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This amber-colored aged sake is a blend of carefully selected malt whiskeys that have been aged for over 10 years. Its unparalleled depth of flavor will surprise you.

Daruma Masamune 10+ years

Vintage 　
Years aged 　 over 10 years
  • 10,000 – 49,999yen
  • All Products
  • Gift suggestions
  • Golden yellow
  • Throughout the meal
  • 　5-9 years
  • 熟と燗オリジナル
  • Brewer：Limited Partnership Company Shiraki Kosuke Shoten
  • Alcohol：Between 15 and 16 degrees
  • Volume：720ml
¥12,000
¥12,000
Sale Sold out
Tax included.

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

This Jyuku to Kan (sake matured)-original blend features sake matured for ten years or more from Daruma Masamune's extensive collection. Only the best vintages were carefully selected to create a masterpiece boasting a perfect balance and depth of flavor.

Its reddish amber color is indicative of that depth.

In the mouth, pleasant bitterness and acidity start at the tip of the tongue, and after the finish, a sweetness returns and spreads out along with the aroma.

With such complexity, it is a great companion to spare ribs or oily Chinese dishes.

about
Type Blending
Rice polishing ratio70%
Yeast typeAssociation No. 7
Ingredients/raw materialsRice (domestic), rice malt (domestic rice), brewed alcohol
Rice typeNippon Sunny
Origin of riceGifu
Toji(Brew Master)Hisashi Shiraki
AssemblageYes A blend of several types of aged sake aged for over 10 years
Recommended occasions/temperature

Rock 〇
Chilled ◎
Room temperature ◎
Warm sake 〇

How to store

To avoid damage to the flavor, we recommend storing it in a place away from UV rays (sunlight, fluorescent lights, etc.) and as far away from vibration as possible.
In addition, to minimize the contact surface with the air, we recommend storing the product vertically.

<For those who want to enjoy the taste of alcohol in the condition they purchased>
Store in a refrigerator at a temperature below 10 degrees.
<For those who want to enjoy the product while it matures slowly>
Store in a temperature range of 10-15℃. For example, if you have a wine cellar, choose a wine cellar. If you don't have a wine cellar, use a gentle cooling area such as the vegetable drawer of your refrigerator.
<For those who want to enjoy watching things change over time>
Store at room temperature (*). Under the kitchen sink, etc.

*The definition of room temperature for ripening and warming is "room temperature (temperature range) that does not exceed the outside temperature."

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

  • Hidekazu Ishiwata
    (Former National Tax Bureau Chief Appraiser)

    Clear caramel color.
    The top has a burnt aroma and is slightly oily.
    Cocoa-like bitterness, with a hint of lactic acid.
    Grainy nuances and a long-lasting aftertaste.

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

    What a deep aroma. It smells like brandy-based plum wine. It has a very smooth, thick and sparkling texture. It gives an elegant and sophisticated impression. The acidity is very pleasant, and the sweetness is just right. I would like to savor it slowly as an after-meal drink.
    I would recommend pairing it with bean-to-bar chocolate with its fruity nuances, or with honey-soaked nuts.

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

    Solid coloring. You can feel the deep aroma of sugar, such as brown sugar, dark rum, and brandy. The aroma balance is reminiscent of whiskey and brandy, but the volume of alcohol seems to be replaced by sweetness.
    "The depth of aged balsamic vinegar and melted couverture."

  • Christopher Hughes
    (WSET Sake Educator)

    Complex and pronounced aroma of brandy butter, treacle, soy, coffee, dark chocolate, and leather. Buttery texture with nice balance of acidity and sweetness, and plenty of umami to keep you wanting more. Beautifully soft around the edges with a deep center. A luxurious koshu with a long meaty finish with notes of brown sugar. Definitely one to pair with cheese!

  • Nobuhiro Ueno
    (Juku to Kan Bar Master / Permanent Director of the Toki Sake Association)

    Its slightly reddish amber color suggests depth of flavor.
    The orthonasal aroma is fragrant, savory and syrupy with a slight hint of acidity.
    In your mouth, a pleasant bitterness and acidity starts at the tip of your tongue, and after it goes down your throat the sweetness returns and spreads along with the aroma.
    This complex drink goes well with spare ribs or oily Chinese food.

Brewer

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