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Daiginjo sake aged at low temperature for over three years (brewed in 2018). This clean sake has a complex appeal and goes great with food.

Aged Daiginjo Tenju 3 years or more (brewed in 2018)

ヴィンテージ(醸造) 2018
熟成年数 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
  • 醸造元:天寿酒造
  • アルコール度数:16%
  • 容量:720ml
Regular price ¥5,800
Regular price Sale price ¥5,800
Sale Sold out
Tax included.

【20歳未満の飲酒は法律で禁じられています】

The gentle ginjo aroma and aged aroma are the result of thorough low-temperature control.

Tenju Shuzo has been working on Daiginjo sake for a long time. Based on their long knowledge, they believed that aging was the best way to add depth and breadth to the flavor, and so they created "Tenju Koshu Daiginjo", which is aged in a refrigerator.

It goes perfectly with hotpot dishes and Chinese cuisine, which are enjoyed for their umami. When served warm, it brings out a whole new charm.

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◎ Chill (around 10℃)
◎ Room temperature
◎Lukewarm (around 40℃)
Warm (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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試飲チームの評価

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

    (Cold)
    Although it is a Daiginjo sake, the aroma settles during the aging period, giving it a flavor that emphasizes the umami.
    The five flavors 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 approach makes you look 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 product for enjoying ginjo sake warm.

  • Hidekazu Ishiwata
    (Former National Tax Bureau Chief Appraiser)

    (Cold)
    The wine has 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, and still has 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 aging. 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 whole, making it a gentle warm sake.
    This is a sake that people who don't like hot sake should try.

  • 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 also has the lightness that comes with being a Daiginjo, which 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 when put in the mouth is not lost, but the gentle fullness towards the end creates a fine balance.
    The fine texture of the carefully whipped cream lingers on in the aftertaste, making it perfect for drinking!

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