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B297 KAKUREI Snow Aged 鶴齢 純米吟醸 愛山 雪室熟成 青木酒造 新潟県 R4BY 1800ml
B297 KAKUREI Snow Aged 鶴齢 純米吟醸 愛山 雪室熟成 青木酒造 新潟県 R4BY 1800ml
 
: HK$580.00

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[Kakurei Aiyama]

Rare and noble sake rice "Aiyama" by Kakurei: Aoki-Shuzou. This is a Junmai-ginjou: rice polishing rate 57%, aged in a snow chamber. "It has a classy sweet aroma, brightened by fine acidity and a sharp, dry finish.

Aiyama (愛山) "Aiyama" was born in 1941 between Aifune 117（愛船117） and Yamao 67（山雄67） - both belong to the family of Yamada-Nishiki（山田錦） and Omachi（雄町）. The grains were larger and taller than Yamada-Nishiki, indicating excellent quality, but they were difficult to cultivate. Eventually, the Akashi Agricultural Laboratory decided to discontinue it. However, Kenbishi Shuzou（剣菱酒造） greatly appreciated 'Aiyama' and continued its cultivation exclusively with contracted farmers until the mid-1990s.

Unfortunately Kenbishi Shuzou suffered from the Great Hanshin Earthquake（阪神大震災） in 1995. Their sake production was interrupted, and the cultivation of Aiyama was also suspended.

After a while Takagi Shuzou（十四代・高木酒造） got a chance to revive Aiyama. Due to the difficulty of its cultivation, there are still few farmers producing Aiyama today. The production volume is approximately 2% of the Yamada-Nishiki. Therefore Aiyama is allocated to only a few top breweries.



Yukimuro = Snow Chamber

Today, many breweries implement temperature control by refrigerators or air conditioning for their cellars. However, these electric systems cannot provide a stable temperature. The temperature fluctuates in cycles, accompanied by noise and vibration.

Aoki Shuzou built a "Yukimuro = snow chamber" to store sake without electricity. This eco-friendly snow chamber is an ideal facility for long-term, low-temperature aging. The cellar is kept at a stable 5℃ throughout the year. This allows Kakurei to be polished gradually and calmly without stress. It eliminates unnecessary factors from the sake. Niigata, an area of heavy snowfall, allows Aoki Shuzou to cleverly utilize this abundant natural resource without incurring costs, emphasizing the collaboration between nature and humanity in the creation of sake.

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