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The maturation process used to mature this sake brewed in 2013 enhances its bouquet, and gives it an umami that explodes when warmed, which all adds up to an outstanding sake to enjoy with a meal.

Suiryu Kimoto Junmai 2013

Vintage 　 2013
Years aged 　 10 years
  • 10 years or more
  • 2000-2009
  • All Products
  • Less than 5,000 yen
  • Light Yellow/Green
  • More attractive when warmed
  • Throughout the meal
  • Brewer：
  • Alcohol：15 degrees
  • Volume：720ml
¥2,000
¥2,000
Sale Sold out
Tax included.

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

Through the process used to make sake, the starch in the rice is converted into sugar and then into alcohol by the yeast in a continuous cycle called parallel fermentation. This Junmai exemplifies Kubohonke's dedication to this unique fermentation process, which they allow to be completed naturally. By not stopping it prematurely, they have created a sweet profile with an attractive flavor and a mellow acidity to support it. Through its 10-year maturation, it gains complexity and a fragrant aroma, which transforms into the sort of sake that charms everyone when heated to a high temperature.

Pairs well with French and Italian main dishes.

about
Type 生酛 純米
Rice polishing ratio65%
Yeast typeAssociation No. 7
Ingredients/raw materialsrice, rice malt
Rice typeAwa Yamada Nishiki Nipponbare
Origin of riceTokushima prefecture Shiga prefecture
Toji(Brew Master)Katsunori Kato
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)
    Extremely grounded with a mild scent. As it matures, it develops a scent that wanders around the rim of the glass rather than rising straight up.
    The aroma suggests more umami than Junmai Ginjo, and the taste is more pronounced.
    It has a scent similar to cinnamon and cacao.
    Perhaps it's a characteristic of the brewery, but it's not the sour acid you associate with the word "acid," but a pleasant acid that stimulates your appetite. It ends with a pleasant cacao-like aftertaste.

  • Hidekazu Ishiwata
    (Former National Tax Bureau Chief Appraiser)

    (chilled)
    A heavy aroma reminiscent of burnt sulfur.
    When you put it in your mouth, the complex acidity of lactic acid and butyric acid, and the accent of bitterness round out the taste, and the flavor spreads.
    The best part is the complex acidity.

    (warm)
    The aroma rises gently. Classic sake-like taste. Rice feeling.
    Rich and flavorful. Light bitterness accentuated with astringency.
    Sharp and good aftertaste.

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

    (chilled)
    Aroma like honey and black tea flutters from the glass.
    The taste is dry, and the aftertaste has a crunchy feel with acidity and spiciness, so it would be good to pair with fried chicken.

    (warm)
    Heating it improved the integration of acidity, bitterness, and astringency, and made the whole thing more hearty. In the second half, the acidity and bitterness leave a pleasant aftertaste that tempt you in for another sip.
    Enjoy lingering umami by pairing it with grilled eel or elegant white-meat grilled fish.

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

    (chilled)
    The aroma has notes of yogurt, dried herbs, and the crisp scent of baked rice cakes.
    A solid, structural acidity supports the whole sake giving you a sense of the strength of its individuality. Its balance of flavor is suitable for warming. I would like to pair with lean tuna or tekkamaki with wasabi.

    (warm)
    Raising the temperature to a high temperature creates a strong, intense flavor. There is a contrast in the taste, and it also increases the sharpness.
    The kelp broth and soy sauce nuances have a clean astringent taste that would cut through the fat of the ingredients.

Brewer

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