Name: Gakki Masamune and Aiyama
SKU: 6992a21c71c77b21ca7501d0
Price: 285.0 HKD
Availability: InStock

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Gakki Masamune and Aiyama

【Made with rare Aiyama rice】
【Rice variety kept secret for 40 years】
【A blend of Aiyama and Yamada Nishiki rice】

$1200 or above order free delivery (Hong Kong) on order

Free delivery in Hong Kong with 3 bottles (or above) of sake/spirits,except Liqueur on selected categories

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【Made with rare Aiyama rice】

【Rice variety kept secret for 40 years】

【A blend of Aiyama and Yamada Nishiki rice】

ZJ265 - Gakki Masamune and Aiyama 720ml

Special Price: $285/piece

Type：Sake

ingredient：Aiyama 83%，Yamada Nishiki 17%（Polishing Rate: 60%）

Region：Fukushima

Volume：720ml

ABV：15%

Tasting Note：Upon opening, the aroma is sweet with Muscat grapes and lychee. The authentic winemaking techniques of the wine give it delicate microbubbles, which further accentuate the juicy and elegant flavor of the Aishan rice. When served chilled, it has a refreshing sweetness. After being warmed slightly, the fragrant aroma of the Aishan rice becomes more prominent, and you can fully appreciate the sweetness of the rice.

【Sake Brewery】

Daikichi Shouten was founded in 1865. During the Taisho era, when Imperial Prince Asaka visited, he tasted this sake. The court musician Okuyoshi (composer of the Japanese national anthem "Kimigayo") believed that brewing sake was a dedication to music, hence the name "Musical Instrument Masamune" (meaning "Masamune of Music"). In 2016, the brand was relaunched by the fifth-generation president, Yuta Kuramoto, and received technical guidance from renowned breweries such as Takagi Shuzo (Juyondai), pursuing innovation and excellence.

【Sake Making】

"Gakki Masamune," renowned for its unique blending method, stands out in the sake world. This time, they've released the third in their highly anticipated "Blended" series, once again showcasing their exceptional brewing skills. This sake uses "Aizan" rice from the Banshu region of Hyogo Prefecture as the base rice, and cleverly incorporates "Yamada Nishiki" rice as koji during the three-stage shigome process, achieving a wonderful balance and harmony between its aroma and flavor.

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Gakki Masamune and Aiyama

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