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An assemblage of sake blended by the toji (master brewer) of several kinds of Junmai sake that have been matured for 30 years or more to achieve a wonderful balance of taste and aroma. The name Kokin was given by Mr.Aimasa Irie, who was the Chief Chamberlain of Emperor Showa.

[Gift] Kokin 30+ years

Vintage 　 －
Years aged 　 over 30 years
  • 10 years or more
  • 10,000 – 49,999yen
  • All Products
  • Gift suggestions
  • Golden yellow
  • Non-vintage
  • Throughout the meal
  • With dessert and/or as an after-dinner drink
  • Brewer：
  • Alcohol：18％
  • Volume：720ml
¥16,500
¥16,500
Sale Sold out
Tax included.

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

The sake in this assemblage is Junmaishu, made entirely with the Yamada Nishiki variety of sake rice grown in Hyogo Prefecture. The Toji (master brewer) personally creates the blend from various Junmai Genshu, each matured for 30 years or more, to create a balanced blend that you can enjoy with all five senses.


The name was given by the late Mr.Irie Aimasa, who served as the Chief Chamberlain of Emperor Showa and had a deep knowledge of food. Impressed by its taste, he even provided the calligraphy on the label, so it truly is a venerable sake.

about
Type High temperature brewing
Rice polishing ratio60%
Yeast typeAssociation No. 7
Ingredients/raw materialsrice, rice koji
Rice typeYamada Nishiki
Origin of riceHyogo prefecture
Toji(Brew Master)Toyoichi Nagai
Assemblage有
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)

    (chilled)
    An elegant and well-balanced aged fragrance that does not have a particularly distinctive scent.
    The taste is well-balanced and perfect, and you can feel the flavor of the rice.
    I want to savor this slowly.

  • Hidekazu Ishiwata
    (Former National Tax Bureau Chief Appraiser)

    (chilled)
    Bright amber color. The top is roasty.
    A hint of vanilla and a sharp sense of maturity.
    It has a smooth texture and a sharp acidity and bitterness.

    (warm)
    The aroma is sweet at the top, with a hint of sulfur amid the caramel notes.
    The aroma is full. There is a scent of burnt caramel.
    Sharp acid profile with delicious aftertaste.

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

    (chilled)
    Amber tones. I detect notes reminiscent of tree trimmings, brown rice, and spice.
    Quite sour, and the spicy aroma gives it a punch, but would work with spiced roasted chicken.

    (warm)
    Sweetness, sourness, and bitterness all come to the fore.
    At a temperature of around 45℃, the flavor is heartier and more pleasant. I would like to enjoy it with something that has a relatively strong flavor and bitterness, such as karasumi or butterbur miso.

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

    (chilled)
    A strong soy sauce-like aroma. The depth of flavor and the volume are commensurate with it.
    I would recommend pairing with oily meat dishes or quite sour fruit.

Brewer

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