Inishie no Iwai Celebration Selection 27-year Vintage (Limited to 500 Sets)
Seller: Takumi Sosei
Your next event needs something special, and there is no better way to celebrate than this limited edition tasting set.
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Celebrate the taste of long-aged sake at your next special occasion with the Inishie no Iwai set. With each vintage, you can experience the particulars of a different brewery. Each bottle is aged for over ten years and features the distinct flavors of matured rice, perfect for New Years! (1995 Kamaya / Kamaya brewery) 60% polished rice, 18% alcohol by volume. A deep flavor created by floral and banana fragrances and acidity perfectly balanced by mild sweetness. (2001 Tenon / Kawajiri brewery) 70% polished rice, 20% alcohol by volume. Vanilla, chestnut and banana notes come together in this deeply flavored sake. (2005 Suwaizumi / Suwa brewery) 65% polished rice 18% alcohol by volume. After two years of tank aging, this fragrant junmai expresses the pleasant scent of almond and spices, rounded by a lingering balance of sweetness and acidity remniscent of Japanese citrus.
- Product weight: 1567 gr
- Product height: 8 cm
- Product width: 23 cm
- Product length: 23 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.
Inishie no Iwai Celebration Selection 27-year Vintage (Limited to 500 Sets) is produced in Saitama prefecture.
In 1748, Kamaya Shinpachi, an Omi merchant, built a sake brewery in the location where an old post town on the Nakasendo Highway was located. He noticed the excellent sake rice in Musashino and the abundant water of the Tone River that flowed nearby. The brewery was also founded on the advantage of being located on the Nakasendo and Nikko Kaido highways, near Edo, a major commercial center. Today, we mainly brew classified sake using only the finest rice and sparing no efforts to produce it. We focus on brewing sake the old-fashioned way, using only the best quality rice.