商品画像

Junmai Ginjo aged sake produced by Kamikame Sake Brewery, a pioneer of Junmai sake and a master at bringing out the charm of aging.

Divine Turtle Bird Song Junmai Ginjo Sake 2016

ヴィンテージ（醸造）2016
熟成年数7 years (freezing temperature)
  • 2010年代以降
  • 5000円未満
  • 5年以上～10年未満（熟成）
  • 食中酒(前菜以降)
  • 燗好適酒
  • 薄黄、薄緑
  • すべての商品
  • 醸造元：神亀酒造
  • アルコール度数：16.5 degrees
  • 容量：720ml
¥3,150
¥3,150
Sale Sold out
Tax included.

【20歳未満の飲酒は法律で禁じられています】

This is a masterpiece created by a sake brewery that takes care to stabilize and balance the sake by holding it at -10 degrees Celsius after brewing, and then raising the temperature and aging it to develop its umami flavor.

商品の詳細情報
種別純米吟醸
精米歩合50%
使用酵母Association No. 9
原材料rice, rice malt, water
原料米Yamada Nishiki
原料米の生産地Tottori prefecture
杜氏Shigenori Ota
アッサンブラージュ－
おすすめの飲み方

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

保管方法

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."

お届け日・配送料について

<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)

    (chilled)
    While retaining the Ginjo aroma, a light and fragrant aged aroma wafts through the air. The taste is well-balanced, and it doesn't make a strong statement, but fades away slowly leaving a beautiful aftertaste.
    The moderate bitterness transforms into umami as it warms up, increasing the sense of volume.

    (warm)
    The slightly charred aroma of pot-cooked rice spreads through the rich flavor, and the acidity supports that flavor.The taste is sharp, but the umami lingers for a long time, inviting you to take another bite. Even if you try aging it a little more after purchasing it.

  • Hidekazu Ishiwata
    (Former National Tax Bureau Chief Appraiser)

    (chilled)
    Pale yellow. At the top, it has a slightly stuffy scent.
    It has a sweet and light maple syrup (sotolon) scent.
    It has a good balance of subtle sweetness and acidity, with a light bitter taste.

    (warm)
    A standing incense that combines the aroma of banana-like (isoanyl acetate) ripe fruit and ripened aroma.
    Sweet aromas like caramel and vanilla.
    It has a gentle sweetness on the palate, with a light bitter accent on the finish.


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

    (chilled)
    The scent is faint. It looks like it will be more rounded if you raise the temperature a little.
    Rather than just having one drink, it's the type that you want to drink all the time without getting tired of it. Very smooth.
    I would like to pair it with relaxing red bean liver or Shirako tofu.

    (warm)
    The aroma of freshly cooked rice rises, with a faint nutty aroma. A beautiful aftertaste with just the right amount of acidity, and the sweetness and umami that spreads throughout your mouth. A drink that makes you want to keep drinking.

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

    (chilled)
    A rich aroma similar to cooked rice.
    The bitter taste and the smoothness of the liquid itself are balanced.
    It has the potential to become even better. Warm and smooth. A sake cup is also fine.


    (warm)
    You can feel the gentle plump aroma of grains and the aroma of maple syrup.
    The sweetness, umami, and bitterness are balanced, and the finish is soft and voluminous, leading to a lingering finish.
    Seafood tempura with tsuyu sauce and grated ginger.

蔵元紹介

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