcohol content: 17 percent
Low temperature tank storage / normal temperature aging
The delicately brewed Junmai sake, after initially being kept in low temperatures, is aged in room temperature to make the artisanry made vintage sake. The sweet, fragrant and mellow aroma of honey and almonds permeates through this brew. A moderate acidity and spicy flavor add to the overall body of the craft.
Brewer: Inami Sake Brewery
Founded in 1889, Miki City, Hyogo Prefecture
Hyogo Prefecture is the hometown of Yamada Nishiki, the king of sake rice. Clay soil rich in minerals and a temperate climate, has made it ideal for harvesting sake rice. In a place that yields sake rice, of course there would be a sake warehouse. Inami, in terms of Yamada Nishiki's largely placed sake warehouse production area, aims to brew sake in its local Terroir climate.