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Sasanokawa Sake Brewery also works on whisky. Junmaishu, which has been aged for 25 years, has a complex aroma and delicious sweetness, but it has become full of charm without feeling heavy.

Sasanokawa Junmai 25 years

Vintage 　 1998
Years aged 　 25 years
  • 10 years or more
  • 10,000 – 49,999yen
  • 1990-1999
  • All Products
  • Amber
  • With dessert and/or as an after-dinner drink
  • Brewer：
  • Alcohol：17 degrees
  • Volume：720ml
¥11,000
¥11,000
Sale Sold out
Tax included.

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

This sake is made from pure rice sake that has been aged for 25 years to give it a mellow taste and depth.
The sludge generated during aging is precipitated, and only the supernatant is made into a product.
This gave it mellowness, depth, and lightness.
Despite its deep color, it's a drink that doesn't feel heavy and you won't get tired of drinking it.

about
Type Junmai
Rice polishing ratio－
Yeast type－
Ingredients/raw materialsRice/rice koji
Rice type－
Origin of rice－
Toji(Brew Master)－
Assemblage無
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
    (Mature and Warm Bar Master / Toki SAKE Association Executive Director)

    Composed of raisins, roasted sweet potatoes, burnt soy sauce, and a baking soda-like and complex aroma. In the taste, you can feel the aroma of roasted sweet potato skin, prunes, and large raisins. If you combine it with Japanese or Western desserts, it will create a surprising flavor.

  • Hidekazu Ishiwata
    (Former National Tax Bureau Chief Appraiser)

    dark brown. At the top, it has a soy sauce aroma and a burnt feel.
    The incense has a gentle and sweet scent.
    There is astringency in the mouth, and it is firm and crisp.

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

    Beautiful clear red color. The refreshing scent is reminiscent of plums and apricots.
    It's interesting that when you put it in your mouth, the aroma becomes deeper, and the scent that reminds you of biting into a tomato hits your nose. Even though it has been aged for 25 years, it is not heavy and has a light impression.

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

    It reminds me of dry berries, but has the gentle flavor and richness of rice.
    Mellow nuances reminiscent of whisky, with elements of raisins.

Brewer

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