商品画像

Aging since 2013 adds aroma, and the flavor explodes even more attractively when warmed. An outstanding meal drink.

Suiryu Kimoto Junmai 2013

ヴィンテージ（醸造）2013
熟成年数10 years
  • 10年以上（熟成）
  • 2000年代
  • 5000円未満
  • 食中酒(前菜以降)
  • 燗好適酒
  • 薄黄、薄緑
  • すべての商品
  • 醸造元：久保本家酒造
  • アルコール度数：15 degrees
  • 容量：720ml
¥2,000
¥2,000
Sale Sold out
Tax included.

【20歳未満の飲酒は法律で禁じられています】

Through fermentation, the starch in the rice is converted into sugar, and then into alcohol. This sake is a ``completely fermented pure rice'' sake that is unique to Kubohonke, which is extremely particular about the fermentation process that is unique to Japanese sake. It is not sweet, but has an attractive flavor and a mellow acidity that supports it. Aged for more than 10 years, it gains complexity and a fragrant aroma, and when marinated at a high temperature, it becomes a sake that everyone will find pleasant and delicious.

This alcohol goes well with French and Italian main dishes.

商品の詳細情報
種別生酛 純米
精米歩合65%
使用酵母Association No. 7
原材料rice, rice malt
原料米Awa Yamada Nishiki Nipponbare
原料米の生産地Tokushima prefecture Shiga prefecture
杜氏Katsunori Kato
アッサンブラージュ-
おすすめの飲み方

Cool (around 10℃)
○Normal 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)

    Very stable and mild scent. As it ages, it develops a scent that wafts through the air, rather than rising to the top.
    It has a scent that predicts umami more than Junmai Ginjo, and the taste is more pronounced.
    It has a scent similar to cinnamon and cacao.
    Perhaps it's a characteristic of the brewery, but it's not the sour acid you associate with the word "acid," but a pleasant acid that increases your appetite. A pleasant cacao-like aftertaste.

  • Hidekazu Ishiwata
    (Former National Tax Bureau Chief Appraiser)

    (chilled)
    A heavy aroma reminiscent of burnt sulfur.
    When you put it in your mouth, the complex acidity of lactic acid and butyric acid, and the accent of bitterness round out the taste, and the flavor spreads.
    The best part is the complex acidity.

    (warm)

    A gentle rise. Classic sake-like taste. Rice feeling.
    Rich and flavorful. Light nigga flavor with a bitter accent.
    Sharp and good aftertaste.

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

    (chilled)
    It has a soft scent like honey and tea. This scent is nice.
    The taste is dry, and the aftertaste has a crunchy feel with acidity and spiciness, so it would be good to pair with fried chicken.

    (warm)
    By heating it, the acidity, bitterness, and astringency blended in, and the whole thing became fuller. In the second half, the acidity and bitterness leave a pleasant aftertaste that makes you want to have another drink.
    Enjoy the aftertaste of umami by pairing it with grilled eel or elegant white-meat grilled fish.

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

    (chilled)

    The scent is yogurt, dried herbs, and the crisp aroma of baked rice cakes.
    A solid, structural acidity supports the whole, giving you a sense of the strength of its individuality. It is also a balance that is suitable for warming sake. I would like to go with lean tuna or tekkamaki with wasabi.

    (warm)

    By raising the temperature to a high temperature, it creates a strong, intense flavor. There is a contrast in the taste, and it also increases the sharpness.
    The subtle astringency of the kelp stock and soy sauce plays a role in cutting through the fat in the ingredients.

蔵元紹介

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