|
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
|
|
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 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
|
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
|
|
|
|
B427 KIMOTONODOBU 生酛のどぶ 仕17号 +16 久保本家酒造 奈良県 0605A R5BY(2023) 1800ml
|
|
B426 KIMOTONODOBU 生酛のどぶ 仕16号 +18 久保本家酒造 奈良県 R5BY(2023) 1800ml
|
|
B425 KIMOTONODOBU 生酛のどぶ 仕15号 +17 久保本家酒造 奈良県 R5BY(2023) 1800ml
|
|
|
|
|
|
|
|
R5BY Tank No.17
Nihonshu-do +16 / Oumi Nipponbare(Kakemai) 75% + Awa Yamada-Nishiki(Koujimai) 25% / Rice polishing rate Kakemai 60% Koujimai 65%
"Kimoto-no-dobu" is an ultimate kimoto cloudy sake made by complete fermentation process. Creamy, pure rich umami with refreshing dry finish. Serve chilled, on the rocks, with soda, and kanzake(warm - hot). R5BY(2023), Release Date : 2024.04
|
R5BY Tank No.16
Nihonshu-do +18 / Oumi Nipponbare(Kakemai) 75% + Awa Yamada-Nishiki(Koujimai) 25% / Rice polishing rate Kakemai 60% Koujimai 65%
"Kimoto-no-dobu" is an ultimate kimoto cloudy sake made by complete fermentation process. Creamy, pure rich umami with refreshing dry finish. Serve chilled, on the rocks, with soda, and kanzake(warm - hot). R5BY(2023), Release Date : 2024.04
|
R5BY Tank No.15
Nihonshu-do +17 / Oumi Nipponbare(Kakemai) 75% + Awa Yamada-Nishiki(Koujimai) 25% / Rice polishing rate Kakemai 60% Koujimai 65%
"Kimoto-no-dobu" is an ultimate kimoto cloudy sake made by complete fermentation process. Creamy, pure rich umami with refreshing dry finish. Serve chilled, on the rocks, with soda, and kanzake(warm - hot). R5BY(2023), Release Date : 2024.04
|
|
|
|
B424 KIMOTONODOBU 生酛のどぶ 仕14号 +17 久保本家酒造 奈良県 R5BY(2023) 1800ml
|
|
B423 KIMOTONODOBU 生酛のどぶ 仕13号 +16 久保本家酒造 奈良県 R5BY(2023) 1800ml
|
|
B422 KIMOTONODOBU 生酛のどぶ 仕12号 +12 久保本家酒造 奈良県 R5BY(2023) 1800ml
|
|
|
|
|
|
|
|
R5BY Tank No.14
Nihonshu-do +17 / Oumi Nipponbare(Kakemai) 75% + Awa Yamada-Nishiki(Koujimai) 25% / Rice polishing rate Kakemai 60% Koujimai 65%
"Kimoto-no-dobu" is an ultimate kimoto cloudy sake made by complete fermentation process. Creamy, pure rich umami with refreshing dry finish. Serve chilled, on the rocks, with soda, and kanzake(warm - hot). R5BY(2023), Release Date : 2024.04
|
R5BY Tank No.13
Nihonshu-do +16 / Oumi Nipponbare(Kakemai) 75% + Awa Yamada-Nishiki(Koujimai) 25% / Rice polishing rate Kakemai 60% Koujimai 65%
"Kimoto-no-dobu" is an ultimate kimoto cloudy sake made by complete fermentation process. Creamy, pure rich umami with refreshing dry finish. Serve chilled, on the rocks, with soda, and kanzake(warm - hot). R5BY(2023), Release Date : 2024.04
|
R5BY Tank No.12
Nihonshu-do +12 / Oumi Nipponbare(Kakemai) 75% + Awa Yamada-Nishiki(Koujimai) 25% / Rice polishing rate Kakemai 60% Koujimai 65%
"Kimoto-no-dobu" is an ultimate kimoto cloudy sake made by complete fermentation process. Creamy, pure rich umami with refreshing dry finish. Serve chilled, on the rocks, with soda, and kanzake(warm - hot). R5BY(2023), Release Date : 2024.04
|
|
|
|
A351 HOMAREGAIJIN 誉凱陣 純米吟醸 山田錦 丸尾本店 香川県 R3BY 1800ml
|
|
A909 KAKUREI Yamahai 鶴齢 山廃純米 青木酒造 新潟県 1800ml
|
|
5956 YUKIOTOKO Cup 雪男 純米酒 青木酒造 新潟県 180ml
|
|
|
|
|
|
|
|
Tokushima Yamada-Nishiki 100%, rice polishing rate 60% Junmai-Ginjou. Produced by small tank with only 600kg of rice. / Yeast : Kumamoto No.9 / Nihonshu-do +5 / Acidity 1.5 / Amino Acid 0.8 / R3BY(2021-22), Release Date : 2022.06
|
This is the only "Yamahai" among the series of Kakurei. Koshitanrei 70% rice polishing rate. / Release Date : 2020.11
|
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.
|
|
|
|
A244 YUKIOTOKO 雪男 純米酒 青木酒造 新潟県 720ml
|
|
A155 YUKIOTOKO 雪男 辛口 本醸造 青木酒造 新潟県 1800ml
|
|
B007 TENON Kimoto 天穏 生酛純米吟醸 無窮天穏 天雲 板倉酒造 島根県 R2BY 720ml
|
|
|
|
|
|
|
|
|
Yukiotoko(=Snow monster) 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.
|
Yukiotoko(=Snow monster) is an Aoki-Shuzou's another label in dry style. Focuses on pure umami of rice and sharp finish. This Honjouzou is made from Gohyakumangoku and Koshiibuki, rice polishing rate : 65%. Good for both cold and hot temperature. A great standard for Sake drinkers.
|
Okuizumo - locally grown Kairyou-Omachi 100%, rice polishing rate 60%, Junmai-ginjou. No yeast added. Pasteurised and diluted. Nihonshu-do +4 / R2BY(2020-21), Release Date : 2022.02
|
|
|
|
B008 HIOKIZAKURA 日置桜 生酛強力 純米酒 山根酒造場 鳥取県 29BY 720ml
|
|
A962 TENON Mizumoto 天穏 水酛 純米吟醸 板倉酒造 島根県 R4BY 1800ml
|
|
A770 TENON 天穏 純米酒 五百万石 板倉酒造 島根県 R4BY 1800ml
|
|
|
|
|
|
|
|
|
Locally grown Gouriki 100% / Rice polishing rate 70% / Ambient Yeast / Diluted and pasteurized / Alc.15 / Nihonshu-do +9 / Acidity 2.1 / 29BY(2017-18), Release Date : 2022.02
|
Brewed by Soyashi-Mizumoto(Bodaimoto) method. Shimane locally grown rice 100%. Rice polishing rate 60% Junmai-Ginjou. / Yeast Shimane k1 / R4BY(2022-23), Release Date : 2023.03 / Enjoyable right now and it has ageing potential too.
|
Locally grown Gohyakumangoku 100%, rice polishing rate 60%, Junmai-shu. Enjoyable right now and it has ageing potential too. R4BY(2022-23), Release Date : 2023.04
|
|
|
|
B009 HIOKIZAKURA 日置桜 純米酒 玉栄 八割搗き 山根酒造場 鳥取県 30BY 1800ml
|
|
6429 HATSUGASUMI 初霞 特別純米 久保本家酒造 奈良県 R4BY(2022) 720ml
|
|
6492 SUIRYUU 睡龍 生酛純米 久保本家酒造 奈良県 21BY(2009) 720ml
|
|
|
|
|
|
|
|
|
Locally grown Tamasakae 100% / Rice polishing rate 80% / Yeast No.7 / Diluted and pasteurized / Unfiltered / Alc.15 / Nihonshu-do +8.5 / Acidity 2.5 / Amino Acid 2.2 / 30BY(2018-19), Release Date : 2021.12
|
R4BY(2022) Tokubetsu-junmai
"Hatsugasumi" is a traditional brand of Kubo-Honke Shuzou. Mr.Kato(Toji) has expressed the balance between richness and sharpness. It's a great model of the authentic sake made by "complete fermentation". Released after several years ageing period. Good for room temperature and Kanzake(warm/hot). Rice from local, polishing rate : 60%.
|
21BY(2009) Kimoto Junmai-shu Rice polishing rate : 65%
The combination of the process of complete fermentation and a long lapse of time makes this unparalleled Kimoto Junmai-shu. The bottle is released after long ageing period - 6 to 8 years, sometimes over 10 years. It has beautiful amber colour and superb purity.
|
|
|
|
B139 SUIRYUU 睡龍 生酛純米吟醸 長期熟成一二三 久保本家酒造 奈良県 19BY(2007-8) 1800ml
|
|
6503 SUIRYUU 睡龍 生酛純吟 久保本家酒造 奈良県 24BY(2012) 720ml
|
|
A594 KIMOTONODOBU 生酛のどぶ 仕20号 +17 久保本家酒造 奈良県 R4BY(2022) 1800ml
|
|
|
|
|
|
|
|
19BY(2007) Kimoto Junmai-ginjou
Rice polishing rate : 50%
The combination of the process of complete fermentation and a long lapse of time makes this unparalleled Kimoto Junmai-ginjou.This sake was brewed in 2007 and cellared for 15 years. Kubo-Honke-Shuzou says it is still on the way to perfect maturation, however this moment is also one of the unmissable beautiful scene.
|
24BY(2012) Kimoto Junmai-ginjou
Rice polishing rate : 50%
The combination of the process of complete fermentation and a long lapse of time makes this unparalleled Kimoto Junmai-shu. The bottle is released after long ageing period - 6 to 8 years, sometimes over 10 years. It has beautiful amber colour and superb purity.
|
R4BY Tank No.20
Nihonshu-do +17 / Oumi Nipponbare(Kakemai) 75% + Awa Yamada-Nishiki(Koujimai) 25% / Rice polishing rate Kakemai 60% Koujimi 65%
"Kimoto-no-dobu" is an ultimate kimoto cloudy sake made by complete fermentation process. Creamy, pure rich umami with refreshing dry finish. Serve chilled, on the rocks, with soda, and kanzake(warm - hot).
|
|
|
|
A593 KIMOTONODOBU 生酛のどぶ 仕19号 +18 久保本家酒造 奈良県 R4BY(2022) 1800ml
|
|
A592 KIMOTONODOBU 生酛のどぶ 仕16号 +16 久保本家酒造 奈良県 R4BY(2022) 1800ml
|
|
A591 KIMOTONODOBU 生酛のどぶ 仕15号 +14 久保本家酒造 奈良県 R4BY(2022) 1800ml
|
|
|
|
|
|
|
|
R4BY Tank No.19
Nihonshu-do +18 / Oumi Nipponbare(Kakemai) 75% + Awa Yamada-Nishiki(Koujimai) 25% / Rice polishing rate Kakemai 60% Koujimi 65%
"Kimoto-no-dobu" is an ultimate kimoto cloudy sake made by complete fermentation process. Creamy, pure rich umami with refreshing dry finish. Serve chilled, on the rocks, with soda, and kanzake(warm - hot).
|
R4BY Tank No.16
Nihonshu-do +16 / Oumi Nipponbare(Kakemai) 75% + Awa Yamada-Nishiki(Koujimai) 25% / Rice polishing rate Kakemai 60% Koujimi 65%
"Kimoto-no-dobu" is an ultimate kimoto cloudy sake made by complete fermentation process. Creamy, pure rich umami with refreshing dry finish. Serve chilled, on the rocks, with soda, and kanzake(warm - hot).
|
R4BY Tank No.15
Nihonshu-do +14 / Oumi Nipponbare(Kakemai) 75% + Awa Yamada-Nishiki(Koujimai) 25% / Rice polishing rate Kakemai 60% Koujimi 65%
"Kimoto-no-dobu" is an ultimate kimoto cloudy sake made by complete fermentation process. Creamy, pure rich umami with refreshing dry finish. Serve chilled, on the rocks, with soda, and kanzake(warm - hot).
|
|
|
|
A590 KIMOTONODOBU 生酛のどぶ 仕14号 +15 久保本家酒造 奈良県 R4BY(2022) 1800ml
|
|
B131 KAKUREI 鶴齢 純米吟醸 越淡麗 青木酒造 新潟県 720ml
|
|
B138 HATSUGASUMI 初霞 特別純米 一所懸命 久保本家酒造 奈良県 R1BY(2019-20) 1800ml
|
|
|
|
|
|
|
|
R4BY Tank No.14
Nihonshu-do +15 / Oumi Nipponbare(Kakemai) 75% + Awa Yamada-Nishiki(Koujimai) 25% / Rice polishing rate Kakemai 60% Koujimi 65%
"Kimoto-no-dobu" is an ultimate kimoto cloudy sake made by complete fermentation process. Creamy, pure rich umami with refreshing dry finish. Serve chilled, on the rocks, with soda, and kanzake(warm - hot).
|
Locally grown "Koshi-Tanrei" 100%, rice polishing rate : 55%, Junmai-ginjou. Water is from Mt. Makihata. This Kakurei's standard label embodies Terroir of Niigata. Good for both chilled and warm/hot.
|
R1BY(2019) Issho-Kenmei
"Hatsugasumi" is a traditional brand of Kubo-Honke Shuzou. Mr.Kato(Toji) has expressed the balance between richness and sharpness. It's a great model of the authentic sake made by "complete fermentation". Released after several years ageing period. Good for room temperature and Kanzake(warm/hot). Gohyakumangoku and Nippon-bare, rice polishing rate : 60%.
|
|
|
|
4761 KIMOTONODOBU 生酛のどぶ 仕11号 +16 久保本家酒造 奈良県 R3BY(2021) 1800ml
|
|
4760 KIMOTONODOBU 生酛のどぶ 仕10号 +15 久保本家酒造 奈良県 R3BY(2021) 1800ml
|
|
4759 KIMOTONODOBU 生酛のどぶ 仕9号 +14 久保本家酒造 奈良県 R3BY(2021) 1800ml
|
|
|
|
|
|
|
|
R3BY Tank No.11
Nihonshu-do +16 / Rice polishing rate 65% / Yeast No.6
"Kimoto-no-dobu" is an ultimate kimoto cloudy sake made by complete fermentation process. Creamy, pure rich umami with refreshing dry finish. Serve chilled, on the rocks, with soda, and kanzake(warm - hot).
|
R3BY Tank No.10
Nihonshu-do +15 / Rice polishing rate 65% / Yeast No.6
"Kimoto-no-dobu" is an ultimate kimoto cloudy sake made by complete fermentation process. Creamy, pure rich umami with refreshing dry finish. Serve chilled, on the rocks, with soda, and kanzake(warm - hot).
|
R3BY Tank No.9
Nihonshu-do +14 / Rice polishing rate 65% / Yeast No.7
"Kimoto-no-dobu" is an ultimate kimoto cloudy sake made by complete fermentation process. Creamy, pure rich umami with refreshing dry finish. Serve chilled, on the rocks, with soda, and kanzake(warm - hot).
|
|
|
|
4758 KIMOTONODOBU 生酛のどぶ 仕8号 +14 久保本家酒造 奈良県 R3BY(2021) 1800ml
|
|
4757 KIMOTONODOBU 生酛のどぶ 仕7号 +11 久保本家酒造 奈良県 R3BY(2021) 1800ml
|
|
A154 KIMOTONODOBU 生酛のどぶ 仕13号 +14 久保本家酒造 奈良県 R1BY(2019) 1800ml
|
|
|
|
|
|
|
|
R3BY Tank No.8
Nihonshu-do +14 / Rice polishing rate 65% / Yeast No.7
"Kimoto-no-dobu" is an ultimate kimoto cloudy sake made by complete fermentation process. Creamy, pure rich umami with refreshing dry finish. Serve chilled, on the rocks, with soda, and kanzake(warm - hot).
|
R3BY Tank No.7
Nihonshu-do +11 / Rice polishing rate 65% / Yeast No.7
"Kimoto-no-dobu" is an ultimate kimoto cloudy sake made by complete fermentation process. Creamy, pure rich umami with refreshing dry finish. Serve chilled, on the rocks, with soda, and kanzake(warm - hot).
|
R1BY Tank No.13
Nihonshu-do +14 / Rice polishing rate 65%
"Kimoto-no-dobu" is an ultimate kimoto cloudy sake made by complete fermentation process. Creamy, pure rich umami with refreshing dry finish. Serve chilled, on the rocks, with soda, and kanzake(warm - hot). R1BY(2019), Release Date : 2021.08
|
|
|
|
4242 KIMOTONODOBU 生酛のどぶ 仕7号 +14 久保本家酒造 奈良県 R2BY(2020) 720ml
|
|
B011 TAKETSURU 竹鶴 純米にごり酒 雄町 竹鶴酒造 広島県 R1BY(2019) 720ml
|
|
A957 SUIRYUU 睡龍 純米大吟醸 まほろば 久保本家酒造 奈良県 30BY(2018) 1800ml
|
|
|
|
|
|
|
|
R2BY Tank No.7
Nihonshu-do +14 / Rice polishing rate 65% / Yeast No.6
"Kimoto-no-dobu" is an ultimate kimoto cloudy sake made by complete fermentation process. Creamy, pure rich umami with refreshing dry finish. Serve chilled, on the rocks, with soda, and kanzake(warm - hot).
|
Locally grown Hiroshima Kairyou-Omachi 100%, Rice polishing rate 70% Junmai Cloudy. Alc. 20% / R1BY(2019), Release Date : 2020.02
|
30BY(2018) Junmai-daiginjou
Rice polishing rate : 40%
Aged Junmai-daiginjou made by "complete fermentation" process. Super dry.
|
|
|
|
A243 KAKUREI 鶴齢 純米吟醸 越淡麗 青木酒造 新潟県 720ml
|
|
A697 HATSUGASUMI 初霞 純米 久保本家酒造 奈良県 27BY(2015) 1800ml
|
|
6712 SUIRYUU 睡龍 純米大吟醸 まほろば 久保本家酒造 奈良県 27BY(2015) 720ml
|
: HK$220.00 SALE HK$138.00
Available
|
|
|
|
|
|
|
|
|
Locally grown "Koshi-Tanrei" 100%, rice polishing rate : 55%, Junmai-ginjou. Water is from Mt. Makihata. This Kakurei's standard label embodies Terroir of Niigata. Good for both chilled and warm/hot.
|
27BY(2015) Junmai-shu
Gohyakumangoku + Nippon-bare
Rice polishing rate : 65%
"Hatsugasumi" is a traditional brand of Kubo-Honke Shuzou. The authentic sake made by "complete fermentation" process. Released after several years of ageing period.
|
27BY(2015) Junmai-daiginjou
Rice polishing rate : 40%
Aged Junmai-daiginjou made by "complete fermentation" process. Super dry.
|
|
|
|
6959 SUIRYUU 睡龍 生酛純米 久保本家酒造 奈良県 19BY(2007) 1800ml
|
|
6493 SUIRYUU 睡龍 生酛純米 久保本家酒造 奈良県 22BY(2010) 1800ml
|
|
6962 SUIRYUU 睡龍 生酛純米 涼 久保本家酒造 奈良県 22BY(2010) 1800ml
|
|
|
|
|
|
|
|
19BY(2007) Kimoto Junmai-shu
Rice polishing rate : 65%
The combination of the process of complete fermentation and a long lapse of time makes this unparalleled Kimoto Junmai-shu. The bottle is released after long ageing period - 6 to 8 years, sometimes over 10 years. It has beautiful amber colour and superb purity.
|
22BY(2010) Kimoto Junmai-shu
Rice polishing rate : 65%
The combination of the process of complete fermentation and a long lapse of time makes this unparalleled Kimoto Junmai-shu. The bottle is released after long ageing period - 6 to 8 years, sometimes over 10 years. It has beautiful amber colour and superb purity.
|
22BY(2010) Kimoto Junmai-shu "Cool Off"
Rice polishing rate : 65%
The combination of the process of complete fermentation and a long lapse of time makes this unparalleled Kimoto Junmai-shu. The bottle is released after long ageing period - 6 to 8 years, sometimes over 10 years. It has beautiful amber colour and superb purity.
|
|
|
|
4292 HATSUGASUMI 初霞 純米 旨辛無垢 久保本家酒造 奈良県 24BY(2012) 1800ml
|
|
A840 YOROKOBIGAIJIN 悦凱陣 純米酒 八反 山廃仕込 無濾過生 丸尾本店 香川県 30BY(2018) 1800ml
|
|
4918 SHINRAI Kimoto 神雷 生酛純米酒 R2BY熟成酒 三輪酒造 広島県 720ml
|
|
|
|
|
|
|
|
24BY(2012) Junmai-shu
Gohyakumangoku + Nippon-bare
Rice polishing rate : 65%
"Hatsugasumi" is a traditional brand of Kubo-Honke Shuzou. The authentic sake made by "complete fermentation" process. Released after several years of ageing period.
|
Hiroshima Hattan 100%, rice polishing rate 70% Junmai-shu. Unfiltered and unpasteurised. Fermented by ambient yeast / Nihonshu-do +14 / Acidity 2.4.
|
[R2BY Mature Bottle]
Shinrai Junmai R2BY was brewed by Kimoto technique. Locally grown Senbon-Nishiki 100%, rice polishing rate : 60%. Cool refreshing aroma, smooth texture, clear-cut structure, umami, followed by dry finish. Good for both cold and warm temperature.
|
|
|
|
A761 SHINKAME 神亀 純米酒 辛口 神亀酒造 1800ml
|
|
A533 SHINRAI Cloudy 神雷 純米酒 限定濁り酒 三輪酒造 広島県 720ml
|
|
6834 GIKYOU 義侠 純米原酒60 山田錦 生酒 山忠本家酒造 愛知県 28BY(2016) 1800ml
|
|
|
: HK$250.00 SALE HK$148.00
Available
|
|
|
|
|
|
|
|
This is a Shinkame's regular standard Junmai-shu. Released after at least 2 years ageing. The sake expresses the harmony of umami, deep flavour, richness and refreshing “flavoured” by ageing, when it's warmed. This sake has a huge presence yet very gentle. Rice polishing rate : 60% / Release Date : 2020.12
|
[Cloudy]
Limited edition "Junmai". Locally grown Hattan-Nishiki 100%, rice polishing rate : 60%, Junmai-shu. This cuvée is produced small volume and is distributed to the only a few agents in Hiroshima and Hong Kong.
|
Aged bottle. Hyogo Toujou A class Yamada-Nishiki 100%, rice polishing rate : 60% Junmai-shu. / Unpasteurised, undiluted.
|
|
|
|
4396 GIKYOU 義侠 純米吟醸原酒50 山田錦 火入酒 仕込15号 山忠本家酒造 愛知県 16BY(2004) 1800ml
|
|
A056 HIOKIZAKURA 日置桜 生酛強力 純米酒 山根酒造場 鳥取県 27BY(2015) 1800ml
|
|
6907 HIOKIZAKURA 日置桜 純米 玉栄 7号酵母 山根酒造場 鳥取県 27BY(2015) 1800ml
|
|
|
|
|
|
|
|
|
Aged bottle. Hyogo Toujou A class Yamada-Nishiki 100%, rice polishing rate : 50% Junmai-ginjou. / Pasteurised, undiluted.
|
Locally grown Gouriki 100% by Shinichiro Sugiyama(Contract farmer) / Rice polishing rate 70% / Ambient Yeast / Diluted and pasteurized / Alc.15 / Nihonshu-do +10.5 / Acidity 2.6 / 27BY(2015-16), Release Date : 2018.12
|
Locally grown Tamasakae 100% by Hitoshi Tokumaru(Contract farmer) / Rice polishing rate 65% / Yeast No.7 / Diluted and pasteurized / Alc.15 / Nihonshu-do +15.2 / Acidity 1.9 / Amino Acid 1.4 / 27BY(2015-16), Release Date : 2017.12
|
|
|
|
6906 HIOKIZAKURA 日置桜 純米 復刻ラベル 山根酒造場 鳥取県 27BY(2015) 1800ml
|
|
4187 YOROKOBIGAIJIN 悦凱陣 純米酒 山廃オオセト 無濾過生 丸尾本店 香川県 28BY(2016) 1800m
|
|
6968 YOROKOBIGAIJIN 悦凱陣 純米吟醸 福井五百万石 無濾過生 丸尾本店 香川県 28BY(2016) 1800ml
|
|
|
|
|
|
|
|
|
Locally grown Yamada-Nishiki 24% + Nippon-bare 76% by Shinichiro Sugiyama(Contract farmer) / Rice polishing rate 60% / Yeast No.7 / Diluted and pasteurized / Alc.15 / Nihonshu-do +14.1 / Acidity 1.9 / Amino Acid 1.7 / 27BY(2015-16), Release Date : 2016.09
|
Locally grown Ooseto 100%, rice polishing rate 60% Junmai-shu. Produced by small tank with only 600kg of rice. Unfiltered and unpasteurised, aged bottle. / Yeast : Kumamoto No.9 / Nihonshu-do +16 / Acidity 2.2 / Alc.17-18 / 28BY(2016-17), Release Date : 2017.05
|
Fukui Gohyakumangoku 100%, rice polishing rate 50% Junmai-ginjou. Produced by small tank with only 600kg of rice. Unfiltered and unpasteurised, aged bottle. Nihonshu-do +12 / Acidity 1.6 / Alc. 18-19 / Yeast : Kumamoto No.9 / 28BY(2016-17), Release Date : 2017.03
|
|
|
