Sasanokawa Sake Brewery also works on whisky. Junmaishu, which has been aged for 25 years, has a complex aroma and delicious sweetness, but it has become full of charm without feeling heavy.

Sasanokawa Junmai 25 years

熟成年数25 years
  • 10000円~50000円未満
  • 10年以上(熟成)
  • 1990年代
  • 琥珀
  • 食後酒
  • すべての商品
  • 醸造元:笹の川酒造
  • アルコール度数:17 degrees
  • 容量:720ml
Regular price ¥11,000
Regular price Sale price ¥11,000
Sale Sold out
Tax included.


This sake is made from pure rice sake that has been aged for 25 years to give it a mellow taste and depth.
The sludge generated during aging is precipitated, and only the supernatant is made into a product.
This gave it mellowness, depth, and lightness.
Despite its deep color, it's a drink that doesn't feel heavy and you won't get tired of drinking it.

原材料Rice/rice koji

○Cool (around 10℃)
◎Room temperature
○Nukewarm (around 40℃)
○ Warm sake (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.

View full details


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

    Composed of raisins, roasted sweet potatoes, burnt soy sauce, and a baking soda-like and complex aroma. In the taste, you can feel the aroma of roasted sweet potato skin, prunes, and large raisins. If you combine it with Japanese or Western desserts, it will create a surprising flavor.

  • Hidekazu Ishiwata
    (Former National Tax Bureau Chief Appraiser)

    dark brown. At the top, it has a soy sauce aroma and a burnt feel.
    The incense has a gentle and sweet scent.
    There is astringency in the mouth, and it is firm and crisp.

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

    Beautiful clear red color. The refreshing scent is reminiscent of plums and apricots.
    It's interesting that when you put it in your mouth, the aroma becomes deeper, and the scent that reminds you of biting into a tomato hits your nose. Even though it has been aged for 25 years, it is not heavy and has a light impression.

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

    It reminds me of dry berries, but has the gentle flavor and richness of rice.
    Mellow nuances reminiscent of whisky, with elements of raisins.