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A823 SHINRAI Hazy SAKURA Raw 神雷桜霞 八反錦 本醸造生酒 三輪酒造 広島県 R5BY 1800ml B005 SHINRAI Hazy SAKURA Raw 神雷桜霞 八反錦 本醸造生酒 三輪酒造 広島県 R5BY 720ml A448 ABEKAN 阿部勘 純米大吟醸 白鶴錦 阿部勘酒造 宮城県 R5BY 1800ml
: HK$380.00
Available
more info
: HK$190.00
Available
more info
: HK$780.00
Available
more info
A823 SHINRAI Hazy SAKURA Raw 神雷桜霞 八反錦 本醸造生酒 三輪酒造 広島県 R5BY 1800ml B005 SHINRAI Hazy SAKURA Raw 神雷桜霞 八反錦 本醸造生酒 三輪酒造 広島県 R5BY 720ml A448 ABEKAN 阿部勘 純米大吟醸 白鶴錦 阿部勘酒造 宮城県 R5BY 1800ml
[Freshly brewed. Unpasteurised, undiluted]

Locally grown Hattan-Nishiki 100%, rice polishing rate : 65%, Honjouzou-shu. Freshly brewed and bottled without pasteurisation. You feel a touch of spring.
[Freshly brewed. Unpasteurised, undiluted]

Locally grown Hattan-Nishiki 100%, rice polishing rate : 65%, Honjouzou-shu. Freshly brewed and bottled without pasteurisation. You feel a touch of spring.
Premium Abekan has come back with super quality. Made from 100% Hyogo Hakutsuru-Nishiki. This Junmai-Daiginjou is not made every year(the last release was R1BY mature bottle, released in the summer 2022).

Hakutsuru-Nishiki is a brother rice of Yamada-Nishiki, and it was developed by Hakutsuru-Shuzou in mid 00's, aimed superior quality than Yamada-Nishiki. Same as Yamada-Nishiki, it is a hybrid of Yamada-Ho(mother) and Wataribune(father). Hakutsuru-Shuzou had repeated selection for 8 years, finally they obtained satisfactory excellent quality and named Hakutsuru-Nishiki.
A447 ABEKAN 阿部勘 純米大吟醸 白鶴錦 阿部勘酒造 宮城県 R5BY 720ml A095 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 R5BY 1800ml A094 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 R5BY 720ml
: HK$380.00
Available
more info
: HK$480.00
Available
more info
: HK$240.00
Available
more info
A447 ABEKAN 阿部勘 純米大吟醸 白鶴錦 阿部勘酒造 宮城県 R5BY 720ml A095 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 R5BY 1800ml A094 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 R5BY 720ml
Premium Abekan has come back with super quality. Made from 100% Hyogo Hakutsuru-Nishiki. This Junmai-Daiginjou is not made every year(the last release was R1BY mature bottle, released in the summer 2022).

Hakutsuru-Nishiki is a brother rice of Yamada-Nishiki, and it was developed by Hakutsuru-Shuzou in mid 00's, aimed superior quality than Yamada-Nishiki. Same as Yamada-Nishiki, it is a hybrid of Yamada-Ho(mother) and Wataribune(father). Hakutsuru-Shuzou had repeated selection for 8 years, finally they obtained satisfactory excellent quality and named Hakutsuru-Nishiki.
[Unpasteurised, unfiltered, undiluted]

R5BY Jinseki-Kougen the terroir Saké gained further sophistication. Made by Kimoto, fermented in wooden vats. This project is focusing on 100% Jinseki plateau where the Miwa-Shuzou brewery is situated. Hattan-Nishiki Rice from local farmers, water from Jinseki, brewed by artisans in Jinseki. We expected good ageing potential of Jinseki-Kougen since the beginning, and it's been well demonstrated. Please check R2BY, R3BY and R4BY too.
[Unpasteurised, unfiltered, undiluted]

R5BY Jinseki-Kougen the terroir Saké gained further sophistication. Made by Kimoto, fermented in wooden vats. This project is focusing on 100% Jinseki plateau where the Miwa-Shuzou brewery is situated. Hattan-Nishiki Rice from local farmers, water from Jinseki, brewed by artisans in Jinseki. We expected good ageing potential of Jinseki-Kougen since the beginning, and it's been well demonstrated. Please check R2BY, R3BY and R4BY too.
4543 KAKUREI 鶴齢 特別純米 越淡麗55 - unpasteurized/undiluted - 生原酒 青木酒造 新潟県 R5BY 1800ml B340 KAKUREI 鶴齢 特別純米 越淡麗55 - unpasteurized/undiluted - 生原酒 青木酒造 新潟県 R5BY 720ml 4857 SHINRAI Kimoto Raw Raizin Black 神雷 黒雷神 生酛純米吟醸 千本錦 無濾過生原酒 - unfiltered/unpasteurized/undiluted - 三輪酒造 広島県 R5BY 1800ml
: HK$480.00
Available
more info
: HK$240.00
Available
more info
: HK$480.00
Available
more info
4543 KAKUREI 鶴齢 特別純米 越淡麗55 - unpasteurized/undiluted - 生原酒 青木酒造 新潟県 R5BY 1800ml B340 KAKUREI 鶴齢 特別純米 越淡麗55 - unpasteurized/undiluted - 生原酒 青木酒造 新潟県 R5BY 720ml 4857 SHINRAI Kimoto Raw Raizin Black 神雷 黒雷神 生酛純米吟醸 千本錦 無濾過生原酒 - unfiltered/unpasteurized/undiluted - 三輪酒造 広島県 R5BY 1800ml
[Limited Brewing, unpasteurised, undiluted]

R5BY : Kakurei Limited Brewing Series #2 is Koshi-Tanrei 100% Tokubetsu-Junmai. Usually Koshi-Tanrei is selected to produce Ginjou or Dauginjou, Aoki-Shuzou controlled rice plishing rate to 55% for this cuveé and bottled without pasteurisation and dilution to focus on richness of this rice varietal. Gorgeous aroma, thick and rich on the palate, with long lasting, followed by dry finish.
[Limited Brewing, unpasteurised, undiluted]

R5BY : Kakurei Limited Brewing Series #2 is Koshi-Tanrei 100% Tokubetsu-Junmai. Usually Koshi-Tanrei is selected to produce Ginjou or Dauginjou, Aoki-Shuzou controlled rice plishing rate to 55% for this cuveé and bottled without pasteurisation and dilution to focus on richness of this rice varietal. Gorgeous aroma, thick and rich on the palate, with long lasting, followed by dry finish.
[Kimoto, unpasteurized, unfiltered, undiluted]

Raizin Black is a RAW type - unpasteurized, undiluted and unfiltered version of Shinrai Junmai-ginjou. Limited release in winter to early spring only. (The remaining part of the tank will be pasteurised and aged for one year, and will be released as the "Black Label"). Locally grown Senbon-Nishiki 100%, rice polishing rate : 55%, Junmai-Ginjou, Kimoto.
A822 SHINRAI Kimoto Raw 神雷 生酛純米吟醸 千本錦 無濾過生原酒 - unfiltered/unpasteurized/undiluted - 三輪酒造 広島県 R5BY 720ml B169 YAHIKO The Ultimate Beyond 彌彦 極超 生原酒 - unfiltered/unpasteurized/undiluted - 弥彦酒造 新潟県 R5BY 1800ml A472 YAHIKO The Ultimate Beyond 彌彦 極超 生原酒 - unfiltered/unpasteurized/undiluted - 弥彦酒造 新潟県 R5BY 720ml
: HK$240.00
Available
more info
: HK$440.00
Available
more info
: HK$220.00
Available
more info
A822 SHINRAI Kimoto Raw 神雷 生酛純米吟醸 千本錦 無濾過生原酒 - unfiltered/unpasteurized/undiluted - 三輪酒造 広島県 R5BY 720ml B169 YAHIKO The Ultimate Beyond 彌彦 極超 生原酒  - unfiltered/unpasteurized/undiluted - 弥彦酒造 新潟県 R5BY 1800ml A472 YAHIKO The Ultimate Beyond 彌彦 極超 生原酒  - unfiltered/unpasteurized/undiluted - 弥彦酒造 新潟県 R5BY 720ml
[Kimoto, unpasteurized, unfiltered, undiluted]

It's a RAW type - unpasteurized, undiluted and unfiltered version of Shinrai Junmai-ginjou. Limited release in early spring only. (The remaining part of the tank will be pasteurised and aged for one year, and will be released as the "Black Label"). Locally grown Senbon-Nishiki 100%, rice polishing rate : 55%, Junmai-Ginjou, Kimoto.
[Unpasteurized, unfiltered, undiluted]

Yahiko The Ultimate Beyond is a special cuvée, made from fully fermented moromi under low temperature for a long period. Freshly brewed and bottled by hand without diluting, filtration and pasteurization. This humbly released as a "futsuu-shu(like a Vin de Table)" knockout blow Kiwami-Goe shows the true worth of Yahiko's sake brewing. Although there is no detailed information indicated, extreme high quality and strong impacts are promised.
[Unpasteurized, unfiltered, undiluted]

Yahiko The Ultimate Beyond is a special cuvée, made from fully fermented moromi under low temperature for a long period. Freshly brewed and bottled by hand without diluting, filtration and pasteurization. This humbly released as a "futsuu-shu(like a Vin de Table)" knockout blow Kiwami-Goe shows the true worth of Yahiko's sake brewing. Although there is no detailed information indicated, extreme high quality and strong impacts are promised.
A911 IYAHIKO 伊彌彦 純米吟醸 しぼりたて生 山城 弥彦酒造 新潟県 720ml A018 ABEKAN Red 阿部勘 純米吟醸 赤版辛口 阿部勘酒造 宮城県 R5BY 1800ml B188 ABEKAN Red 阿部勘 純米吟醸 赤版辛口 阿部勘酒造 宮城県 R5BY 720ml
: HK$280.00
Available
more info
: HK$480.00
Available
more info
: HK$240.00
Available
more info
A911 IYAHIKO 伊彌彦 純米吟醸 しぼりたて生 山城 弥彦酒造 新潟県 720ml A018 ABEKAN Red 阿部勘 純米吟醸 赤版辛口 阿部勘酒造 宮城県 R5BY 1800ml B188 ABEKAN Red 阿部勘 純米吟醸 赤版辛口 阿部勘酒造 宮城県 R5BY 720ml
[Raw type. Unpasteurised]

Locally grown Iyahiko-mai = Organic Koshihikari 100%, rice polishing rate : 60%, Junmai-ginjou. Bottled without pasteurisation. Soft and smooth touch, followed by mass and low gravity centre. Well structured, clear edge. No doubt Iyahiko is brushed up year by year, getting more classic and sophisticated texture.
Locally grown Miyagi rice 100%, rice polishing rate : 55% Junmai-Ginjou. Fresh, clean and sharp touch, vivid acidity gives sake emotion and dry finish. Abekan Red was pasteurized to capture the best moment of freshly brewed sake, and its freshness was well packed. This is one of the most sophisticated skill of traditional sake artisans. Golden letters on the red label, it's a good omen. Locally grown Miyagi rice 100%, rice polishing rate : 55% Junmai-Ginjou. Fresh, clean and sharp touch, vivid acidity gives sake emotion and dry finish. Abekan Red was pasteurized to capture the best moment of freshly brewed sake, and its freshness was perfectly packed. This is one of the most sophisticated skill of traditional sake artisans. Golden letters on the red label, it's a good omen.
B342 SHINRAI Kimoto Raw VOYAGER 2 シンライ 生酛仕込無濾過生原酒 三輪酒造 広島県 R5BY 1800ml B341 SHINRAI Kimoto Raw VOYAGER 2 シンライ 生酛仕込無濾過生原酒 三輪酒造 広島県 R5BY 720ml 5469 BOKUSHI Black Bottle 牧之 限定 大吟醸 青木酒造 新潟県 1800ml
: HK$480.00
Available
more info
: HK$240.00
Available
more info
: HK$1,300.00
Available
more info
B342 SHINRAI Kimoto Raw VOYAGER 2 シンライ 生酛仕込無濾過生原酒 三輪酒造 広島県 R5BY 1800ml B341 SHINRAI Kimoto Raw VOYAGER 2 シンライ 生酛仕込無濾過生原酒 三輪酒造 広島県 R5BY 720ml 5469 BOKUSHI Black Bottle 牧之 限定 大吟醸 青木酒造 新潟県 1800ml
[Unpasteurised, Kimoto by Ambient yeasts]

Shinrai Voyager 2 is the sake born from yeast mash No.1 of R5BY. Locally grown Senbon-Nishiki 100%, rice polishing rate : 65%, fermented by ambient yeasts(no culture yeast added), unpasteurised. Solid structure, refreshing robust acid, super dry finish. R5BY Voyager 2 has totally different character from R4BY Voyager 1.
[Unpasteurised, Kimoto by Ambient yeasts]

Shinrai Voyager 2 is the sake born from yeast mash No.1 of R5BY. Locally grown Senbon-Nishiki 100%, rice polishing rate : 65%, fermented by ambient yeasts(no culture yeast added), unpasteurised. Solid structure, refreshing robust acid, super dry finish. R5BY Voyager 2 has totally different character from R4BY Voyager 1.
This is like an F1 machine of Daiginjou-Sake which is made by very best of the artisanship of Aoki Shuzou. Hyougo AAA Yamada-Nishiki 100%, polish rate 37%. Produced one tank only and entries to Sake competition.
A008 BOKUSHI Black Bottle 牧之 限定 大吟醸 青木酒造 新潟県 720ml A031 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 R5BY(2023-4) 720ml 5711 KAKUREI Raw 鶴齢 純米酒 山田錦65 生原酒 - unpasteurized/undiluted - 青木酒造 新潟県 R4BY 720ml
: HK$650.00
Available
more info
: HK$220.00
Available
more info
: HK$220.00
SALE HK$148.00
Available
more info
A008 BOKUSHI Black Bottle 牧之 限定 大吟醸 青木酒造 新潟県 720ml A031 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 R5BY(2023-4) 720ml 5711 KAKUREI Raw 鶴齢 純米酒 山田錦65 生原酒 - unpasteurized/undiluted - 青木酒造 新潟県 R4BY 720ml
This is like an F1 machine of Daiginjou-Sake which is made by very best of the artisanship of Aoki Shuzou. Hyougo AAA Yamada-Nishiki 100%, polish rate 37%. Produced one tank only and entries to Sake competition. [Limited Brewing, unpasteurised, undiluted]

R5BY : Kakurei Limited Brewing Series #1 this year is Gohyakumangoku 100%, rice polishing rate : 50%, Junmai-Ginjou. It's a RAW type: Unpasteurised and undiluted. Sweet aroma, round attack, fresh, and rich. Comfortable bitterness gives complexity and refreching feeling to the taste, and sharp dryness in the finish.
[Limited Series. Unpasteurised, undiluted]

Yamada-Nishiki 100%, rice polishing rate : 65%, Junmai-shu. It's a RAW type: Unpasteurised and undiluted. Rich and powerful.
6348 YAHIKO 彌彦 純米大吟醸 PREMIUM 33 弥彦酒造 新潟県 720ml 6416 KAKUREI 鶴齢 純米酒 春陽 雪室熟成 青木酒造 新潟県 720ml A445 KAKUREI Raw Cloudy Fizz 鶴齢 純米酒 にごり酒 生原酒 Unpasteurized/Undiluted 青木酒造 新潟県 R5BY 1800ml
: HK$1,000.00
Available
more info
: HK$220.00
Available
more info
: HK$440.00
Available
more info
6348 YAHIKO 彌彦 純米大吟醸 PREMIUM 33 弥彦酒造 新潟県 720ml 6416 KAKUREI 鶴齢 純米酒 春陽 雪室熟成 青木酒造 新潟県 720ml A445 KAKUREI Raw Cloudy Fizz 鶴齢 純米酒 にごり酒 生原酒 Unpasteurized/Undiluted 青木酒造 新潟県 R5BY 1800ml
New Premium Junmai-Daiginjou from Yahiko-Shuzou. Locally grown Yahiko Yamada-Nishiki 100%. 33% rice polishing rate is the limit of the balance between aroma and taste. "Yahiko" is born from fully fermented moromi under low temperature for a long period. Bottled without filtering, pasteurised with bottle, all processes are done manually, with extreme care that they could think of. Possibly it's really symbolic, a new frontier of Kakurei in Reiwa period. Shun-You 100%, rice polishing rate : 70%, Junmai-shu. Aged in snow chamber. The refreshing Muscat like aroma and clean taste. [Freshly brewed, unpasteurised, undiluted, Cloudy & Sparkling]

Cloudy version of first press of first "moromi" of this season. Bottled with "moromi" and fermented in the bottle. It is a lightly sparkling Sake. Unpasteurised, undiluted, unfiltered.
6012 KAKUREI Raw Cloudy Sparkling 鶴齢 純米酒 にごり酒 生原酒 Unpasteurized/Undiluted 青木酒造 新潟県 R5BY 720ml 6694 KAKUREI Raw 鶴齢 純米酒 しぼりたて 生原酒 - Unpasteurized/Undiluted - 青木酒造 新潟県 R5BY 1800ml B332 KAKUREI Raw 鶴齢 純米酒 しぼりたて 生原酒 - Unpasteurized/Undiluted - 青木酒造 新潟県 R5BY 720ml
: HK$220.00
Available
more info
: HK$440.00
Available
more info
: HK$220.00
Available
more info
6012 KAKUREI Raw Cloudy Sparkling 鶴齢 純米酒 にごり酒 生原酒 Unpasteurized/Undiluted 青木酒造 新潟県 R5BY 720ml 6694 KAKUREI Raw 鶴齢 純米酒 しぼりたて 生原酒 - Unpasteurized/Undiluted - 青木酒造 新潟県 R5BY 1800ml B332 KAKUREI Raw 鶴齢 純米酒 しぼりたて 生原酒 - Unpasteurized/Undiluted - 青木酒造 新潟県 R5BY 720ml
[Freshly brewed, unpasteurised, undiluted, Cloudy & Sparkling]

Cloudy version of first press of first "moromi" of this season. Bottled with "moromi" and fermented in the bottle. It is a lightly sparkling Sake. Unpasteurised, undiluted, unfiltered.
[Freshly brewed, unpasteurised, undiluted]

First press of first "moromi" of this season. Freshly bottled without pasteurisation, dilution or filtration. Locally grown "Koshi-Tanrei", rice polishing rate : 60%, Junmai-shu.
[Freshly brewed, unpasteurised, undiluted]

First press of first "moromi" of this season. Freshly bottled without pasteurisation, dilution or filtration. Locally grown "Koshi-Tanrei", rice polishing rate : 60%, Junmai-shu.
6492 SUIRYUU 睡龍 生酛純米 久保本家酒造 奈良県 21BY(2009) 720ml 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
: HK$320.00
Available
more info
: HK$880.00
Available
more info
: HK$360.00
Available
more info
6492 SUIRYUU 睡龍 生酛純米 久保本家酒造 奈良県 21BY(2009) 720ml 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
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.
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.
A830 KAKUREI YEARS BOTTLE 2023 鶴齢 純米大吟醸 雄町40 青木酒造 新潟県 720ml B328 SHINRAI 神雷 吟UTA 純米酒 真吟60 三輪酒造 広島県 R4BY 720ml 4919 YAHIKO 彌彦 吟醸 弥彦酒造 新潟県 720ml
: HK$500.00
Stockout
more info
: HK$240.00
Available
more info
: HK$280.00
Available
more info
A830 KAKUREI YEARS BOTTLE 2023 鶴齢 純米大吟醸 雄町40 青木酒造 新潟県 720ml B328 SHINRAI 神雷 吟UTA 純米酒 真吟60 三輪酒造 広島県 R4BY 720ml 4919 YAHIKO 彌彦 吟醸 弥彦酒造 新潟県 720ml
[2023 Vintage / Art Label]

Aoki Shuzou's "Years Bottle" is the project for the coming 100 years, to aim to create a new value of Japanese culture by integration of Sake and Japanese modern art. Released once a year, and label will be drawn by Japanese artists. 2023's label is drawn by artist Terazaki Yuriko. This cuvee is Junmai-daiginjou, Omachi 40% rice polishing rate, aged in snow cellar.
[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.
Yahiko Ginjou is a classic of this brewery. Ginjou production is one of the most technical way and it is created by combining the best skill of Sake making in Japan. Brilliant aroma, delicate texture, juicy umami followed by dry finish. Locally grown Yamada-Nishiki 100%, rice polishing rate : 55%
5753 BOKUSHI White Bottle 牧之 限定 大吟醸 生詰原酒 青木酒造 新潟県 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$650.00
Available
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: HK$480.00
Available
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: HK$240.00
Available
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5753 BOKUSHI White Bottle 牧之 限定 大吟醸 生詰原酒 青木酒造 新潟県 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
Bokushi is the high-end model of Daiginjou-Sake which is made by very best of the artisanship of Aoki Shuzou. There are two versions of Bokushi. This one is namadume(=without 2nd pasteurisation), and undiluted. Hyougo AAA Yamadanishiki 100%, 37% extreme polish. 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 B245 KAKUREI Snow Aged 鶴齢 純米大吟醸 雪室 青木酒造 新潟県 VINTAGE 2017 720ml
: HK$440.00
Available
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: HK$220.00
Available
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: HK$1,000.00
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 B245 KAKUREI Snow Aged 鶴齢 純米大吟醸 雪室 青木酒造 新潟県 VINTAGE 2017 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. Aoki-Shuzou carefully selects only the best saké which has good ageing potential every year and reserves for long-ageing in snow chamber. The vintage 2017 Junmai-Daiginjou had been released after 5 years ageing. The snow ageing in the snow chamber gave the saké a softer taste and smoother mouthfeel. Yamada-Nishiki 100%, rice polishing rate : 37%.
B112 IYAHIKO 伊彌彦 純米吟醸 山城 弥彦酒造 新潟県 720ml B242 SHINRAI 神雷 青ラベル 純米酒 千本錦 三輪酒造 広島県 720ml B297 KAKUREI Snow Aged 鶴齢 純米吟醸 愛山 雪室熟成 青木酒造 新潟県 R4BY 1800ml
: HK$240.00
Available
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: HK$220.00
Available
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: HK$580.00
Stockout
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B112 IYAHIKO 伊彌彦 純米吟醸 山城 弥彦酒造 新潟県  720ml B242 SHINRAI 神雷 青ラベル 純米酒 千本錦 三輪酒造 広島県 720ml B297 KAKUREI Snow Aged 鶴齢 純米吟醸 愛山 雪室熟成 青木酒造 新潟県 R4BY 1800ml
Locally grown Iyahiko-mai = Organic Koshihikari 100%, rice polishing rate : 60%, Junmai-ginjou. Soft and smooth touch, followed by mass and low gravity centre. It's a typical style of Yahiko-Shuzou. "Rich flavour of rice with cool sensation". This blue label is the most important work of our brewery and this is the style of Shinrai, said Mr.Miwa. Fine umami, smooth texture with calm and clean-cutting. The authentic Sake in a style of absolute perfection. Made from Senbon-nishiki of Hiroshima, rice poilishing rate is 60%.
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.
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 A594 KIMOTONODOBU 生酛のどぶ 仕20号 +17 久保本家酒造 奈良県 R4BY(2022) 1800ml A593 KIMOTONODOBU 生酛のどぶ 仕19号 +18 久保本家酒造 奈良県 R4BY(2022) 1800ml
: HK$290.00
Available
more info
: HK$480.00
Available
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: HK$480.00
Available
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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 A594 KIMOTONODOBU 生酛のどぶ 仕20号 +17 久保本家酒造 奈良県 R4BY(2022) 1800ml A593 KIMOTONODOBU 生酛のどぶ 仕19号 +18 久保本家酒造 奈良県 R4BY(2022) 1800ml
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. 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).
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).
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 A590 KIMOTONODOBU 生酛のどぶ 仕14号 +15 久保本家酒造 奈良県 R4BY(2022) 1800ml
: HK$480.00
Available
more info
: HK$480.00
Available
more info
: HK$480.00
Available
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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 A590 KIMOTONODOBU 生酛のどぶ 仕14号 +15 久保本家酒造 奈良県 R4BY(2022) 1800ml
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).
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).
A345 KIMOTONODOBU 生酛のどぶ 仕13号 +15 久保本家酒造 奈良県 R4BY(2022) 1800ml B291 YAHIKO Ultimate 彌彦 極 純米酒 弥彦酒造 新潟県 720ml A270 ABEKAN Goldfish 阿部勘 純米吟醸 金魚 阿部勘酒造 宮城県 R4BY 720ml
Stockout
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: HK$220.00
Available
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: HK$240.00
Available
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A345 KIMOTONODOBU 生酛のどぶ 仕13号 +15 久保本家酒造 奈良県 R4BY(2022) 1800ml B291 YAHIKO Ultimate 彌彦 極 純米酒 弥彦酒造 新潟県 720ml A270 ABEKAN Goldfish 阿部勘 純米吟醸 金魚 阿部勘酒造 宮城県 R4BY 720ml
R4BY Tank No.13

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).
Yahiko "Ultimate" Junmai, it's a complete edition, pasteurised with the bottle and rest for a while. Rice polishing rate : 65% (rice variety: unrevealed). "Yahiko" series is born from fully fermented moromi under low temperature for a long period. Bottled without filtering, pasteurised once, whole process is done manually, with extreme care that they could think of. 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!
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 R4BY 1800ml B240 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 R4BY 720ml B190 SHINRAI Kimoto Raw 神雷 緑雷神 生酛純米 千本錦 無濾過生原酒 - unfiltered/unpasteurized/undiluted - 三輪酒造 広島県 R4BY 720ml
: HK$480.00
Available
more info
: HK$240.00
Available
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: HK$240.00
Available
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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 R4BY 1800ml B240 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 R4BY 720ml B190 SHINRAI Kimoto Raw 神雷 緑雷神 生酛純米 千本錦 無濾過生原酒 - unfiltered/unpasteurized/undiluted - 三輪酒造 広島県 R4BY 720ml
[Unpasteurised, unfiltered, undiluted]

The Terroir Saké. This project is focusing on 100% Jinseki plateau where the Miwa-Shuzou brewery is situated. Hattan-Nishiki Rice from local farmers, water from Jinseki, brewed by artisans in Jinseki. It has been made by Kimoto since 30BY, and fermented in wooden vats since R3BY. The first lot is released as RAW version.
[Unpasteurised, unfiltered, undiluted]

The Terroir Saké. This project is focusing on 100% Jinseki plateau where the Miwa-Shuzou brewery is situated. Hattan-Nishiki Rice from local farmers, water from Jinseki, brewed by artisans in Jinseki. It has been made by Kimoto since 30BY, and fermented in wooden vats since R3BY. The first lot is released as RAW version.
[Unpasteurized, unfiltered, undiluted]

It's a RAW version of Shinrai Kimoto Junmai. Limited release in early spring only. (The remaining part of the tank will be pasteurised and aged for one year, and will be released as the "Akiagari" and "Kimoto Junmai"). Locally grown Senbon-Nishiki 100%, rice polishing rate : 65%, Junmai-shu.
6693 BOKUSHI Black Bottle 牧之 限定 大吟醸 青木酒造 新潟県 720ml 4542 KAKUREI 鶴齢 特別純米 越淡麗55 - unpasteurized/undiluted - 生原酒 青木酒造 新潟県 R4BY 720ml 6877 YAHIKO 彌彦 純米吟醸 弥彦酒造 新潟県 1800ml
: HK$650.00
SALE HK$398.00
Available
more info
: HK$240.00
: HK$148.00
Available
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: HK$560.00
Available
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6693 BOKUSHI Black Bottle 牧之 限定 大吟醸 青木酒造 新潟県 720ml 4542 KAKUREI 鶴齢 特別純米 越淡麗55 - unpasteurized/undiluted - 生原酒 青木酒造 新潟県 R4BY 720ml 6877 YAHIKO 彌彦 純米吟醸 弥彦酒造 新潟県 1800ml
This is like an F1 machine of Daiginjou-Sake which is made by very best of the artisanship of Aoki Shuzou. Hyougo AAA Yamada-Nishiki 100%, polish rate 37%. Produced one tank only and entries to Sake competition. [Limited Brewing, unpasteurised, undiluted]

R4BY : Kakurei Limited Brewing Series #3 is Koshi-Tanrei 100% Tokubetsu-Junmai. Usually Koshi-Tanrei is selected to produce Ginjou or Dauginjou, Aoki-Shuzou controlled rice plishing rate to 55% for this cuveé and bottled without pasteurisation and dilution to focus on richness of this rice varietal. Gorgeous aroma, thick and rich on the palate, with long lasting, followed by dry finish.
Yahiko Junmai-Ginjou is a classic of this brewery. Yahiko Junmai-Ginjou creates a commanding atmosphere, yet full of delicacy on the palate. Locally grown Yamada-Nishiki 100%, rice polishing rate : 55% Junmai-Ginjou. "Yahiko" is born from fully fermented moromi under low temperature for a long period. Bottled without filtering, pasteurised with bottle, all processes are done manually, with extreme care that they could think of.
B191 SHINRAI Kimoto Raw VOYAGER 1 シンライ 生酛仕込無濾過生原酒 三輪酒造 広島県 R4BY 1800ml 4157 SHINRAI Kimoto Raw VOYAGER 1 シンライ 生酛仕込 無濾過生原酒 三輪酒造 広島県 R4BY 720ml B131 KAKUREI 鶴齢 純米吟醸 越淡麗 青木酒造 新潟県 720ml
: HK$480.00
Available
more info
: HK$240.00
Available
more info
: HK$220.00
Available
more info
B191 SHINRAI Kimoto Raw VOYAGER 1 シンライ 生酛仕込無濾過生原酒 三輪酒造 広島県 R4BY 1800ml 4157 SHINRAI Kimoto Raw VOYAGER 1 シンライ 生酛仕込 無濾過生原酒 三輪酒造 広島県 R4BY 720ml B131 KAKUREI 鶴齢 純米吟醸 越淡麗 青木酒造 新潟県 720ml
[Unpasteurised, Kimoto by Ambient yeasts]

Miwa-shuzou started R4BY with yeast mash No.1 made by Kimoto by ambient yeasts. Shinrai Voyager is the sake born from this yeast mash No.1. Locally grown Aki-Sakari 100%, rice polishing rate : 65%, unpasteurised.
[Unpasteurised, Kimoto by Ambient yeasts]

Miwa-shuzou started R4BY with yeast mash No.1 made by Kimoto by ambient yeasts. Shinrai Voyager is the sake born from this yeast mash No.1. Locally grown Aki-Sakari 100%, rice polishing rate : 65%, unpasteurised.
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.
   
 
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