Kame no Ayumi Daiginjo Koshu 1988

Size: 720 ml.

Alcohol content: 17.1%

Ingredients: Yamada Nishiki (30%), rice koji, brewing alcohol

Brewing Year: 1988

Yeast: No.9

Sake Meter Value: +3

Acidity: 1.3

Amino acidity: 0.8

Crafted with Hyogo-grown Yamada Nishiki rice polished to an extraordinary 30%—the highest standard of its time and on par with the prestigious YK35 class—this sake represents the pinnacle of daiginjo brewing. Fermented with Yeast No. 9 and designed for competition entry, it embodies refinement and precision.

What makes it truly remarkable, however, is its journey through time. Brewed in 1988 and 1989, at the historic transition from Shōwa to Heisei, it has been carefully preserved for over three decades in the underground cellar of an earthen-walled kura, untouched until now.

A sake of such age and provenance is exceptionally rare, offering a depth, elegance, and resonance that can only be achieved through long years of maturation.

Recipient of the Platinum Design Award at the Milano Sake Challenge 2019, it stands as both a piece of history and a treasure to savor.