A representative brand of Kosuke Shiraki Shoten, which has long pursued deliciousness through long-term aging. It has been offered in JAL's first class for many years.

Daruma Masamune 10 year old sake

熟成年数over 10 years
  • 10年以上(熟成)
  • 5000円~10000円未満
  • 琥珀
  • 食後酒
  • 食中酒(前菜以降)
  • すべての商品
  • 醸造元:白木恒助商店
  • アルコール度数:18-19 degrees
  • 容量:720ml
Regular price ¥7,300
Regular price Sale price ¥7,300
Sale Sold out
Tax included.


Daruma Masamune 10 Year Old Sake has been selected as a champion by Hong Kong's TTSA and is the alcoholic beverage that most closely resembles Daruma Masamune's aged sake.

It goes well with Chinese and Western meat dishes, such as steak with spices, and can also be enjoyed after meals with chocolate or cheese.

使用酵母Association No. 7
原材料Rice, rice malt, brewed alcohol
原料米Nippon Sunny
杜氏Hisashi Shiraki
アッサンブラージュYes A blend of several types of old sake aged for over 10 years.

○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.

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

    Raisins, dates, prunes, chocolate, and soy sauce. Ripe, sweet and fragrant aroma.
    It has a well-balanced sourness, sweetness, bitterness, astringency, and umami, and is ripe enough to be enjoyed on its own.

  • Hidekazu Ishiwata
    (Former National Tax Bureau Chief Appraiser)

    The amber colored terry is good. At the top, it has a sweet aroma and a soy sauce-like nuance.
    There is also a hint of vanilla and grainy notes.
    The acidity remains, and the weight and bitterness of aging remain.

    Sweet and burnt on the top, with a koji-like aroma.
    The aroma has caramel, honey, and chocolate nuances.
    It's acidic and has a bitter taste, but it has a strong and well-rounded flavor.

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

    Beautiful amber color close to red. In addition to the aromas of caramel and canelé, you can also smell the aromas of soy sauce and roasted beans.
    It's dark and sweet, but the acid and alcohol give it a sharp finish in the second half, so it doesn't get heavy.

    Aromas of caramel, roasted walnuts, and coffee beans.
    It's thick and mellow and sweet, with a hint of bitterness appearing in the middle to tone down the sweetness. We recommend serving it warm or chilled at 42-45℃.

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

    Although the aroma has a slightly inky impression, the balance of acidity, sweetness, depth, and aroma is deeply fused. It has a solid density, but at the same time it shows lightness.