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A531 YAHIKO The Fresh Beyond 彌彦 吟醸 氷温熟成 超本生原酒 弥彦酒造 新潟県 R6BY 720ml
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B169 YAHIKO Kiwami-Goe The Ultimate Beyond 彌彦 極超 生原酒 - unfiltered/unpasteurized/undiluted - 弥彦酒造 新潟県 R6BY 1800ml
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A472 YAHIKO Kiwami-Goe The Ultimate Beyond 彌彦 極超 生原酒 - unfiltered/unpasteurized/undiluted - 弥彦酒造 新潟県 R6BY 720ml
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[Unpasteurized, Undiluted]
This is the undiluted saké with Aruten (added alcohol), and it’s also namazaké (unpasteurized). It’s a Ginjo-shu made from Yamada Nishiki rice grown in Yahiko village, polished down to 55%, aged at near-freezing temperatures, and released as a summer edition. With an alcohol content of 17%, this undiluted saké has thickness and richness, yet it has an oddly smooth, comfortable mouthfeel that makes you drink it faster than you intend. According to Yahiko Shuzo, it is also recommended to enjoy it diluted with soda or on the rocks.
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[Unpasteurized, unfiltered, undiluted]
Yahiko The Ultimate Beyond is a special cuvée, made from fully fermented moromi under low temperature for a long period. It is freshly brewed and bottled by hand, without dilution, filtration, or pasteurization. Released humbly as a 'futsuu-shu' (akin to a Vin de Table), The Ultimate Beyond delivers a knockout blow. It showcases the true worth of Yahiko's sake brewing. Although detailed information is not provided, it promises extremely high quality and strong impact.
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[Unpasteurized, unfiltered, undiluted]
Yahiko The Ultimate Beyond is a special cuvée, made from fully fermented moromi under low temperature for a long period. It is freshly brewed and bottled by hand, without dilution, filtration, or pasteurization. Released humbly as a 'futsuu-shu' (akin to a Vin de Table), The Ultimate Beyond delivers a knockout blow. It showcases the true worth of Yahiko's sake brewing. Although detailed information is not provided, it promises extremely high quality and strong impact.
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6348 YAHIKO 彌彦 純米大吟醸 PREMIUM 33 弥彦酒造 新潟県 720ml
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B112 IYAHIKO 伊彌彦 純米吟醸 山城 弥彦酒造 新潟県 720ml
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B292 YAHIKO Ultimate 彌彦 極 純米酒 弥彦酒造 新潟県 1800ml
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New Premium Junmai-Daiginjou from Yahiko-Shuzou. Locally grown Yahiko Yamada-Nishiki 100%. 33% rice polishing rate is the limit of the balance between aroma and taste. "Yahiko" is born from fully fermented moromi under low temperature for a long period. Bottled without filtering, pasteurised with bottle, all processes are done manually, with extreme care that they could think of.
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Locally grown Iyahiko-mai = Organic Koshihikari 100%, rice polishing rate : 60%, Junmai-ginjou. Soft and smooth touch, followed by mass and low gravity centre. It's a typical style of Yahiko-Shuzou.
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Yahiko "Ultimate" Junmai, it's a complete edition, pasteurised with the bottle and rest for a while. Rice polishing rate : 65% (rice variety: unrevealed). "Yahiko" series is born from fully fermented moromi under low temperature for a long period. Bottled without filtering, pasteurised once, whole process is done manually, with extreme care that they could think of.
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B291 YAHIKO Ultimate 彌彦 極 純米酒 弥彦酒造 新潟県 720ml
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A182 KOSHINOHAKUSETSU こしのはくせつ 越乃白雪 にごり梅酒 弥彦酒造 新潟県 720ml
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Yahiko "Ultimate" Junmai, it's a complete edition, pasteurised with the bottle and rest for a while. Rice polishing rate : 65% (rice variety: unrevealed). "Yahiko" series is born from fully fermented moromi under low temperature for a long period. Bottled without filtering, pasteurised once, whole process is done manually, with extreme care that they could think of.
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It's a cloudy, nectar-like rich Umeshu. Good as an apéritif or digestif.
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