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Daiginjo, created for competitions, is stored for a long time in a cave to produce a mellow yet complex profile. At the first tasting in 2023, this sake received a top-class rating from multiple tasters and the Sakematured.com 3 Glass Award.

Uroko Daiginjo 10 years or more

Vintage 　 －
Years aged 　 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
  • Brewer：
  • Alcohol：17 degrees
  • Volume：720ml
¥8,800
¥8,800
Sale Sold out
Tax included.

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

Shimazaki Sake Brewery in Tochigi Prefecture has been storing competition Daiginjo sake since 1970.
Their unique maturation method of storing in a cave (*) which maintains a temperature range of 15℃ in summer, 5℃ in winter, and an annual average of 10℃—preventing overmaturation—creates a long-matured Daiginjo with an elegant, delicate, and complex flavor profile.
It has a mellow texture and an elegant, long finish, which you can enjoy on its own or with strong-flavored dishes.

*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 maturation, are matured in an environment similar to the world's finest wine caves in a 600m-long space intersecting eight caves.

about
Type 大吟醸
Rice polishing ratio40%
Yeast type－
Ingredients/raw materialsRice (domestic rice), rice koji (domestic), brewed alcohol
Rice typeYamada Nishiki
Origin of riceHyogo prefecture
Toji(Brew Master)－
Assemblage有
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)

    A fragrance reminiscent of sweet apricots and white flowers that is typical of a matured Ginjo-style sake. 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. This sake doesn't need to be served with food to work its magic.

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

    It's fragrant but not overly rich and creamy.
    Reminds me of custard cream.
    The length of the aftertaste is full and elegant.

Brewer

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