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One of the representative matured sake. The sharpness achieved through complete fermentation and use of the ancient Kimoto starter method, and the depth and flavor that comes from aging makes this sake perfect for warming up.

Suiryu Kimoto Junmai Ginjo 2018

Vintage 　 2018
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：Kubo Honke Sake Brewery
  • Alcohol：15 degrees
  • Volume：720ml
¥2,900
¥2,900
Sale Sold out
Tax included.

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

A sake made by a brewery that prides itself on doing a proper job, from the koji making to dissolving the rice to fermentation.
The flavor opens up as it matures, and the umami and mellowness become more pronounced when warmed, allowing you to enjoy a uniquely fragrant and deep flavor.
It displays the flavor and light body intrinsic of sake made with the ancient Kimoto starter method, as well as a gentle aroma and refreshing acidity. Food pairing is not limited to Japanese cuisine but can extend to dishes with strong flavors, such as French, Italian, and Thai cuisine.

about
Type Junmai Ginjo
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無
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

  • Hidekazu Ishiwata
    (Former National Tax Bureau Chief Appraiser)

    (chilled)
    Pale in color.
    A distinct rice character with a hint of sulfur accents. Slight caramel notes and a subtle oily nuance. A lingering aroma of sweet, toasted flavors.
    On the palate, lactic acidity is noticeable. The taste has depth, with a well-balanced finish featuring gentle sweetness and a touch of astringency.

    (warm)
    Elegant and refined aroma.
    A broad and full-bodied flavor profile with a smooth sweetness and umami richness.
    Soft acidity enhances the structure and brings a crisp finish.

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

    (chilled)
    The color is pale, and the scent is of steam from steamed rice, mochi before baking, and a slight waxiness.
    It smoothly enters your mouth, and the acidity and delicious astringency grip your tongue. The aftertaste lingers on your tongue for a long time.
    Perfect for eating with a meal, pair it with a broth that has a strong bonito flavor.

    (warm)
    When warmed, the original flavor lingers in the aftertaste, and a line of "acidity" appears. A sake with a "rich, tasty, sharp" flavor. You'll want to alternate between this sake and snacks endlessly. It has a warm, rounded mouthfeel.

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

    (chilled)
    A graceful flavor with rice straw, dashi stock and light soy sauce.
    Compared to the warm version, the texture is less elegant and the lines look thin, but there is also potential for growth.

    (warm)
    A neat and tidy first broth. It leaves a clear impression and gives a feeling of fullness and firmness.
    The light flavor, reminiscent of Kyoto cuisine, is yet clearly apparent, allowing you to enjoy a refined, aged sake.

  • Christopher Hughes
    (WSET Sake Educator)

    (chilled）
    Opens with notes of sour cream, and clotted cream mixed with bursts of fruit, and steamed rice. Silky and ethereal but with volume. Notes on nose continue through to the palate in a seamless delivery. Quite a short finish, but this makes the koshu perfect for pairing with lighter, more delicate cuisine.

    (warm）
    Aroma very faint. Ginjo notes back to forefront, almost as if sake has de-aged. Palate also feels very youthful but maturity shows more. Flavours spread out. Mushroom notes appears that were not present before. Slighty shorter finish.

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.

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