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This sake has been specially designed to enhance its appeal with age and is matured at room temperature. The brewery's intention is reflected in the product name, Jijoshu (brewed by time).

Kirin Jijoshu 2003

Vintage 　 2003
Years aged 　 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
  • Brewer：Kaetsu Sake Brewery
  • Alcohol：Between 17 and 18 degrees
  • Volume：720ml
¥9,900
¥9,900
Sale Sold out
Tax included.

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

Shimotsuke Sake Brewery has previously attempted to make sake from the Genroku period(1688-1704) in their continued endeavor to craft sake rich in components that can be matured at room temperature.
The brewery's recipe is designed to balance and enhance the sweetness and acidity necessary for rich sake maturation: an ancient Kimoto starter method with proprietary yeast No.7, a delicious Junmai made with Yamada Nishiki sake rice (rice polishing ratio 70%), and an extremely high, 99% ratio of Koji to white rice.

This sake has a distinct aged aroma and flavor. We recommend pairing it with intense flavors like stew, hamburger steak with demi-glace sauce, and grilled eel.

about
Type Pure rice sake (Yamahai style)
Rice polishing ratio70%
Yeast typeKarg701
Ingredients/raw materialsRice malt (domestic rice), rice (domestic)
Rice typeYamada Nishiki
Origin of riceHyogo prefecture
Toji(Brew Master)Etsuo Ino and Hisaaki Hasegawa
Assemblage -
Recommended occasions/temperature

○With ice
○Chilled (around 10℃)
At Room temperature
△Nuru-kan (circa 40℃) Dilute to suit
○ 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

  • 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)

    It has an aroma reminiscent of Western liquors such as sherry and rum, and a fragrant taste like pop corn.
    It's interesting how, in the mouth, the aroma changes completely, becoming a pungent, herbal scent.
    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.

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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