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.
[Gift] Kokin More than 30 years
Vintage | - |
Years aged | over 30 years |
- 10 years or more
- 5,000 - 9,999 yen
- All Products
- Gift suggestions
- Golden yellow
- Non-vintage
- Throughout the meal
- With dessert and/or as an after-dinner drink
- Brewer:
- Alcohol:18%
- Volume:720ml
[ Drinking alcohol under the age of 20 is prohibited by law. ]
This product is gift wrapped.
This is a long-aged pure rice sake made entirely from Yamadanishiki rice produced in Hyogo Prefecture.
The master brewer himself blends several types of pure rice sake that have been aged for over 30 years, achieving a balanced flavor that can be enjoyed with all five senses.
The name of Kokon was given by the late Irie Sukemasa, who served as the Grand Chamberlain of Emperor Showa and had a deep knowledge of food. He was so impressed by the taste that he named it himself and even wrote the characters "Kokon" on the label, making this a sake with a long history.
- about
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Type High temperature brewing Rice polishing ratio 60% Yeast type Association No. 7 Ingredients/raw materials rice, rice koji Rice type Yamada Nishiki Origin of rice Hyogo prefecture Toji(Brew Master) Toyoichi Nagai Assemblage 有
- Recommended occasions/temperature
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- How to store
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- Delivery dates and charges
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Tasting comments
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Nobuhiro Ueno
(Juku to Kan Bar Master / Permanent Director of the Toki Sake Association)(chilled)
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.
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Hidekazu Ishiwata
(Former National Tax Bureau Chief Appraiser)(chilled)
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.
(warm)
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.
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Akiko Toda
(Director of ITTEKI, Japan Sake and Meat Research Institute)(chilled)
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.
(warm)
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.
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Yuji Yamauchi
(Yushima Tenjinshita Sushi Hatsu 4th generation / 1st JSA SAKE DIPLOMA competition winner)(chilled)
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.
Brewer
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