Brewed using a high-temperature method like no other, it has a deep acidity and a mellowness that supports it. The scent is gorgeous, and you can enjoy the unique world view that only Kido Izumi can offer.

AFS Old Reserve Assemblage

  • 5000円未満
  • 琥珀
  • 食後酒
  • 食中酒(前菜以降)
  • すべての商品
  • 熟成年数未表示
  • ノンヴィンテージ
  • 醸造元:木戸泉酒造
  • アルコール度数:17 degrees
  • 容量:360ml
Regular price ¥4,550
Regular price Sale price ¥4,550
Sale Sold out
Tax included.


At Kido Izumi Sake Brewery, we have developed a method called ``Tsatsuyama Haimoto One-stage Preparation'' in order to create sake with an acidic tone so that it can withstand long-term aging. It is made and aged.
AFS Old Reserve is based on a 1970s original sake, and by assembling a small amount of young alcohol, it is both gorgeous and mellow.
It pairs well with citrus fruits, especially oranges. From dishes like duck in orange sauce to orangette (orange peel chocolate) with a matching cacao, you can enjoy wonderful marriages.

原材料Rice (domestic), rice koji (domestic), brewed alcohol
アッサンブラージュYes (Assemblage of unprocessed sake with a short aging period, mainly from the 1970s)

○Cool (around 10℃)
◎Room temperature
△Nukewarm (around 40℃)
Jokan (around 45℃)
Hot sake (around 50℃)

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."

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

    Despite being an old sake, it has a gorgeous aroma. I want to add the word beautiful to the scent as well.
    It has a unique sour taste that can enhance the flavor of food, and arouses curiosity to try it with all kinds of foods.
    It goes perfectly with orange jet chocolate and can also be enjoyed as a dessert.

  • Hidekazu Ishiwata
    (Former National Tax Bureau Chief Appraiser)

    Dark brown with a reddish tinge. At the top, it has a rich mature aroma and a floral scent.
    The incense has a straight line of dignity. It has a rich sourness and a slight bitterness.

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

    Aromas of raisins, high cacao chocolate, and coffee beans.
    The impression changes when you put it in your mouth, giving the impression of light acidity.
    The taste is mellow and rounded from the mid-palate, with a very sophisticated balance of flavors.

  • Yuji Yamauchi
    (Yushima Tenjinshita Sushi Hatsu 4th generation / 1st JSA SAKE DIPLOMA competition winner)

    Brilliant dark brown color, acidity reminiscent of berries and vinegar.
    A solid impression of acidity, balance of aroma, and depth.
    It has a characteristic impression reminiscent of koji, such as moromi miso.