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Choryo Yoshino cedar cask sake long-matured Honjozo 1992

Choryo Honjozo yoshino-cedar barrel 1992

Vintage   1992
Years aged   31
  • 10 years or more
  • 1990-1999
  • 5,000 - 9,999 yen
  • All Products
  • Golden yellow
  • With dessert and/or as an after-dinner drink
  • Brewer:
  • Alcohol:18 degrees or more and less than 19 degrees
  • Volume:500ml
Regular price ¥6,600
Regular price Sale price ¥6,600
Sale Sold out
Tax included.

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

Even though it is called cask sake, it is has not spent a long time in the cask.

It is a Honjozo Genshu (undiluted) sake brewed in 1992.
This matured sake retains its lively charm even after 30 years, and has a well-balanced taste. Before bottling, this sake is stored in Yoshino cedar casks, which are said to be the highest quality casks, to imbue the aromas.

As a result, the natural aroma of cedar and the unique fragrance of long-matured sake harmonize without sacrificing flavor or balance, giving the sake a unique charm.

 

Type 樽酒(杉)
Rice polishing ratio65%
Yeast typein-house yeast
Ingredients/raw materialsRice, rice koji, brewed alcohol
Rice type-
Origin of riceDomestic
Toji(Brew Master)-
Assemblage-

 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

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Tasting comments

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

    The word stress management is perfect!
    The young scent of cedar enters your nostrils, creating a pleasant feeling that relaxes your brain.
    The bitterness complements the aroma and flavor well. The taste is also good.

  • Hidekazu Ishiwata
    (Former National Tax Bureau Chief Appraiser)

    Beautiful amber color. Caramel and wood incense on top.
    You can feel the youth of the wood in the mature aroma.
    Impressive tannins and astringency, with good firmness.

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

    The scent of cedar barrels is very pleasant, like a forest bath.
    When it is included, the woody scent becomes more intense, as if you have entered the depths of a forest.
    Well balanced and very tasty.
    I think I'll sleep better if I drink it as a nightcap at the end of the day.

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

    The comfort of cedar scent
    Based on the scent, there is a coherent whole until the second half.
    It doesn't stick out, but it has a strong flavor.
    It's so good that you can take it with just one bite.

Brewer