Ginjo

"Drink time"

There is also sake in Japan that has the drops of the time it took to mature. "Old and old sake" is a premium brand that carefully selects extremely rare long-term aged sake for more than 10 years. Please enjoy the difference from the popular Asahi Shuzo and Kubota.

It has been highly evaluated by companies as a midyear gift and year-end gift product.

For "Ginjo -GINJO-", we have selected 5 brands of Ginjo Koshu with a gentle taste. Please enjoy the comparison of the aroma and taste.


【set content】
2004 Mine no Yuki (Fukushima), 2009 Phantom Taki (Toyama), 1996 Ichinoya (Fukui), 2004 Kitanosho (Fukui), 1993 Umenishiki (Ehime)

[Wrapping] Cosmetic box, wrapping paper, Noshi

[Shipping time] Approximately 3 days after ordering (excluding Saturdays, Sundays, and holidays, normal temperature delivery)

[Best-by date] None

[Preservation method] Avoid direct sunlight and store in a cool and dark place.

[Gifts] Midyear gifts / Year-end gifts / Father's Day / Respect for the Aged Day / Birthday gifts for the most important person / 60th birthday celebration / Thank you / Celebration / Internal celebration / Corporate formal gift

[Sales company] Takumi Sosei Co., Ltd.

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2004 Mine no Yuki (Fukushima)

Sake Junmai Ginjo
Raw rice: Yamada Nishiki Rice polishing rate 50%
Alcohol content: 13 degrees or more and less than 14 degrees
Room temperature tank storage
Brewer: Mine no Yuki Sake Brewery

Yamada Nishiki's Junmai Ginjo Genshu. The sweet scent of sweet and sour anzu and honey is slightly mixed with the refreshing scent of herbs. The gentle sweetness of rice is pleasant. The deep taste and the faint aged scent are easy to get close to.

2009 Maboroshi no Taki (Toyama)

Sake Ginjo
Raw rice: Gohyakumangoku / Tentaku Rice polishing rate 60%
Alcohol content: 18 degrees or more and less than 19 degrees
Room temperature tank storage
Brewer: Imperial Haru Sake Brewery

Ginjo's aged old sake. The feature is that the refreshing acid rises first, and the mellow aroma of butter and the sweet aroma of banana are also felt, and it is very gorgeous, as if you are drinking dry white wine. The scent of nuts is impressive.

1996 Ichinoya (Fukui)

Sake Daiginjo
Raw rice: Yamada Nishiki Rice polishing rate 40%
Alcohol content: 17 degrees or more and less than 18 degrees
Room temperature bottle storage
Brewer: Uno Sake Brewery

Daiginjo old sake using Yamada Nishiki, the king of sake rice. The aroma of well-ripened Japanese pears, the sweetness of caramel, and the spicy bitterness are well-balanced, while maintaining the clean liquor quality of the new sake. The lingering flavor is caramel popcorn.

2007 Kitanosho (Fukui)

Sake Jummai Ginjo
Ingredient：Rice・Rice Koji・
Brewer's alcohol
Polished rice ratio：55％
Alcohol content：16.5%
Tank storage Constant temperature

Junmai ginjo-shu made by polishing Yamada Nishiki and local Gohyakumangoku up to 55% is matured for 15 years consistently at 13℃. A mixture of a sweet and flowery aroma of ripe pears as well as cardamom-like spicy scent makes this sake perfectly mellow.

1993 Umenishiki (Ehime)

Sake Junmai Ginjo
Raw rice: Matsuyama Mitsui, Oku Honor Rice polishing rate 55%
Alcohol content: 17 degrees or more and less than 18 degrees
Room temperature tank storage
Brewer: Umenishikiyama River

Junmai Ginjo Sake brewed in the year Maemori received the Outstanding Skilled Worker Award. Long-term aging for more than 20 years spreads the aroma of fragrant nuts and the sweetness of well-ripened yellow peach. A dry, swelling liquor reminiscent of sherry.