KOKIN 1990

The Kokin is made from a blend of various years of aged Hakugyokukō Sake, with the youngest of the years being a 1990 pressing. Kokin is Ginjō [rice polished 60% or more] Muroka [no charcoal filtration] and Genshu [undiluted] made using their traditional Hot Yamahai fermentation method. Kidoizumi specialise in Koshu Sake and have a great deal of experience with the unique production methods that allow Sake to be aged for this length of time. The Kokin is one of their finest examples.

A complex aroma of cocoa, coffee, caramel & spices. The palate is full bodied and complex - toffee, bitter chocolate, salted caramel along with sherry-like oxidative/nutty characters. A truly stunning example of Koshu Sake!