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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
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  • Golden yellow
  • Throughout the meal
  • 　5-9 years
  • 熟と燗オリジナル
  • Brewer：Limited Partnership Company Shiraki Kosuke Shoten
  • Alcohol：15%
  • Volume：720ml
¥5,000
¥5,000
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 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
Type Blending
Rice polishing ratio70%
Yeast typeAssociation No. 7
Ingredients/raw materialsRice (domestic), rice malt (domestic rice), brewed alcohol
Rice typeNihon bare
Origin of riceGifu
Toji(Brew Master)Hisashi Shiraki
AssemblageYes, a blend of several types of sake aged for over five years
Recommended occasions/temperature

○With ice
◎Chilled (around 10℃)
◎At Room temperature
○Nuru-kan (circa 40℃)

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 amber color, good shine.
    The top flavor is burnt soy sauce, with a strong fermented and rice flavor.
    It has a sweet, smooth taste, beautiful flavor, and depth.
    It has a slight bitterness and a good flavor.
    This sake is considered to be the top of the aged sake range.

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

    It has a scent reminiscent of apricots and plums. The balance of sweetness and sourness is excellent.
    The acidity is just right and it's light.
    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 flavor is mainly bekko syrup, with hints of kelp stock and rice crackers in places. It has a fragrant taste, but each element blends together to create a rich flavor.
    The sweetness and aroma of the latter half of the cake are perfectly woven together, and the balance is excellent. I would like you to start from here. "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.

  • 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

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