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Junmai Ginjo aged sake produced by Shinkame Brewery, a pioneer of Junmai sake and a master at bringing out the charm of aging.

Shinkame Kotori no Saezuri Junmai Ginjo 2018

Vintage 　 2018
Years aged 　 7 years (freezing temperature)
  • 2010 or later
  • All Products
  • Less than 5,000 yen
  • Light Yellow/Green
  • More attractive when warmed
  • Throughout the meal
  • 　5-9 years
  • Brewer：Shinkame Brewery
  • Alcohol：16.5 degrees
  • Volume：720ml
¥3,350
¥3,350
Sale Sold out
Tax included.

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

This is a masterpiece created by a sake brewery that takes care to stabilize and balance the sake by holding it at -10 degrees Celsius after brewing, and then raising the temperature and aging it to develop its umami flavor.

about
Type Junmai Ginjo
Rice polishing ratio50%
Yeast typeAssociation No. 9
Ingredients/raw materialsrice, rice malt, water
Rice typeYamada Nishiki
Origin of riceTottori prefecture
Toji(Brew Master)Shigenori Ota
Assemblage－
Recommended occasions/temperature

rock
Cool (around 10℃)
○Room temperature
○Nukewarm (around 40℃)
◎Joan (around 45℃)
◎Hot sake (around 50℃)

How to store

To avoid damage to the flavor, we recommend storing it in a place away from UV rays (sunlight, fluorescent lights, etc.) and as far away from vibration as possible.
In addition, to minimize the contact surface with the air, we recommend storing the product vertically.

<For those who want to enjoy the taste of alcohol in the condition they purchased>
Store in a refrigerator at a temperature below 10 degrees.
<For those who want to enjoy the product while it matures slowly>
Store in a temperature range of 10-15℃. For example, if you have a wine cellar, choose a wine cellar. If you don't have a wine cellar, use a gentle cooling area such as the vegetable drawer of your refrigerator.
<For those who want to enjoy watching things change over time>
Store at room temperature (*). Under the kitchen sink, etc.

*The definition of room temperature for ripening and warming is "room temperature (temperature range) that does not exceed the outside temperature."

Delivery dates and charges

<Delivery date>
We will ship within 3 business days of your order.

[Products under 720ml]
<Standard shipping fee (tax included)>
Flat rate (other than Okinawa and remote islands): 1,350 yen
Okinawa/remote islands: 3,400 yen

<Cool delivery fee (tax included)>
Flat rate (other than Okinawa and remote islands): 2,000 yen
Okinawa/remote islands: 4,000 yen

[1.8L (one sho bottle) product]
<Standard shipping fee (tax included)>
Delivery to areas other than the following prefectures: 2,200 yen

Aomori prefecture, Iwate prefecture, Akita prefecture, Shiga prefecture, Kyoto prefecture, Osaka prefecture, Hyogo prefecture, Nara prefecture, Wakayama prefecture: 2,350 yen

Tottori prefecture, Shimane prefecture, Okayama prefecture, Hiroshima prefecture, Yamaguchi prefecture, Tokushima prefecture, Kagawa prefecture, Ehime prefecture, Kochi prefecture: 2,450 yen

Hokkaido, Fukuoka prefecture, Saga prefecture, Nagasaki prefecture, Kumamoto prefecture, Oita prefecture, Miyazaki prefecture, Kagoshima prefecture: 2,750 yen

Okinawa Prefecture: 4050 yen

*Up to 12 bottles of 720ml (4-go bottles) can be shipped per purchase.
*1.8L (1 sho bottle) products will be shipped up to 6 bottles per purchase, and will not be shipped by cool delivery.
*For products that come with a box, the number of pieces varies depending on the box size.

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Tasting comments

  • Nobuhiro Ueno
    (Mature and Warm Bar Master / Toki SAKE Association Executive Director)

    (Cold)
    While retaining the ginjo aroma, a light and fragrant aged aroma drifts gently. The flavor is well-balanced and does not make a strong statement, but fades away leaving a beautiful aftertaste.
    When heated, the moderate bitterness transforms into delicious flavor, enhancing the sense of volume.

    (Warm)
    The slightly burnt aroma of the rice cooked in a pot, the rich umami spreads when you put it in your mouth, and the acidity supports that umami. The taste is sharp, but the umami flavor lingers for a long time, inviting you to take another bite. You can also let it age a little more after purchasing it.

    (2016 Vintage Tasting)

  • Hidekazu Ishiwata
    (Former National Tax Bureau Chief Appraiser)

    (Cold)
    Pale golden yellow with a slightly steamy aroma.
    It has a sweet aroma and a light maple syrup (sotolon) scent.
    It has a good balance of subtle sweetness and acidity, and a slight bitterness that gives it a strong flavor.

    (Warm)
    A strong aroma that combines the scent of ripe fruit (isoanyl acetate-based) like banana with the aroma of aged wine.
    Sweet aromas such as caramel and vanilla.
    It has a gentle sweetness on the palate, with a slight bitter accent on the finish.

    (2016 Vintage Tasting)

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

    (Cold)
    The aroma is faint. It would be more mellow if you raised the temperature a little.
    It's the kind of drink you'll want to drink over and over again, rather than just one glass. It's very smooth.
    I would like to try pairing it with rich monkfish liver or whitefish milt tofu.

    (Warm)
    The aroma of freshly cooked rice rises, along with a hint of nuts. The acidity tightens the mouth, and the sweetness and umami flavors disappear quickly, leaving a clean aftertaste. This is a sake that makes you want to keep drinking.

    (2016 Vintage Tasting)

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

    (Cold)
    A fragrant aroma like cooked rice.
    The delicious bitterness is in balance with the smoothness of the liquid itself.
    It has the potential to get even better. Warm it up to make it smooth. It's also good in a sake cup.


    (Warm)
    It has a gentle, full-bodied aroma of grains and a hint of the savory flavor of maple syrup.
    The sweetness, umami and bitterness are balanced, leaving a soft impression and a sense of volume leading to a lingering aftertaste.
    Serve seafood tempura in sauce, with grated daikon radish and ginger.

    (2016 Vintage Tasting)

Brewer

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