Introducing Vintage Sake by the Sake Hitosuji Brewery
Koshu (aged sake)
1994 Junmai-Daiginjo Koshu
(Pure-rice Super Premium Aged Sake)
Rice Milling Rate - 50%
Rice Variety - Akaiwa Omachi
1996 Junmai Koshu
(Pure-Rice Aged Sake)
Rice Milling Rate - 60%
Rice Variety - Akaiwa Omachi
The aged sake is characterized by the flavor of good balance and at least aged more than 5 years.
Color:
The sake turns into gold or brown due to reaction of sugar and amino acid.
Fragrance:
Attractive and mighty fragrance is generated during the aging process.
Flavor:
Fresh sweet and sour flavor is produced by the reaction of acids and ethanol.
During the aging process bitterness increase and the sake grows richer in  flavor to suit to Chinese and Western dishes with generous use of spices.
Thus, the five flavors of sweet, spicy, sour, bitter and rich are being blended together to form a good balance. Because of this balance, the aged sake is gentle to palate, leaving the flavor in one's mouth for a long time. The flavor changes as the sake rolls on the tongue.
Enjoy the deep and rich taste of the sake created lovingly by time.
The aged sake enhances your wellbeing and helps you relax.
The recommended temperature to serve Koshu is at room temperature or slightly chilled if preferred.
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