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Tenju Sake Brewery is a maker of aged sake that retains the gorgeous aroma of Ginjo while adding complexity and depth through low-temperature aging. From the many past vintages, Ueno of Mature and Warm consults with the brewer and selects a ``special bottle.'' This is an original product that is only available ripe and hot.

[Gift] Tenju Junmai Ginjo 1997 (Juku to Kan Original)

ヴィンテージ(醸造) 1997
熟成年数 25 years
  • 10 years or more
  • 10,000 – 49,999yen
  • 1990-1999
  • All Products
  • Gift suggestions
  • Light Yellow/Green
  • Throughout the meal
  • 醸造元:天寿酒造
  • アルコール度数:17 degrees
  • 容量:720ml
Regular price ¥33,000
Regular price Sale price ¥33,000
Sale Sold out
Tax included.

【20歳未満の飲酒は法律で禁じられています】

This product is gift wrapped.

This is a pure rice ginjo sake brewed in new equipment (OS tanks*) in 1997.
This is a wonderfully balanced vintage, with the aromas of aged sake and ginjo sake blending together, and the depth of flavor added by aging. It is delicious either at room temperature or warm.
If you warm it up a little and serve it at 45°C in your hot pot dishes, a new world will open up.

*The bottom of the OS tank is hemispherical, which makes it easy for natural convection to occur, and it has a double structure that allows cooling water to be placed around it. This makes it easy to control the temperature and allows for the brewing of high-quality sake.

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 scent of slightly white flowers, the gentle scent of wild lilies, and the scent of mushrooms mix together. A gentle approach in a good way. When you put it in your mouth, it has an unexpected presence and a strong flavor. When you put it in your mouth, you'll find the above-mentioned aroma, as well as aromas like dried apricots and astragalus, making your mouth feel pleasant. The sweetness, umami, sourness, and astringency are well-balanced, and the aftertaste is long, inviting you to take a second or third sip. You can best feel its potential by eating it cold first and then enjoying the change in flavor as the temperature rises.

  • Hidekazu Ishiwata
    (Former National Tax Bureau Chief Appraiser)

    It has a beautiful aged aroma, a consistent aroma, and a hint of ginko.
    Smooth texture. Compared to the aroma, the taste feels younger.
    It has a sharp taste, but a lingering aftertaste.

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

    Very smooth and pleasant to drink. The sweetness and sourness are well balanced, and the bitterness is not overpowering, giving it a rounded and gentle aftertaste that lasts for a long time.

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

    In addition to the aroma of black tea and laurel, it also has a woody aroma and a fullness.
    The flavor of the rice comes out from the middle, and the flavor is thick and balanced throughout, making it soft but not too heavy. It has a good lingering finish and balances purity and gentleness.

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