SAKE HUNDRED, a global brand of Japanese sake gaining attention overseas in Dubai, Singapore, and Hong Kong, aims to "fill hearts and color lives with the finest Japanese sake." The brand, which collaborates with breweries possessing superior sake-making techniques to develop original Japanese sakes, has now released two special offerings.

First, we introduce "Gengai" (げんがい), a 1995 vintage sake aged for 26 long years. Born from the pursuit of a new value for sake as "vintage," Gengai is characterized by a complex yet harmonious interplay of sweetness, acidity, bitterness, and umami. It is a one-of-a-kind sake that can only be created through such an extended aging period.

Gengai continues to age in its fermentation tank, with only a limited amount bottled a few times a year for sale. This means that the current quantity in the tank is all that exists, and it can never be reproduced. While the exact remaining volume cannot be determined due to its impact on sake quality, it is estimated to be between 3,000 and 4,000 bottles. For 2021, 500 of these will be offered as a limited edition.

As mentioned, Gengai is still aging in the tank, and its flavor profile is gradually evolving. While the change is subtle compared to the 2020 vintage, the 2021 vintage offers a smoother mouthfeel and a more refined taste.

The 26-year-aged "Gengai" is limited to 500 bottles and priced at 198,000 yen. Pre-orders are currently being accepted.

The second product released by SAKE HUNDRED this January is the brand's flagship, "Hyakko" (百光). It has been sold out since 2020, and this marks its first resale in approximately five months.

Hyakko, embodying the brand's aspiration "to shine for a hundred years to come," is characterized by its exceptionally clear taste, free from any impurities, its elegant aroma, and its beautifully lingering finish, all achieved through the highest level of brewing technology. Bringing the glass closer to the face reveals fruity notes reminiscent of pears and a refined, gentle fragrance like that of lilies. The mouthfeel is as delicate and smooth as silk, with a refreshing sweetness akin to white peaches and a rich umami that spreads across the palate, complemented by a pleasant acidity. It is recommended to serve at 5-10°C to enhance its elegant flavor.

Priced at 27,500 yen, it will be offered through a lottery for 500 limited bottles.

NARISAWA, a restaurant acclaimed by gourmands worldwide, holding two Michelin stars and consistently ranked among "The World's 50 Best Restaurants" for 11 consecutive years. On a weekend in late December 2020, a one-day event, "SAKE HUNDRED x NARISAWA Pairing Lunch," was held at the restaurant, offering a chance to savor pairings of SAKE HUNDRED's sakes, including Gengai and Hyakko, with exquisite cuisine.

This collaboration was realized as SAKE HUNDRED resonated with Chef Yoshihiro Narisawa's vision of establishing a unique genre called "Innovative SATOYAMA Cuisine," connecting tradition with the future.

"For this pairing, Chef Narisawa personally explained each dish, and we considered which SAKE HUNDRED product would best complement it. We meticulously pursued the perfect pairing, considering the overall balance of the course, the shape of the glass, and the serving temperature, to maximize the appeal of the food and enhance the sake's flavor," stated Ryushi Ikoma, owner of the SAKE HUNDRED brand. Indeed, each pairing flawlessly elevated the qualities of both the food and the sake.

For example, the combination of Hyakko with a dish of Aichi mud crab, Hokkaido salmon roe, and Yamaguchi tilefish. The delicate sweetness and clear umami of this dish, featuring freshly boiled mud crab, salmon roe, tilefish, and yuba, enveloped in a dashi broth made from Rishiri kelp aged for three years, melded beautifully with the vibrant sweetness of Hyakko chilled to 10°C, creating an indescribably delightful taste.

Furthermore, Hyakko warmed to 40°C was paired with a soup made from chicken, pork thigh, and prosciutto, slow-steamed to create a rich broth, combined with fresh Shizuoka red prawns. At 40°C, Hyakko's umami intensifies, delicately complementing the refined broth and drawing out the sweetness of the red prawns.

Meanwhile, Chef Narisawa's signature dish, "Charcoal" Hyogo Kobe Beef – featuring Kobe beef slow-grilled and coated with carbonized Shimonita leeks – was paired with Gengai at 15°C. The juicy umami of the rare Kobe beef and the smoky aroma of the charcoal harmonized exquisitely with the rich, complex flavors of Gengai, offering a blissful culinary experience distinct from wine pairings.

SAKE HUNDRED overturns conventional notions of Japanese sake, providing an unparalleled sake experience. We highly recommend exploring their offerings.

Gengai Pre-order Page
https://sake100.com/pre_order/4

Hyakko Lottery Sales Page
https://sake100.com/lottery/2