Fukucho Legacy

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味わいの特徴
This is a kuro-hozuri, tobira-driven daiginjo brewed with Yamada-Nishiki in 1990 by Kiyotaka Yasuhiro, the predecessor of Toji Yasuhiro. Brewed to be entered in the New Sake Competition, it is the very essence of the Hiroshima Ginjo technique that has been handed down by the Hiroshima Toji. At a time when there was no market for aged sake, the original sake was bottled and left in the bottle to rest quietly in the brewery's refrigerator. The vintage was used to make kijoshu. Even after about 30 years, the Tomikucho vintage still has a clear and pure brilliance. The "Tomikunaga Legacy 0 Kijoshu" was brewed by fusing this vintage with cutting-edge technology. Kijoshu is a luxurious sake in which sake is used instead of brewing water in the third stage of the three-stage brewing process. In the mouth, it has a soft sweetness with a smooth texture that melts on the tongue. While bringing out the complexity of the vintage, the taste is clear and clean, typical of Tomikunaga. Limited edition of 680 bottles with serial numbers. In the 1990s, when Daiginjos were not yet sold commercially to the general public, the Daiginjo-exhibited sake, which was kept little by little every year, was the brewery's treasured sake for its valued customers. A limited quantity of 680 bottles was made from this surviving Tomikyucho vintage. Each bottle of Tomikyucho's treasured sake was marked with a serial number and signature. ☆Vintage silver foil paper is used for the label. The silver foil paper used for the label was made by Rekiseisha in Hiroshima about 40 years ago. The craftsmen hand-applied silver foil one by one on Japanese paper. Because it is vintage, each sheet has a different texture and looks different depending on the way the light hits it. Rekiseisha, which has been producing gold and silver leaf paper since the Edo period, inherited the traditional craft technique of foil-stamping used for folding and sliding screens in mansions, and is now creating a new culture of interior decoration and wallpaper. We want to create new value for sake using modern technology, rather than keeping old things old. Our labels express this desire. ☆This is a drink that makes everyday scenes special. Aged sake and kijoshu are often associated with after-dinner drinks, but we have designed our sake with the image of pairing it with food. We do not want to keep it in a safe place, but rather, we hope you will enjoy it with food on special occasions in your daily life. When poured into a wine glass, it gradually becomes softer and softer from its cold temperature. Please enjoy the change slowly.
情報詳細
特定名称
Other
原材料
Rice, rice malt, sake
アルコール度
16%
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おすすめの飲み方

  • 涼冷え(15℃前後)

おすすめの料理

Chinese Cuisine,French Cuisine
Chinese Cuisine[Sweet]
Peking duck and other richly flavored meat dishes and stewed dishes.
French Cuisine
Caramelized and sweet. Citrusy, sour, etc.

この日本酒に合わせる酒器

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酒蔵情報

Imada Sake Brewery Co.,Ltd
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