The aging is done in stainless steel tanks without any other influence, simply to let the sake evolve by itself. Aging as long to allow the aromas to stabilize, and to gain flexibility on the intense flavors obtained by a shorter aging (Hanahato also exists versions aged 8 years). The aromas harmonize and the sake becomes sophisticated. As Daïkoshu is also a Kijoshu, the softness remains marked, it remains in the background and gives the whole a very silky texture.
Only 500 bottles available worldwide for this sake aged 20 years in stainless steel tanks. The result is fabulous, a very amber color with an incredible intensity. Daïkoshu is also a Kijoshu, ie produced with sake during fermentation.
A Kijoshu of 20 years of harmonious and sophisticated age, an ultra rare sake!
華 鳩 貴 醸 酒 大 古 酒 20 年 榎 酒 造 (広 島 県)
60cl - alc. 16.5% vol.