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Junmai sake brewed entirely with koji and aged in oak casks for 15 years. A pleasant aroma, umami, acidity, and a slight bitterness are some of the attractive features gained as a result of aging.

Amabuki Amanoibuki Rapture 2007

Vintage 　 2007
Years aged 　 15 years
  • 10 years or more
  • 2000-2009
  • 5,000 - 9,999 yen
  • All Products
  • As aperitif and/or with starters
  • Golden yellow
  • Brewer：
  • Alcohol：15 degrees
  • Volume：500ml
¥5,500
¥5,500
Sale Sold out
Tax included.

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

This Junmai is brewed entirely with rice turned into koji, and flower yeast. It was brewed in 2007 and then matured in oak casks.

Indulge in a sensory journey. The palate is a delicate balance of soft citrus notes, a comforting woody aroma, and a hint of sourness reminiscent of orange peel.

Message from the brewery: "We have named our brand's aged sake series Amanoibuki (Breath of Heaven).

The aging process can transform sake, a change we call gedatsu (the Japanese concept of enlightenment). It is truly a gift from heaven, so we included this meaning in the brand name."

about
Type 純米
Rice polishing ratio65%
Yeast typeTsuru bara
Ingredients/raw materialsRice/rice malt
Rice typeReihou
Origin of riceSaga Prefecture
Toji(Brew Master)－
Assemblage無
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

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Tasting comments

  • Nobuhiro Ueno
    (Juku to Kan Bar Master / Permanent Director of the Toki Sake Association)

    A very strong caramel aroma, with a sour fruit aroma like roasted oranges. The taste is composed of sourness, but it is not sour thanks to a clean fruity acidity.
    If you let it cool down a little and enjoy it in a liqueur glass before your meal, it will definitely enhance your meal.

  • Hidekazu Ishiwata
    (Former National Tax Bureau Chief Appraiser)

    Dark yellow to brown. It opens with roasted aromas.
    In the mouth, grain-like aromas spread out.
    It is sharp with an tart punch. The finish is full of lively flavors, with a hint of astringency.

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

    Beautiful amber to red color. There's also a glossy acid scent like apple vinegar, and a rich lactic acid bacteria scent like pickled nozawana.
    In the mouth, the aroma is reminiscent of roasted nuts and coffee.
    A sake with a bitter and sharp taste.

  • Yuji Yamauchi

    Reminiscent of soy sauce, vanilla, and berry aromas.
    The aroma in the mouth is full and the acidity creates a strong foundation.
    I propose rounding off the latter half of the savory flavor with an oily and fatty dish.

Brewer

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