2003 Yamabuki

Sake Main brewing raw material rice: Akita prefecture rice polishing ratio 70%
Alcohol content 19 degrees or more and less than 20 degrees Stored in tank at room temperature


Sommelier's comment

It has a fragrant scent like cacao and the exotic scent of cinnamon and cumin. The aroma opens up more at room temperature than when chilled, creating a lingering finish and fullness. This is a type of aged sake that can be enjoyed even when warmed at a high temperature.


Brewed by: Kinmon Akita Sake Brewery

Founded in 1939, Daisen City, Akita Prefecture

A warehouse in Akita, Tohoku, is covered with snow in winter. It is characterized by expressing the flavor of rice with alcohol, using aged sake as the pinnacle. In 2009, he won the Champion Sake award at the global competition IWC. We are confident in the quality of our aged sake, having won a gold medal in the aged sake category in 2011.