These are the various fine qualities superior sake displays in the process of maturing slowly for more than ten years: when still young, a gorgeous aroma, during maturity, a powerful and round body, followed by a clear and serene aftertaste that lingers for a long time. They want to bring those elements, which normally are not simultaneously present, together in one bottle of sake.
We have managed to create Myoka Rangyoku Grande Cuvée by carefully blending multiple select vintages – dating from the last century until today – from among our precious stock of the highest quality free run drops and undiluted junmai daiginjo made with the kimoto method. When merging those different vintages stemming from a period of about twenty years, they fused into a superb harmony, as if springing forth into new life. That is “Myoka Rangyoku Grande Cuvée,” our highest peak, which has been bathed in glory at various important events, such as being selected as the sake for the toast at the dinner of the spouses at the G8 Summit.
Rice | Yamada Nishiki
Rice polishing ratio | 50% superflat rice polishing
Ingredients | rice (domestic), koji (domestic rice)
Volume | 750ml
Alcohol content | 16 degrees