商品画像

It has a glossy yellow color called teri, and a gentle but multi-layered aroma. By heating it at a higher temperature, the flavor, sharpness, and aroma harmonize, making it an even more appealing sake.

Junmai Strong H30BY Benten Musume

ヴィンテージ（醸造）2018
熟成年数5 years
  • 2010年代以降
  • 5000円未満
  • 5年以上～10年未満（熟成）
  • 山吹
  • 食中酒(前菜以降)
  • 燗好適酒
  • すべての商品
  • 醸造元：太田酒造場
  • アルコール度数：15 degrees
  • 容量：720ml
¥2,200
¥2,200
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 sake is made by fully fermenting the native variety ``Jyoku'', which is unique to Tottori Prefecture, with natural yeast. It is stored in tanks and aged in a clay-walled storehouse.You can enjoy it not only at room temperature, but also hot, hot, or chilled.
This alcohol goes well with a variety of dishes, from seafood to pickled vegetables and spices.

商品の詳細情報
種別生酛
精米歩合75%
使用酵母- (No yeast added)
原材料rice, rice malt
原料米powerful
原料米の生産地Wakasa Town, Tottori Prefecture
杜氏Yoshiyuki Nakajima
アッサンブラージュ無
おすすめの飲み方

◎Lock
◎Cool (around 10℃)
◯Room temperature
△Nukewarm (around 40℃)
× Jokan (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)
    A gentle aged aroma, sotolon (smells like maple syrup), nutty burnt nuances, and a hint of soy sauce.
    As the temperature rises in the mouth, it develops an apricot-like aroma and sweetness. It has just the right amount of flavor and an astringent aftertaste that is pleasant.

    (warm)
    Aroma: Mild, aged scent (soy sauce type).
    In the mouth, it smells like alcohol with a little smoke. As the temperature drops, the aroma becomes sweeter like dried fruit.
    If you raise the temperature, the flavor will spread and the sharpness will increase. It's also delicious hot and cold.

  • Hidekazu Ishiwata
    (Former National Tax Bureau Chief Appraiser)

    (chilled)
    First of all, it has a shiny golden yellow appearance called teri. The top has hints of sotolon, nuts, and chocolate.
    The aroma is mild, and the refined aged aroma spreads throughout the mouth.
    Beautiful but full, round flavor.

    (warm)
    At the top, it has a mature aroma with a hint of sulfur.
    It has a sweet, burnt aroma with a slightly bitter taste.
    Smooth sweetness. Impressions of caramel and chocolate. Sharp and acidic.

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

    (chilled)
    I am fascinated by the beautiful bright yellow color.
    The aroma is subtle, with the scent of brown rice and nuts.
    A relaxing taste with a gentle balance of flavors. You want to enjoy it as the temperature gradually drops, keeping it extremely hot at 55 to 60 degrees.

    (warm)
    A gentle scent reminiscent of soy sauce and pickles. The taste is very soft and harmonious. A temperature of around 50℃ gives the best impression.
    I would like to pair it with simple robatayaki such as grilled rice balls and grilled miso.

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

    (chilled)
    It has a more grain-like texture (the protein on the outside of the rice) and is satisfying, with a wide stem that can be enjoyed even at room temperature. In the second half, it becomes sharp and shows the wide range of temperatures at which it can be served, both at room temperature and warmed.

    (warm)
    The depth of ripening of sotolon and furfural, the sweetness of the rice, and the flavor come to the fore.
    Although the center of gravity is a little low, it is good for nanbanzuke etc.
    The image rises to the top at 55℃. The sweetness and aroma are balanced, and you can feel the depth. It has a soy sauce-like aroma. Takwan has an impression of bonito flakes.

蔵元紹介

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