SAKE blog
Published: 2021.01.26
Last modified: 2026.11.02
Yamabuki Gold: Kinmon Akita Sake Brewery (Akita)
Have you ever heard of Sake brewery focusing on aging of Japanese Sake called “Kinmon Akita Sake brewery”? This time, ikki would like to recommend the product from the brewery in North of Japan AKITA.
Kinmon Akita Sake brewery 金紋秋田酒造
Kinmon Akita Sake Brewery is founded in 1936.
Kinmon Akita sake brewery believe that the essence of delicious sake is “Maturation”.
They pursue the greatness of “Umami” extracted from fermentation and maturation.
Kinmon Akita Sake Brewery draw out various Umami components only found in rice, brewing aged sake amidst Akita’s deeply rooted tradition of fermentation.
These elements are brought together and finished with precise blending technique.
Yamabuki Gold
Aged sake “Yamabuki Gold” is blended with 10 year-old sake and other several aged sakes. The oldest sake is aged for 20 years.
You can enjoy aromatic aging fragrance like high-quality Sherry or Single Malt Whisky, and enjoy clear dry taste at the same time.
The color is beautiful amber.
It matches with seafood, such as shrimps and crabs, and oily dishes.
”International Wine Challenge 2019, 2018, 2017, 2014, 2013, 2012, 2011, 2009″ Gold Awards
“International Wine Challenge 2016, 2010” Bronze Awards
Brand : Yamabuki Gold
Class : Aged Sake
Volume : 100ml / 720ml
Alc.% : 20%
Rice: Kiyo Nishiki
Brewery Info
金紋秋田酒造株式会社 / Kinmon Akita Sake Brewery
HP : http://www.kinmon-kosyu.com/
Representative Brand : 山吹 [Yamabuki]
If you have an interest in this product. Please click the banner below to contact us.
President & CEO, Kobayashi Junzo Shoten Co., Ltd.
Based in Osaka, I lead Kobayashi Junzo Shoten, a sake wholesaler founded in 1890. Through the cultural richness of Japanese sake, my mission is to connect people and bring smiles to dining tables around the world.
While technology continues to make the world feel smaller, the stories and traditions behind sake brewing can easily fade into the background. I see my role as a bridge—sharing the passion of brewers, opening doors for new audiences, and delivering sake in a way that feels more approachable and relatable.
I enjoy visiting sake breweries, learning about new rice varieties and brewing techniques, and spending time with toji (master brewers) and kurabito (brewery workers) to experience the spirit of sake-making firsthand. On this blog, I’ll share those encounters, my personal insights, and tips to help you enjoy sake even more.
Thank you for reading, and I look forward to connecting with you.
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