Sake book brewing
Raw rice: Rice from Akita prefecture
Rice polishing rate 70%
Alcohol content 19 degrees or more and less than 20 degrees
Room temperature tank storage
A fragrant scent like cacao and an exotic scent of cinnamon and cumin spread. The scent opens at room temperature rather than cold, giving a lingering finish and swelling. It is a type of aged old sake that can be drunk deliciously even if it is cooked at a high temperature.
Brewer: Kinmon Akita Sake Brewery
Founded in 1939 Daisen City, Akita Prefecture
A warehouse in Tohoku Akita that is covered with snow in winter. The feature is to express the taste of rice with sake, with aged old sake at the top. In 2009, he won the champion salmon at the global contest IWC. We are confident in the quality of aged sake, such as winning a gold medal in the old sake category in 2011.