Aged to perfection for 12 years
Despite 12 years of aging, this sake still has a shocking amount of acidity due to the technique of using 99% koji rice, compared to the industry standard of 20%. Yamahai method of yeast starter and bottling at “genshu” (undiluted) strength add to the acidity and intensity of this contemplative sake.
Characteristics
| Brand | Kanbara |
| Brewery | Kaetsu Brewing Company |
| Category | Junmai |
| Subcategory | Yamahai, Genshu, Koshu |
| Taste Profile | Rich & Sweet |
| Rice variety | Yamadanishiki, Koshitanrei |
| Yeast variety | N/A |
| Alcohol | 17.2% |
RPR | 70% |
SMV | N/A |
Acidity | N/A |
Values listed are at the time of production.
Serving Temperature
Recommended
Not RecommendedRegion
Kanbara is made in Niigata prefecture in the Hokuriku region.
Taste Metrics
Loading...Tasting Notes
Olive
Honey
Recommended Pairing
Meat
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