The Macheri is a special bottle made from a single vintage of AFS (rich multi-acidity) additionally aged in sherry barrels.
The rich acidity and rich flavor unique to AFS are combined with the richness and sweetness of sherry casks, creating a complex and deep taste.
This sake, which harmonizes the umami and acidity that overlap over time, and the individuality of the barrel, is a bottle that allows you to enjoy a three-dimensional taste like no other.
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賞味期限・使用期限
None in particular
保存要件
Keep it away from direct sunlight and store it in a cool, dark place away from fluorescent lamps or other light for long periods of time
Due to the long-aged product, ducks may appear in the bottle, but there is no problem with the quality
JAN Code
4512714283113
PRODUCT ID
9b68924a-f4df-49d0-90ca-d388ab19982a
Opened items are non-returnable
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Earliest shipping date
Shipping within 2~3 business days
Shipping fees
Set shipping costs when shipping each order
Supplement on shipping and shipping costs
Free shipping on purchases over 15,000 yen
Afruge Ma cherie 500ml
The Macheri is a special bottle made from a single vintage of AFS (rich multi-acidity) additionally aged in sherry barrels.
The rich acidity and rich flavor unique to AFS are combined with the richness and sweetness of sherry casks, creating a complex and deep taste.
This sake, which harmonizes the umami and acidity that overlap over time, and the individuality of the barrel, is a bottle that allows you to enjoy a three-dimensional taste like no other.
A moment that resonates with your heart. It is a sake brewery that continues to create a unique taste by pursuing the depth of acidity and aging, close to nature and time.
1
Since the Showa 40s, we have continued to challenge the revival of aged sake, and make use of the power of time and microorganisms to bring out the original flavor and individuality of sake.
2
Innovative sake brewing that was the first in Japan to aim for rice wine and established the multi-acid sake "AFS" with rich acidity and rich flavor
3
Nature-oriented sake brewing using naturally grown rice without adding yeast or lactic acid bacteria, and utilizing the power of microorganisms that live in the brewery