商品画像
商品画像

This sake is made using pesticide-free Gohyakumangoku rice from Chiba Prefecture, and has a striking balance of flavor and acidity.

2003 Shinkame Mahoto Junmai

Vintage 　 2003
Years aged 　 20 years
  • 10 years or more
  • 2000-2009
  • All Products
  • Less than 5,000 yen
  • Light Yellow/Green
  • More attractive when warmed
  • Throughout the meal
  • Brewer：
  • Alcohol：18.5 degrees
  • Volume：300ml
¥2,900
¥2,900
Sale Sold out
Tax included.

[ Drinking alcohol under the age of 20 is prohibited by law. ]

While regular Mahoto is aged for over two years, this sake was aged for over 20 years in 2003BY, and is characterised by its long storage in tanks.
Oxidation aging progresses more quickly when stored in tanks than when aged in bottles. This sake has been perfected by carefully controlling this oxidization.

about
Type Junmai
Rice polishing ratio60%
Yeast typeAssociation No. 9
Ingredients/raw materialsRice, rice malt, water
Rice type5 million koku
Origin of riceChiba
Toji(Brew Master)Shigenori Ota
Assemblage－
Recommended occasions/temperature

　With ice
　Chilled (around 10℃)
◎At Room temperature
◎Nuru-kan (circa 40℃)
○Zyou-kan (circa 45℃)
　Atsu-kan(circa 50℃)

How to store

Most important thing in storing Japanese Sake, both matured and fresh, is to shield your bottles from UV ray, thus we suggest store them in places where sunshine would not reach.
Also excessive vibrations could do harm to the quality of sake and should be avoided.
In order to prevent unexpected leakage, we recommend the bottles be kept upright, or liquid surface be below bottle-cap level.

Most after-dinner matured sake, with very dark colors, could be stored at room-temperature.
For other matured sake, if you would like to keep the maturation level similar to the level upon your purchase, or you prefer very slow maturation after purchase, we suggest store the bottles at temperature level similar to wine cellar (10-15 degrees centigrade) or below.

If you would like them to mature more, you could store them at normal-to-low room temperature (15-23 degrees centigrade). Storing in you closet during not-so-hot seasons and relocate them in the vegetable sections of your refrigerator during summer would be one option.

Delivery dates and charges

For orders from within Japan, we will send out the ordered items within 3 days from receipt of your order, except for festive seasons such as year-end holidays and golden week.
For orders from outside Japan, please make inquiry by mail (info@1910kan.com)

Delivery charges to locations in Japan are as follow.

720 ml bottles (up to 10-12 bottles depending on bottle types, less for boxed items)
Normal temperature: 1,350 yen for locations other than Okinawa or remote islands.
3,400 yen for Okinawa or remote islands
Chilled (appropriate for sparkling sake and some special items): 2,000 yen other than Okinawa or remote islands. 4,000 yen for Okinawa or remote islands.

1,800 ml bottles (up to 6 bottles), no chilled service available
For prefectures, Aomori, Iwate, Akita, Shiga, Kyoto, Osaka, Hyogo, Nara, Wakayama: 2,350 yen
For prefectures, Tottori , Shimane , Okayama , Hiroshima , Yamaguchi , Tokushima , Kagawa , Ehime , Kochi : 2,450 yen
For prefectures, Hokkaido, Fukuoka , Saga , Nagasaki , Kumamoto , Oita , Miyazaki , Kagoshima : 2,750 yen
For Okinawa Prefecture:4050yen

View full details

Tasting comments

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

    The aroma is reminiscent of baked goods and straw roasting. As the temperature drops, the aroma changes to a sweet one with hints of cinnamon.
    When you put it in your mouth, you get the same fragrant taste, but gradually you also get a sweetness reminiscent of dried apricots.
    The flavor is not too strong and the finish is bitter.
    As the temperature increases, the acidity comes to the forefront and the wine becomes more firm, making it a perfect match with food.
    It's also delicious warmed and cooled.

  • Hidekazu Ishiwata
    (Former National Tax Bureau Chief Appraiser)

    The aroma of mellow aged flavor is accompanied by a light woody aroma.
    Sweet aromas of nuts and chocolate.
    It has a soft lactic acid taste, followed by a burst of delicious flavor.
    At a temperature of 55℃, the roundness stands out even more.

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

    A fragrant top aroma reminiscent of roasted brown rice and barley.
    It has a good balance of sweetness, like a drop of maple syrup, and a lingering bitterness.
    When the temperature is raised to 55℃, the acidity brings out the flavor of the sake, and the unique sulfurous aroma of aged sake disappears, bringing out the best in the sake.

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

    At 45℃, the umami and sweetness expand on the palate, with a biscuit-like retronasal aroma. Toward the finish, a soy sauce–like toasty nuance emerges, leaving a weighty impression.
    At 55℃, the flavor gains definition, with acidity coming forward. Bitterness and astringency soften, making it pair better with food such as Chinese cuisine or dishes with spice. Excellent with steamed sea urchin, for example.

Brewer

Related items