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Aging since 2013 adds aroma, and the flavor explodes even more attractively when warmed. An outstanding meal drink.

Suiryu Kimoto Junmai 2013

ヴィンテージ(醸造) 2013
熟成年数 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
  • 醸造元:久保本家酒造
  • アルコール度数:15 degrees
  • 容量:720ml
Regular price ¥2,000
Regular price Sale price ¥2,000
Sale Sold out
Tax included.

【20歳未満の飲酒は法律で禁じられています】

Through fermentation, the starch in the rice is converted into sugar, and then into alcohol. This sake is a ``completely fermented pure rice'' sake that is unique to Kubohonke, which is extremely particular about the fermentation process that is unique to Japanese sake. It is not sweet, but has an attractive flavor and a mellow acidity that supports it. Aged for more than 10 years, it gains complexity and a fragrant aroma, and when marinated at a high temperature, it becomes a sake that everyone will find pleasant and delicious.

This alcohol goes well with French and Italian main dishes.

 With ice
 Chilled (around 10℃)
○At Room temperature
○Nuru-kan (circa 40℃)
◎Zyou-kan (circa 45℃)
○Atsu-kan(circa 50℃)

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.

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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試飲チームの評価

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

    (chilled)

    Very stable and mild scent. As it ages, it develops a scent that wafts through the air, rather than rising to the top.
    It has a scent that predicts umami more 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 increases your appetite. 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)

    A gentle rise. Classic sake-like taste. Rice feeling.
    Rich and flavorful. Light nigga flavor with a bitter accent.
    Sharp and good aftertaste.

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

    (chilled)
    It has a soft scent like honey and tea. This scent is nice.
    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)
    By heating it, the acidity, bitterness, and astringency blended in, and the whole thing became fuller. In the second half, the acidity and bitterness leave a pleasant aftertaste that makes you want to have another drink.
    Enjoy the aftertaste of 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 scent is yogurt, dried herbs, and the crisp aroma of baked rice cakes.
    A solid, structural acidity supports the whole, giving you a sense of the strength of its individuality. It is also a balance that is suitable for warming sake. I would like to go with lean tuna or tekkamaki with wasabi.

    (warm)

    By raising the temperature to a high temperature, it creates a strong, intense flavor. There is a contrast in the taste, and it also increases the sharpness.
    The subtle astringency of the kelp stock and soy sauce plays a role in cutting through the fat in the ingredients.

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