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A gift set that compares Daruma Masamune's underwater aged sake and sake aged in the brewery.
The gentle vibrations of the sea and the tranquility of the storehouse. Please enjoy the difference in the aging environment.

Daruma Masamune Undersea Aged Tasting Set

ヴィンテージ(醸造)
熟成年数
  • 10,000 – 49,999yen
  • All Products
  • Gift suggestions
  • Golden yellow
  • Non-vintage
  • Throughout the meal
  • 醸造元:白木恒助商店
  • アルコール度数:15-16%
  • 容量:720ml
Regular price ¥14,300
Regular price Sale price ¥14,300
Sale Sold out
Tax included.

【20歳未満の飲酒は法律で禁じられています】

A comparison set of Daruma Masamune's underwater aged sake and sake aged in the brewery.

A set of two bottles, both of which are pure rice sake brewed in 2022 for aged sake.

Undersea aged sake is Japanese sake that has been aged at the bottom of the ocean at a depth of 15 to 20 meters off the coast of Nakagi, Minami Izu, for approximately six months from November 2022 to May 31, 2023.
It is said that by submerging the bottle in the sea, the delicate ocean vibrations are transmitted through the bottle, making the drink mellower.

On the other hand, the sake is aged in the same environment as regular Daruma Masamune products.

If you take the time to taste the two alcoholic beverages and compare them, I think you will enjoy the differences.

*Evaluation comments are based on "Daruma Masamune aged 3 years" as a reference.

○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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試飲チームの評価

  • Hidekazu Ishiwata
    (Former National Tax Bureau Chief Appraiser)

    (Maturation in the cellar)
    The flavor on top is reminiscent of soy sauce or miso, and when you take a sip, the volume of amino acids hits you.
    Rich and full-bodied. The sweetness of the melted rice is prominent in the umami. A wild impression is left.

    (Aged underwater)
    Caramel vanilla, elegant aged aroma with a slight burnt nuance.
    A rich sweetness like melted sugar.
    The aroma that lingers in your nose is complex with microbial nuances. The aroma is softer than that of sake aged in a warehouse, perhaps due to the unique vibrations of the ocean. This creates a unique aroma.

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

    (Maturation in the cellar)
    The color and scent are reminiscent of tortoiseshell candy.
    The aftertaste is sweet, and the characteristics of the brewery's sake are felt in a positive way.
    It is flat and has a sticky aftertaste, but that's what makes it good for comparison.

    (Aged underwater)
    Aging at sea creates a three-dimensional balance of sweetness, bitterness and acidity, giving the wine an inflection and rhythm.
    Achieves a solid balance.

    It has a rich, fragrant taste, but is not too bitter, which is excellent.
    It would be good to aim for greater depth and height to bring out the potential, but the current balance of the finish is also good and hard to give up.

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

    (Maturation in the cellar)
    The sweet aroma of yellow chestnut paste.
    It has a strong sweetness, but the acidity and bitterness nicely tighten it up towards the end, making it a pleasant drink.
    I don't think he's young, but I feel like I'd like to let him age a little more.

    (Aged underwater)
    The difference between maturation at sea and inside a warehouse is interesting.
    First of all, the texture is smooth. However, it is not thick and has a smooth texture. The acidity and bitterness are more prominent than in the Kurauchi version, but the overall balance is complete. It is ready to drink.

蔵元紹介