Kokin
Kokin
BREWERY | LOCATION
KIDOIZUMI SHUZO | CHIBA
CLASSIFICATION
Junmai • Pure Rice Sake
Ginjo • Rice polished to 60% or less
Yamahai • Traditional yeast starter method
Muroka • No charcoal filtration
Genshu • Undiluted
Koshu • Aged Sake
The Kokin is made from a blend of three various years of Kidoizumi’s Hakugyokuko Sake that have been aged, with the youngest of the years being a 1991 pressing. Kidoizumi specialise in Koshu [aged] 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!
YEAR: 1991
RICE TYPE: Yamada Nishiki
RICE POLISHING: 60%
ALCOHOL: 17.5%
YEAST STRAIN: Kidoizumi #7
SERVE: Room Temperature
SIZE: 720ml
STORAGE: Store Sake in a cool dark place, trying to avoid direct sunlight.
HANDLING: Once opened this Kidoizumi 'Kokin' will last well for a long time. It has done much of it's ageing and will develop more after it has been opened. It should be kept in a cool place.
