Asahikawa Koshu 2000
Asahikawa Koshu 2000
A junmai sake brewed and bottled in the year 2000, then left to age in the dark for 21 years! The original sake was made with Dewasansan rice polished to 70%, and using the “fourth-stage mashing” (yodan-jikomi) technique, which involves adding an extra fourth batch of rice to the main mash during the brewing process. This specific batch included a fermentation starter created with ambient lactic acid bacilli (following the kimoto, or kimotozukuri, method). The "fourth-stage mashing" technique was used to create a sweeter sake, to which the ageing period added more complex tasting notes.
TYPE: Aged (koshu) kimoto junmai sake
COLOUR: Clear medium amber
OUR TASTING NOTES: Extremely earthy nose of molasses, soy sauce, burnt onion, dried leaves, wood bark, dried raisins, mince pie. It has a rich sweetness of dried dates and savoury flavours with a pleasant bitter finish of coffee beans and cream.
FOOD PAIRING: Dried fruit cake; sweet bean paste; matured cheese; sweet soy mochi.
SERVING SUGGESTIONS: Serve at room temperature
STORAGE: Store in a dry and cool place. Avoid direct sunlight.
SPECS:Japanese name: 朝日川 酒母四段仕込み古酒2000
Brewery: Asahikawa Sake Brewery / Asahikawa Shuzo (Yamagata prefecture)
Size: 720 ml
ABV: 15%
Rice polishing rate: 70%
Ingredients: water, Dewasansan rice, koji, yeast
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