Kohaku

 　　

"Drink time"
There is also sake in Japan that has the drops of the time it took to mature. "Old and old sake" is a premium brand that carefully selects extremely rare long-term aged sake for more than 10 years. Please enjoy the difference from the popular Asahi Shuzo and Kubota.

It has been highly evaluated by companies as a midyear gift and year-end gift product.

"Amber -KOHAKU-" is the color of sake that shines in amber, but we have a surprisingly diverse lineup of colors. For this product "Amber", we chose old sake of various colors. Please enjoy the difference in color and taste.


[Producer] Takumi Sosei Co., Ltd.

【set content】
1999 Seisei (Toyama), 1999 Fukumitsuya (Ishikawa), 2004 Kitanosho (Fukui), 2010 Ryuriki (Hyogo), 1993 Umenishiki (Ehime)

[Wrapping] Cosmetic box, wrapping paper, Noshi

[Shipping time] Approximately 3 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

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1999 Narimasa (Toyama)

Sake Junmai
Raw rice: Gohyakumangoku Rice polishing rate 60%
Alcohol content: 15 degrees or more and less than 16 degrees
Room temperature bottle storage
Brewer: Seisei Sake Brewery

A 20-year-old old sake of Gohyakumangoku, which is characterized by its light taste. A sweet and gorgeous aroma like honey or black tea spreads, giving it a thick taste with a mellow sweetness and a slight bitterness. The strong acid is refreshing and dry.

1999 Fukumitsuya (Ishikawa)

Sake mountain abandoned pure rice
Raw rice: Yamada Nishiki Rice polishing rate 65%
Alcohol content: 15 degrees
Room temperature tank storage
Brewer: Fukumitsuya

It features a balance of sweetness and acidity like apricot jam. A caramel-like fragrant and mellow aroma spread over a long period of time, and the spicy finish that you feel is a habit.

2004 Kitanosho (Fukui)

Sake Junmai Ginjo
Raw rice: Yamada Nishiki, Gohyakumangoku Rice polishing rate 55%
Alcohol content: 16.5 degrees
Brewer: Funaki Shujo

13 ℃ constant temperature tank storage Yamada Nishiki and Junmai Ginjo, which is made by polishing Gohyakumangoku from Fukui prefecture to 55%, are aged at a constant temperature of 13 ℃ for 15 years. The sweet and gorgeous scent of ripe pear and the refreshing spice scent of cardamom are mixed and very mellow.

2010 Tatsuriki (Hyogo)

Sake Junmai
Raw rice: Shinriki rice polishing rate 65%
Alcohol content: 17 degrees
Room temperature tank storage
Brewer: Honda Shoten

An old sake that has been revived from the phantom sake rice "Kamiriki" and used 100%, and the proportion of jiuqu has been tripled with special preparation for long-term aging. Aged as intended, you can enjoy a wonderful sweet scent like a rich, ripe fig.

1993 Umenishiki (Ehime)

Sake Junmai Ginjo
Raw rice: Matsuyama Mitsui, Oku Honor Rice polishing rate 55%
Alcohol content: 17 degrees or more and less than 18 degrees
Room temperature tank storage
Brewer: Umenishikiyama River

Junmai Ginjo Sake brewed in the year Maemori received the Outstanding Skilled Worker Award. Long-term aging for more than 20 years spreads the aroma of fragrant nuts and the sweetness of well-ripened yellow peach. A dry, swelling liquor reminiscent of sherry.