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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
¥6,600
¥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.

 

about
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-
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)

    The words "stress relief" are apt!
    The young scent of cedar enters your nostrils, creating a pleasant feeling that relaxes the mind.
    The bitterness complements the aroma and flavor well. The taste doesn't disappoint either.

  • Hidekazu Ishiwata
    (Former National Tax Bureau Chief Appraiser)

    Beautiful amber color. Caramel and wood incense notes on the orthonasal aroma.
    You can feel the youth of the wood it was matured in on the retronasal aroma.
    Impressive tannins and astringency, with good firmness.

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

    The aroma of cedar barrels is very pleasant, and you feel like your bathing in a forest.
    The woody aroma becomes more intense in the mouth, as if you are travelling deeper into the forest.
    Well balanced and very tasty.
    Great as a nightcap.

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

    Aroma of cedar
    Aroma is the keynote of this sake, and it has a linear and coherent structure until the latter half of the bottle.
    The taste does not overflow, but it is assertive.
    So good it will transport you away with just one sip.

Brewer

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