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Hokuriku Regional Drink and Compare 500-Box Limited 25-year Vintage
Drink in the terrior of the Hakusan mountain range with these five bottles of Hokuriku regional aged sake.
¥16,500
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Description
Region
Producer
Description
Five bottles of junmai koshu from Hokuriku breweries, selected from a surprisingly diverse lineup that ranges from light to full-bodied, spicy to sweet. Enjoy pairing it with the unique food culture of the three Hokuriku prefectures of Toyama, Ishikawa, and Fukui.
(2001 Wakatsuru / Wakatsuru brewery)
18% alcohol by volume.
A refreshing flavor with well balanced sweet and sour that expands on the palate. Notes of yellow peach, honey, and mint.
(1999 Narimasa / Narimasa brewery)
15% alcohol by volume.
The beautifully matured flavor of rice is expressed through sweet notes of black tea and honey. Notable sourness and bitter flavors add depth.
(1997 Kaganotsuki / Kaetsu)
18% alcohol by volume.
The fullness of aging is nicely balanced by mild aciditiy and gentle sweetness in this Ishikawa-sourced sake.
(2007 Kitanosho / Funaki brewery)
17% alcohol by volume.
Characterized by the spiciness of white pepper and the aroma of melon expressed through the aging process, this has a lovely elegant taste.
(2009 Hanagaki / Nanbu brewery)
17% alcohol by volume.
Cumin and nutmeg spiciness offer an oriental air to this exactingly brewed junmai.
Dietary Restrictions
- Gluten-free
- Vegan
- Vegetarian
- Pescetarian
Technical Details
- Product weight: 2240 gr
- Product height: 7 cm
- Product width: 21 cm
- Product length: 41 cm
DISCLAIMER: Please be aware the common allergens and dietary restrictions listed here are directly translated from the product’s packaging and information from the seller. We cannot guarantee the presence or lack of certain allergens/animal products in the products. Please use caution for any personal health concerns when consuming these products at your own risk.
Region
Hokuriku Regional Drink and Compare 500-Box Limited 25-year Vintage is produced in Toyama prefecture.
Producer
Wakatsuru Shuzo
Toyama Prefecture
In the past, the Echigo and Nanbu styles of brewing were practiced individually at Wakatsuru Sake Brewery.
The two regional toji (master brewers), both with their own method, pit these techniques against each other and competed to make better sake.
After careful study, the current toji has inherited the techniques and mastered the strengths of both styles, marrying the richness of the Nanbu style and lightness of Echigo style in a perfectly balanced blend, a taste unique to the Wakatsuru Sake Brewery.
The two regional toji (master brewers), both with their own method, pit these techniques against each other and competed to make better sake.
After careful study, the current toji has inherited the techniques and mastered the strengths of both styles, marrying the richness of the Nanbu style and lightness of Echigo style in a perfectly balanced blend, a taste unique to the Wakatsuru Sake Brewery.
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