|
4142 SAN-IN TOGO 山陰東郷 生酛純米 玉栄60 +16 原酒 福羅酒造 鳥取県 28BY(2016) 1800ml
|
|
4926 SAN-IN TOGO Raw 山陰東郷 生酛純米 玉栄60 +13 生原酒 福羅酒造 鳥取県 27BY(2015) 1800ml
|
|
4136 SAN-IN TOGO 山陰東郷 生酛純米 玉栄60 -11 福羅酒造 鳥取県 27BY(2015) 1800ml
|
|
|
|
|
|
|
|
|
Kimoto Junmai / Local Tamasakae 100% / Rice polishing rate 60% / Yeast No.7 / Undiluted and pasteurized / Alc.19 / Nihonshu-do +16 / Acidity 2.2 / 28BY(2016) / Release Date : 2018.11
|
Kimoto Junmai / Local Tamasakae 100% / Rice polishing rate 60% / Yeast No.7 / Undiluted and unpasteurized / Alc.18 / Nihonshu-do +13.5 / Acidity 2.1 / 27BY(2015) / Release Date : 2018.11
|
Kimoto Junmai / Local Tamasakae 100% / Rice polishing rate 60% / Yeast No.7 / Alc.15 / Nihonshu-do -11 / Acidity 1.8 / 27BY(2015) / Release Date : 2018.08
|
|
|
|
4976 SAN-IN TOGO 山陰東郷 生酛純米 強力65 -5 原酒 福羅酒造 鳥取県 29BY(2017) 1800ml
|
|
6341 KAKUREI Raw 鶴齢 特別純米 瀬戸産雄町55 生原酒 - unpasteurized/undiluted - 青木酒造 新潟県 R5BY 1800ml
|
|
6584 KAKUREI Raw 鶴齢 特別純米 瀬戸産雄町55 生原酒 - unpasteurized/undiluted - 青木酒造 新潟県 R5BY 720ml
|
|
|
|
|
|
|
|
|
Kimoto Junmai / Local Gouriki 100% / Rice polishing rate 65% / Yeast No.6 / Genshu (Undiluted) / Alc.18 / Nihonshu-do -5 / Acidity 2.9 / 29BY(2017) / Release Date : 2018.11
|
[Unpasteurised, undiluted]
R5BY Tokubetsu-junmai-shu made with Omachi rice from Seto as a raw version. Fresh, rich, thick and good structure. The nama genshu series (raw type) produced by Aoki Brewery is ultimately refined every year.
|
[Unpasteurised, undiluted]
R5BY Tokubetsu-junmai-shu made with Omachi rice from Seto as a raw version. Fresh, rich, thick and good structure. The nama genshu series (raw type) produced by Aoki Brewery is ultimately refined every year.
|
|
|
|
B072 ABEKAN Goldfish 阿部勘 純米吟醸 金魚 阿部勘酒造 宮城県 R5BY 1800ml
|
|
A270 ABEKAN Goldfish 阿部勘 純米吟醸 金魚 阿部勘酒造 宮城県 R5BY 720ml
|
|
A990 SHINRAI Summer Kimoto 神雷 風鈴 夏生酛純米 真吟八反錦 三輪酒造 広島県 R5BY 1800ml
|
|
|
|
|
|
|
|
|
It's a goldfish bowl filled with Junmai-ginjou! : Abekan cool summer limited edition "Goldfish" is made from Kuranohana+Sasanishiki, 55% rice polishing rate. Aged under -5℃ from winter time and now all the elements are well integrated. Smooth, dry, light yet tasty - what a nice bottle for cooling off on hot summer days!
|
It's a goldfish bowl filled with Junmai-ginjou! : Abekan cool summer limited edition "Goldfish" is made from Kuranohana+Sasanishiki, 55% rice polishing rate. Aged under -5℃ from winter time and now all the elements are well integrated. Smooth, dry, light yet tasty - what a nice bottle for cooling off on hot summer days!
|
[Kimoto Shin-Gin]
Summer Edition. Miwa-Shuzou has expressed "a cool feeling in summer" by the fine tuned Kimoto method. Locally grown Hattan-Nishiki is polished by "Shin-Gin" method(Rice polishing rate : 72%), and brewed by Kimoto method, fermented by ambient yeasts(no cultured yeasts added).
|
|
|
|
A991 SHINRAI Summer Kimoto 神雷 風鈴 夏生酛純米 真吟八反錦 三輪酒造 広島県 R5BY 720ml
|
|
4517 SHINRAI Fizzy Raw Raizin Blue 神雷 水色雷神 純米酒 八反錦うすにごり生酒 - light cloudy/unpasteurized - 三輪酒造 広島県 R5BY 720ml
|
|
A311 SHINRAI Kimoto 神雷 黒ラベル 生酛純米吟醸 千本錦 三輪酒造 広島県 1800ml
|
|
|
|
|
|
|
|
[Kimoto Shin-Gin]
Summer Edition. Miwa-Shuzou has expressed "a cool feeling in summer" by the fine tuned Kimoto method. Locally grown Hattan-Nishiki is polished by "Shin-Gin" method(Rice polishing rate : 72%), and brewed by Kimoto method, fermented by ambient yeasts(no cultured yeasts added).
|
[Unpasteurised, Light Cloudy and Fizzy]
This sake was bottled with fine lees without pasteurisation. Hattan-Nishiki with 60% rice polishing ratio. Refreshing, fizzy and refined umami.
|
[Kimoto, Ambient yeast]
Over the past few years, Miwa Brewery has been carefully transitioning to Kimoto brewing and ambient yeast fermentation. Until now, they have only produced seasonal edition and experimental cuvées by Kimoto method, but they have finally converted their flagship - Black Label Junmai-Ginjou to Kimoto brewing. Although it is not stated on the label, no yeast is added. We think Miwa Brewery is quite fortunate. This is because they have achieved such a beautiful finish using their own ambient yeast. The ‘refreshing flavour and rice umami’ of Shinrai is wonderfully embodied. The sharp aftertaste, a trademark of the Black Label’s neat style, has also leveled up. For those who have been drinking the Jinseki-Kougen series and recent Summer Kimoto-Junmai, this release may be a milestone-like that clearly illustrates the history of the Kimoto project so far and the intentions of the Toji, Mr. Miwa.
|
|
|
|
5700 SHINRAI Kimoto 神雷 黒ラベル 生酛純米吟醸 千本錦 三輪酒造 広島県 720ml
|
|
6867 YAMASAN-MASAMUNE ヤマサン正宗 山廃仕込 純米酒 酒持田本店 島根県 25BY 1800ml
|
|
A960 SHINKAME 神亀 純米酒 上槽中汲 無濾過生酒 神亀酒造 1800ml
|
|
|
|
|
|
|
|
[Kimoto, Ambient yeast]
Over the past few years, Miwa Brewery has been carefully transitioning to Kimoto brewing and ambient yeast fermentation. Until now, they have only produced seasonal edition and experimental cuvées by Kimoto method, but they have finally converted their flagship - Black Label Junmai-Ginjou to Kimoto brewing. Although it is not stated on the label, no yeast is added. We think Miwa Brewery is quite fortunate. This is because they have achieved such a beautiful finish using their own ambient yeast. The ‘refreshing flavour and rice umami’ of Shinrai is wonderfully embodied. The sharp aftertaste, a trademark of the Black Label’s neat style, has also leveled up. For those who have been drinking the Jinseki-Kougen series and recent Summer Kimoto-Junmai, this release may be a milestone-like that clearly illustrates the history of the Kimoto project so far and the intentions of the Toji, Mr. Miwa.
|
Locally grown Gohyakumangoku 100%, rice polishing rate 70%, Junmai-shu. Nihonshu-do +2.0 / Alc.16% / 25BY(2013-14), Release Date : 2017.02
|
The Junmai-shu which is bottled the best part - spontaneously flowed out of the tank(fune) without applying any pressure. Unpasteurized, unfiltered and lightly cloudy. Rice polishing rate 55%. It's an aged bottle. / R2BY(2020), Release Date : 2021.01
|
|
|
