2003 Yamabuki

Sake: Honjozo 
Raw material: Rice from Akita prefecture
Rice polishing ratio: 70%
Alcohol content: 19~20 percent 
Room temperature tank storage


Sommelier's comment

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.