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An original blend of daiginjo and junmai daiginjo matured in a cave for over ten years to create versatile sake that pairs well with any dish.

[Gift] Azuma Rikishi Daiginjo Uroko Over 10 Years

Vintage 　
Years aged 　 over 10 years
  • 10 years or more
  • 10,000 – 49,999yen
  • All Products
  • As aperitif and/or with starters
  • Gift suggestions
  • Golden yellow
  • Throughout the meal
  • 熟と燗オリジナル
  • Brewer：Shimazaki Sake Brewery Co., Ltd.
  • Alcohol：17 degrees
  • Volume：720ml
¥12,000
¥12,000
Sale Sold out
Tax included.

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

This Jyuku to Kan (sake matured)-original sake combines a blend of Daiginjo sakes matured for more than ten years in the brewery's own cave* with a Junmai Daiginjo sake also aged for more than ten years, with various flavor adjustments.

What makes this sake so exceptional is its aroma that, unlike the Uwadachika (top aroma) found in new sake, floats to the surface and envelops the sake.

It is a matured ginjo sake that is both elegant and flavorful with a gentle sweetness reminiscent of almond kernel and dried apricots and can be served chilled as an appetizer for Western cuisine or at room temperature and paired with dishes sauteed in butter, such as meunière.

Since it is a blend, it is relatively versatile and can be paired with a variety of different dishes.

*The Cave Storage is the site of a factory that was dug into the side of a mountain to manufacture tanks at the end of World War II.
Approximately 100,000 bottles of sake, ranging from short-term to long-term maturation, are matured in an environment similar to the world's finest wine caves in a 600m-long space intersecting eight caves.

about
Type Blending
Rice polishing ratio35%
Yeast typeー
Ingredients/raw materialsRice (domestic), rice malt (domestic rice), brewed alcohol
Rice typeYamada Nishiki
Origin of riceHyogo prefecture
Toji(Brew Master)ー
Assemblage有
Recommended occasions/temperature

Rock X
Chill it.
Room temperature ◎
Warm sake 〇

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)

    Pale golden yellow.
    A slightly burnt top. Aroma of raisins. Hints of caramel and cocoa.
    The aroma has a hint of nuts, and the aroma of dried fruit is accented with a hint of rice.
    Sweet but dry on the palate, with a strong umami flavor.
    The sake has a consistent quality that makes you think it is from Toyo Sumo Wrestler.

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

    The aroma of lotus honey and honeycomb. Even after aging, it retains the floral aroma of ginjo sake, giving it an elegant impression.
    When you put it in your mouth, the aroma of savory rice crackers and nuts comes into play, changing the impression.
    The attack is smooth, but in the middle it becomes more defined and the aftertaste is sharp. It has a bitter and acidic finish. It has a dry finish.
    At first I thought he was a slender, sparkling prince, but he turned out to be a surprisingly dry and cool man.

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

    Scented butter, banana spread, cotton candy. Moist croissants and
    The smooth texture is accompanied by the soft spice of cinnamon and cloves, and the velvety feel and moist texture reminiscent of an autumn forest.

  • Christopher Hughes
    (WSET Sake Educator)

    Mature tropical fruit notes in background. Well-rounded, elegant with light body and velvety texture. Slight bitterness at the end but with nicely layered mushroom notes and a pleasant umami. Finish is long with notes of chestnut, walnuts, roasted ham, and honey.

  • Nobuhiro Ueno
    (Juku to Kan Bar Master / Permanent Director of the Toki Sake Association)

    Savory and delicious taste
    A gentle sweetness reminiscent of bekko candy.
    From sip to finish, the experience is smooth with no sharp, irritating corners.
    The umami flavor blossoms as it slides down your throat.
    The aftertaste of umami and fragrant aroma continues for a long time.

    A matured ginjo sake that is both elegant and flavorful.

Brewer

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