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This sake is an assemblage (blending) of Daiginjo sake that has been aged at low temperatures for over five years.

Kirin Hizoshu

Vintage 　 －
Years aged 　 5 years or more
  • 5,000 - 9,999 yen
  • All Products
  • As aperitif and/or with starters
  • Light Yellow/Green
  • Non-vintage
  • Throughout the meal
  • 　5-9 years
  • Brewer：Kaetsu Sake Brewery
  • Alcohol：17.2 %
  • Volume：750ml
¥7,920
¥7,920
Sale Sold out
Tax included.

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

This sake is a blend of stored sake that has been aged at low temperatures for over 5 years to maintain the harmony of the flavors of Kirin Daiginjo Yamada Nishiki, which is specified by the Kanpyōkai.
The origin of the term ``hizosake'' comes from the meaning of secretly storing sake, and the fact that at the time there were warehouses where sake that had been stored at low temperatures for three years or more was called ``hizosake.''
Enjoy with delicacies, hard cheeses, dried fruits, etc.

about
Type Daiginjo
Rice polishing ratio35%
Yeast typeNo. 9, 1801 series
Ingredients/raw materialsRice, rice malt, brewed alcohol
Rice typeYamada Nishiki
Origin of riceHyogo prefecture
Toji(Brew Master)Etsuo Ino
Assemblage有
Recommended occasions/temperature

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

    Lightly roasted nutty aroma with hints of ripe apples and pears.
    It has an elegant, slightly thick and smooth texture, but its crispness is reminiscent of Niigata sake, making you realize its great potential.
    It's not overly assertive, but the balance of richness and flavor is excellent.

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

    The color is gentle, and the aroma is like a sweet mix of carefully simmered and strained strawberry jam and white chocolate with the surface of the cream burnt.
    Inside is a pear compote. It is incredibly glossy, with a delightful chocolate couverture-like texture and the impression of stewed fruit.
    This drink can be a smooth introduction to the next drink. I like to pair the tuna with sweet chili sauce. Garnish with strawberries.

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

    It has a beautiful ginjo aroma despite being aged, with a hint of sulfur in the background.
    It flows smoothly into the mouth, with subtle aromas of flowers, nuts, and herbs intertwining in a complex way. The sweetness briefly expands, but then fades away with a pleasant bitterness at the end. The balance of this aftertaste is excellent. It's sweet and pleasant, so it's a drink you'll want to enjoy on its own, rather than with food.

Brewer

Kaetsu Sake Brewery

Founded in 1880 in this area (Fukushima Prefecture), which flourished as an important river port connecting Aizu and Echigo. Moved to Niigata Prefecture in 1898. The shop name is ``Kanbaraya,'' and the house seal is ``〇: Boichi.'' During the war, the business was suspended due to corporate restructuring, but in April 1944, it restarted as Kaetsu Sake Brewery Co., Ltd. through a corporate merger. Leveraging the experience of the late chairman and the current president, both of whom have served as alcoholic beverage appraisers for the National Tax Bureau, we are committed to quality-oriented sake brewing without compromise.

At Kaetsu Sake Brewery, we have been putting effort into making Ginjo sake since the time of the late chairman, and the quality of the remaining sake exhibited has improved beyond our expectations by refrigerating it. Sales began in 2010 and continue to be continued to this day. During this time, I started participating in a long-term aging research group in 1985, and experienced the variety of aged sake produced by different manufacturing and storage methods.Since 2000, I have been selling vintage ``jijoshu'' that can be aged at room temperature. At the same time, we are also planning to resell Kojuku Old, an affordable aged sake blend.

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