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Bokushi is the most premium and formal brand among the various sake produced by Aoki Shuzo. It is crafted using the finest sake-making techniques in Japan. Made from 100% Yamada-Nishiki rice sourced from the special A district in Hyogo Prefecture, it has a polishing ratio of 37% and is produced in limited quantities. Although there is no BY indication, it is typically released after several years of aging in a snow chamber. It exudes a luxurious aroma, has a grand scale, and features a thick yet exquisitely smooth, dense texture. The finish is remarkably sharp.
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Bokushi is the most premium and formal brand among the various sake produced by Aoki Shuzo. It is crafted using the finest sake-making techniques in Japan. Made from 100% Yamada-Nishiki rice sourced from the special A district in Hyogo Prefecture, it has a polishing ratio of 37% and is produced in limited quantities. Although there is no BY indication, it is typically released after several years of aging in a snow chamber. It exudes a luxurious aroma, has a grand scale, and features a thick yet exquisitely smooth, dense texture. The finish is remarkably sharp.
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The Yamada-Nishiki from Tojo can be likened to Pinot Noir from the Chambertin Grand Cru in Burgundy. Not only does it possess exceptional aroma and flavor, but it also has great ageing potential. This 37 series does not indicate a brewing year (BY), and it is typically released after about three years of ageing in snow chamber. Even after its release, we can expect long-term ageing. This sake is made to order.
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