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"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


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.