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Tenju Sake Brewery is a producer of matured sake that retains the gorgeous aroma of Ginjo while adding complexity and depth through low-temperature aging. Through consultation with the brewery, Mr.Ueno of Sakematured.com selects a special bottle from the many past vintages. This product is only available via Sakematured.com.

Tenju Junmai Ginjo 1997

Vintage 　 1997
Years aged 　 25 years
  • 10 years or more
  • 10,000 – 49,999yen
  • 1990-1999
  • All Products
  • Light Yellow/Green
  • Throughout the meal
  • 熟と燗オリジナル
  • Brewer：
  • Alcohol：17 degrees
  • Volume：720ml
¥33,000
¥33,000
Sale Sold out
Tax included.

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

Junmai Ginjo sake brewed with new equipment (OS tank*) in 1997.
A wonderfully balanced vintage with a blend of matured and ginjo aromas, and the depth of flavor added by maturing. This sake is delicious at room temperature or warmed.
A new world opens up when you warm it up a little to 45℃ for hot pot dishes.

*The bottom of the OS tank has a hemispherical shape that facilitates natural convection, and has a double structure that allows cooling water to be poured around it. It is possible to brew high quality sake with easy temperature control.

about
Type 純米吟醸
Rice polishing ratio53%
Yeast typeAssociation No. 9
Ingredients/raw materialsRice (domestic), rice malt (domestic)
Rice typeYamada Nishiki
Origin of riceHyogo prefecture
Toji(Brew Master)Yoshio Murakami
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

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

    The scent of slightly white flowers, the gentle scent of wild lilies, and the scent of mushrooms mix together. A gentle approach in a good way. When you put it in your mouth, it has an unexpected presence and a strong flavor. When you put it in your mouth, you'll find the above-mentioned aroma, as well as aromas like dried apricots and astragalus, making your mouth feel pleasant. The sweetness, umami, sourness, and astringency are well-balanced, and the aftertaste is long, inviting you to take a second or third sip. You can best feel its potential by eating it cold first and then enjoying the change in flavor as the temperature rises.

  • Hidekazu Ishiwata
    (Former National Tax Bureau Chief Appraiser)

    It has a beautiful aged aroma, a consistent aroma, and a hint of ginko.
    Smooth texture. Compared to the aroma, the taste feels younger.
    It has a sharp taste, but a lingering aftertaste.

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

    Very smooth and pleasant to drink. The sweetness and sourness are well balanced, and the bitterness is not overpowering, giving it a rounded and gentle aftertaste that lasts for a long time.

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

    In addition to the aroma of black tea and laurel, it also has a woody aroma and a fullness.
    The flavor of the rice comes out from the middle, and the flavor is thick and balanced throughout, making it soft but not too heavy. It has a good lingering finish and balances purity and gentleness.

Brewer

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