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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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B328 SHINRAI 神雷 吟UTA 純米酒 真吟60 三輪酒造 広島県 R4BY 720ml 4923 ABEKAN Cat 阿部勘 純米吟醸 まねき 阿部勘酒造 宮城県 R4BY 1800ml 4922 ABEKAN Cat 阿部勘 純米吟醸 まねき 阿部勘酒造 宮城県 R4BY 720ml
: HK$240.00
Available
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: HK$480.00
Available
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: HK$240.00
Available
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B328 SHINRAI 神雷 吟UTA 純米酒 真吟60 三輪酒造 広島県 R4BY 720ml 4923 ABEKAN Cat 阿部勘 純米吟醸 まねき 阿部勘酒造 宮城県 R4BY 1800ml 4922 ABEKAN Cat 阿部勘 純米吟醸 まねき 阿部勘酒造 宮城県 R4BY 720ml
[UTA Shin-Gin 60]

Locally grown Senbon-Nishiki is polished by "Shin-Gin" method, and brewed by Kimoto method, fermented by ambient yeasts(no cultured yeasts added). Rice Polishing Rate : 60%, Junmai-Shu.
Abekan "Cat" is made from "Sasanishiki"(famous as edible rice) and Kuranohana(Miyagi local). It's a Junmai-ginjou, rice polishing rate : 55%, aged in the cellar during summertime and all the elements were well integrated. R4BY Cat has smooth texture, rich body, and dry finish. *Please peel off the double sticker label. you will see another emotion of the cat. Abekan "Cat" is made from "Sasanishiki"(famous as edible rice) and Kuranohana(Miyagi local). It's a Junmai-ginjou, rice polishing rate : 55%, aged in the cellar during summertime and all the elements were well integrated. R4BY Cat has smooth texture, rich body, and dry finish. *Please peel off the double sticker label. you will see another emotion of the cat.
A363 SHINRAI Autumn Kimoto 神雷 生酛純米酒 秋上がり 三輪酒造 広島県 R4BY 1800ml A362 SHINRAI Autumn Kimoto 神雷 生酛純米酒 秋上がり 三輪酒造 広島県 R4BY 720ml A917 KAKUREI Snow Aged 鶴齢 純米吟醸 愛山 雪室熟成 青木酒造 新潟県 R4BY 720ml
: HK$440.00
Available
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: HK$220.00
Available
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: HK$290.00
Available
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A363 SHINRAI Autumn Kimoto 神雷 生酛純米酒 秋上がり 三輪酒造 広島県 R4BY 1800ml A362 SHINRAI Autumn Kimoto 神雷 生酛純米酒 秋上がり 三輪酒造 広島県 R4BY 720ml A917 KAKUREI Snow Aged 鶴齢 純米吟醸 愛山 雪室熟成 青木酒造 新潟県 R4BY 720ml
Shinrai Autumn Kimoto Junmai R4BY is made from locally grown Senbon-Nishiki 100%, rice polishing rate : 60%. Brewed and bottled last winter, aged in the cellar during summer, and released without second pasteurization. Cool refreshing aroma, smooth texture, clear-cut structure, umami, followed by dry finish. Fine bitterness gives the sake good complexity. Good for both cold and warm temperature. Shinrai Autumn Kimoto Junmai R4BY is made from locally grown Senbon-Nishiki 100%, rice polishing rate : 60%. Brewed and bottled last winter, aged in the cellar during summer, and released without second pasteurization. Cool refreshing aroma, smooth texture, clear-cut structure, umami, followed by dry finish. Fine bitterness gives the sake good complexity. Good for both cold and warm temperature. Rare and noble sake rice "Aiyama" by Kakurei:Aoki-Shuzou. This is a Junmai-ginjou : rice polishing rate 57%, aged in a snow cellar. Classy sweet aroma, brightened by fine acidity, sharp dry finish. R4BY is the best ever Aiyama by Kakurei. Gorgeous.
A958 SHINRAI 神雷 生酛真吟 木桶仕込 TRADITION/MODERN 八反錦 三輪酒造 広島県 R3BY 1800ml
: HK$480.00
Available
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A958 SHINRAI 神雷 生酛真吟 木桶仕込 TRADITION/MODERN 八反錦 三輪酒造 広島県 R3BY 1800ml
The second year of Tradition/Modern. Locally grown Hattan-Nishiki is polished by "Shin-Gin" method, and brewed by Kimoto method in wooden vats, fermented by ambient yeasts(no cultured yeasts added). This sake is a brilliant result of collaboration between Tradition and modern. Sensationally clear, focused, pure flavour of high quality rice.
   
 
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