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Despite its pale visage, this Daiginjo matured at low temperatures displays a mellowness not found in newly/freshly brewed sake.

Dewazakura Yuki Manman 5 Years Old

Vintage 　 －
Years aged 　 5 years
  • 5,000 - 9,999 yen
  • All Products
  • As aperitif and/or with starters
  • Light Yellow/Green
  • Non-vintage
  • 　5-9 years
  • Brewer：
  • Alcohol：16%
  • Volume：720ml
¥6,600
¥6,600
Sale Sold out
Tax included.

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

The sake is a competition-standard sake matured at -5℃ for five years. It has a mellow, rounded profile with a youthful feel.
It is a light, matured type that pairs well with dishes where the ingredients are center stage.

Message from the brewery:
"The sake's name comes from the Buddhist word Daichi Yuki Manman" (lit: vast expanse of snowy land) "and delivers the same satisfaction and excitement as the titular, snowy landscape."

about
Type 大吟醸
Rice polishing ratio35%
Yeast typeOgawa yeast
Ingredients/raw materialsRice (domestic), rice malt (domestic), brewed alcohol
Rice typeYamada Nishiki
Origin of riceHyogo prefecture
Toji(Brew Master)Yoshiyuki Inoue
AssemblageNo
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

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

<Delivery date>
We will ship within 3 business days of your order.

[Products under 720ml]
<Standard shipping fee (tax included)>
Flat rate (other than Okinawa and remote islands): 1,350 yen
Okinawa/remote islands: 3,400 yen

<Cool delivery fee (tax included)>
Flat rate (other than Okinawa and remote islands): 2,000 yen
Okinawa/remote islands: 4,000 yen

[1.8L (one sho bottle) product]
<Standard shipping fee (tax included)>
Delivery to areas other than the following prefectures: 2,200 yen

Aomori prefecture, Iwate prefecture, Akita prefecture, Shiga prefecture, Kyoto prefecture, Osaka prefecture, Hyogo prefecture, Nara prefecture, Wakayama prefecture: 2,350 yen

Tottori prefecture, Shimane prefecture, Okayama prefecture, Hiroshima prefecture, Yamaguchi prefecture, Tokushima prefecture, Kagawa prefecture, Ehime prefecture, Kochi prefecture: 2,450 yen

Hokkaido, Fukuoka prefecture, Saga prefecture, Nagasaki prefecture, Kumamoto prefecture, Oita prefecture, Miyazaki prefecture, Kagoshima prefecture: 2,750 yen

Okinawa Prefecture: 4050 yen

*Up to 12 bottles of 720ml (4-go bottles) can be shipped per purchase.
*1.8L (1 sho bottle) products will be shipped up to 6 bottles per purchase, and will not be shipped by cool delivery.
*For products that come with a box, the number of pieces varies depending on the box size.

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Tasting comments

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

    The jodachi ginjo aroma is rich, but the aggressive strength of new sake is gone, and the scent is sweet and pleasant. The moderate sweetness is balanced by the light astringency and acidity. The slight bitterness in your throat actually invites a second sip.

  • Hidekazu Ishiwata
    (Former National Tax Bureau Chief Appraiser)

    A gentle ginjo aroma at the top. It has a rounded and beautiful appearance.
    The aroma is a ripe apple aroma and a light sweetness.
    Subtle sweetness and smooth texture. A lingering aftertaste.

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

    The aroma is reminiscent of ripe strawberries, yellow-green apples, and spring flowers. When you put it in your mouth, it's very smooth, with a soft sweetness reminiscent of rice popsicles or candy, but it has a sharp finish, perhaps due to the high alcohol content.

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

    A calm, gentle fruit scent and a sweet cream scent.
    The taste is smooth with a hint of sweetness.
    A smooth sake that goes well with elegant Japanese sweets.

Brewer

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