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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.

"Tohoku -TOHOKU-" has selected only the excellent brands in the Tohoku region. Sake is called "cold brewing" and is brewed in the cold winter months. Please enjoy while thinking about the scenery of Tohoku where the climate is suitable.

[Producer] Takumi Sosei Co., Ltd.

set content
2003 Yamabuki (Akita), 1997 Kikumori Kamisen (Iwate), 2004 Mine no Yuki (Fukushima), 1998 Sato no Izumi (Fukushima), 2006 Taninokoshi (Fukushima)

[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


2003 Yamabuki (Akita)

Sake: Honjou
Raw rice: Rice from Akita prefecture Rice polishing rate 70%
Alcohol content: 19 degrees or more and less than 20 degrees
Room temperature tank storage
Brewer: Kinmon Akita Sake Brewery

A fragrant scent like cacao and an exotic scent of cinnamon and cumin spread. The scent opens at room temperature rather than cold, giving a lingering finish and swelling. It is a type of aged old sake that can be drunk deliciously even if it is cooked at a high temperature.

1997 Josen Kikuzakari (Iwate)

Raw rice: Rice from Iwate prefecture
Alcohol content: 15 degrees or more and less than 16 degrees
Room temperature bottle storage
Brewer: Kikuzakari Sake Brewery

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. It is a mellow aged sake.

2004 Mine no Yuki (Fukushima)

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
Brewer: Mine no Yuki Sake Brewery

Yamada Nishiki's Junmai Ginjo Genshu. The sweet scent of sweet and sour anzu and honey is slightly mixed with the refreshing scent of herbs. The gentle sweetness of rice is pleasant. The deep taste and the faint aged scent are easy to get close to.

1998 Sato no Izumi (Fukushima)

Raw rice: Chiyonishiki Rice polishing rate 65%
Alcohol content: 19 degrees
12 low temperature storage
Brewer: Aizu Sake Brewery

A gentle scent with a mellow scent like black tea and a scent like hazelnut spreads. Aged sake with a good balance of rich sweetness and strong acidity. It has a long finish and a sweet and fragrant scent.

2006 Taninogoshi (Fukushima)

Raw rice: Domestic rice Polishing rate 70%
Alcohol content: 15.1 degrees
Room temperature bottle storage
Brewer: Shirakawa Meijo

It is an old sake that you can feel the original sweetness of rice, which is a characteristic of this sake. It has a deep buttery aroma and a sweet aroma like cotton candy, giving it a slightly voluminous taste.