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A full-bodied sake that has been matured for ten years at room temperature to bring out its color, aged aroma, flavor, and acidity. Warm to open the flavor up further.

Dewazakura Junmai Karesansui 10 Years Old

Vintage 　 －
Years aged 　 10 years
  • 10 years or more
  • All Products
  • Less than 5,000 yen
  • Light Yellow/Green
  • Non-vintage
  • Throughout the meal
  • Brewer：
  • Alcohol：16 degrees
  • Volume：720ml
¥3,700
¥3,700
Sale Sold out
Tax included.

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

A room-temperature matured entry in Dewazakura Sake Brewery's Karesansui series.
Rather than maturing in their main warehouse, they mature for ten years in their Yamagata kura, in Yamagata City. This allows the sake to evolve naturally with the seasonal temperature changes, about 0 to 25℃.
The result is a full-bodied sake with a matured aroma of nuts and caramel and a good balance of umami and acidity. It's great warm, too.

Message from the brewery: "Karesansui is another brand of long-matured sake from Dewazakura. We want the drinker to feel the sense of tranquility and contentment you feel when looking at a beautiful Japanese garden. It doesn't lose to strong flavors and pairs in a way that both sake and food enhance each other."

about
Type 特別純米
Rice polishing ratio55%
Yeast typeOgawa yeast
Ingredients/raw materialsRice (domestic), rice malt (domestic)
Rice typeHaenuki
Origin of riceYamagata Prefecture
Toji(Brew Master)Yoshiyuki Inoue
Assemblage無
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
    (Juku to Kan Bar Master / Permanent Director of the Toki Sake Association)

    The mild caramel-like aged aroma at the top suggests a gentle taste. It has a gentle taste which is slightly rounded. It never feels bitter, and is pleasant in the mouth. A drink to savor slowly.

  • Hidekazu Ishiwata
    (Former National Tax Bureau Chief Appraiser)

    Pale yellow. Caramel, nuts, and spicy attack on the orthonasal aroma.
    The retronasal aroma has sweet notes of maple syrup (from Sotolon), which spreads throughout the mouth.
    It has an elegant sweetness and a clean, straight finish that lingers for a long time.

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

    Beautiful yellow color. The orthonasal aroma is of burnt and roasted almonds.
    Very smooth texture. The slightly strong acidity provides lightness and a crisp aftertaste.
    I recommend pairing with Chinese-style steamed fish made with ginger and nuts?

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

    A soft fragrance.
    The fragrant aroma, sweetness, and complexity of sticky rice cakes,
    The lingering aroma goes well with baked dishes.

Brewer

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