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A digestif that has been aged for a long time in sherry casks. In addition to its wonderful aroma and pleasant sweetness, this is an original masterpiece from Juku to Kan that allows you to enjoy the umami that is unique to sake.

Coin Sherry Cask Aged (Juku to Kan Original)

Vintage  
Years aged   over 10 years
  • 10 years or more
  • 10,000 – 49,999yen
  • 2010 or later
  • All Products
  • Golden yellow
  • With dessert and/or as an after-dinner drink
  • 熟と燗オリジナル
  • Brewer:Koyama Honke Sake Brewery Nadahama Fukutsuru Brewery
  • Alcohol:25%
  • Volume:720ml
Regular price ¥21,000
Regular price Sale price ¥21,000
Sale Sold out
Tax included.

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

With the cooperation of the brewery, we carefully selected the raw liquor that had been aged in sherry casks for approximately 17 years and bottled it as a special order product that is only suitable for aging and warming.
In addition to the wonderful sweet aroma and pleasant sweetness derived from the sherry casks, it is infused with the umami flavor unique to sake, making it the perfect after-meal drink or dessert accompaniment.

It has a slightly higher alcohol content (25%) than regular sake and is treated as a liqueur under the Liquor Tax Act, but it is easier to drink than whiskey or brandy, which usually have an alcohol content of over 40%, and even those who don't like strong alcohol can enjoy it on the rocks or straight.

Type liqueur
Rice polishing ratio
Yeast type
Ingredients/raw materialsRice (domestic), brewed alcohol, rice koji (domestic rice)
Rice typeDomestic rice
Origin of riceHyogo prefecture
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
    (Mature and Warm Bar Master / Toki SAKE Association Executive Director)

    Peat, roasted, woody, vanilla, complex but really pleasantly sweet aroma.
    It's a drink similar to light whiskey or sherry, but with a strong rice flavor. There is no other sake-based liquor of this caliber, and it opens up a whole new worldview.
    I would recommend you try it at least once.

  • Hidekazu Ishiwata
    (Former National Tax Bureau Chief Appraiser)

    It has a hint of sherry on top and a rich ripe fruit flavor. There is no other sake that asserts such a strong oak aroma.
    The fruity aftertaste is extremely long and rich. Can this be called sake? The debate will never end.
    If sake were to be lined up in an authentic bar, this is probably the kind of drink it would be.

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

    A rare liquid that receives praise in every genre. Soft, flowery, yet deep and gentle.
    The gorgeousness of the sherry casks, the fullness and the richness of the alcohol are irresistible.
    The liquid that can create this genre expands the possibilities of "sake x amber color." You can also enjoy different barrels and barrels.

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

    Deep aromas of sherry casks, woods, vanilla and milk caramel.
    It has the same rich aroma as whiskey, but because the alcohol content is not as high, it doesn't irritate the mouth as much, and the rich sweetness and subtle acidity make it purely delicious. It's a drink that makes you take a deep breath and relax.
    Is this sake? I wonder. But this is a new genre in its own right. This is my number one pick.

Brewer


Koyama Honke Sake Brewery Nadahama Fukutsuru Brewery

The current Nadahama Fukutsuru Brewery has been brewing sake here since the early Meiji period (around 1900), and was famous at the time for its brand name ``Daisekai.'' However, during the Great War in the Showa era, due to the government's corporate restructuring, they were forced to merge with Kiku-Masamune Sake Brewery. After the end of the war, in 1950, the company resumed its sake brewing business under the name "Fukutsuru". The storehouse was completely destroyed in the Great Kobe Awaji Earthquake of 1995. About a year later, in 1996, the brewery was rebuilt and the name was changed to Hamafukutsuru. This brings us to the present. Pursuing the essence of traditional Nada sake, we are a four-season brewery that never mass-produces sake and can provide fresh sake throughout the year.

Many alcoholic beverages that are loved around the world are aged in wooden barrels, just like wine and whiskey, to express their ``original and unique flavors.'' If brewed sake nurtured by Japan's rich nature is aged for a long period of time in Western liquor barrels, what kind of uniqueness will it produce? The time has come for us to mature.''We want to gather the framework of the techniques we have cultivated and create a Japanese Specialty Hard Liqueur that represents Japan.'' Then, in 2003, an unknown challenge began. Since then, many seasons have passed, and the unblended sake, which has undergone repeated training and maturation by the technicians, has transformed into a surprisingly ``beautiful sake with a deep flavor.''