Ancient Wines 2009

Sake Ginjo Raw material rice: Gohyakumangoku/Tentakaku Rice polishing ratio 60%
Alcohol content: 18% to 19%. Stored in tanks at room temperature.


Sommelier's comments

Aged ginjo sake. Its characteristic is that it first releases a clean acidity, and you can also sense the rich aroma of butter and the sweet aroma of banana, making it very elegant, as if you were drinking a dry white wine. The lingering aroma of nuts is impressive.


Brewed by: Kokokuharu Brewery

Founded in 1887 in Kurobe, Toyama Prefecture

Located 50 meters from Toyama Bay on the Sea of ​​Japan, the brewery is filled with meltwater from Mt. Tateyama. The Ijimi area on the banks of the Kurobe River has 20 springs and is one of Japan's 100 famous water areas. Using this water in abundance, the brewery continues to produce refreshing, light-tasting sake that can be enjoyed casually every day with the bounty of Toyama Bay.