米宗 秋酒 山廢仕込純米 2020

【Komesou Autumn Sake Yamahai Junmai 2020】

Komesou is a regional sake brand made by Aoki Shuzo in Aisai, Aichi. Known for its yamahai and kimoto styles, it has a strong following among experienced sake drinkers who favour fuller, more robust flavours. In recent 2025–2026 reviews, its yamahai and kimoto expressions frequently receive scores of4.5–4.9, reflecting their popularity among enthusiasts of richly flavored sake.

The 2020 Autumn Sake uses Aichi-grown Yumeginka for koji rice and Aichi-grown Wakamizu for the main brewing rice, both polished to70%. Retaining more of the grain gives this junmai a substantial, well-defined rice character.

“No added yeast” does not mean fermentation without yeast: no cultured yeast is added, allowing brewery-resident yeast to drive fermentation. “Full fermentation” describes Komesou’s commitment to thorough fermentation, balancing rice umami with a defined finish. After more than five years of maturation, the sake offers mature depth, cocoa- and coffee-bean-like bitterness, and rounded richness.

Nose｜Mature character with nutty notes and cocoa- and coffee-bean-like bitter impressions

Entry｜Rice umami and rounded richness establish a substantial, flavourful opening

Mid｜Rice umami, acidity and mature bitterness form a firm structure

Finish｜A clearly defined close retains rice umami and mature depth

Serving temperature
At room temperature, approximately18–22°C
Or gently warmed to40–45°C

Occasion
Autumn and winter meals with warm sake · Miso-based dishes, braises and richly flavoured cooking · Drinkers who enjoy yamahai acidity, rice umami and mature bitterness · Food-focused aged-sake tastings · Exploring fermentation without added cultured yeast and the character of full fermentation

Food Pairing
Miso-simmered mackerel · Braised pork belly · Charcoal-grilled chicken skewers · Mushroom takikomi rice · Oden · Unagi kabayaki · Aged hard cheese

【Brewery】Aoki Shuzo (Aichi)
【Sake Category】Junmai
【Volume】720ml
【Rice】Koji rice: Aichi-grown Yumeginka; main brewing rice: Aichi-grown Wakamizu
【Rice Polishing Ratio】Koji rice70% / kake rice70%
【ABV】~16%