商品画像

The maturation process used to mature this sake brewed in 2018 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 2018

Vintage 　 2018
Years aged 　 6 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：Kubo Honke Sake Brewery
  • 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 6-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 Kimoto Junmai
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

View full details

Tasting comments

  • Hidekazu Ishiwata
    (Former National Tax Bureau Chief Appraiser)

    (chilled)
    Pale golden yellow.
    The top note has a calm, elegant scent derived from isoamyl acetate.
    The aroma is of lactic acid and sweet soy sauce, similar to mitarashi paste.
    It has a good balance, and you can really taste the umami of the rice.

    (warm)
    It has a gentle finish and a lingering aroma of raisins and dried figs.
    Dry and sharp, with a savory aftertaste that leaves a hint of rice.
    It is simple yet profound.

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

    (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.

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

    (chilled)
    It has a red vinegar flavor that reminds me of the rice in Edomae sushi. It has a fragrant aroma of spices such as fennel and cardamom. Because the center of gravity is low, it is easy to feel the overlap of the spices and rice.

    (warm)
    If Jungin rice is likened to the takiawase (a rice dish) of Kyoto cuisine, then this is like the red rice used in Edomae sushi.
    It has a good structure, but you can also feel the firmness of the grains of rice cooked in a kamado.
    I would definitely recommend this as it takes your kanzamashi sake to the next level.

  • Christopher Hughes
    (WSET Sake Educator)

    (chilled)
    Fairly punchy nose with note of hazlenut. Super soft, juicy, lots of flavors + volume. White chocolate. Quite dry with lots of bitterness but well balanced by soft ricey notes.

    (warm)
    White chocolate notes come more to forefront. Sake becomes lighter but loses bitterness. Easier drinking. Umami sticks out. Really appetizing. Would pair well with meat dishes.

  • 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.

Brewer

Kubo Honke Sake Brewery

As the three words ``Kimoto'', ``Junmai'', and ``Completely Fermented'' indicate, we aim to create sake with a firm core and body that utilizes the natural world of ancient Japanese alcohol. These types of alcoholic beverages undergo a period of maturation, which brings about a mellow and complex flavor, which further develops their flavor. That's the kind of sake brewing we aim for.

Related items