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Time Machine Vintage is a new version of the brewery's popular Time Machine sake made using a manufacturing method from the Edo Period(1603-1867). It has been further matured to add clarity to its rich sweetness, the acidity that supports it, and umami taste packed with amino acids.

Tamagawa Time Machine “Vintage”

Vintage 　 2018BY
Years aged 　 6 years
  • 2010 or later
  • All Products
  • Amber
  • Less than 5,000 yen
  • With dessert and/or as an after-dinner drink
  • 　5-9 years
  • Brewer：
  • Alcohol：11 or more and less than 12 %
  • Volume：360ml
¥2,000
¥2,000
Sale Sold out
Tax included.

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

Time Machine Vintage, crafted using a rare manufacturing method dating back to the Edo period, stands out with its unique richness and composition. It boasts seven times more acids and amino acids than modern ginjo-type sake.

Fresh out of the tank, the regular Time Machine is already a dark color, a pale amber more commonly associated with sake that is five to ten years old. The Vintage version gains clarity over time, and its color, aroma, and taste condense. The aroma it displays in its youth, which is somewhat reminiscent of mitarashi dango (Japanese rice dumplings), changes over time, and elements such as dried fruit, soy sauce, chocolate, and coffee, which are not often used as metaphors for the taste and aroma of sake, are added, creating a complex symphony of aromas.

The power of abundant ingredients (organic acids and amino acids) that are impossible to produce using modern brewing methods is what gives the sake its titular accelerated aging aesthetic that would normally require five to ten years of maturation to achieve.
Time Machine Vintage has been matured at room temperature for more than three years, which allows the speed of change in color, taste, and aroma, as well as its potential, to be expressed beautifully.

With its unique blend of flavors, it pairs exceptionally well with ice cream, particularly vanilla and matcha, and also complements the bitterness of dark chocolate, offering a delightful sensory experience.

about
Type Junmai
Rice polishing ratio88%
Yeast typeNo yeast additives
Ingredients/raw materialsrice, rice koji
Rice typeKitanishiki
Origin of riceHyogo Prefecture (Tajima)
Toji(Brew Master)philip harper
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℃)
◎Tobikiri-kan(circa 55℃)

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)
    A robust mature nose with a slight burnt aroma and a blue cheese aroma.
    It flows smoothly over the tongue with a wonderful caramel-like sweetness.
    Everything is brought together into a tight package by the acidity before ending with a clean finish.

    (warm)
    Burnt taste, sweet chestnut scent.
    A sweetness and sharp acidity fill the mouth.
    After a while, the palate opens up into a wide variety of flavors and tastes.
    The highlight is the variety of characteristics, particularly the chestnut-like flavor.

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

    (chilled)
    The aroma is like sweet baked potato with a dash of rum. These characteristics are also quite noticable in the mouth. It also has a beautiful scent like a well-constructed Consomme soup broth.
    I think this would be delicious poured over vanilla ice cream or with baked goods.
    For a food match, I think perhaps gratin.

    (warm)
    The aroma is still very much baked potatoes. For some reason, the taste becomes clearer when heated. It is delicious warm, but lacks a bit of depth, so around body temperature is the probably the best serving temperature for highlighting its umami.

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

    (chilled)
    The aroma has a complexity and depth, with notes of sauces like soy sauce, and beef stew that is very compelling. The taste is similar to Consomme soup with a similar texture.
    It's deep and satisfying with a crunchy quality.

    (warm)
    Warming brings out the the sweet potato flavor and soft sweetness. The inherent sweetness and hearty flavors of the koji will only become more nuanced over time. However its this sake's texture and sweetness, like licking sweet potato syrup, that makes it one of a kind.

Brewer

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