商品画像

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

bunbuku Junmai Dry Daikoshu 16 Years

ヴィンテージ(醸造) 2007
熟成年数 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
  • 醸造元:分福酒造
  • アルコール度数:16.5%
  • 容量:720ml
Regular price ¥4,500
Regular price Sale price ¥4,500
Sale Sold out
Tax included.

【20歳未満の飲酒は法律で禁じられています】

When the current president took over the brewery, he did so with a strong awareness of "handmade." This brewery does not rely solely on machines, but instead brews as much as possible by hand, touching the sake with their own hands and talking to the brewers.

The aim is to create a sake with a strong, full-bodied flavour, which is crafted so that its true value is tested as it matures.

Naturally, this is a sake that can withstand long-term aging. It does not pursue glamor, and although it may look plain at first glance, its hidden deliciousness is what makes it so appealing.

It goes well with hot pot dishes with strong flavors, especially those that go well with meat.

It multiplies the flavor and cuts down the oil in your mouth.

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

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.

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

試飲チームの評価

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

    (Cold)
    Smells of blue, dead grass and cinnamon.
    It's not stimulating, but it feels more powerful than other drinks.
    The umami flavor comes through straightforwardly with a relatively pleasant acidity. A clean drink.
    When you put it in your mouth, the flavor hits you right away, and it has a savory taste but also a sharp edge.
    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. It has a good finish, so you won't get tired of drinking it. Even though it's 16 years old, it still has a lot of power.

    (Warm)
    When drunk cold, it passes straight through the center of the tongue, but when warmed, it feels as if it spreads across the entire tongue.
    Warming it up allows you to enjoy the aftertaste even more. The taste spreads throughout your mouth due to its sharpness and sharpness, and the aftertaste feels long. The umami itself is also felt widely, so it is transformed when warmed up.
    Whether it's cold or hot, this is a drink you won't tire of drinking.

  • 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, thick drink with a scent reminiscent of raisins and walnuts. Although the name says it is dry, the sweetness develops pleasantly and it has a savory flavor, with a crisp finish.

  • 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 being a high-quality standard.

蔵元紹介