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Matured for over 20 years, Kokin is a robust Koshu. Light on the palate and long on the finale (when you think the taste has disappeared, stroke your palate and it will come back). Full-bodied and complex, similarities with whisky could be found.
Kidoizumi Shuzo was founded in 1897 and is the only brewery in Japan that uses the Hot-Yamahai method. Pionnier of matured sake”yamahai" brewery started aging sake every year since over 40 years. Today it is one of the only brewery offering very old sake.
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