Kokin

Kokin 91 720.jpg
Kokin 91 720.jpg

Kokin

295.00

KIDOIZUMI SHUZO - CHIBA

 

CLASSIFICATION:

Junmai • Pure Rice Sake

Ginjo • Rice polished to 60% or less

Yamahai • Traditional yeast starter method

Muroka • No charcoal filtration

Genshu • Undiluted

Koshu • Aged Sake

The Kokin is made from a blend of three various years of Kidoizumi’s Hakugyokukō sake that have been aged, with the youngest of the years being a 1991 pressing.  Kidoizumi specialise in koshu [aged] sake and have a great deal of experience with the unique production methods that allow sake to be aged for this length of time. The Kokin is one of their finest examples. A complex aroma of cocoa, coffee, caramel & spices. The palate is full bodied and complex - toffee, bitter chocolate, salted caramel along with sherry-like oxidative/nutty characters. A truly stunning example of koshu Sake!

 

YEAR: 1991

RICE TYPE: Yamada Nishiki

RICE POLISHING: 60%

ALCOHOL: 17.5%

YEAST STRAIN: Kidoizumi #7

SERVE: Room Temperature

 

SIZE: 720ml

Quantity:
Add To Cart

STORAGE: Store Sake in a cool dark place, trying to avoid direct sunlight. 

HANDLING: Once opened this Kidoizumi 'Kokin' will last well for a long time. It has done much of it's ageing and will develop more after it has been opened. It should be kept in a cool place.