Natsu no Omoide translates to ‘memories of summer’. This version was fermented in 2000 utilising a rare strain of yeast known as the ‘100 year yeast’ that had been stored and propagated at the Tokyo University of Agriculture for over 100 years. The outcome of this fermentation created a vibrantly rich and acidic style of sake that Kuniko then aged for many years. Now 20 years of ageing later she is the creator of an exceptional and unique sake, like nothing else anywhere. It has an oxidative and complex nose with an umami rich palate of sweet and sour apricot, prune and vanilla. The finish is long, dry and complex with bitter caramel and woody nuances.
|Type||Aged Junmai Sake|
|Region||Ine, Kyoto Prefecture|