AWARD : SAKE
SAKE HUNDRED GENGAI
現外
Aged Sake
Specifications
- Ingredient
- Domestic rice
- Country
- Japan
- Region
- Japan
- SMV
- -30
- ABV
- 14.5%
- Volume
- 500 ml
A genshu preserved since the 1995 earthquake, matured for thirty years in a Kobe cellar toward amber depth — a vintage sake.
Since 1995, a work that only time could finish
In 1995, as facilities were damaged in the Great Hanshin-Awaji Earthquake, Sawanotsuru pressed the shubo — the yeast starter mash — that remained in its tanks and set it aside as genshu. Under normal circumstances shubo is pressed only as an early stage on the way to finished sake; this bottling exists because of the exact circumstances of that moment.
That genshu underwent a long maturation inside the Kobe brewery. It is not a method built to be reproduced, but a trajectory of time permitted only to the genshu of 1995. The name — “beyond reality, a possibility of maturation beyond human wisdom” — quietly carries that history.
Amber, caramel and spice from the East
Deep amber in color. Aromas of caramel and bitter chocolate layer with concentrated dried fruit, cinnamon and clove in a complex weave.
A lactic sweet-sourness has softened at the edges over time. Umami and a faint bitterness dissolve into a silky texture, carrying through to a long, mineral-tinged finish.
Hyogo, Kobe — with Sawanotsuru
GENGAI was raised by Sawanotsuru, which continues to make sake in Nada, Kobe. Though it suffered major damage in the 1995 earthquake, the brewery kept watch over the surviving genshu inside its cellar even as it rebuilt and carried on brewing.
What GENGAI reflects is not simply a technique that can be deliberately reproduced. It is supported by the brewery’s own time spent honoring the memory of the disaster while staying with the sake that survived it.
Verified international recognition
Listed only where the official Kura Master record matches this exact product name. Other labels and variants are excluded.
Toward amber-aged depth, and spice from the East
The brand’s own tasting material points to an affinity with bold, spice-driven Asian gastronomy. Beyond that, from the aromas and taste structure confirmed on the BG product page — caramel and bitter chocolate layered with concentrated dried fruit, cinnamon and clove, a lactic sweet-sourness that has softened with age, a silky texture carrying umami and a faint bitterness, and a long, mineral-tinged finish — four directions follow.
Aged for more than 25 years at room temperature, this is a vintage sake with a structure unlike an ordinary one. The directions above are a reading of the aromas and taste structure that can be confirmed.
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