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This Kimoto Junmaishu is brewed in just one tank every year and stored until it matures to a bright golden color.

Daishichi Futouou 2014

Vintage 　 2014
Years aged 　 8-9 years
  • 2010 or later
  • All Products
  • Less than 5,000 yen
  • Light Yellow/Green
  • More attractive when warmed
  • Throughout the meal
  • 　5-9 years
  • Brewer：
  • Alcohol：15 degrees
  • Volume：720ml
¥1,950
¥1,950
Sale Sold out
Tax included.

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

This is an umami-driven sake made by slowly maturing limited-edition Junmaishu brewed using the ancient Kimoto starter method.
It perfectly matches various cuisines, creating a harmonious food and matured sake pairing experience.
Recommended dishes include sesame-flavored shabu shabu, fried chicken, and dishes using oyster sauce.
Message from the brewery:
"More than ten years have passed since the Great East Japan Earthquake. Hoping for the region's recovery, we named the sake Futo-o, a proverbial expression, also sometimes called Okiagarikoboshi, of the survival spirit that no matter how many times you fall, you can get back up again."

about
Type 生酛造り純米古酒
Rice polishing ratioSuper flat polished rice 69%
Yeast typeAssociation No. 7
Ingredients/raw materialsRice/rice koji
Rice typeGohyakumangoku etc.
Origin of riceToyama prefecture, Fukushima prefecture
Toji(Brew Master)Takanobu Sato (Nanbu Chief Brewer)
Assemblage無
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)

    (chilled)
    Gentle aroma of rice fat and cheese-like milk fat. The taste is gentle and pleasant in the mouth. I recommend warming it up a little to make it more filling and enjoy it with your meal. A gentle taste that you can keep drinking forever by having it with food.

    (warm)
    It has a gentle aged aroma like caramel, and a quick sourness appears in the mouth, followed by a gentle sweetness that settles the palate. It's a drink whose characteristics are relatively easy to understand, and it's sharp and leaves a lasting impression. I want to let it dry and enjoy it even more after purchasing it.

  • Hidekazu Ishiwata
    (Former National Tax Bureau Chief Appraiser)

    (chilled)
    Pale yellow. Slightly stuffy aroma.
    The aroma is gentle and gentle.
    It has a smooth richness and is finished with acid. Solid flavor.

    (warm)
    The top is a gentle mature aroma.
    Accented with caramel nuances, sweet undertones, and a slightly bitter taste.
    The soft acidity of lactic acid lingers as a slight lingering aftertaste, with the umami and pressiness of the rice, and a nice sharpness.

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

    (chilled)
    A sweet and warm aroma reminiscent of roasted sweet potatoes, tortoiseshell candy, and rice pudding.
    Thick and smooth texture. However, when you put it in your mouth, it is an interesting sake with a gentle sweetness and a refreshing feeling.

    (warm)
    A calming aroma reminiscent of trees and a nuance similar to bonito stock.
    It has a strong sweetness, but the acidity balances it out so it's not greasy, and the umami lingers for a long time. At 45℃, it will be gentle and sweet, and at 55℃, it will have a more soupy flavor. I would like to pair it with green seaweed bean paste tofu, Kyoto-style oden, etc.

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

    (chilled)
    A scent reminiscent of cheese, with a gentle and soothing impression.
    It has the potential to further open up when exposed to air. It's gentle, and even when warmed, the flavor comes out like a flower opening.

    (warm)
    It has a creamy dashi aroma. A pleasant balance of sweetness and gentle flavor, the depth of the soup stock creates a balance, and the warmness brings out the goodness. I would like to pair it with Kobujime or grilled bamboo shoots.

    At 55℃, acidity and refreshing feeling appear. It includes images that are more closely related to cooking.

Brewer

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