A Daiginjo sake matured at low temperature for over three years (brewed in 2018). This clean sake has a charming complexity and goes great with food.
Tenju Daiginjyo 3+ years 2018
Vintage | 2018 |
Years aged | 3 years or more |
- 3-4 years
- 2010 or later
- 5,000 - 9,999 yen
- All Products
- As aperitif and/or with starters
- Light Yellow/Green
- Throughout the meal
- 5-9 years
- Brewer:
- Alcohol:16%
- Volume:720ml
[ Drinking alcohol under the age of 20 is prohibited by law. ]
The gentle ginjo aroma and matured aroma are the result of thorough low-temperature control.
Tenju Shuzo has been working on Daiginjo sake for a long time. Based on their years of knowledge, they believe that maturing sake is the best way to add depth and breadth to its flavor profile, and thus created Tenju Koshu Daiginjo, which is matured in a refrigerator.
It goes perfectly with hotpot dishes and Chinese cuisine of which umami is the key to the deliciousness. When served warm, it takes on a whole new charm.
- about
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Type Daiginjo Rice polishing ratio 35% Yeast type In-house stock Ingredients/raw materials Rice (domestic), rice malt (domestic), brewed alcohol Rice type Yamada Nishiki Origin of rice Hyogo prefecture Toji(Brew Master) Yosuke Ichinoseki Assemblage -
- Recommended occasions/temperature
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- How to store
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- Delivery dates and charges
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Tasting comments
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Nobuhiro Ueno
(Juku to Kan Bar Master / Permanent Director of the Toki Sake Association)(Cold)
Although it is a Daiginjo sake, the aroma settles during the aging period, giving it a flavor that emphasizes the umami.
The five flavors of sweetness, umami, and astringency can be clearly felt, but they are not strong at all and blend gently in the mouth, making this a very pleasant drink.
(Warm)
There is a pleasant ginjo aroma on top, and the gentle approach makes you look forward to the flavor.
When you sip it, the gentle and rich ginjo aroma spreads throughout your mouth, and the moderate umami and astringency in the latter stages create a good balance. This is an excellent product for enjoying ginjo sake warm.
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Hidekazu Ishiwata
(Former National Tax Bureau Chief Appraiser)(Cold)
The wine has a gorgeous green apple-like finish (derived from the ethyl caproate). It has a well-rounded aroma. The taste is smooth and sweet, with a light acidity and slight bitterness, and still has a youthful feel.
(Warm)
The top is gorgeous and beautiful, with a fragrant aroma.
The aroma is slightly sweet and calming, and lingers on your nose.
The acidity gives it a clear outline, and you can also feel the body of the alcohol.
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Akiko Toda
(Director of ITTEKI, Japan Sake and Meat Research Institute)(Cold)
The gorgeous floral aroma typical of Daiginjo, especially the white jasmine flower aroma, can still be felt even after aging. It has a very smooth mouthfeel, and the thin, light acidity is in harmony with the sweetness for a pleasant taste.
(Warm)
The white flower-like fragrance lingers softly, and when you put it in your mouth, the delicate sweetness of shiratama and wasanbon sugar spreads gently. The light acidity of fruit tightens the whole, making it a gentle warm sake.
This is a sake that people who don't like hot sake should try.
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Yuji Yamauchi
(Yushima Tenjinshita Sushi Hatsu 4th generation / 1st JSA SAKE DIPLOMA competition winner)(Cold)
The calm, full-bodied aroma of whipped cream is accented with the aroma of compote yellow peach. The balance of sweetness and smoothness is excellent, and the finish is graceful.
It also has the lightness that comes with being a Daiginjo, which is one of the elements that gives it its elegance.
(Warm)
Compared to room temperature, the creamy nuances are enhanced, and the delicate and smooth texture when put in the mouth is not lost, but the gentle fullness towards the end creates a fine balance.
The fine texture of the carefully whipped cream lingers on in the aftertaste, making it perfect for drinking!
Brewer
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