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It has a glossy yellow color called teri, and a gentle but multi-layered aroma. By heating it at a higher temperature, the flavor, sharpness, and aroma harmonize, making it an even more appealing sake.

Junmai Gouriki H30BY Benten Musume

Vintage 　 2018
Years aged 　 5 years
  • 2010 or later
  • All Products
  • Golden yellow
  • Less than 5,000 yen
  • More attractive when warmed
  • Throughout the meal
  • 　5-9 years
  • Brewer：
  • Alcohol：15 degrees
  • Volume：720ml
¥2,200
¥2,200
Sale Sold out
Tax included.

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

This sake is made by fully fermenting the native variety ``Jyoku'', which is unique to Tottori Prefecture, with natural yeast. It is stored in tanks and aged in a clay-walled storehouse.You can enjoy it not only at room temperature, but also hot, hot, or chilled.
This alcohol goes well with a variety of dishes, from seafood to pickled vegetables and spices.

about
Type 生酛
Rice polishing ratio75%
Yeast type- (No yeast added)
Ingredients/raw materialsrice, rice malt
Rice typepowerful
Origin of riceWakasa Town, Tottori Prefecture
Toji(Brew Master)Yoshiyuki Nakajima
Assemblage無
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
    (Mature and Warm Bar Master / Toki SAKE Association Executive Director)

    (chilled)
    A gentle aged aroma, sotolon (smells like maple syrup), nutty burnt nuances, and a hint of soy sauce.
    As the temperature rises in the mouth, it develops an apricot-like aroma and sweetness. It has just the right amount of flavor and an astringent aftertaste that is pleasant.

    (warm)
    Aroma: Mild, aged scent (soy sauce type).
    In the mouth, it smells like alcohol with a little smoke. As the temperature drops, the aroma becomes sweeter like dried fruit.
    If you raise the temperature, the flavor will spread and the sharpness will increase. It's also delicious hot and cold.

  • Hidekazu Ishiwata
    (Former National Tax Bureau Chief Appraiser)

    (chilled)
    First of all, it has a shiny golden yellow appearance called teri. The top has hints of sotolon, nuts, and chocolate.
    The aroma is mild, and the refined aged aroma spreads throughout the mouth.
    Beautiful but full, round flavor.

    (warm)
    At the top, it has a mature aroma with a hint of sulfur.
    It has a sweet, burnt aroma with a slightly bitter taste.
    Smooth sweetness. Impressions of caramel and chocolate. Sharp and acidic.

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

    (chilled)
    I am fascinated by the beautiful bright yellow color.
    The aroma is subtle, with the scent of brown rice and nuts.
    A relaxing taste with a gentle balance of flavors. You want to enjoy it as the temperature gradually drops, keeping it extremely hot at 55 to 60 degrees.

    (warm)
    A gentle scent reminiscent of soy sauce and pickles. The taste is very soft and harmonious. A temperature of around 50℃ gives the best impression.
    I would like to pair it with simple robatayaki such as grilled rice balls and grilled miso.

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

    (chilled)
    It has a more grain-like texture (the protein on the outside of the rice) and is satisfying, with a wide stem that can be enjoyed even at room temperature. In the second half, it becomes sharp and shows the wide range of temperatures at which it can be served, both at room temperature and warmed.

    (warm)
    The depth of ripening of sotolon and furfural, the sweetness of the rice, and the flavor come to the fore.
    Although the center of gravity is a little low, it is good for nanbanzuke etc.
    The image rises to the top at 55℃. The sweetness and aroma are balanced, and you can feel the depth. It has a soy sauce-like aroma. Takwan has an impression of bonito flakes.

Brewer

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