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It is a deep sake with a sweet aroma and rich flavor, which then becomes crisp and firm.

Nishinoseki Chokarakuchi 1988

Vintage 　 1988
Years aged 　 35 years
  • 10 years or more
  • 1980s or before
  • All Products
  • Golden yellow
  • Less than 5,000 yen
  • Throughout the meal
  • With dessert and/or as an after-dinner drink
  • Brewer：
  • Alcohol：17 degrees
  • Volume：500ml
¥4,050
¥4,050
Sale Sold out
Tax included.

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

When this sake was brewed in 1988, for a long time, most of the soy sauce and sake consumed in the southern island of Kyushu where it was made was amakuchi (sweet). Given this background, it is perhaps not surprising that this mellow and balanced sake earned the label chokarakuchi (super dry).

The long maturation brings out the mellow flavors, creating a drink that can be enjoyed in various ways, from various dining situations to drinking alone.

about
Type 本醸造
Rice polishing ratio－
Yeast type－
Ingredients/raw materialsRice (domestic), rice malt (domestic), brewed alcohol
Rice type－
Origin of rice－
Toji(Brew Master)－
AssemblageNo
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

  • Nobuhiro Ueno
    (Juku to Kan Bar Master / Permanent Director of the Toki Sake Association)

    Gentle and soft caramel aged aroma with a slight nickel. Chamfered by the passage of time, it is extremely well-balanced and unobtrusive. Aged enough to keep drinking.
    The aftertaste is not strong, but it is pleasant and dissolves neatly.

  • Hidekazu Ishiwata
    (Former National Tax Bureau Chief Appraiser)

    Beautiful bright yellow. The scent is sweet at the top.
    The sweetness of sotolon and caramel aroma. Attack is strong.
    Slightly sharp acidity and alcohol give it a sharp and firm feel.

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

    Gold to amber color.
    A slightly smoky scent with hints of apricot and fig. It enters the mouth smoothly, with just the right amount of sweetness, and the bitterness tightens in the second half.
    It would be interesting to pair it with dishes using mushrooms, especially porcini mushrooms.

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

    The caramel feel, swelling, and alcoholic feel are well balanced, allowing you to experience a ``smooth and fragrant'' experience. A masterpiece that you will want to take your time to enjoy.

Brewer

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