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A matured Junmai Ginjo sake crafted by none other than the pioneer of Junmai Sake, and a brewery that has spent many years trying to enhance the appeal of matured sake, Shinkame Shuzo.

Shinkame Kotori no Saezuri　Junmai Ginjo Sake 2016

Vintage 　 2016
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：
  • Alcohol：16.5%
  • Volume：720ml
¥3,150
¥3,150
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 stabilizes and balances the sake by letting it rest at -10℃ after brewing, then raising the temperature and aging it to develop its umami taste profile.

about
Type 純米吟醸
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

　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)

    (chilled)
    While retaining the Ginjo aroma, a light and fragrant aged aroma wafts through the air. The taste is well-balanced, and it doesn't make a strong statement, but fades away slowly leaving a beautiful aftertaste.
    The moderate bitterness transforms into umami as it warms up, increasing the sense of volume.

    (warm)
    The slightly charred aroma of pot-cooked rice spreads through the rich flavor, and the acidity supports that flavor.The taste is sharp, but the umami lingers for a long time, inviting you to take another bite. Even if you try aging it a little more after purchasing it.

  • Hidekazu Ishiwata
    (Former National Tax Bureau Chief Appraiser)

    (chilled)
    Pale yellow. At the top, it has a slightly stuffy scent.
    It has a sweet and light maple syrup (sotolon) scent.
    It has a good balance of subtle sweetness and acidity, with a light bitter taste.

    (warm)
    A standing incense that combines the aroma of banana-like (isoanyl acetate) ripe fruit and ripened aroma.
    Sweet aromas like caramel and vanilla.
    It has a gentle sweetness on the palate, with a light bitter accent on the finish.


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

    (chilled)
    The scent is faint. It looks like it will be more rounded if you raise the temperature a little.
    Rather than just having one drink, it's the type that you want to drink all the time without getting tired of it. Very smooth.
    I would like to pair it with relaxing red bean liver or Shirako tofu.

    (warm)
    The aroma of freshly cooked rice rises, with a faint nutty aroma. A beautiful aftertaste with just the right amount of acidity, and the sweetness and umami that spreads throughout your mouth. A drink that makes you want to keep drinking.

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

    (chilled)
    A rich aroma similar to cooked rice.
    The bitter taste and the smoothness of the liquid itself are balanced.
    It has the potential to become even better. Warm and smooth. A sake cup is also fine.


    (warm)
    You can feel the gentle plump aroma of grains and the aroma of maple syrup.
    The sweetness, umami, and bitterness are balanced, and the finish is soft and voluminous, leading to a lingering finish.
    Seafood tempura with tsuyu sauce and grated ginger.

Brewer

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