The master brewer personally assembles (blends) several kinds of pure rice sake that has been aged for over 30 years to achieve a wonderful balance of taste and aroma. The name ``Kokin'' was given by Mr. Aimasa Irie, who was the Chief Chamberlain of Emperor Showa.

Kokin More than 30 years

熟成年数 over 30 years
  • 10 years or more
  • 5,000 - 9,999 yen
  • All Products
  • Golden yellow
  • Non-vintage
  • Throughout the meal
  • With dessert and/or as an after-dinner drink
  • 醸造元:木戸泉酒造
  • アルコール度数:18 degrees
  • 容量:720ml
Regular price ¥7,900
Regular price Sale price ¥7,900
Sale Sold out
Tax included.


This long-aged pure rice sake is made entirely of Yamada Nishiki from Hyogo Prefecture.
The master brewer personally blends several types of pure rice sake that have been aged for over 30 years to create a balanced flavor that can be enjoyed by all five senses.

The name was given by the late Mr. Irie Aimasa, who served as the Chief Chamberlain of Emperor Showa and had a deep knowledge of food. Impressed by its taste, he named it himself, and even wrote the words ``Kokin'' on the label, making it a venerable sake.

 With ice
 Chilled (around 10℃)
◎At Room temperature
○Nuru-kan (circa 40℃)
△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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  • Nobuhiro Ueno
    (Mature and Warm Bar Master / Toki SAKE Association Executive Director)

    An elegant and well-balanced aged fragrance that does not have a particularly distinctive scent.
    The taste is well-balanced and perfect, and you can feel the flavor of the rice.
    I want to enjoy the taste slowly.

  • Hidekazu Ishiwata
    (Former National Tax Bureau Chief Appraiser)

    Bright amber color. The top is roasty.
    A hint of vanilla and a sharp sense of ripeness.
    It has a smooth texture and a sharp acidity and bitterness.

    The aroma is sweet at the top, with a hint of sulfur in the caramel.
    The aroma is full. The scent of burnt caramel.
    Sharp acid profile and delicious aftertaste.

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

    Amber tones. You can also feel the tree stump, brown rice, and spiciness.
    The sourness is a bit strong, and the spicy aroma gives it an attacking impact, but it would be good as a drink with a meal if you pair it with spiced roasted chicken.

    Sweetness, sourness, and bitterness all come through.
    At a temperature of around 45 degrees Celsius, the flavor is fuller and more pleasant to drink. I would like to enjoy it with something that has a relatively strong flavor and bitterness, such as karasumi or butterbur miso.

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

    A strong soy sauce-like aroma. The depth of flavor and the volume are commensurate with it.
    I would like to combine it with the fat and oil of meat and the acidity of fruit.