商品画像
商品画像

Pure rice sake made entirely from koji and aged in oak barrels. After more than 15 years, the pleasant aroma, flavor, sourness, and slight bitterness have become attractive.

Breath of Heaven Rapture 2007

ヴィンテージ（醸造）2007
熟成年数15 years
  • 10年以上（熟成）
  • 2000年代
  • 5000円～10000円未満
  • 山吹
  • 食前酒(食前～前菜)
  • すべての商品
  • 醸造元：天吹酒造
  • アルコール度数：15 degrees
  • 容量：500ml
¥5,500
¥5,500
Sale Sold out
Tax included.

【20歳未満の飲酒は法律で禁じられています】

This pure rice sake is brewed in 2007 and then aged in oak barrels. Yeast is flower yeast.

A warm, warm woody aroma with a sour and slightly bitter taste reminiscent of orange peel. It has a soft taste with a hint of citrus.

Below is a message from the brewery. “We have named the aged sake series of our brand ``Amabuki'' ``Heaven's Breath''. During the aging process of sake, the quality of the sake may become completely different from what it was before, called ``liberation'', but this is truly a gift from heaven. This meaning is also included in this brand name. “

商品の詳細情報
種別純米
精米歩合65%
使用酵母Climb rose
原材料Rice/rice malt
原料米Reihou
原料米の生産地Saga Prefecture
杜氏－
アッサンブラージュ無
おすすめの飲み方

○Lock
○Cool (around 10℃)
○Room temperature
× Warm sake (around 40℃)
× Jokan (around 45℃)
×Hot sake (around 50℃)

保管方法

To avoid damage to the flavor, we recommend storing it in a place away from UV rays (sunlight, fluorescent lights, etc.) and as far away from vibration as possible.
In addition, to minimize the contact surface with the air, we recommend storing the product vertically.

<For those who want to enjoy the taste of alcohol in the condition they purchased>
Store in a refrigerator at a temperature below 10 degrees.
<For those who want to enjoy the product while it matures slowly>
Store in a temperature range of 10-15℃. For example, if you have a wine cellar, choose a wine cellar. If you don't have a wine cellar, use a gentle cooling area such as the vegetable drawer of your refrigerator.
<For those who want to enjoy watching things change over time>
Store at room temperature (*). Under the kitchen sink, etc.

*The definition of room temperature for ripening and warming is "room temperature (temperature range) that does not exceed the outside temperature."

お届け日・配送料について

<Delivery date>
We will ship within 3 business days of your order.

[Products under 720ml]
<Standard shipping fee (tax included)>
Flat rate (other than Okinawa and remote islands): 1,350 yen
Okinawa/remote islands: 3,400 yen

<Cool delivery fee (tax included)>
Flat rate (other than Okinawa and remote islands): 2,000 yen
Okinawa/remote islands: 4,000 yen

[1.8L (one sho bottle) product]
<Standard shipping fee (tax included)>
Delivery to areas other than the following prefectures: 2,200 yen

Aomori prefecture, Iwate prefecture, Akita prefecture, Shiga prefecture, Kyoto prefecture, Osaka prefecture, Hyogo prefecture, Nara prefecture, Wakayama prefecture: 2,350 yen

Tottori prefecture, Shimane prefecture, Okayama prefecture, Hiroshima prefecture, Yamaguchi prefecture, Tokushima prefecture, Kagawa prefecture, Ehime prefecture, Kochi prefecture: 2,450 yen

Hokkaido, Fukuoka prefecture, Saga prefecture, Nagasaki prefecture, Kumamoto prefecture, Oita prefecture, Miyazaki prefecture, Kagoshima prefecture: 2,750 yen

Okinawa Prefecture: 4050 yen

*Up to 12 bottles of 720ml (4-go bottles) can be shipped per purchase.
*1.8L (1 sho bottle) products will be shipped up to 6 bottles per purchase, and will not be shipped by cool delivery.
*For products that come with a box, the number of pieces varies depending on the box size.

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試飲チームの評価

  • Nobuhiro Ueno
    (Mature and Warm Bar Master / Toki SAKE Association Executive Director)

    A very strong caramel aroma, with a sour fruit aroma like roasted oranges. The taste is composed of sourness, but it is not sour, but a beautiful fruity acid.
    If you let it cool down a little and enjoy it in a liqueur glass before your meal, it will definitely enhance your meal.

  • Hidekazu Ishiwata
    (Former National Tax Bureau Chief Appraiser)

    Dark yellow to brown. The top has a roast aroma.
    Grain aroma spreads through the aroma.
    Sharp with acid attack. The aftertaste has a bitter aftertaste and a lively flavor.

  • Akiko Toda
    (Director of ITTEKI, Japan Sake and Meat Research Institute)

    Beautiful amber to red color. There's also a glossy acid scent like apple vinegar, and a rich lactic acid bacteria scent like pickled nozawana.
    In the mouth, the aroma is reminiscent of roasted nuts and coffee.
    A sake with a bitter and sharp taste.

  • Yuji Yamauchi

    Reminiscent of soy sauce, vanilla, and berry aromas.
    The aroma in the mouth is full and the acidity creates a strong base.
    I would like to suggest using oil to round out the aroma in the second half.

蔵元紹介

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