A Daiginjo sake matured at low temperature for over three years (brewed in 2018). This clean sake has a charming complexity and goes great with food.
Tenju Daiginjyo 3+ years 2018
| Vintage | 2018 |
| Years aged | 3 years or more |
- 3-4 years
- 2010 or later
- 5,000 - 9,999 yen
- All Products
- As aperitif and/or with starters
- Light Yellow/Green
- Throughout the meal
- 5-9 years
- Brewer：
- Alcohol：16%
- Volume：720ml
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[ Drinking alcohol under the age of 20 is prohibited by law. ]
The gentle ginjo aroma and matured aroma are the result of thorough low-temperature control.
Tenju Shuzo has been working on Daiginjo sake for a long time. Based on their years of knowledge, they believe that maturing sake is the best way to add depth and breadth to its flavor profile, and thus created Tenju Koshu Daiginjo, which is matured in a refrigerator.
It goes perfectly with hotpot dishes and Chinese cuisine of which umami is the key to the deliciousness. When served warm, it takes on a whole new charm.
- about
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Type Daiginjo Rice polishing ratio 35% Yeast type In-house stock Ingredients/raw materials Rice (domestic), rice malt (domestic), brewed alcohol Rice type Yamada Nishiki Origin of rice Hyogo prefecture Toji(Brew Master) Yosuke Ichinoseki Assemblage -
- Recommended occasions/temperature
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- How to store
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- Delivery dates and charges
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Tasting comments
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Nobuhiro Ueno
(Juku to Kan Bar Master / Permanent Director of the Toki Sake Association)(Cold)
Although it is a Daiginjo sake, the aroma settles during maturation, giving it a flavor that emphasizes the umami.
The five tastes of sweetness, umami, and astringency can be clearly felt, but they are not strong at all and blend gently in the mouth, making this a very pleasant drink.
(Warm)
There is a pleasant ginjo aroma on top, and the gentle attack has you looking forward to the flavor.
When you sip it, the gentle and rich ginjo aroma spreads throughout your mouth, and the moderate umami and astringency in the latter stages create a good balance. This is an excellent sake to experience ginjo-style sake warm.
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Hidekazu Ishiwata
(Former National Tax Bureau Chief Appraiser)(Cold)
A gorgeous green apple-like finish (derived from the ethyl caproate). It has a well-rounded aroma. The taste is smooth and sweet, with a light acidity and slight bitterness, while maintaining a youthful feel.
(Warm)
The top is gorgeous and beautiful, with a fragrant aroma.
The aroma is slightly sweet and calming, and lingers on your nose.
The acidity gives it a clear outline, and you can also feel the body of the alcohol. -
Akiko Toda
(Director of ITTEKI, Japan Sake and Meat Research Institute)(Cold)
The gorgeous floral aroma typical of Daiginjo, especially the white jasmine flower aroma, can still be felt even after maturation. It has a very smooth mouthfeel, and the thin, light acidity is in harmony with the sweetness for a pleasant taste.
(Warm)
The white flower-like fragrance lingers softly, and when you put it in your mouth, the delicate sweetness of shiratama and wasanbon sugar spreads gently. The light acidity of fruit tightens the overall structure, resulting in a gentle warm sake.
This is a sake I would love people who don't normally take to hot sake to try hot. -
Yuji Yamauchi
(Yushima Tenjinshita Sushi Hatsu 4th generation / 1st JSA SAKE DIPLOMA competition winner)(Cold)
The calm, full-bodied aroma of whipped cream is accented with the aroma of compote yellow peach. The balance of sweetness and smoothness is excellent, and the finish is graceful.
It's light body typical of a Daiginjo, is one of the elements that gives it its elegance.
(Warm)
Compared to room temperature, the creamy nuances are enhanced, and the delicate and smooth texture is not lost, but the gentle fullness towards the end creates a fine balance.
The fine texture like carefully whipped cream indicates that the sake is ready for drinking.
Brewer
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