For some time, there was something that was fascinated by the aging of sake, that is, the taste of time. I don't think the vintage concept that is commonplace in wine and whiskey has not yet penetrated sake. In 2010, we started working on aging in 2010 because we wanted to enjoy the way of drinking "time". I chose a mountain abandoned preparation as something that could withstand long -term aging and as a new challenge. Since 2013, the yeast has been added, and natural yeast has been used. A liquor made with the thought of "that year" using water, rice, and yeast of "that year". I would be grateful if you could enjoy each vintage and enjoy it. The product name "Kokiku" is the land of this lake, and the sake brewed by people. The thickness due to the chopping is added, the depth increases, and the amber becomes. With such thoughts I named it. The label expresses the vintage with a wound of spears that engrave the warehouse. It is design.
Pure rice sake with rich umami depth — the everyday staple of Japan.
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