Inishie no Bishu - GOLD

Seller: Takumi Sosei
Producer: Iwase brewery
ID: 135
Globally honored and award-winning sake curated into one all-encompassing box.
¥ 29,700
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Description
Region
Producer
Description
Featuring an all-female judging panel, the "Feminines World Wine Competition 2021" crowned these vintage sake Gold for their complex texture and mellow, rich drinking experience, full of surprise and discovery. Experience all three with this limited set, available together for the first time outside of Japan. (1984 Iwanoi / Iwase brewery) 60% polished rice, 14% alcohol by volume. The refreshing flavor of Japanese citrus and herbs becomes prominent when poured in a wine glass. A rare chance to enjoy sake with sharp acidity and minerality complimented by rich fruit flavor. (2009 Maboroshi no taki / Mikunihare brewery) 60% polished rice, 18% alcohol by volume. Prominent sourness draws long into the fragrance of butter and banana, making this an especially elegant tasting sake with an impressive nuttiness. (2010 Tatsuriki / Honda shoten) 65% polished rice 17% alcohol by volume. Exactingly brewed with the use of special koji particular to long-aged sake, this bottle is notable for its sweet fig aroma.
Dietary Restrictions
  • Gluten-free
  • Vegan
  • Vegetarian
  • Pescetarian
Technical Details
  • Product weight: 3370 gr
  • Product height: 7 cm
  • Product width: 36 cm
  • Product length: 31 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
Inishie no Bishu - GOLD is produced in Chiba prefecture.
Producer
Iwase brewery
Chiba Prefecture
About 10 minutes from the brewery is the Onjuku Coast, named "Moon Desert".
Because of its proximity to the coast, the brewery's brewing water passes through the seashell layer of groundwater, and has a hardness of 13-15, which is among the hardest in Japan.
High calcium and magnesium content means high nutrient content and vigorous fermentation. By using water with high hardness and brewing using the "Yamahai yeast" method, we are able to produce sake that is rich in flavor and has a strong acidity.
In order to bring out the flavor of the rice, which is a characteristic of Iwanoi's sake quality, we insist on ""Yamahai brewing"" and brew more than two thirds of the total brewing volume with Yamahai.
With the exception of the Daiginjo, most of the rice used is grown in Chiba Prefecture.