Ryukyu Matsufuji 15-Year Awamori Sake and 2009 Umeshu limited set (500 sets only)

Seller: Takumi Sosei
Producer: Sakiyama Syuzo
ID: 128
Sample and compare the treasures of Okinawan spirits: sparkling awamori and fruity umeshu with this limited edition box set.
¥ 8,800
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Description
Region
Producer
Description
This is a limited edition vintage awamori sake and umeshu tasting set, guaranteed by a numbered warranty card and featuring 15-year vintage sake from Sakiyama brewery, a unique liquor recognized worldwide. This Okinawan treasure is not even in stock at the brewery, but you can enjoy the regional flavors of aged Ryukyu products with this box!The Awamori exudes the sweetness of Yamashimizu, the particular water chosen to wash and soak the rice. The houjun (a word referring to the elegance of nihonshu) fragrance and rounded sweetness of this awamori makes for an inbibement so easy to drink, that it is hard to believe this bottle is 88 proof. The rich flavor of this umeshu finely compliments its awamori partner and creates an air of luxury thanks to its balance of sweet and sour notes. (2007 Matsufuji / Sakiyama Shuzo Sho) (2009 Matsufuji Umeshu / Sakiyama Shuzo Sho)
Dietary Restrictions
  • Gluten-free
  • Vegan
  • Vegetarian
  • Pescetarian
Technical Details
  • Product weight: 1046 gr
  • Product height: 8 cm
  • Product width: 22 cm
  • Product length: 18 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
Ryukyu Matsufuji 15-Year Awamori Sake and 2009 Umeshu limited set (500 sets only) is produced in Okinawa prefecture.
Producer
Sakiyama Syuzo
Okinawa Prefecture
Awamori brewing traditions and techniques have been developed and refined since its invention in Shuri Akada in 1905. 70 years ago, In 1946, Sakiyama put down roots in the area and developed its own ultimate technique. Sakiyama's method, dedication to "three-day-koji", and careful attention to yeast encounter the area's blessing of natural mountain water to create delicious Awamori that continues to evolve. The warm encouragement of staff and customers, connected by a dream to develop ever-improving awamori, is key to their success.