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Kambai 23-Year-Aged Ginjo Koshu Tenran
寒梅 二十三年熟成吟醸之古酒 天爛Kambai — Kambai Shuzo, Saitama
Specifications
- Type
- Koshu
- Rice
- Not disclosed
- Rice polishing ratio
- 50%
- Yeast
- Not disclosed
- Alcohol
- 16–17%
Flavor profile Juku-shu
RestrainedAromatic
RichLight
Juku-shu — aromatic and full-bodied, including aged sake
The text describes a ginjo sake aged for 23 years, so the aroma has softened into a mature, gently fragrant character while the body has gained depth and richness. The 50% polishing ratio and 16-17% alcohol support a dense, mellow profile with moderate sweetness, placing it in the juku quadrant.
Estimated by AI from the published specifications and the brewery's description; your impression may differ.
About
Ginjo sake produced in the Showa 57 (1982) brewing year was aged for 23 years.
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