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[Kakurei Years Bottle 2025 Junmai-daiginjou Omachi 40]
Selected from the finest sake matured in a snow chamber, it is released under the name “Years Bottle.” Each year, a renowned Japanese artist is commissioned to create the label, and for the sixth edition, the 2025 Years Bottle label was designed by Kondoh Akino.
It’s rare to find a sake that, when chilled, delivers such a dreamy, floating sensation. It has an extraordinarily fine texture and dense structure, yet melts gracefully in the mouth, unfolding with ease. But wait—perhaps it’s not only that the label reflects the flavor; maybe it’s also creating it, appealing to the senses and shaping our perception. Whether in wine or sake, there are many labels today with beautiful and unique designs, but the harmony between the label and the sake in YB25 makes it a true masterpiece.
*Aoki Shuzou's "Years Bottle" is the project for the coming 100 years, to aim to create a new value of Japanese culture by integration of Sake and Japanese modern art. Released once a year, and label will be drawn by Japanese artists.
[Years Bottle]
Aoki Shuzou's "Years Bottle" is the project for the coming 100 years, to aim to create a new value of Japanese culture by integration of Sake and Japanese modern art. Released once a year, and label will be drawn by Japanese artists.
2025 edition was designed by "Kondoh Akino". Omachi 100%, rice polishing rate 40% : Junmai-daiginjou. Aged in snow cellar.
2024 edition was designed by "Higuchi Yuko". Omachi 100%, rice polishing rate 40% : Junmai-daiginjou. Aged in snow cellar.
2023 edition was designed by "Terazaki Yuriko". Omachi 100%, rice polishing rate 40% : Junmai-daiginjou. Aged in snow cellar.
2022 edition was designed by "Otake Ayana". Omachi 100%, rice polishing rate 48% : Junmai-daiginjou. Aged in snow cellar.
2020/21 edition was designed by "Sato Kashiwa". Omachi 100%, rice polishing rate 48% : Junmai-daiginjou. Aged in snow cellar.
2019 edition was designed by "Kumota Haruko". Omachi 100%, rice polishing rate 55% : Junmai-ginjou. Aged in snow cellar.
[Omachi]
Omachi is one of the oldest sake rice varieties and is also the root of many sake rice varieties. Omachi is the ancestor of renowned varieties like Yamada-Nishiki, Aiyama, and Gohyakumangoku. Notably, Omachi is the only variety that has not undergone any breeding improvements since its discovery in 1859. It is mainly grown in Okayama Prefecture, which accounts for about 90% of the total production. The rice plant grows over 160cm tall, making it prone to lodging and disease, which poses challenges for cultivation. Despite these challenges, Omachi boasts large grains with a substantial shinpaku (white opaque center), and its soft texture allows it to dissolve easily. It is rich in amino acids, resulting in a full-bodied, umami-rich sake with a mellow taste. In Japan, there are even passionate fans of sake made from Omachi rice, known as ‘Omachists’.
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