The master brewer personally assembles (blends) several kinds of pure rice sake that has been aged for over 30 years to achieve a wonderful balance of taste and aroma. The name ``Kokin'' was given by Mr. Aimasa Irie, who was the Chief Chamberlain of Emperor Showa.
More than 30 years
|熟成年数||over 30 years|
- アルコール度数：18 degrees
This long-aged pure rice sake is made entirely of Yamada Nishiki from Hyogo Prefecture.
The master brewer personally blends several types of pure rice sake that have been aged for over 30 years to create a balanced flavor that can be enjoyed by all five senses.
The name was given by the late Mr. Irie Aimasa, who served as the Chief Chamberlain of Emperor Showa and had a deep knowledge of food. Impressed by its taste, he named it himself, and even wrote the words ``Kokin'' on the label, making it a venerable sake.
種別 高温山廃仕込み 精米歩合 60% 使用酵母 Association No. 7 原材料 rice, rice koji 原料米 Yamada Nishiki 原料米の生産地 Hyogo prefecture 杜氏 Toyoichi Nagai アッサンブラージュ 有
(Mature and Warm Bar Master / Toki SAKE Association Executive Director)
An elegant and well-balanced aged fragrance that does not have a particularly distinctive scent.
The taste is well-balanced and perfect, and you can feel the flavor of the rice.
I want to enjoy the taste slowly.
(Former National Tax Bureau Chief Appraiser)
Bright amber color. The top is roasty.
A hint of vanilla and a sharp sense of ripeness.
It has a smooth texture and a sharp acidity and bitterness.
The aroma is sweet at the top, with a hint of sulfur in the caramel.
The aroma is full. The scent of burnt caramel.
Sharp acid profile and delicious aftertaste.
(Director of ITTEKI, Japan Sake and Meat Research Institute)
Amber tones. You can also feel the tree stump, brown rice, and spiciness.
The sourness is a bit strong, and the spicy aroma gives it an attacking impact, but it would be good as a drink with a meal if you pair it with spiced roasted chicken.
Sweetness, sourness, and bitterness all come through.
At a temperature of around 45 degrees Celsius, the flavor is fuller and more pleasant to drink. I would like to enjoy it with something that has a relatively strong flavor and bitterness, such as karasumi or butterbur miso.
(Yushima Tenjinshita Sushi Hatsu 4th generation / 1st JSA SAKE DIPLOMA competition winner)
A strong soy sauce-like aroma. The depth of flavor and the volume are commensurate with it.
I would like to combine it with the fat and oil of meat and the acidity of fruit.
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