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4646 KAKUREI Raw 鶴齢 純米吟醸 生原酒 山田錦50 - unpasteurized/undiluted - 青木酒造 新潟県 R6BY 1800ml
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B543 KAKUREI Raw 鶴齢 純米吟醸 生原酒 山田錦50 - unpasteurized/undiluted - 青木酒造 新潟県 R6BY 720ml
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5956 YUKIOTOKO Cup 雪男 純米酒 青木酒造 新潟県 180ml
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[Limited Series. Unpasteurised, undiluted]
This sake is made from 100% Yamada-Nishiki rice, with a polishing rate of 50%, and is classified as Junmai-Ginjo. It is a RAW type: unpasteurized and undiluted. Rich and sophisticated, this Yamada-Nishiki 50 Junmai-Ginjo is the most popular among the Kakurei RAW series.
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[Limited Series. Unpasteurised, undiluted]
This sake is made from 100% Yamada-Nishiki rice, with a polishing rate of 50%, and is classified as Junmai-Ginjo. It is a RAW type: unpasteurized and undiluted. Rich and sophisticated, this Yamada-Nishiki 50 Junmai-Ginjo is the most popular among the Kakurei RAW series.
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Cupzaké(Cup saké : ) is one of Japan’s great inventions. You can enjoy it anytime, anywhere, either cold and hot(you can just put it into hot water). Easy to carry, you don't need any other glassware or equipment like opener. Just pop the lid and enjoy. The size is 180ml, if that is not enough you just go to 2nd cup straightly. You can also reuse the cup.
Yukiotoko(=Yeti, Snow beast) is an Aoki-Shuzou's another label in dry style. Focuses on pure umami of rice and sharp finish. This Junmaishu is made from Miyama-Nishiki 100%, rice polishing rate : 60%. Good for both cold and hot temperature. A great standard for Sake drinkers.
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4974 TOGO 山陰東郷 生酛純米 玉栄 ‐3 原酒 福羅酒造 鳥取県 29BY(2017) 1800ml
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A001 SAN-IN TOGO 山陰東郷 生酛 ORANGE65 +13 原酒 福羅酒造 鳥取県 29BY(2017) 1800ml
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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
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Kimoto Junmai / Tottori locally grown Tamasakae 100% / Rice polishing rate 60% / Yeast No.7 / Genshu (Undiluted) / Alc.19 / Nihonshu-do -3 / Acidity 2.6 / 29BY(2017) / Release Date : 2018.11
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Kimoto (Junmai) / Tottori locally grown Shuzo-Kotekimai(non-standard) 100% / Rice polishing rate 65% / Yeast No.7 / Genshu (Undiluted) / Alc.19 / Nihonshu-do +13 / Acidity 2.4 / 29BY(2017) / Release Date : 2018.11
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Kimoto Junmai / Tottori locally grown 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
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4148 SAN-IN TOGO 山陰東郷 生酛純米 山田錦60 +18 原酒 福羅酒造 鳥取県 28BY(2016) 1800ml
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4979 SAN-IN TOGO 山陰東郷 生酛純米にごり 山田錦60 +5 原酒 福羅酒造 鳥取県 29BY(2017) 1800ml
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6874 CHOUCHIN Raw 長珍 純米八反錦六〇 ささにごり生 長珍酒造 愛知県 R6BY 1800ml
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Kimoto Junmai / Tottori locally grown Yamada-Nishiki 100% / Rice polishing rate 60% / Yeast No.7 / Genshu (Undiluted) / Alc.20 / Nihonshu-do +18 / Acidity 2.2 / 28BY(2016) / Release Date : 2018.11
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Kimoto Junmai / Tottori locally grown Yamada-Nishiki 100% / Rice polishing rate 60% / Yeast No.7 / Genshu (Undiluted) / Alc.20 / Nihonshu-do +5 / Acidity 2.7 / 29BY(2017) / Release Date : 2018.11
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[Unfiltered, unpasteurised and undiluted]
Raw and light cloudy type. Hiroshima Hattan-Nishiki 100%. Rice polishing rate 60%. Nihonshu-do +6.5 / Acidity 2.0 / Alc. 18%
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6156 CHOUCHIN Raw 長珍 純米生無濾過 播州夢錦7-60 長珍酒造 愛知県 R6BY 1800ml
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6328 CHOUCHIN 長珍 純米 BLACK LABEL 亀の尾65 無濾過生詰 長珍酒造 愛知県 R5BY 1800ml
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6014 KAKUREI Raw 鶴齢 純米吟醸 五百万石50 生原酒 - unpasteurized/undiluted - 青木酒造 新潟県 R6BY 1800ml
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[Unfiltered, unpasteurised and undiluted]
Raw type. Hyougo Yume-Nishiki 100%, rice polishing rate 60%. Nihonshu-do +3.0 / Acidity 2.0 / Alc. 18%
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Hanamaki Kame-no-o 100% / Rice polishing rate: 65%. Nihonshu-do: +9 / Acidity: 1.9 / Alc.: 17% / Pasteurized once before ageing (Nama-zume)
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[Limited Brewing, unpasteurised, undiluted]
The 'Shiboritate', freshly brewed new sake, had an unusually soft and sweet character, but this R6BY 'Gohyakumangoku' is polished with a clean edge and, like last year, has a pleasant astringency that gives it a sharp and refreshing taste. This sake’s impression has changed considerably over the past five years. When you think of Niigata sake, it’s typically 'Tanrei Karakuchi,' the light and dry type made from Gohyakumangoku rice, but originally, Kakurei’s Gohyakumangoku was far from light and dry; it was rich and full-bodied. It seems to be gradually changing. Frankly speaking, this R6BY is Kakurei’s most favorable Gohyakumangoku so far.
Locally grown Gohyakumangoku 100%, rice polishing rate 50%, Junmai-ginjou. Unpasteurized, undiluted Nama-Genshu.
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B497 KAKUREI Raw 鶴齢 純米吟醸 五百万石50 生原酒 - unpasteurized/undiluted - 青木酒造 新潟県 R6BY 720ml
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A272 ABEKAN 阿部勘 純米吟醸 吟のいろは 阿部勘酒造 宮城県 720ml
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B241 JINSEKIKOUGEN Kimoto Raw 神石高原 生酛木桶仕込 純米無濾過生原酒 - unfiltered/unpasteurized/undiluted - 三輪酒造 広島県 R6BY 1800ml
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[Limited Brewing, unpasteurised, undiluted]
The 'Shiboritate', freshly brewed new sake, had an unusually soft and sweet character, but this R6BY 'Gohyakumangoku' is polished with a clean edge and, like last year, has a pleasant astringency that gives it a sharp and refreshing taste. This sake’s impression has changed considerably over the past five years. When you think of Niigata sake, it’s typically 'Tanrei Karakuchi,' the light and dry type made from Gohyakumangoku rice, but originally, Kakurei’s Gohyakumangoku was far from light and dry; it was rich and full-bodied. It seems to be gradually changing. Frankly speaking, this R6BY is Kakurei’s most favorable Gohyakumangoku so far.
Locally grown Gohyakumangoku 100%, rice polishing rate 50%, Junmai-ginjou. Unpasteurized, undiluted Nama-Genshu.
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From Abekan Shuzo, the Junmai-ginjou "Gin no Iroha" has been released in a limited number of bottles. It is a soft and smooth sake, very characteristic of Abekan. The gentle sweetness of the rice, which is a distinctive feature of this rice variety 'Gin no Iroha', is also beautifully expressed. It is classic to pair sushi or sashimi with Abekan's sake. This Abekan 'Gin no Iroha', in particular, pairs well with sashimi made from white-fleshed fish such as madai (sea bream) or hirame (flounder). Rice polishing rate: 55%, Junmai-ginjou
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[Unpasteurised, unfiltered, undiluted]
The latest "Jinseki Kougen" surprised us with its modern taste. Even the kimoto-brewed sake has evolved significantly in the 2020s! Although it is described as modernized, it differs from the light, fragrant, sweet, sour, and fruity trends that were popular a little while ago. The sake from Miwa-Shuzo is consistently dense and clear.
The rice, Hattan-Nishiki No.2, cultivated by rice farmers in Jinseki Kougen, was polished to 65% and brewed using kimoto methods without added yeast in wooden vats. The fresh sake is bottled without dilution, filtration, or pasteurization.
We also expected good ageing potential of Jinseki-Kougen since the beginning, and it's been well demonstrated. Please check R2BY, R3BY, R4BY and R5BY too.
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