商品画像
商品画像

The pleasant scent of cedar barrels will relax your mind and body.

Choryo Yoshino cedar barrel sake long-term aging Honjozo 1992

ヴィンテージ(醸造) 1992
熟成年数 31
  • 10 years or more
  • 1990-1999
  • All Products
  • Golden yellow
  • Less than 5,000 yen
  • With dessert and/or as an after-dinner drink
  • 醸造元:長龍酒造
  • アルコール度数:18 degrees or more and less than 19 degrees
  • 容量:500ml
Regular price ¥4,000
Regular price Sale price ¥4,000
Sale Sold out
Tax included.

【20歳未満の飲酒は法律で禁じられています】

Even though it is called barrel sake, it is not a sake that has been aged in barrels for a long period of time.

This aged sake retains its lively charm even after 30 years, and has a well-balanced taste. Before bottling this sake, we stored it in Yoshino cedar barrels to retain its aroma.

For this reason, the natural aroma of cedar and the aroma and taste of long-aged sake harmonize without sacrificing flavor or balance, making it a sake that exhibits a unique charm.

A long-term aged sake brewed in 1992, this brewed unblended sake is placed in a barrel made of Yoshino cedar, which is said to be the highest quality barrel material. The rich aroma of cedar barrels and the unique fragrance of long-aged sake come together to create a new harmony.

 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)

    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.

蔵元紹介