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It has a glossy yellow color called teri, and a gentle but multi-layered aroma. By heating it at a higher temperature, the flavor, sharpness, and aroma harmonize, making it an even more appealing sake.

Bentenmusume Junmai Gouriki 2020

Vintage 　 2020
Years aged 　 5 years
  • 2010 or later
  • All Products
  • Golden yellow
  • Less than 5,000 yen
  • More attractive when warmed
  • Throughout the meal
  • 　5-9 years
  • Brewer：Ohta Sake Brewery Ltd.
  • Alcohol：15 degrees
  • Volume：720ml
¥2,200
¥2,200
Sale Sold out
Tax included.

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

This sake is made by fully fermenting the native variety "Gouriki'', which is unique to Tottori Prefecture, with natural yeast. It is stored in tanks and aged in a clay-walled storehouse. You can enjoy it not only at room temperature, but also hot, hot, or chilled.
It goes well with a variety of dishes, from seafood to pickled vegetables and spices.

about
Type Kimoto
Rice polishing ratio75%
Yeast type- (No yeast added)
Ingredients/raw materialsrice, rice malt
Rice typeGouriki
Origin of riceWakasa Town, Tottori Prefecture
Toji(Brew Master)Yoshiyuki Nakajima
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

  • Hidekazu Ishiwata
    (Former National Tax Bureau Chief Appraiser)

    (chilled)
    Pale golden yellow.
    The top is a little heavy, with a strong aroma of isoamyl acetate and isoamyl alcohol, with a sulfur accent.
    It has a wide range of flavors and a pleasant light lactic acidity. It is slightly hard but dry, with a crisp finish and a crisp finish.

    (warm)
    The sweet aroma of rice is reminiscent of steamed rice and is comforting.
    It has a rich, gentle sweetness, a wide range of flavors, and the umami spreads throughout your mouth.
    It has a soft, lingering aftertaste and a well-balanced aroma.

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

    (chilled)
    A soothing scent like that of incense, damp grass, or the smell of turning the pages of an old book.
    It flows smoothly and softly into your mouth without any irritation.
    The flavor spreads gently over the tongue and then disappears. Even though it is a dry and crisp sake, it is not as sharp as a sword; it takes on an elegant sharpness over time.

    (warm)
    When you heat it up, it becomes very soft. This is more like soup stock than sake.
    No, it's so good that it's like a bodily fluid. It's more like being "absorbed" than "drinking."
    The aroma is reminiscent of a relaxing old house, and the slight bitterness in the aftertaste makes you want to take another sip.
    It goes well with grilled salted delicate fish.

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

    (chilled)
    The aroma is reminiscent of rice straw, rice crackers, second dashi stock, and cooked rice.
    The juicy, moist texture and the astringent taste tighten the whole, finishing with a dry and fragrant complexity. A return to the countryside. Scenes of field burning.

    (warm)
    The resolution is higher than when served chilled, resulting in a clearer, more distinct sake.
    It has a bitter taste at the end and fits neatly within the frame.
    I would like to pair it with Tochioage and well-cooked rolled omelette. "Rice cooked in straw with a crispy crust."

  • Christopher Hughes

    (WSET Sake Educator)

    (chilled)
    A modest attack with light bready, toasted oats, and fresh cheese. Delicate and refined but maturity. Quite mild with a rougher texture. Long finish displaying a hint of bitterness and sweetness.

    (warm)
    Can feel alcohol much more but sake becomes even better balanced and rounded, but very subtle flavour wise. Finish is still fairly long. Bitterness at end disappears.

Brewer

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