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
- アルコール度数：17 degrees
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.
種別 アッサンブラージュ 精米歩合 － 使用酵母 － 原材料 Rice (domestic), rice koji (domestic), brewed alcohol 原料米 － 原料米の生産地 － 杜氏 － アッサンブラージュ Yes (Assemblage of unprocessed sake with a short aging period, mainly from the 1970s)
(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.
(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.
(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.
(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.
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