Popular No. 1 among our awamori
Filtration is lightly suppressed in order to maximize the original character and richness of sake.
The texture is soft, but you can also feel the umami.
Easy to drink, well-balanced flavor and long aftertaste.
・From Yamakawa Sake Brewery official website
In order to make good old sake, it is very important not only to store it for a long time, but also to leave many ingredients from the time of awamori before aging.
When stored for a long period of time, many of the ingredients mature, making it possible to create aged sake with a high aroma.
For this reason, we use mineral-rich water from our own water source for all of our preparations, distilling using a method that maximizes the original character of sake and the ingredients that make it rich. I'm preparing in a way to leave the most.
In order to make good old sake, we never cut corners from the beginning to the end and continue to store it.
Even now, as the fourth generation, we have inherited the will and continue to stick to old sake brewing, and we will continue to store and pass it on to the next generation .
Dreaming of 100-year-old sake.
Ingredients: Rice koji ( Thai rice )
Koji: Black Koji
Distillation: Atmospheric distillation
Alcohol content: 30 degrees
Manufacturer: Yamakawa Sake Brewery ( Okinawa Prefecture )