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We have prepared three types of brands with a refreshing taste that have a good balance of sourness and sweetness that overturn the preconceptions of old sake, and have made it a proposal product for the summer. You can enjoy it deliciously even when it is chilled, and it is a set that you can enjoy even with rock or carbonic acid.
[Set Contents] 1997 Kikuzakari Sake (Iwate), 2004 Peak Snow (Fukushima),
2007 Sanin Togo (Tottori)
[Wrapping] Cosmetic box, wrapping paper, Noshi
[Shipping time] Approximately 1-2 days after ordering (excluding Saturdays, Sundays, and holidays, normal temperature delivery)
[Best-by date] None
[Preservation method] Avoid direct sunlight and store in a cool and dark place.
[Gifts] Midyear gifts / Year-end gifts / Father's Day / Respect for the Aged Day / Birthday gifts for the most important person / 60th birthday celebration / Thank you / Celebration / Internal celebration / Corporate formal gift
[Sales company] Takumi Sosei Co., Ltd.
There is also sake in Japan that has the drops of the time it took to mature.
Just as France has a culture of aged vintage wine, Japan has a culture of aged sake since ancient times.
Old sake is a high-class sake that was used in imperial wedding ceremonies.
However, in the Meiji era, when the world war broke out, the liquor tax was turned to secure the national financial resources, and a heavy stone-making tax was imposed on the brewery. Since then, the sake brewery has no capacity to make old sake, which is indispensable for long-term storage and management, and the culture of aged sake has been lost from Japan.
"Old and old sake" is a premium select brand specializing in old sake that was established with the aim of recreating the aged sake culture, which was a traditional noble culture of Japan, together with craftsmen who continue to make old sake even today.
Buyers specializing in old sake who drank and compared more than 100 kinds of old sake visited sake breweries all over Japan and unearthed old sake that was aged for more than 10 years from the depths of the brewery. Along with wine sommeliers who are familiar with old sake, 41 brands from 19 prefectures with excellent taste and aroma are carefully selected.
It was highly evaluated by the sommeliers of "The Capitol Hotel Tokyu" and "Palace Hotel Tokyo" which won 4 stars in "Michelin Guide Tokyo 2020" and the restaurant manager of "Hotel Ryunakan Tokyo" which won 2 stars. It was.
By aging sake, it produces a gorgeous aroma and mellow taste like wine, and it changes into a sake that can be drunk very luxuriously in a wine glass.
Junmaishu is like red wine and brandy, and Ginjoshu is like white wine and sherry.
There are still few opportunities to drink old sake and restaurants offered, and it seems that there are almost no opportunities to compare and drink. "Old and old sake" has created a special gift set that allows you to compare old sake in a luxurious way.
Old sake is carefully selected by a professional buyer sommelier. The package uses the highest quality level, such as design by a Japanese designer who produces a foreign-owned chocolate maker and production by a domestic factory.
As a reward for yourself who loves alcohol.
As a special gift for loved ones.
Japan's highest quality aged sake created by time and craftsmen.
We will deliver the supreme drinking comparison experience that you have never tasted before.
Enjoy a new luxury time that recreates traditional culture in modern times.
Akihiko Yasumura, representative of ancient and ancient sake
1997 Josen Kikuzakari
Raw rice: Rice from Iwate prefecture
Alcohol content: 15 degrees or more and less than 16 degrees
Room temperature bottle storage
Aged old sake, a long-selling product for the local community, before switching to pure rice sake production. Characterized by a clean acidity, it has a smoky flavor with aroma like caramel and almond, and the sweetness and aroma of tropical fruits spread. A mellow aged sake.
~ Brewer Kikuzakari Sake Brewery Founded 1894 Kitakami City, Iwate Prefecture ~
The label design and naming of the brand "Taxi Driver" is quite unique and popular. The Tohoku region has a conservative image, but Kikuzakari has a different taste, and the individuality of the 5th generation brewery shines brightly. The old sake aged by this brewery was excavated this time. It's fun to compare with new sake.
2004 Mine no Yuki
Sake Junmai Ginjo
Raw rice: Yamada Nishiki Rice polishing rate 50%
Alcohol content: 13 degrees or more and less than 14 degrees
Room temperature tank storage
Yamada Nishiki's Junmai Ginjo Genshu. The sweet scent of sweet and sour anzu and honey is mixed with the refreshing scent of herbs. The gentle sweetness of rice that sake has is pleasant. The deep taste and the faint aged scent are easy to get close to.
~ Brewer Mine no Yuki Sake Brewery Founded 1942 Kitakata City, Fukushima Prefecture ~
There are many sake breweries in Kitakata, so it can be said that it is a brewery town, but it is the youngest brewery in the city. I took "Mine no Yuki" from Mt. Iide, which forms the prefectural border with Yamagata. The brewer is also young and challenges new construction every year. Mead sake, which is brewed only from honey from the abundant nature that spreads out at the foot of the mountain, shows the individuality of this brewery.
2007 Sanin Togo
Raw rice: Domestic rice 70% polishing rate
Alcohol content: 19 degrees
Room temperature tank storage
Although it is brewed sweetly, it has a viscous taste that is typical of aged old sake, and the sweetness combined with the aged feeling gives it depth. The sourness and slight bitterness summarize the overall balance.
~ Brewer Fukura Shuzo Founded 1889 Yurihama Town, Tottori Prefecture ~
From the shore of Lake Togo (former Togo Town) known for Hawai Onsen and Togo Onsen, the representative brand is named Sanin Togo. Inheriting the construction of Mr. Izumo Mori, we are particular about small-scale construction with local water, rice, and people. We are diligently working on sake brewing using the water used to grow the fresh and fresh "Nijisseiki" pears, which is a specialty of the company.