Let's drink time. This is also thesake in Japan for a long time . Underthe aging technology ,old sake was saidto have already existed in the Kamakura period. It is a premium brand that selects extremely rare long-term aged sake.We selected three brands that had along aging period for brewing, vintage 1984, 2009 and 2010. Enjoy a miraculousencounter of the breweries of different regions beyond over 20 years.
『2010 Tatsuriki』 （Honda Shoten ／Hyogo）
『2009 Maboroshinotaki』 （ Mikunihare／Toyama）
『1984 Iwanoi』 （Iwase／Chiba）
【product specification】
Volume：375ml
Storage Condition：In a cool, dry place away from direct sunlight
No Expiration Date
① 1984 Iwanoi
Sake JummaiIngredient：Rice・Rice Koji
Polished rice ratio：60％
Alcohol content：14%
Tankstorage Room temperature
TASTING
When poured into a wine glass, the freshness reminiscent of Japanese citrus fruits and the gorgeous aroma of herbs stand out.
A rare type where you can enjoy rich fruit and sharp acidity and enjoy a mineral taste.
Iwase Brewery Co., Ltd.（Established in 1723）
Located in Boso in Chiba with its abundant nature even though it is in the Kanto region, Iwase shuzo has been committed to the traditional “Yamahai method” to produce aged sake since its first full-scale engagement in 1965. The brewer uses hard water for sake-making to develop a solid taste, and therefore the full capability of the storehouse is demonstrated in aged sake.
② 2009 Maboroshinotaki
Sake GinjoIngredient：Rice・Rice Koji・Brewer'salcohol
Polished rice ratio：60％
Alcohol content：18~19%
Tankstorage Room temperature
TASTING
Aged ginjo-shu with the scent of refreshing sourness followed by a butter-like rich aroma and sweetness of bananas reminds us of dry white wine and produces a nut-like aftertaste.
Mikunihare Brewery Co., Ltd.（Established in 1887）
Located 50 m from Toyama Bay along the Sea of Japan, Mikunihare shuzo has the source of affluent snow meltwater in its storehouse.
There are 20 sources of spring water in
the Ikuji district along the Kurobe
River, which has been selected
as 1 of 100 exquisite waters of Japan.
With this affluent water source, the brewer has been producing light and refreshing sake that goes well with everyday meals of seafood from Toyama Bay.
③ 2010 Tatsuriki
Sake JummaiIngredient：Rice・Rice Koji
Polished rice ratio：65％
Alcohol content：17%
Tankstorage Room temperature
TASTING
The legendary sake rice Shinriki has been brought back. This aged sake is made with a 100% Shinriki rice and a koji ratio of 3 times more than normal using a special long maturation process. The sake is matured according to plan for a rich and mature amazing sweet aroma similar to figs.
Honda Shoten Co., Ltd.（Established in 1921）
The brewery is located close to the production center of Yamadanishiki rice which is known as the King of Sake Rice. This brewery
brings out the maximum genuine flavor
of the rice based on the idea of
“Rice sake having a rice flavor”.
Tatsuriki is only made with rice
optimal for sake production for high quality so the Daiginjo Kome no Sasayaki was awarded the top prize in the world at a contest in the USA in 2008.
