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商品画像
商品画像

Daiginjo, which is graded for competitions, is stored for a long time in a cave. A mellow yet complex drink. At the first tasting in 2023, this sake received the top class rating from multiple tasters and received the Ripe and Warm 3 Glass Award.

Uroko Daiginjo 10 years or more

ヴィンテージ(醸造)
熟成年数 over 10 years
  • 10 years or more
  • 5,000 - 9,999 yen
  • All Products
  • Light Yellow/Green
  • Non-vintage
  • Throughout the meal
  • With dessert and/or as an after-dinner drink
  • 醸造元:島崎酒造
  • アルコール度数:17 degrees
  • 容量:720ml
Regular price ¥8,800
Regular price Sale price ¥8,800
Sale Sold out
Tax included.

【20歳未満の飲酒は法律で禁じられています】

Tochigi Shimazaki Sake Brewery started storing Daiginjo sake for competitions in 1970.
A maturing method that utilizes natural caves (*) to maintain a temperature range of 15℃ in summer, 5℃ in winter, and an annual average of 10℃ to prevent overripeness creates Daiginjo long-aged sake with an elegant, delicate, and complex flavor. Masu.
It has a mellow texture and an elegant, long aftertaste, so you can enjoy it just by drinking it, but
It is also a dish with a strong taste.

*The Cave Storage is the site of a factory that was dug into the side of a mountain to manufacture tanks at the end of World War II.
Approximately 100,000 bottles of sake, ranging from short-term to long-term aging, are aged in an environment similar to the world's finest wine curves in a 600m-long space intersecting eight caves.

 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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試飲チームの評価

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

    A fragrance reminiscent of sweet apricots and white flowers that is typical of Ginjo aging. When you drink it, the sweetness spreads throughout your mouth, and the umami flavor kicks in afterwards.It has a beautiful finish and a glamorous taste. The aftertaste is long and can be enjoyed on its own.

  • Hidekazu Ishiwata
    (Former National Tax Bureau Chief Appraiser)

    Pale yellow. A light caramel scent at the top.
    The sweetness of sotolon (caramel-like) and the nuances of chocolate and nuts.
    The taste is ripe and sweet, like dried fruit, with an elegant finish.

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

    Elegant aromas of nuts, dried figs, and flowers.
    When you put it in your mouth, it's smooth and the sweetness spreads across your tongue, giving it a melt-in-your-mouth texture.
    The second half is balanced and tightened by a touch of bitterness and light acidity.
    It's more enchanting to drink alone than with a meal.

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

    It's fragrant but not overly rich and creamy.
    A fluffy taste like custard cream.
    The length of the aftertaste is full and elegant.

蔵元紹介