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An Assemblage long-matured sake combining elegance, depth, and complexity.

Tatsuriki Genmyo Premium Over 20 years

Vintage 　 －
Years aged 　 over 20 years
  • 10 years or more
  • 10,000 – 49,999yen
  • All Products
  • Golden yellow
  • Non-vintage
  • Throughout the meal
  • Brewer：Honda store
  • Alcohol：15 degrees
  • Volume：720ml
¥16,500
¥16,500
Sale Sold out
Tax included.

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

This matured sake is a blend of sake that has been matured for over 20 years and has elegance, depth, and complexity.
We named it Premium to reflect our desire to create a flagship in the Genmyo series, which is a blend of long-matured sake.
This is a great sake to pair with meat dishes.

about
Type Assemblage
Rice polishing ratio－
Yeast type－
Ingredients/raw materialsRice (domestic), Koji rice (domestic)
Rice type－
Origin of rice－
Toji(Brew Master)Masayuki Teratani / Shinji Nakamura
AssemblageYes (mixed with several types of alcohol that have been aged for over 20 years)
Recommended occasions/temperature

△Lock
○Cool (around 10℃)
◎Room temperature
◎Nukewarm (around 40℃)
○ Jokan (around 45℃)
○Hot sake (around 50℃)

△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

  • Nobuhiro Ueno
    (Juku to Kan Bar Master / Permanent Director of the Toki Sake Association)

    The bright yellow color gives it an unimaginable sense of transparency and a gentle scent reminiscent of white flowers. It also has a faint cinnamon-like scent.

    A very beautiful sake that in a good way betrays the flavor expectation that its color might give.
    You can feel the matured aroma of ginjo, so it seems like an assemblage of beautiful ginjo-type sake.
    It's also well balanced. This is a wonder of an assemblage.

    By carefully filtering the sake, the brewery has crafted a sake that is very easy to pair with food. I especially want to layer it with delicate dishes.

Brewer

Honda store

Since our founding in 1921, our belief has been: "Rice sake tastes like rice." Good sake comes from good rice. All of the Yamada Nishiki used in the brewery is from Hyogo Prefecture Special Area A, which is said to be of the highest quality. Furthermore, we carry out exclusive contract cultivation with farmers with good soil conditions, and advocate Yamada Nishiki terroir, which pursues soil characteristics. And just like high-quality wine, Japanese sake has a culture of aging. Creating the future of sake aging. Everything is for the ``joy of being happy.''

Honda Shoten has been working on this since 1980, when there was no concept of aging. What kind of alcohol is suitable for aging sake? In addition, while searching for the best aging method, we have tried various aging methods such as room temperature aging, low temperature aging at ice temperature, aging in barrels, room temperature to low temperature, and low temperature to room temperature. Ta. Currently, we are advocating a blend of aged sake. From now on, we will investigate whether there is a peak flavor in Japanese sake.

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