Kanbara “Ancient Treasure”
Niigata prefecture
Aged to perfection for 12 years
Despite 12 years of aging, this sake still has a shocking amount of acidity due to the technique of using 99% koji rice, compared to the industry standard of 20%. Yamahai method of yeast starter and bottling at “genshu” (undiluted) strength add to the acidity and intensity of this contemplative sake.
Characteristics
| Brand | Kanbara |
| Brewery | Kaetsu Brewing Company |
| Category | Junmai |
| Subcategory | Yamahai, Genshu, Koshu |
| Taste Profile | Rich & Sweet |
| Rice variety | Yamadanishiki, Koshitanrei |
| Yeast variety | N/A |
| Alcohol | 17.20% |
| RPR | 70% |
| SMV | N/A |
| Acidity | N/A |
Serving Temperature
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Recommended
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Not Recommended
Region
Kanbara is made in Niigata prefecture in the Hokuriku region.
Taste Metrics
Tasting Notes
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Olive
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Honey
Recommended Pairing
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Meat
Kaetsu Brewing Company
The president of Kaetsu Brewing Company, Dr. Shunichi Sato, is a professor of sake and is one of the most highly regarded sake experts in the country. Dr. Sato and his wife Yoshiko run the business together, and both come from sake brewing families on...
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Tippsy Sake Club
Our sommelier will recommend sake according to your taste when you join Tippsy Sake Club. Also enjoy:
- Members-only prices
- Discounted shipping
- An exclusive sake cup with your first club order
- and more!
All about sake
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Introduction
Welcome To Your Sake Journey!
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Lesson 1
What Is Sake?
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Lesson 2
What Is Sake Made of and How Is It Made?
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Lesson 3
What Is Rice Polishing Ratio?
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Lesson 4
Types of Sake
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Lesson 5
How To Store Sake
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Lesson 6
How To Drink and Serve Sake
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Lesson 7
Food Pairing Guide
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Lesson 8
Best Sake Bottles and Brands for Beginners
