This sake has been specially designed to enhance its appeal with age and is aged at room temperature. The brewery's intention is reflected in the product name, "Time (ga) Brew (su)."

Kirin Jijoshu 2003

ヴィンテージ(醸造) 2003
熟成年数 20 years
  • 10 years or more
  • 2000-2009
  • 5,000 - 9,999 yen
  • All Products
  • Golden yellow
  • With dessert and/or as an after-dinner drink
  • 醸造元:下越酒造
  • アルコール度数:Between 17 and 18 degrees
  • 容量:720ml
Regular price ¥9,900
Regular price Sale price ¥9,900
Sale Sold out
Tax included.


Shimotsuke Sake Brewery has previously attempted to make sake from the Genroku period in search of a sake that contains a high amount of ingredients that can be aged at room temperature.
It balances the sweetness and acidity necessary for rich sake maturation by increasing them. For this reason, it uses a kimoto yeast starter, No. 7 yeast, which is high in acidity, soft and tasty Yamada Nishiki Junmai (rice polishing ratio 70%), and a bold high koji ratio (99% or more).

This sake has a distinct aged aroma and flavor, so we recommend pairing it with dishes with strong flavors such as stew, hamburger steak with demi-glace sauce, and grilled eel.

○With ice
○Chilled (around 10℃)
At Room temperature
△Nuru-kan (circa 40℃) Dilute to suit
○ 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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  • Hidekazu Ishiwata
    (Former National Tax Bureau Chief Appraiser)

    On the surface it has notes of straw and dried sweet potato, with sulfurous accents.
    It has a sharp and refreshing acidity, and although the taste is a bit strong, it has a good crispness.
    The best thing about this sake is its sweet, dried sweet potato-like finish.

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

    The aroma is reminiscent of Western liquors such as sherry and rum, and has a fragrant taste like bopp corn.
    When you put it in your mouth, the aroma changes completely, becoming a pungent, herbal scent, which is interesting.
    It has a dry and sour taste, and would be interesting to pair with spicy dishes such as Cajun cuisine.

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

    It has a complex, nostalgic scent reminiscent of a rural mountain hut, combined with a firmness that gives the impression of a good balance.
    Take a small bite and enjoy the roasted barley and fragrant, full flavor. It has a sauce-like finish that can be combined with pickled radish and kanpyo, making it a fun match for food.