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One of the representative aged sake that warms up well. This sake is suitable for warming, with the sharpness achieved through complete fermentation and Kimoto making, and the depth and flavor that comes from aging.

Suiryu Kimoto Junmai Ginjo 2013

Vintage   2013
Years aged   10 years
  • 10 years or more
  • 2010 or later
  • All Products
  • Less than 5,000 yen
  • Light Yellow/Green
  • More attractive when warmed
  • Throughout the meal
  • Brewer:
  • Alcohol:15 degrees
  • Volume:720ml
Regular price ¥2,900
Regular price Sale price ¥2,900
Sale Sold out
Tax included.

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

This sake is made by making koji well, dissolving the rice well, and fermenting it thoroughly.
The flavor opens up as it ages, and the umami and mellowness become more pronounced when it is warmed, allowing you to enjoy a uniquely fragrant and deep flavor.
Kimoto has the flavor and lightness that is unique to Kimoto, with a gentle aroma and refreshing acidity.It is not limited to Japanese cuisine, but can also be used in dishes with strong flavors such as French, Italian, and Thai cuisine.

Type 純米吟醸
Rice polishing ratio50%
Yeast typeAssociation No. 7
Ingredients/raw materialsRice/rice malt
Rice typeAwa Yamada Nishiki
Origin of riceAwa Town, Tokushima Prefecture
Toji(Brew Master)Katsunori Kato
Assemblage

 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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Tasting comments

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

    The scent is very gentle and gentle. In addition to the mineral-like scent, there is also a faint astragalus-like scent.

    Beautiful sake. There's nothing sarcastic about it. Very well balanced.
    A type of alcohol that is sharp and goes well with food. It covers the flavor of the meal and brings it out nicely. Characterized by clean acidity.

Brewer