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A Kijoshu with a delicious sweetness. Maturation in oak casks creates a layered nose and a palate that is well balanced beyond just sweetness.

Hanahato Kijoshu Oak Barrel

Vintage 　 －
Years aged 　 －
  • All Products
  • Amber
  • Less than 5,000 yen
  • NA (please search by vintage)
  • Non-vintage
  • With dessert and/or as an after-dinner drink
  • Brewer：
  • Alcohol：15.5 degrees
  • Volume：500ml
¥3,050
¥3,050
Sale Sold out
Tax included.

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

Kijoshu is a sake made by replacing some of the water added in the fermentation process with sake to achieve a richer umami and sweetness. It is mentioned in a Japanese historical archive called the Engishiki, written in the Heian Period (794-1185) and was considered a drink reserved for high-ranking aristocrats.

Kijoshu's sweetness is a typical characteristic, but by storing it in oak casks, the organic acids in the casks create a good balance of astringency, sourness, and sweetness.

The cask also imparts a combination of vanilla and woody aromas.

about
Type 貴醸酒
Rice polishing ratio65%
Yeast typeAssociation No. 7
Ingredients/raw materialsRice (domestic), rice koji (domestic rice), sake (junmai sake, domestic rice)
Rice typeJunior high school new senbon
Origin of rice－
Toji(Brew Master)－
Assemblage－
Recommended occasions/temperature

◯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℃)

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)

    Vanillin, a vanilla-like aroma originating from the barrels, gives it a sweet feel, and 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 quite tart.
    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)

    Layered over the top of Hanahato's typical sweetness and tightly woven grain vinegar notes, you feel the soft caramel aroma of the oak barrels, which adds to the overall depth of flavor and breadth and makes it three-dimensional.
    Paired with ice cream filled with macadamia nuts it would literally melt in the mouth.

Brewer

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