It is a deep sake with a sweet aroma and rich flavor, and then becomes crisp and firm.

Nishinoseki Super Dry 1988

熟成年数35 years
  • 10年以上(熟成)
  • 1980年代以前
  • 5000円未満
  • 山吹
  • 食後酒
  • 食中酒(前菜以降)
  • すべての商品
  • 醸造元:萱島酒造
  • アルコール度数:17 degrees
  • 容量:500ml
Regular price ¥4,050
Regular price Sale price ¥4,050
Sale Sold out
Tax included.


This sake was brewed in 1988, or 1988 .
There was a long period when most of the sake and soy sauce consumed in Kyushu was sweet. Taking this into account, it becomes clear why this mellow and well-balanced alcoholic drink was named ``super dry''.

The long aging process brings out the mellow flavor and flavor, making it a drink that can be enjoyed in a wide range of ways, from a variety of dining situations to drinking alone.

原材料Rice (domestic), rice malt (domestic), brewed alcohol

△Cool (around 10℃)
◎Room 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)

    Gentle and soft caramel aged aroma with a slight nickel. Chamfered by the passage of time, it is extremely well-balanced and unobtrusive. Aged enough to keep drinking.
    The aftertaste is not strong, but it is pleasant and dissolves neatly.

  • Hidekazu Ishiwata
    (Former National Tax Bureau Chief Appraiser)

    Beautiful bright yellow. The scent is sweet at the top.
    The sweetness of sotolon and caramel aroma. Attack is strong.
    Slightly sharp acidity and alcohol give it a sharp and firm feel.

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

    Gold to amber color.
    A slightly smoky scent with hints of apricot and fig. It enters the mouth smoothly, with just the right amount of sweetness, and the bitterness tightens in the second half.
    It would be interesting to pair it with dishes using mushrooms, especially porcini mushrooms.

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

    The caramel feel, swelling, and alcoholic feel are well balanced, allowing you to experience a ``smooth and fragrant'' experience. A masterpiece that you will want to take your time to enjoy.