VINTAGE/AGED

AGED SAKE CAN BE MADE FROM ANY CATEGORY AND AGED IN A VARIETY OF WAYS (NORMALLY IN GLASS BOTTLE) FOR A MINIMUM OF 3 YEARS.

Junmai_Ginjo_Notoji_3y

JUNMAI GINJO NOTOJI 3 YEARS

BREWERY: Kuze Sake Brewery
Established in 1786 (Ishikawa Prefecture, Japan)
TYPE: Sake (Junmai Ginjo, Vintage/Aged)
ABV: 18.0%
SIZE: 720ml
RICE VARIETY: Choseimai 50%, Gohyakumangoku 50%
POLISHING RATIO: 55%
INGREDIENTS: Rice, Koji (Malted Rice)
WHAT AN EXPERT SAYS: Spice, Mushroom And Forest Floor, With Hints Of Banana And Stewed Plum, Intense And Classically Styled Aged Sake With Hints Of Sweetness, And A Nutty Finish. Some Tea Leaf Lingers As Well. Well Made And Well Integrated.
COMPLEXITY: 7
UMAMI: 7
FOOD MATCHING: Meat, Game, Steak
HIRAISAMI JUNMAI YAMADANISHIKI 10 YEARS

HIRAISAMI JUNMAI YAMADANISHIKI 10 YEARS

BREWERY: Watanabe Sake Brewery (Aichi Prefecture, Japan)
TYPE: Sake (Junmai Daiginjo, Vintage/Aged)
ABV: 16.5%
SIZE: 720ml
RICE VARIETY: Yamadanishiki
POLISHING RATIO: 50%
INGREDIENTS: Rice, Koji (Malted Rice)
WHAT AN EXPERT SAYS: Bold, Spicy And Nutty, Earth, Powerful And Lifted. This Is Really Intense And Bold On The Palate And The Extra 3 Years Of Ageing Has Made It A Lot More Complex Than The Previous 7 Year Release. Very Long On The Finish.
Kashitaru Sake MUROMACHI300ｍｌ

MUROMACHI AGED IN OAK BARREL

BREWERY: Muromachi Sake Brewery,
Established in 1797 (Okayama Prefecture, Japan)
TYPE: Sake (Junmai, Vintage/Aged)
ABV: 19.5%
SIZE: 300ml
POLISHING RATIO: 65%
INGREDIENTS: Rice, Koji (Malted Rice), Brewer's Alcohol
WHAT AN EXPERT SAYS: Dried herbs, rosemary, basil, thyme, majoram and other italian herbs on the nose, lots of fruit, chocolate, bell pepper and spice on the palate; long, loveable finish. A really beautiful and unique sake.
OLD RYUSEI 1999 JUNMAI

OLD RYUSEI 1999 JUNMAI

BREWERY: Fujii Sake Brewery,
Established in 1863 (Hiroshima Prefecture, Japan)
TYPE: Sake (Junmai, Vintage/Aged)
ABV: 17%
SIZE: 720ml
INGREDIENTS: Rice, Koji (Malted Rice)
WHAT AN EXPERT SAYS: Nutty but dry, mushroom and herbs on the palate but showing elegance and purity; pure and easy but clearly an aged sake.
DAIGINJO 10 YEAR VINTAGE

HONSHUICHI DAIGINJO 10 YEAR VINTAGE

BREWERY: Umeda Sake Brewery (Hiroshima Prefecture)
TYPE: Sake (Daiginjo, Vintage / Aged)
ABV: 16.5%
SIZE: 720ml
RICE VARIETY: Yamadanishiki
POLISHING RATIO: 40%
INGREDIENTS: Rice, Koji (Malted Rice), Brewer's alcohol
Tsukiyamamaru_720ml

KOTOU GASSANMARU 3 YEARS

BREWERY: Wada Sake Brewery
Established in 1797 (Yamagata Prefecture, Japan)
TYPE: Sake (Junmai Daiginjo, Vintage/Aged)
ABV: 16.5%
SIZE: 720ml
RICE VARIETY: Yamadanishiki
POLISHING RATIO: 35%
INGREDIENTS: Rice, Koji (Malted Rice)
WHAT AN EXPERT SAYS: Scallops, sea breeze, milk chocolate (35% cocoa), coconut, vanilla, salty, with raw peach, doesn't taste aged at all, it tastes like a beautiful daiginjo. Long, complex, tea leaf wonderful with braised meat and cured hams. A touch of almond and orange peel on the finish. Amazing!
COMPLEXITY: 10
UMAMI: 9
FOOD MATCHING: Fish, Meat, Charcuterie, Sushi, Sashimi, Shell-Fish, Indian
RYUSEI JUNMAI DAIGINJO KIMOTO ZENSHICHI

ZENSHICHI RYUSEI JUNMAI DAIGINJO KIMOTO 2003

BREWERY: Fujii Sake Brewery,
Established in 1863 (Hiroshima Prefecture, Japan)
TYPE: Sake (Junmai Daiginjo, Vintage/Aged)
ABV: 17%
SIZE: 720ml
RICE VARIETY: Omachi
POLISHING RATIO: 40%
INGREDIENTS: Rice, Koji (Malted Rice)
WHAT AN EXPERT SAYS: Smells like a lowland whisky with a lot of spice and bold character; mushroom, umami, elegant, long and really lovely.