SAKE/Kidoizumi Shuzo

Kokin 1991

Kokin 1991

 

The Kokin is made from a blend of three various years of Kidoizumi’s Hakugyokuko 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!

 

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$245 AUD
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PRODUCT

Kokin 1991

PRODUCER

Kidoizumi Shuzo

REGION

Chiba

NOTES

YEAR: 1991

RICE TYPE: Yamada Nishiki

RICE POLISHING: 60%

ALCOHOL: 17.5%

YEAST STRAIN: Kidoizumi #7

SERVE: Room Temperature

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

STORAGE & Handling

STORAGE: Store Hiire [pasteurised] sake in a cool dark place, trying to avoid direct sunlight. 

HANDLING: Once opened this sake will last well for at least 2 - 3 years.

Profile
Fragrance (4/5)
Impact (5/5)
SweeTness (2/5)
Acidity (2/5)
Presence (5/5)
Earthiness (4/5)
Tail (5/5)
Producer Profile

Kidoizumi Shuzo

Kidoizumi Shuzo have been brewing Sake since 1879 and the current Kuramoto (Brewery Owner) and Toji (Master Brewer) is Hayato Shoji. Shoji-san is the 5th generation to own and operate the brewery and has continued the tradition of the brewery in modern times.

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