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A sense of happiness brought by the lingering aftertaste of umami

Kiracho 1997BY Hyouon-bingakoi 50% Daiginjo

Vintage 　 1997
Years aged 　 28
  • 10 years or more
  • 10,000 – 49,999yen
  • 1990-1999
  • All Products
  • As aperitif and/or with starters
  • Light Yellow/Green
  • Throughout the meal
  • Brewer：Kita Shuzo
  • Alcohol：17%
  • Volume：500ml
¥22,000
¥22,000
Sale Sold out
Tax included.

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

This sake was brewed by Tenpo Shoichi, who was renowned as a master brewer of the Noto style.

Unlike the light, elegant, and sweet type that characterizes modern ginjo sake, this is a ginjo sake with a strong, flavorful core that evokes the flavors of the past.

This is a well-balanced sake that is worthy of a master brewer, and because it is fermented thoroughly and has a strong core, you can enjoy a mature flavor that does not deteriorate over time.

about
Type Daiginjo
Rice polishing ratio50%
Yeast type
Ingredients/raw materialsRice (domestic), rice koji (domestic), brewer's alcohol
Rice typeー
Origin of riceDomestic
Toji(Brew Master)Shouichi Tenpou
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

  • Nobuhiro Ueno
    (Juku to Kan Bar Master / Permanent Director of the Toki Sake Association)

    The aroma is of mushrooms, enamel, menthol, and nut skin.
    When you put it in your mouth, the delicious flavor spreads from the tip of your tongue to the back.
    It feels like your mouth is completely covered in umami, giving you a sense of happiness.
    Despite this, it has a sharp finish and glides smoothly down the throat. Rather than feeling the aftertaste in the pharynx, the umami is felt in the center of the tongue, so it feels like the flavor stays in the mouth.
    Unlike the sourness and astringency of regular sake, the umami flavor remains in the center of the tongue, making this a drink that will make your mouth happy.
    The higher the temperature, the more umami you can taste. When it's cold, it goes well with food, but when it's warm, it has the potential to be enjoyed on its own.

    When served chilled or at room temperature, the impact of the umami is felt firmly, but when served gently warm, the impact is softened, the umami spreads gently in the mouth, and you can enjoy it for a long time.

    I like to sip it slowly over a long period of time while enjoying light dishes like tarachiri and yudofu.

Brewer

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