INISHIE 1984 Iwanoi
14%sake junmai38cLjapan/honshu - chiba Ref 64170
114.00 €
i.e. 304.00 € / liter
Iwase brewery: Founded in 1723 in Chiba
The name comes from "Iwanoi", meaning "Iwase well".
In 1947, it won first prize in the national sake competition.
Toasting sake at the Tokyo Summit dinner in 1986.
The water used for Iwanoi comes from wells dug in the shell layers of the Boso peninsula. Although most ...
See moreThe name comes from "Iwanoi", meaning "Iwase well".
In 1947, it won first prize in the national sake competition.
Toasting sake at the Tokyo Summit dinner in 1986.
The water used for Iwanoi comes from wells dug in the shell layers of the Boso peninsula. Although most ...
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Iwase brewery: Founded in 1723 in Chiba
The name comes from "Iwanoi", meaning "Iwase well".
In 1947, it won first prize in the national sake competition.
Toasting sake at the Tokyo Summit dinner in 1986.
The water used for Iwanoi comes from wells dug in the shell layers of the Boso peninsula. Although most sake today is made with fresh water, this is one of the hardest waters in Japan, with a hardness of 12 to 13, containing high levels of minerals such as calcium and potassium.
Most of the rice used is grown in Chiba prefecture, with the exception of Yamada-Nishiki rice.
The majority of today's sakes are made using the "Yamahai brewing method", and the "dry sour taste" of the ultra-hard water, combined with the "Yamahai brewing method", gives this "Boso no Otoko Sake" exceptional sharpness and a clear, well-defined flavour.
The name comes from "Iwanoi", meaning "Iwase well".
In 1947, it won first prize in the national sake competition.
Toasting sake at the Tokyo Summit dinner in 1986.
The water used for Iwanoi comes from wells dug in the shell layers of the Boso peninsula. Although most sake today is made with fresh water, this is one of the hardest waters in Japan, with a hardness of 12 to 13, containing high levels of minerals such as calcium and potassium.
Most of the rice used is grown in Chiba prefecture, with the exception of Yamada-Nishiki rice.
The majority of today's sakes are made using the "Yamahai brewing method", and the "dry sour taste" of the ultra-hard water, combined with the "Yamahai brewing method", gives this "Boso no Otoko Sake" exceptional sharpness and a clear, well-defined flavour.
Nose : green apple, caramel popcorn, balsamic vinegar, raspberry, morel mushroom
Palate : full-bodied, leek fondue, walnut kernels, cébette, candied mirabelle plum, hazelnut butter<br>Fresh and silky. Walnuts, Isigny cream, yellow wine.
- Brand : inishie
- Origin : -
- Merchant : No information.
- Vintage : 1984 vintage
- Strength : 14%
- Volume : 38cL
- Peated : Unpeated
- Packaging : no
- Ref. : 64170
- Owner : TAKUMI SOUSEI INC. Nippon Building B1, 2-6-2, Otemachi, 100-8228 TOKYO FR
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INISHIE is a brand imported and distributed in France by LMDW
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