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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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4922 ABEKAN Autumn 阿部勘 純米吟醸 さざんか(山茶花) 阿部勘酒造 宮城県 R2BY 720ml A262 KOKURYUU Autumn 黒龍 純米吟醸 秋あがり 黒龍酒造 福井県 1800ml A598 KOKURYUU Autumn 黒龍 純米吟醸 秋あがり 黒龍酒造 福井県 720ml
: HK$240.00
Available
more info
: HK$580.00
X
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: HK$290.00
Available
more info
4922 ABEKAN Autumn 阿部勘 純米吟醸 さざんか(山茶花) 阿部勘酒造 宮城県 R2BY 720ml A262 KOKURYUU Autumn 黒龍 純米吟醸 秋あがり 黒龍酒造 福井県 1800ml A598 KOKURYUU Autumn 黒龍 純米吟醸 秋あがり 黒龍酒造 福井県 720ml
Autumn Abekan "Sazanka" again. 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. R2BY Sazanka is unusually rich for Abekan. *You will see some magic on this red plain label. Peel off! Autumn release. Yamada-Nishiki 100%, rice polishing rate : 55% Junmai-ginjouI. Nihonshu-do +2.5 Autumn release. Yamada-Nishiki 100%, rice polishing rate : 55% Junmai-ginjou. Nihonshu-do +2.5
4301 SHINRAI Autumn Kimoto 神雷 生酛純米酒 秋上がり 三輪酒造 広島県 R2BY 1800ml 4918 SHINRAI Autumn Kimoto 神雷 生酛純米酒 秋上がり 三輪酒造 広島県 R2BY 720ml 4923 ABEKAN Autumn 阿部勘 純米吟醸 さざんか(山茶花) 阿部勘酒造 宮城県 R2BY 1800ml
: HK$480.00
Available
more info
: HK$240.00
Available
more info
: HK$480.00
Available
more info
4301 SHINRAI Autumn Kimoto 神雷 生酛純米酒 秋上がり 三輪酒造 広島県 R2BY 1800ml 4918 SHINRAI Autumn Kimoto 神雷 生酛純米酒 秋上がり 三輪酒造 広島県 R2BY 720ml 4923 ABEKAN Autumn 阿部勘 純米吟醸 さざんか(山茶花) 阿部勘酒造 宮城県 R2BY 1800ml
Autumn Shinrai R2BY was brewed by Kimoto method. Locally grown Senbon-Nishiki 100%, rice polishing rate : 60%. Brewed and bottled last winter, aged in the cellar during summertime, and finally the bottles have been released in this autumn without second pasteurization. Cool refreshing aroma, smooth texture, clear-cut structure, umami, followed by dry finish. Autumn Shinrai R2BY was brewed by Kimoto method. Locally grown Senbon-Nishiki 100%, rice polishing rate : 60%. Brewed and bottled last winter, aged in the cellar during summertime, and finally the bottles have been released in this autumn without second pasteurization. Cool refreshing aroma, smooth texture, clear-cut structure, umami, followed by dry finish. Autumn Abekan "Sazanka" again. 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. R2BY Sazanka is unusually rich for Abekan. *You will see some magic on this red plain label. Peel off!
4921 KAKUREI Autumn 鶴齢 特別純米 山田錦55 冷卸(ひやおろし) 青木酒造 新潟県 R2BY 1800ml 4920 KAKUREI Autumn 鶴齢 特別純米 山田錦55 冷卸(ひやおろし) 青木酒造 新潟県 R2BY 720ml
: HK$480.00
Available
more info
: HK$240.00
X
more info
4921 KAKUREI Autumn 鶴齢 特別純米 山田錦55 冷卸(ひやおろし) 青木酒造 新潟県 R2BY 1800ml 4920 KAKUREI Autumn 鶴齢 特別純米 山田錦55 冷卸(ひやおろし) 青木酒造 新潟県 R2BY 720ml
Autumn Release Tokubetsu Junmai, Yamada-Nishiki 100%, rice polishing rate : 55%. Brewed in last winter and aged during the summertime. All the elements have melted together into one thing - it's a merit of maturation. Good for both cold and warm temperature. Autumn Release Tokubetsu Junmai, Yamada-Nishiki 100%, rice polishing rate : 55%. Brewed in last winter and aged during the summertime. All the elements have melted together into one thing - it's a merit of maturation. Good for both cold and warm temperature.
   
 
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