Daiginjo, which is graded for competitions, is stored for a long time in a cave. A mellow yet complex drink. At the first tasting in 2023, this sake received the top class rating from multiple tasters and received the Ripe and Warm 3 Glass Award.

Jukurokaru Daiginjo 10 years or more

熟成年数over 10 years
  • 10年以上(熟成)
  • 5000円~10000円未満
  • 食後酒
  • 食中酒(前菜以降)
  • 薄黄、薄緑
  • すべての商品
  • ノンヴィンテージ
  • 醸造元:島崎酒造
  • アルコール度数:17 degrees
  • 容量:720ml
Regular price ¥8,800
Regular price Sale price ¥8,800
Sale Sold out
Tax included.


Tochigi Shimazaki Sake Brewery started storing Daiginjo sake for competitions in 1970.
A maturing method that utilizes natural caves (*) to maintain a temperature range of 15℃ in summer, 5℃ in winter, and an annual average of 10℃ to prevent overripeness creates Daiginjo long-aged sake with an elegant, delicate, and complex flavor. Masu.
It has a mellow texture and an elegant, long aftertaste, so you can enjoy it just by drinking it, but
It is also a dish with a strong taste.

*The Cave Storage is the site of a factory that was dug into the side of a mountain to manufacture tanks at the end of World War II.
Approximately 100,000 bottles of sake, ranging from short-term to long-term aging, are aged in an environment similar to the world's finest wine curves in a 600m-long space intersecting eight caves.

原材料Rice (domestic rice), rice koji (domestic), brewed alcohol
原料米Yamada Nishiki
原料米の生産地Hyogo prefecture

◎Cool (around 10℃)
○Normal 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)

    A fragrance reminiscent of sweet apricots and white flowers that is typical of Ginjo aging. When you drink it, the sweetness spreads throughout your mouth, and the umami flavor kicks in afterwards.It has a beautiful finish and a glamorous taste. The aftertaste is long and can be enjoyed on its own.

  • Hidekazu Ishiwata
    (Former National Tax Bureau Chief Appraiser)

    Pale yellow. A light caramel scent at the top.
    The sweetness of sotolon (caramel-like) and the nuances of chocolate and nuts.
    The taste is ripe and sweet, like dried fruit, with an elegant finish.

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

    Elegant aromas of nuts, dried figs, and flowers.
    When you put it in your mouth, it's smooth and the sweetness spreads across your tongue, giving it a melt-in-your-mouth texture.
    The second half is balanced and tightened by a touch of bitterness and light acidity.
    It's more enchanting to drink alone than with a meal.

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

    It's fragrant but not overly rich and creamy.
    A fluffy taste like custard cream.
    The length of the aftertaste is full and elegant.