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商品画像
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A treasured sake which has been served at prestigious events such as summits.
It makes a strong impact out the gate with an exquisite taste, aroma, and a lingering finish.

Daishichi Myoka Rangyoku 2019

Vintage 　 2019
Years aged 　 4 years
  • 3-4 years
  • 10,000 – 49,999yen
  • 2010 or later
  • All Products
  • As aperitif and/or with starters
  • Light Yellow/Green
  • Brewer：
  • Alcohol：16 degrees
  • Volume：720ml
¥19,800
¥19,800
Sale Sold out
Tax included.

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

This sake is named after Myokagoku, the highest-ranking musical composition by famed Japanese composer Motokiyo Zeami.

With this Junmai Daiginjo, brewed using the ancient Kimoto starter technique and released without dilution, Daishichi Sake Brewery has realized its idea to craft truly magnificent sake that is completed through a longer maturation.

about
Type 純米大吟醸 / 生酛造り
Rice polishing ratio50% (super flat polished rice)
Yeast typeDaishichi Yeast
Ingredients/raw materialsRice (domestic)/Rice malt (domestic)
Rice typeYamada Nishiki
Origin of rice－
Toji(Brew Master)Takanobu Sato (Nambu chief brewer/modern master craftsman)
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)

    First impression: The scent gives glimpses of its youth, with a glue-like (ethyl acetate) scent hidden within the lingering ginjo scent.
    The attack is gentle with pleasant flavors and a hint of acidity.
    It doesn't have a strong sense of maturity, but the balance of flavors is exquisite. It has a sweet aroma and a long aftertaste.

  • Hidekazu Ishiwata
    (Former National Tax Bureau Chief Appraiser)

    The orthonosal aroma has a green, melon-like scent (isoamyl acetate). The sake is mild, with a hint of sweetness. The retronasal aroma has a light ethyl acetate and dried fruits scent.
    The taste is sharp but mellow, with a long and elegant finish.

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

    Opens with a surprisingly fresh orthonasal aroma, with hints of herbs and a hint of pine.
    The taste profile weaves a good balance of sweetness and sourness, with an aroma that exits through your nose when you drink it leaving you with a refreshing feeling similar to that from ramune (Japanese fizzy drink). With both smoothness and freshness, it delivers the best of both newly-brewed and matured sake.

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

    A calm melon scent with a creamy feel. It delivers sweetness, sourness, and umami that balance this aroma, and the balance remains intact until the finish.
    It's incredible how a sake alone can create a sense of presence and time.

Brewer

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