- Parents and children can have a toast as an "adult celebration"20 vintage Japanese sake
- Nakagawa Shuzo's 1998 vintage Japanese sake.
- From adult celebration “Foundation 20 Anniversary” and “Marriage 20 Anniversary”For celebrations related to the 20 year
What is the vintage treasured sake "since"?
"I want you to know the goodness of" long-term aged sake, "which is still not well known in sake."
Shins was made from the thoughts of such a liquor store and brewery.
This time, we prepared an ancient red rice sake that was brewed in 1998.
Aged for a long time in 20 years in a brewery storage that is not available in the market"Vintage Sake"This is a suggestion.
* In the Nakagawa Sake Brewery ice-temperature refrigerator, vintage sake and a box
I've heard the word “vintage” once, but I often hear it in the world of wine and whiskey.
In wine, “vintage” refers to the year of grape harvest, but in whiskey not only the distilled year"Excellent old liquor"It is also used to mean.
Long-term low temperature aging 20 vintage Ginjo sake“Since 1998”Is a ginjo sake that can be said to be the culmination of the life of Mr. Tsuji, whose life has been dedicated to sake by Mr. Genji Sato, the predecessor of Nakagawa Sake Brewery, who has been selected as "Niigata no Meiko".
Mr. Tsubaki himself culminated in his later years“I want to make a really delicious sake”With that intention, brewing began. Mr. Atsushi Sato cultivated ancient red rice, which is thought to be the root of sake rice, in a rice field owned by Nakagawa Sake Brewery.
When Mr. Tsuji confirmed the finished liquor, the quality of the liquor was suitable for long-term aging, so we sought more delicious liquor and started long-term aging at a low temperature (ice temperature) of about 0.
Ginjo Sake was bottled in 10 in the year of Heisei 1998, slowly slowly in the brewery's refrigerator, and after 2, just awakened as a vintage treasured sake.
“Since 1998” was brewed in 10 and was stored in 1998 for 2018 years.It will be.
Mr. Genji Sato, the previous generation, 20 years ago"Sake made with red rice is delicious"The brewery began using ancient red rice cultivated in the company's countryside with the intention of “I want to make the ultimate sake by myself” before retiring Mr. Tsuji.
Surprisingly, only about once when bottling 20 years ago. Since then, it has been carefully ripened in the cold storage of the sake brewery for 20 years.Ginjo sake with a miraculous taste.
<About taste>
This ginjo sake that had been sleeping for a long time, the color is Light amber like whiskey It is very beautiful and has a citrus scent as soon as it is opened. Of course, it is not stored in barrels, but when it is poured into a wine glass, it changes to the aroma of oak as if stored in barrels.
Take a bite of 20 years. First, the sweetness spreads on the tongue and turns into a pleasant acid as you go to the throat. Because it is a raw sake, it is as thick as caramelThe harmony of sweetness, umami, and acidI play.
Room temperature is best from cold liquor, but on-the-rock with ice cubes is also recommended. Since the taste of sake itself is dark blue, it can be paired with dishes with a strong taste such as roast beef and Peking duck rather than fish dishes. It is also recommended as an after-dinner drink like Grappa.
Comments on dominant sake: SSI certified international sake master Hidekazu Tsurumaki
Click here to purchase SINCE1998
