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A sake that adheres to a long tradition while continuing to make sake with sincerity and timelessness.

Hakutaka Daiginjo Koshu

Vintage 　 －
Years aged 　 15 years
  • 10 years or more
  • 5,000 - 9,999 yen
  • All Products
  • Light Yellow/Green
  • Non-vintage
  • Throughout the meal
  • Brewer：Hakutaka
  • Alcohol：16-16.9 degrees
  • Volume：720ml
¥9,350
¥9,350
Sale Sold out
Tax included.

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

This Daiginjo sake is made from Yamada Nishiki rice grown in Special A Area, Yoshikawa-cho, Hyogo Prefecture, polished to 35% and aged for over 15 years.

It has a mushroom-like aroma. It has a gentle approach but a powerful taste. When you put food in your mouth, you can sense that the flavor will blossom.

Thanks to straightforward sake brewing methods, this is an all-purpose drink that is versatile and goes well with any food.
 You can change the temperature to suit your meal and enjoy it in any way you like.

about
Type Daiginjo
Rice polishing ratio35%
Yeast type－
Ingredients/raw materialsRice, rice malt, brewed alcohol
Rice typeYamada Nishiki
Origin of riceSpecial A Area: Yoshikawa Town, Hyogo Prefecture
Toji(Brew Master)－
Assemblage－
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

  • Hidekazu Ishiwata
    (Former National Tax Bureau Chief Appraiser)

    Sweet, aged aroma reminiscent of caramel and vanilla.
    The elegant aroma lingers in your nose for a long time. Moderate sweetness and smooth mouthfeel. Astringency gives the taste a firm finish.
    The best thing about it is the harmonious, mature feel.

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


    After the roasted wheat aroma, there is a hint of dried apricot. The sharp bitterness and acidity give it a refreshing and crisp finish, but the texture is smooth. This sake goes well with the aroma of seaweed, sweet and spicy simmered dishes, and dried gourd rolls.

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

    This aged liquor has a gentle richness reminiscent of Gouda cheese or popcorn, and a long stroke from deep, solid flavor to soft bitterness.
    It is a sake that is lighter towards the end and shows a good balance with the lingering rice aftertaste, and goes well with oden and ganmo (stewed vegetables) made with Kansai dashi.
    Edomae sushi stew and Osaka sushi are also good.

Brewer

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