This Jyuku to Kan (sake matured) original blend is perfectly balanced with a dazzling gold color. Each sip brings happiness.
Daruma Masamune Over 5 Years
| Vintage | |
| Years aged | 5 years or more |
- All Products
- Golden yellow
- Throughout the meal
- 5-9 years
- 熟と燗オリジナル
- Brewer：Shiraki Kosuke Shoten
- Alcohol：15%
- Volume：720ml
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[ Drinking alcohol under the age of 20 is prohibited by law. ]
This Jyuku to Kan (sake matured)-original blend features sake matured for five 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.
It has a dazzling golden color.
Umami, sweetness, and astringency with a hint of savouriness are expertly woven into a taste experience that spreads out in the mouth and brings joy with every sip.
With such an exquisite balance, it is delicious enough on its own but can also be enjoyed with dishes that use milk or cream.
- about
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Type Blending Rice polishing ratio 70% Yeast type Association No. 7 Ingredients/raw materials Rice (domestic), rice malt (domestic rice), brewed alcohol Rice type Nihon bare Origin of rice Gifu Toji(Brew Master) Hisashi Shiraki Assemblage Yes, a blend of several types of sake aged for over five years
- Recommended occasions/temperature
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- How to store
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- Delivery dates and charges
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Tasting comments
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Hidekazu Ishiwata
(Former National Tax Bureau Chief Appraiser)Clear and shiny with an amber color.
The top aroma is burnt soy sauce, with a strong fermented and rice flavor.
A sweet, smooth taste is accompanied by a beautiful umami and depth.
It has a slight bitterness and a good flavor.
An exemplary example of aged sake. -
Akiko Toda
(Director of ITTEKI, Japan Sake and Meat Research Institute)The scent is reminiscent of apricots and plums. The balance of sweetness and sourness is excellent.
Light with a well positioned acidity.
Dry texture. Pleasantly sweet, reminiscent of dried fruit.
It's not too bitter and is simply delicious. I think it goes very well with Chinese ethnic food. -
Yuji Yamauchi
(Yushima Tenjinshita Sushi Hatsu 4th generation / 1st JSA SAKE DIPLOMA competition winner)The main flavor is bekko syrup, dotted with hints of kelp stock and rice crackers. It has a fragrant taste, but each element blends to create a rich flavor.
The sweetness and aroma of the latter half of the sake are perfectly woven together, and the balance is excellent. I want this to be people's introduction to the genre. Smooth and soft, with a smoothness like bechamel sauce. It also leaves a good impression even when slightly chilled. -
Christopher Hughes
(WSET Sake Educator)Opens with delightful, gentle butterscotch aroma. Smooth and velvety on the palate with a nice depth and body. Honey and chocolate notes accentuate the mid palate. With its long finish that builds into a sherry like aftertaste, it's a great sake for pairing with stronger flavored fare and rich desserts.
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Nobuhiro Ueno
(Juku to Kan Bar Master / Permanent Director of the Toki Sake Association)The sake is characterized by its sparkling visage, which is created by removing leftover sediment after the sake pressing.
Gentle and graceful
A scent that suggests savory and sweet flavors
A gentle sweetness that fills your mouth and brings joy.
The moderate astringency stimulates the throat.
It has a perfect blend of umami, sweetness, and astringency with a savory flavor.
It's well-balanced, so you can enjoy it as a drink on its own.
Goes well with milk and cream based dishes (good with dairy fats)
The blending effect is amazing.
It can be enjoyed on its own, but is also a satisfying drink when paired with food.
Brewer
Shiraki Kosuke Shoten
Daruma Masamune (Shiraki Kosuke Shoten) was founded in the 6th year of Tenpo (Edo period).
It was founded in the year that Ryoma Sakamoto and Atsuhime, who is famous for the taiga drama, was born, and has been operating a sake brewing business in this part of Gifu ever since. The brewery was destroyed in the Nobi Earthquake in 1891, but with the spirit of perseverance, the brewery was rebuilt and changed its brand name to Daruma Masamune, which continues to this day.
It was in the 1960s that we started making aged sake.
At a time when major brands of cheap sake were entering the market, the 6th generation decided to ``compete with old sake'' in order to differentiate themselves. It all started with a few bottles of old sake that happened to be lying dormant in the brewery, but it takes years or even decades.
For over 35 years, through trial and error, we have staked our company's fortunes on ``old sake'' and continued to work hard as a company.
Thanks to you, that effort was a success. Today, aged sake has become the main product and is now available to people from Japan and other countries as well.
