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This sake is a great food-pairing sake and can be enjoyed cold to hot.

Komagura haruka 5 years

Vintage 　 -
Years aged 　 about 9 years
  • All Products
  • Less than 5,000 yen
  • Light Yellow/Green
  • More attractive when warmed
  • Non-vintage
  • Throughout the meal
  • 　5-9 years
  • Brewer：
  • Alcohol：14%
  • Volume：720ml
¥2,250
¥2,250
Sale Sold out
Tax included.

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

Komagura is all about making sake, which is an excellent accompaniment to food. The sake is brewed so that age enhances its umami and softness of approach and produces a profile that is highly affine to and in harmony with the food paired with it in the mouth.

Serve cold first, then change the temperature and warm it as you change dishes.

Data from the brewery:

Old sake with a rich flavor that has survived the harsh maturation process and looks excellent on everyday dining tables.

The theme of Komagura is "Slowly and carefully."

We aim to create deeply delicious sake that goes well with modern food and the drinker's body."

 

about
Type 純米
Rice polishing ratio65%
Yeast typeIn-house culture (No. 9 system)
Ingredients/raw materialsrice, rice malt
Rice typeA dream offering
Origin of riceMizuma, Fukuoka Prefecture
Toji(Brew Master)Masanobu Suenaga
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

  • Hidekazu Ishiwata
    (Former National Tax Bureau Chief Appraiser)

    (chilled)
    This sake's main appeal is its dried fruit-like mature aroma which gives it depth. Full body, but with a good acidity and a sharp outline. The finish is very short.

    (warm)
    The matured aroma is equally as attractive when warmed. I also feel a slight burning sensation.
    Soft taste with lactic acid and succinic acid.
    Expansive flavor. Beautiful aftertaste.

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

    (chilled)
    The maturer nuances in the nose are not too strong, just right. There is a little sweetness, and the pleasant acidity gives it a little buoyancy. It's the type of sake that you want to keep drinking at room temperature. It has a great aftertaste that compels another sip. Might also be nice warmed. I want to pair it with dishes made with bonito stock.

    (warm)
    It has a fragrance and a light texture that makes you feel like you are drinking roasted green tea.
    The acidity is just right. Suitable for warming, whether lukewarm or hot. You can easily drink it as much as you want. It's like that feeling of getting into a bath and slowly warming up.

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

    (chilled)
    By adding water to the fermentation, the brewery has created a sence of elegance that juxtaposes with the initial toasty notes and tart impression it gives you.
    You can feel the fullness of the old sake without the weight, which will make food pairing easier. I would like to try with a dish that has a solid dashi soup base.

    (warm)
    The high temperature is perfect for the watery structure of this sake. It feels like it is now more in focus, and the corners are slightly sharper.
    Oden garnished with mustard and daikon radish, or some crispy bacon would be a good match.

Brewer

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