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Kijoshu has a delicious sweetness. After being aged in oak barrels, this sake has become a sake with a rich balance of aromas and flavors that are not just sweet.

Hanahato Kijoshu Oak Barrel

ヴィンテージ(醸造)
熟成年数
  • All Products
  • Amber
  • Less than 5,000 yen
  • NA (please search by vintage)
  • Non-vintage
  • With dessert and/or as an after-dinner drink
  • 醸造元:榎酒造
  • アルコール度数:15.5 degrees
  • 容量:500ml
Regular price ¥3,050
Regular price Sale price ¥3,050
Sale Sold out
Tax included.

【20歳未満の飲酒は法律で禁じられています】

Kijoshu is an alcoholic beverage that is brewed using sake instead of water for sake brewing to achieve a richer flavor and sweetness. It is also mentioned in the Engishiki, which was written in the Heian period, and was considered to be a drink reserved for high-ranking aristocrats.

Kijoshu is characterized by its sweetness, but by storing it in oak barrels, the organic acids from the barrels create a flavor with a good balance of astringency, sourness, and sweetness.

It is also a liquor with a vanilla and woody aroma that comes from the barrel.

◯Lock
◯Cool (around 10℃)
◯Room temperature
Lukewarm (around 40℃)
Jokan (around 45℃)
Hot sake (around 50℃)

○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 vanilla-like aroma of vanillin comes from the barrel, creating a sweet atmosphere. It gives a sense of luxury and depth.

    It tastes like a dessert. The balance between the sweet taste of honey and the unique acidity that comes from the barrel is very good. When you finish drinking it, the woody scent of vanillin spreads out and is very pleasant.

    As it slides down the throat, the finish is good, but the aftertaste is extremely long. Perfect for relaxing and enjoying yourself in a relaxing space.

  • Hidekazu Ishiwata
    (Former National Tax Bureau Chief Appraiser)

    Heavy aged aroma, burnt flavor and soy sauce nuances.
    Sweet vanilla with a hint of bitterness from the barrel. It also has a slightly bitter woody scent.
    Smooth and rich sweetness. Tastes like acid.
    The charm of sweet vanilla scent is a first-class product.

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

    It has a rich, layered aroma of oak barrels, honey, prunes, and plum blossoms.
    It has a concentrated sweet and sour taste, and a pleasant bitterness that goes along with the umami. A high-quality after-dinner drink for adults. Pair with cheese etc.

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

    The sweetness of Hanahito and the firm impression of grain vinegar on the top, followed by the soft caramel aroma of the oak barrels, adding thickness and height to the whole, giving it a sense of depth and three-dimensionality.
    If you pair it with ice cream filled with macadamia nuts, it will melt together.

蔵元紹介