An alcoholic beverage made from Kimoto Junmai Ginjo brewed in 2011, packed in an original bottle and aged at a low temperature. It has an elegant yet gorgeous aroma and richness.

Daishichi Raden 2011

熟成年数12 years
  • 10年以上(熟成)
  • 2010年代以降
  • 5000円未満
  • 食中酒(前菜以降)
  • 薄黄、薄緑
  • すべての商品
  • 醸造元:大七酒造
  • アルコール度数:15 degrees
  • 容量:500ml
Regular price ¥3,300
Regular price Sale price ¥3,300
Sale Sold out
Tax included.


A label shaped like a mother-of-pearl butterfly on an original bottle with a unique shape.
After being bottled, it is slowly aged at a low temperature, so you can enjoy the gorgeous ginjo aroma even after many years, while the taste is mellow and mellow.
It is a sake that can be paired with a variety of dishes depending on the temperature, such as pairing it with sushi at the temperature of white wine, or shabu-shabu or tempura when warmed.

精米歩合58% (super flat polished rice)
使用酵母Daishichi Yeast
原材料Rice (domestic)/Rice malt (domestic)
杜氏Takanobu Sato (Nambu chief brewer/modern master craftsman)

◎Cool (around 10℃)
◯Room temperature
◎Nukewarm (around 40℃)
× Jokan (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)

    The top has a banana-like scent (derived from esters), and a faint scent of cemedine that I remember as a child (ethyl acetate). The taste has a gentle banana-like sweetness, followed by a sour taste that tightens the palate. Thanks to the moderate astringency, it leaves the mouth well, but there is also a lingering aftertaste.

  • Hidekazu Ishiwata
    (Former National Tax Bureau Chief Appraiser)

    light yellow. A faint koge scent at the top.
    The aroma is a calm mature aroma, a banana-like isoamyl acetate fruit, and a caramel-like nuance.
    Smooth texture, fullness, and firmness due to light acidity.

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

    It has a scent reminiscent of wisteria flowers, and occasionally a refreshing scent like green bananas. The gradual layers of fragrance create a sense of depth and are interesting. A well-balanced sake with a smoothness due to aging and a lightness due to the ginjo aroma.

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

    A fragrance derived from rice and a gentle ginjo aroma.
    The rich flavor and balance give a sense of calm.
    The aftertaste also leaves a delicious taste.