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This 2006 vintage Junmai Daiginjo, brewed entirely from locally grown rice, is a well-balanced aged sake with a mellow sweetness and umami flavor that has been softened through aging.

[Gift] Izumibashi Junmai Daiginjo 2006

Vintage 　 2006
Years aged 　 18 years
  • 10 years or more
  • 10,000 – 49,999yen
  • 2000-2009
  • All Products
  • Gift suggestions
  • Golden yellow
  • With dessert and/or as an after-dinner drink
  • 熟と燗オリジナル
  • Brewer：Izumibashi Sake Brewery
  • Alcohol：16%
  • Volume：720ml
¥15,000
¥15,000
Sale Sold out
Tax included.

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

In pursuit of the belief that "sake brewing starts with growing rice," Izumibashi Sake Brewery is a "cultivation and brewing brewery" that practices everything from growing rice with contracted farmers in the local Kanagawa prefecture, to polishing and brewing, and this aged sake was brewed in 2006 and carefully selected by Juku to Kan from the brewery's matured sake library. Ebina City, Kanagawa Prefecture, is known for its hard water, but by aging the sake at room temperature in the brewery, the hardness is softened, allowing you to enjoy the inherent sweetness and umami. Aging also balances the astringency and bitterness, resulting in a well-balanced taste.

about
Type Junmai Daiginjo
Rice polishing ratio50%
Yeast typeAssociation No. 901
Ingredients/raw materialsRice (domestic), rice malt (domestic)
Rice type100% Yamadanishiki
Origin of riceEbina City, Kanagawa Prefecture
Toji(Brew Master)ー
Assemblage無
Recommended occasions/temperature

○Lock
○Cool (around 10℃)
◎Room temperature
○Nukewarm (around 40℃)
Jokan (around 45℃)
Hot sake (around 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

  • Hidekazu Ishiwata
    (Former National Tax Bureau Chief Appraiser)

    The top notes are sweet cacao with a slight acidic accent. The aftertaste is well-balanced and clear.
    The taste is elegant and gentle.
    It has a quiet impact, but it's a drink that makes you want to sit in silence and enjoy it.

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

    The aroma is reminiscent of popcorn, with purple and green nuances reminiscent of ginger and grass. This balance is interesting and deep.
    Although the flavor doesn't have a strong attack, the umami flavor lingers on your tongue.
    It's not particularly impressive, but it's an interesting drink that you want to know more about.

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

    The aroma of the shrimp soup stock is strong and assertive despite the mild coloring.
    My mind goes to shrimp crackers and I find myself wanting to bite into the sake.
    I want to slowly savor the kombu-like umami in my mouth for a long time, perhaps with some fried kombu on the side.

Brewer

Izumibashi Sake Brewery

Founded in 1857, the brewery is located in Ebina City, Kanagawa Prefecture, and has returned to the ancient tradition of sake brewing, which begins with rice cultivation in the fertile grain-producing region known as "Ebina Farmland," and produces only Junmai sake (including Junmai Ginjo and Junmai Daiginjo). Ebina City, Kanagawa Prefecture, is located in the center of Kanagawa Prefecture, on an alluvial plain with abundant water from three rivers. Since ancient times, it has been known as "Ebina Farmland" and is one of the prefecture's leading grain-producing areas with a history of over 2,000 years. Based on the belief that "sake brewing starts with rice cultivation," this is a "cultivation brewery" that practices the entire process, from rice cultivation, including with contracted farmers in the local Kanagawa prefecture, to rice milling and brewing. We sincerely consider the differences in rice depending on the variety, place of origin, producer, and the climate of the year, and are constantly searching for ways to bring out the best in its characteristics. We believe that fermented foods have a special flavor that can only be achieved through aging over time. Since shifting to pure rice sake, we have become even more fascinated by the changes in aroma and flavor that occur with aging, and have been storing small amounts in bottles.

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