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A Junmai Ginjo brewed in 2011 using the ancient Kimoto
starter method and then matured at a low temperature.
It's elegant, yet gorgeous aroma and full-bodied taste profile
are very appealing.

Daishichi Raden 2011

Vintage 　 2011
Years aged 　 12 years
  • 10 years or more
  • 2010 or later
  • All Products
  • Less than 5,000 yen
  • Light Yellow/Green
  • Throughout the meal
  • Brewer：
  • Alcohol：15 degrees
  • Volume：500ml
¥3,300
¥3,300
Sale Sold out
Tax included.

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

The uniquely shaped original bottle is adorned with a label shaped like a mother-of-pearl butterfly.
After bottling, the sake is slowly matured at a low temperature so that the gorgeous ginjo aromas do not fade over time and for a mellow and full-bodied taste profile.
Various food pairings are possible depending on serving temperature, such as sushi at white wine temperature or shabu shabu or tempura when warmed.

about
Type
Rice polishing ratio58% (super flat polished rice)
Yeast typeDaishichi Yeast
Ingredients/raw materialsRice (domestic)/Rice malt (domestic)
Rice typeGohyakumangoku
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
    (Mature and Warm Bar Master / Toki SAKE Association Executive Director)

    The top has a banana-like scent (derived from esters), and a faint scent of cemedine that I remember as a child (ethyl acetate). The taste has a gentle banana-like sweetness, followed by a sour taste that tightens the palate. Thanks to the moderate astringency, it leaves the mouth well, but there is also a lingering aftertaste.

  • Hidekazu Ishiwata
    (Former National Tax Bureau Chief Appraiser)

    light yellow. A faint koge scent at the top.
    The aroma is a calm mature aroma, a banana-like isoamyl acetate fruit, and a caramel-like nuance.
    Smooth texture, fullness, and firmness due to light acidity.

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

    It has a scent reminiscent of wisteria flowers, and occasionally a refreshing scent like green bananas. The gradual layers of fragrance create a sense of depth and are interesting. A well-balanced sake with a smoothness due to aging and a lightness due to the ginjo aroma.

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

    A fragrance derived from rice and a gentle ginjo aroma.
    The rich flavor and balance give a sense of calm.
    The aftertaste also leaves a delicious taste.

Brewer

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