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A full-bodied alcoholic beverage that has been aged for 10 years at room temperature to bring out its color, aged aroma, flavor, and acidity. If you warm it up, the flavor will open up even more.

Dewazakura Junmai Karesansui 10 Years Old

ヴィンテージ(醸造)
熟成年数 10 years
  • 10 years or more
  • All Products
  • Less than 5,000 yen
  • Light Yellow/Green
  • Non-vintage
  • Throughout the meal
  • 醸造元:出羽桜酒造
  • アルコール度数:16 degrees
  • 容量:720ml
Regular price ¥3,700
Regular price Sale price ¥3,700
Sale Sold out
Tax included.

【20歳未満の飲酒は法律で禁じられています】

Dewazakura Sake Brewery's Karesansui series aged at room temperature.
It is aged for 10 years in Yamagata Kura located in Yamagata City, not in the main warehouse, under the seasonal temperature changes (about 0 degrees Celsius to 25 degrees Celsius). It is a full-bodied alcoholic beverage with a ripe aroma of nuts and caramel, and a good balance of umami and acidity. Warming it up makes it even more appealing.

Below is a message from the brewery:
“Karesansui is another brand of long-aged sake from Dewazakura.
We want you to feel the sense of tranquility and contentment you feel when looking at a beautiful Japanese garden.
They can take advantage of each other without being defeated by dishes with strong flavors. “

 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

  • Nobuhiro Ueno
    (Mature and Warm Bar Master / Toki SAKE Association Executive Director)

    The mild caramel-like aged aroma at the top suggests a gentle taste. It has a gentle taste and a light bulge, and it does not feel bitter, making it pleasant in the mouth. A drink that you can drink slowly.

  • Hidekazu Ishiwata
    (Former National Tax Bureau Chief Appraiser)

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

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

    Beautiful yellow color. The top aroma is burnt and roasted almonds.
    Very smooth texture. The slightly strong acidity provides lightness and a crisp aftertaste.
    How about 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.

蔵元紹介