Exceptional Kiwami Sake Selection box

Iwanoi Junmai sake, vintage 1983

180 ml bottle, vol. 14%
Our Iwanoi Junmai sake is made by the Iwase Shuzo house (Boso, Chiba Prefecture), a follower of traditional “Yamahai” production method (starter is made in a more laborious way, without adding lactic acid) . This longer fermentation method, now quite rare, gives the sake more pronounced, more complex aromatic notes. Iwase has been producing this type of refined sake, known as “koshu”, since 1965. To benefit from the koshu categorization, sake must be matured for at least 3 years causing an evolution of the robe from pale to golden yellow or amber color and taste notes reminiscent of Madeira wine, sherry, with touches of caramel, vanilla… The Maillard reactions between sugars and amino acids naturally present in sake explain this evolution throughout maturing. Iwanoi Junmai koshu, offered here, has been made and stored in the cellar since 1983. It is very rare to find sakes so old and offering perfect aging. It is characterized by a sweet and flowery fragrance reminiscent of dried fruits or nuts, with spicy notes, a rich and complex palate, a nice acidity reminiscent of fully ripened white wines. Our perfect pairings: roasted duck breast, venison, deer fillet, acorn-fed iberico ham, creamy bottarga, roasted pineapple, flambéed banana, chocolate tart, apple baked in butter, dried or baked figs, baked or dried raw apricots , blue cheeses.

Aoitsuru Junmai sake, vintage 1995

180 ml bottle, vol. 17%
Hyogo Prefecture, its mineral-rich viscous soil and weather with variations in temperature, is the production area for Yamada Nishiki, best sake brewing rice. Where fine, high-quality rice grows, there is a brewer. Inami shuzojo aims to produce locally brewed sake (the set of all environmental factors that affect a crop's phenotype) brewed locally. This Aoitsuru Jumai sake is pure koshu. To benefit from the koshu categorization, sake must be matured for at least 3 years. This pure sake, brewed in full respect of traditional methods, has aged in cellar since 1995 at room temperature, after storage at low temperature. This explains its slightly pronounced golden color. It is very rare to find sakes so old and offering perfect aging. Atypical, silky, it reveals a sweet, flowery and roasted aroma of honey or almond as well as an elegant sweetness. The acidity is moderate and spicy notes make the sake totally balanced. Our perfect pairings: baked fish (sea bream, sea bass, dover sole), creamy white wine sauces, exceptional oysters, abalone baked in butter.

Sake Kashoku Junmai, vintage 1997

180 ml bottle, vol. 19%
Our craftsman, Yutaka Brewery, is established in the Hokuriku region which is said to be full of blessings from the land and the sea. This brewery has about 250 years of history. Fukui's local Gohyakumangoku sake rice has been used in recent years to make this sake as traditional techniques continue to be passed down. Using local rice grown in the Fukui climate creates a sake that perfectly accompanies your meal with the unique qualities of Yutaka Brewery. Kashoku Junmai sake is a koshu. To benefit from the koshu categorization, sake must be matured for at least 3 years, causing the color to change from pale to golden yellow or amber in color. Here, its pale color suggests aging in the cellar at + 15 ° C cellar temperature. Careful management of the temperature below 20 ° C and regular filtration create an aged, refined sake with an amazing matured aroma. The fragrances evoke freshly toasted bread and the light aroma of bananas. The whole combines with a slightly sweet flavor. Our perfect pairings: baked spicy shrimp, roasted duck breast, acorn-fed iberico ham, flambéed banana, a chocolate tart, apple baked in butter, baked foie gras escalope, blue cheeses ...