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Sake made by hand and matured for a long period to reveal its true value

Bunpuku Junmai Dry Daikoshu 16 Years

Vintage 　 2007
Years aged 　 16-17 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：16.5%
  • Volume：720ml
¥4,500
¥4,500
Sale Sold out
Tax included.

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

When the current president took over the brewery, he did so with a strong awareness of "handmade." Rather than rely solely on machines, the brewery combines a literal hands-on approach with communication between brewers.

The aim is to create a sake with a robust and full-bodied flavor, crafted so that its true value can be evaluated as it matures.

Naturally, this is a sake that can withstand long-term aging. While aesthetically not the most glamorous sake, perhaps even plain, its appeal lies in the delicious flavors that hide within.

It pairs well with hot pot dishes with intense flavors, particularly those that go well with meat.

It multiplies the umami and cuts through the oiliness in the mouth.

about
Type Junmai
Rice polishing ratio60%
Yeast typeAssociation Yeast No. 7
Ingredients/raw materialsRice (domestic) Rice malt (domestic rice)
Rice typeYoung water
Origin of riceGunma Prefecture
Toji(Brew Master)Masayuki Kezuka
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

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Tasting comments

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

    (Cold)
    Smells of blue, dry grass and cinnamon.
    Not stimulating, but feels more powerful than other beverages.
    The umami flavor comes through straight with a relatively pleasant acidity. A quick attack followed by a savory taste with a sharp outline. It has a lily-like aroma in the mouth, and a pleasant aftertaste. The aftertaste is not long, but you can enjoy the beautiful, nostril-tickling aroma after the finish. The finish is good enough to compel another sip. Definitely more boisterous that you would expect from a 16 year-old sake.

    (Warm)
    When drunk cold, the sake runs straight down the center of the tongue, but when warmed, it feels as if it spreads across the entire tongue.
    The lingering aftertaste is more enjoyable when heated. The expansive umami is the key to why this sake excels when warmed.
    Whether served cold or warmed, it is a sake that never grows old.

  • Hidekazu Ishiwata
    (Former National Tax Bureau Chief Appraiser)

    (Cold)
    Caramel and vanilla-like top notes with a sweet, burnt aroma.
    The flavor is sharp with a sour, astringent taste and a lingering aroma of aged flavor.
    The best thing about it is the crisp aftertaste of the aged aroma.

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

    (Cold)
    It is a very smooth, rich sake with a scent reminiscent of raisins and walnuts. Although it is labelled as dry, it has a pleasant sweetness. There is a savory taste and the finish is crisp.

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

    (Cold)
    The 2016 model has a fragrant flavor, with a refined acidity to support it. It has a biscuity feel, and goes well with crackers and Gouda cheese. It gives the impression of a high quality sake.

Brewer

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