The master brewer personally assembles (blends) several kinds of pure rice sake that has been aged for over 30 years to achieve a wonderful balance of taste and aroma. The name ``Kokin'' was given by Mr. Aimasa Irie, who was the Chief Chamberlain of Emperor Showa.

More than 30 years

熟成年数over 30 years
  • 10年以上(熟成)
  • 5000円~10000円未満
  • 山吹
  • 食後酒
  • 食中酒(前菜以降)
  • すべての商品
  • ノンヴィンテージ
  • 醸造元:木戸泉酒造
  • アルコール度数:18 degrees
  • 容量:720ml
Regular price ¥7,900
Regular price Sale price ¥7,900
Sale Sold out
Tax included.


This long-aged pure rice sake is made entirely of Yamada Nishiki from Hyogo Prefecture.
The master brewer personally blends several types of pure rice sake that have been aged for over 30 years to create a balanced flavor that can be enjoyed by all five senses.

The name was given by the late Mr. Irie Aimasa, who served as the Chief Chamberlain of Emperor Showa and had a deep knowledge of food. Impressed by its taste, he named it himself, and even wrote the words ``Kokin'' on the label, making it a venerable sake.

使用酵母Association No. 7
原材料rice, rice koji
原料米Yamada Nishiki
原料米の生産地Hyogo prefecture
杜氏Toyoichi Nagai

Cool (around 10℃)
◎Room temperature
○Nukewarm (around 40℃)
△Joan (around 45℃)
Hot sake (around 50℃)

To avoid damage to the flavor, we recommend storing it in a place away from UV rays (sunlight, fluorescent lights, etc.) and as far away from vibration as possible.
In addition, to minimize the contact surface with the air, we recommend storing the product vertically.

<For those who want to enjoy the taste of alcohol in the condition they purchased>
Store in a refrigerator at a temperature below 10 degrees.
<For those who want to enjoy the product while it matures slowly>
Store in a temperature range of 10-15℃. For example, if you have a wine cellar, choose a wine cellar. If you don't have a wine cellar, use a gentle cooling area such as the vegetable drawer of your refrigerator.
<For those who want to enjoy watching things change over time>
Store at room temperature (*). Under the kitchen sink, etc.

*The definition of room temperature for ripening and warming is "room temperature (temperature range) that does not exceed the outside temperature."

<Delivery date>
We will ship within 3 business days of your order.

[Products under 720ml]
<Standard shipping fee (tax included)>
Flat rate (other than Okinawa and remote islands): 1,350 yen
Okinawa/remote islands: 3,400 yen

<Cool delivery fee (tax included)>
Flat rate (other than Okinawa and remote islands): 2,000 yen
Okinawa/remote islands: 4,000 yen

[1.8L (one sho bottle) product]
<Standard shipping fee (tax included)>
Delivery to areas other than the following prefectures: 2,200 yen

Aomori prefecture, Iwate prefecture, Akita prefecture, Shiga prefecture, Kyoto prefecture, Osaka prefecture, Hyogo prefecture, Nara prefecture, Wakayama prefecture: 2,350 yen

Tottori prefecture, Shimane prefecture, Okayama prefecture, Hiroshima prefecture, Yamaguchi prefecture, Tokushima prefecture, Kagawa prefecture, Ehime prefecture, Kochi prefecture: 2,450 yen

Hokkaido, Fukuoka prefecture, Saga prefecture, Nagasaki prefecture, Kumamoto prefecture, Oita prefecture, Miyazaki prefecture, Kagoshima prefecture: 2,750 yen

Okinawa Prefecture: 4050 yen

*Up to 12 bottles of 720ml (4-go bottles) can be shipped per purchase.
*1.8L (1 sho bottle) products will be shipped up to 6 bottles per purchase, and will not be shipped by cool delivery.
*For products that come with a box, the number of pieces varies depending on the box size.

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  • Nobuhiro Ueno
    (Mature and Warm Bar Master / Toki SAKE Association Executive Director)

    An elegant and well-balanced aged fragrance that does not have a particularly distinctive scent.
    The taste is well-balanced and perfect, and you can feel the flavor of the rice.
    I want to enjoy the taste slowly.

  • Hidekazu Ishiwata
    (Former National Tax Bureau Chief Appraiser)

    Bright amber color. The top is roasty.
    A hint of vanilla and a sharp sense of ripeness.
    It has a smooth texture and a sharp acidity and bitterness.

    The aroma is sweet at the top, with a hint of sulfur in the caramel.
    The aroma is full. The scent of burnt caramel.
    Sharp acid profile and delicious aftertaste.

  • Akiko Toda
    (Director of ITTEKI, Japan Sake and Meat Research Institute)

    Amber tones. You can also feel the tree stump, brown rice, and spiciness.
    The sourness is a bit strong, and the spicy aroma gives it an attacking impact, but it would be good as a drink with a meal if you pair it with spiced roasted chicken.

    Sweetness, sourness, and bitterness all come through.
    At a temperature of around 45 degrees Celsius, the flavor is fuller and more pleasant to drink. I would like to enjoy it with something that has a relatively strong flavor and bitterness, such as karasumi or butterbur miso.

  • Yuji Yamauchi
    (Yushima Tenjinshita Sushi Hatsu 4th generation / 1st JSA SAKE DIPLOMA competition winner)

    A strong soy sauce-like aroma. The depth of flavor and the volume are commensurate with it.
    I would like to combine it with the fat and oil of meat and the acidity of fruit.