Yamabuki aged-sake 1993 undiluted (720ml)

  • Yamabuki aged-sake 1993 undiluted (720ml)
  • Yamabuki aged-sake 1993 undiluted (720ml)
  • Yamabuki aged-sake 1993 undiluted (720ml)
  • Yamabuki aged-sake 1993 undiluted (720ml)

¥34,310

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  • *All prices shown are the product prices from the Japanpage:.
  • *Product price can be shown in multiple currencies as reference values.
  • *Payment should be made in Japanese yen.
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  • *All prices shown are the product prices from the Japanpage:.
  • *Product price can be shown in multiple currencies as reference values.
  • *Payment should be made in Japanese yen.
  • *After filling in delivery address, grand total (product price + shipping cost (packing + shipping + insurance) +tariffs & taxes) will be shown on the shipping cart page.

"Yamabuki aged-sake 1993, undiluted" is a sake that has been aged over the course of 14 years using brewage from 1993. Only sake of the finest quality among those produced in that year had been selected. No other koshu (well-cured sake) has a body as delicate and well-rounded as this sake without relying on blends. Experience a profoundly gentle flavor accentuated through the aging process that is tinged with the spicy notes of cardamom and cumin. In addition, this sake possesses a refreshing hint of astringency. Carefully stored in luxurious black frosty bottles and packed in wooden boxes, this is the perfect gift for special occasions. The rich flavor in each sip of this Long Aged sake will bring you extraordinary moments of comfort.

About "Yamabuki"
Taking full advantage of the unique climate and geography of Akita, developed with detailed brewing know-how and aged over many years, "Yamabuki is a aged-sake Gold (720ml)" is a saké based on a 10-year old vintage, blended with a variety of aged-sake up to 20-years in age. Craftsmen with that takes the "rice-born umami" that is the defining feature of saké to greater heights, through a complex and almost occult process. The beautifully melted amber color, the full-bodied aroma, and the deep flavor of Yamabuki combine to form an experience for all the senses.

Recommended temperature

  • Atsukan (50 - 55℃)
  • Jokan (45 - 50℃)
  • Nurukan (30 - 40℃)
  • Room temperature (15 - 20℃)
  • Hanabie (10℃)
  • Yukibie (5℃)

Type

Tag

Appearance

  • Clarity

    Transparency

    Hazy

  • Colour

    Colorless

    Dark brown

  • Intensity

    Water

    Deep

Nose characteristics

  • Intensity

    Low

    Strong

Taste characteristics

  • Light / Body

    Light

    Body

  • Sweet / Dry

    Sweet

    Dry

  • Simple / Complexity

    Simple

    Complexity

  • Acidity

    Low

    High

  • Umami

    Low

    High

  • Finish

    Low finish

    Long finish

Aroma and flavor

Detailed information

Volume 720ml
Size (L W H) 8.0 x 8.0 x 27.0 mm
Weight 1.4 kg
Ingredients Rice, rice koji, water
Region Akita
Alcohol content 20%vol.
Sake Meter Value ? ?An index that represents sweetness/dryness of sake. The lower the number is, the sweeter the taste, and the higher the dryer. ±+2
Acid level ? ?An index representing the level of acidity in sake, quantifying the taste of sake influenced by flavor, sweetness, and dryness. +1.4
Polishing ratio ?? Rice that has been polished, removing the surface layer from brown rice. Seimaibuai (精米歩合) refers to the ratio of the remaining part after polishing, expressed in percent. More polishing tends to result in clean flavors while less polishing tends to produce umami in the sake. %
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