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Autumn Release - Hiyaoroshi, Akiagari

Autumn Saké has arrived in Hong Kong. Autumn Saké is brewed during last winter, and aged until the end of summertime. Bottles are released without second pasteurization. Autumn Saké is called "Hiyaoroshi(冷卸)" or "Akiagari(秋上)". All the elements have melted together into one thing - it's a merit of maturation.

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B466 KAKUREI Aiyama Snow Aged 鶴齢純米吟醸愛山雪室熟成青木酒造新潟県 R5BY 720ml

4301 SHINRAI Autumn Release Kimoto 神雷生酛純米酒三輪酒造広島県 R5BY 1800ml

4918 SHINRAI Autumn Release Kimoto 神雷生酛純米酒三輪酒造広島県 R5BY 720ml

: HK$280.00

Available

Stockout

: HK$220.00

Available

Rare and noble sake rice "Aiyama" by Kakurei: Aoki-Shuzou. This is a Junmai-ginjou: rice polishing rate 57%, aged in a snow chamber. "It has a classy sweet aroma, brightened by fine acidity and a sharp, dry finish. R5BY is the finest Aiyama produced by Kakurei. [R5BY Autumn Release]

This sake is made from 100% locally grown Senbon Nishiki, using the Kimoto method with no added yeast. Rice polishing rate: 65%. The sake emits a cool refreshing aroma, a smooth texture, a clear-cut structure, umami flavor, followed by a dry and crispy finish. It is suitable for both cold and warm temperatures. [R5BY Autumn Release]

This sake is made from 100% locally grown Senbon Nishiki, using the Kimoto method with no added yeast. Rice polishing rate: 65%. The sake emits a cool refreshing aroma, a smooth texture, a clear-cut structure, umami flavor, followed by a dry and crispy finish. It is suitable for both cold and warm temperatures.


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