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6553 KAKUREI 鶴齢 特別純米 五百万石55 寒熟 青木酒造 新潟県 30BY 720ml
6553 KAKUREI 鶴齢 特別純米 五百万石55 寒熟 青木酒造 新潟県 30BY 720ml


 
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: HK$240.00

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Code: T04150006YBC0000-30BY
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寒熟 五百万石

Kakurei's another Autumn version. Gohyakumangoku 55% rice polish rate, half year ageing after first pasteurization and released without second pasteurization. Well integrated, dense with dry finish.

新潟県を代表する酒米・五百万石を55%に磨いた特別純米酒の生原酒を一回火入れの生詰にし半年熟成。「寒熟」とありますが要するにひやおろしです。フレッシュ感満載の純米吟醸生原酒ヴァージョンもよかったですが、こちらは旨味が乗ってきめの細かい安定感のある味わい。数ある秋冬モノの酒の中でも別格に旨い。


Kakurei 鶴齢 - 300 years


Established in 1717 in an area with heaviest snowfall in Japan Niigata, Aoki shuzou has been brewing classy sake. Their Daiginjou is one of the top-ranked artisanal authentic sake in Japan, and their popular editions are most loved at home and at restaurant in Niigata as a premium brand.

Pioneer of 3U - Unfiltered, Unpasteirized and Undiluted

Generally, sake is pasteurized twice to stabilize the quality, added some water to make texture smooth, and filtered to make sake clear. However, thanks to development of transportation technology and improvement of sake making, today 3U(unfiltered, unpasteirized and undiluted) sake is getting popular in Japan and even in foreign countries. Actually Aoki Shuzou is well known as a pioneer of this 3U sake. In 90’s, it was still difficult to distribute 3U in the market, but Aoki Shuzou had successfully set about commercialization of 3U in 1998. Then, in mid 2010's Aoki Shuzou's 3U had achieved kind of perfection.

Go Further

Sake is made by finest technique among all fermented products in the world. "Parallel multiple fermentation", "Distilled alcohol added", "Pasteurization", "Adding water"... all these traditional techniques have been refined continuously 8th century. Needless to say, Aoki shuzou possesses all these traditional techniques. Although they have played role of top runner of 3U sake making for these 20 years, now they back to the basics yet again, and are trying to integrate traditional skills and modern 3U techniques to make higher level of sake. Obviously Kakurei is getting more preciseness and delicacy year by year. Aoki shuzou never stop, and Kakurei goes further.

Snow Cellar

Today many of breweries implement temperature control by refrigerator or air-conditioning for their cellar. But those electric system cannot provide stable temperature. Temperature goes up and goes down in cycles with noise and vibration.

Aoki Shuzou built "snow cellar" to store sake without electricity. This eco-drive snow cellar is ideal facility for long-term and low temperature ageing. The cellar is kept 5℃ through the year stably, then Kakurei is polished calmly and little by little without any stress, and unnecessary factors are shaved off from sake. Niigata is an area of heavy snowfall, and Aoki Shuzou cleverly utilizes this unlimited nature's bounty with free of charge, and feedback to the collaboration between nature and human, called sake.





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