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A830 KAKUREI YEARS BOTTLE 2023 鶴齢 純米大吟醸 雄町40 青木酒造 新潟県 720ml
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B328 SHINRAI 神雷 吟UTA 純米酒 真吟60 三輪酒造 広島県 R4BY 720ml
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A361 YAHIKO 彌彦 吟醸 弥彦酒造 新潟県 1800ml
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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. 2022's label is drawn by artist Otake Ayana. This cuvee is Junmai-daiginjou, Omachi 48% rice polishing rate, aged in snow cellar.
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[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.
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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%
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4919 YAHIKO 彌彦 吟醸 弥彦酒造 新潟県 720ml
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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
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4316 KAKUREI Omachi 鶴齢 特別純米 瀬戸産雄町55 青木酒造 新潟県 R3BY 1800ml
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: HK$480.00 SALE HK$338.00
Available
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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%
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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.
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Tokubetsu Junmai, Seto-Omachi 100%, rice polishing rate : 55%. Brewed in last spring and aged in "snow cellar" during the summertime. Rich, dense, thick and structured. This Omachi 55 goes well with Japanese snow crab, various kinds of Chinese cuisine and western style cuisine as well.
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B309 SHINRAI 神雷 吟UTA 純米大吟醸 球形45 三輪酒造 広島県 R4BY 1800ml
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B310 SHINRAI 神雷 吟UTA 純米大吟醸 球形45 三輪酒造 広島県 R4BY 720ml
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B311 SHINRAI 神雷 吟UTA 純米酒 真吟60 三輪酒造 広島県 R4BY 1800ml
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[UT Junmai-Daiginjou 45]
Locally grown Senbon-Nishiki is polished by conventional method(Round shaped polishing), and brewed by Kimoto method, fermented by ambient yeasts(no cultured yeasts added). Rice Polishing Rate : 45%
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[UT Junmai-Daiginjou 45]
Locally grown Senbon-Nishiki is polished by conventional method(Round shaped polishing), and brewed by Kimoto method, fermented by ambient yeasts(no cultured yeasts added). Rice Polishing Rate : 45%
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[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.
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4923 ABEKAN Cat 阿部勘 純米吟醸 まねき 阿部勘酒造 宮城県 R4BY 1800ml
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4922 ABEKAN Cat 阿部勘 純米吟醸 まねき 阿部勘酒造 宮城県 R4BY 720ml
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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
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Autumn Abekan "Cat" is back. 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.
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Autumn Abekan "Cat" is back. 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.
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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.
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A362 SHINRAI Autumn Kimoto 神雷 生酛純米酒 秋上がり 三輪酒造 広島県 R4BY 720ml
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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 R4BY 1800ml
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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 R4BY 720ml
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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.
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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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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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B245 KAKUREI Snow Aged 鶴齢 純米大吟醸 雪室 青木酒造 新潟県 VINTAGE 2017 720ml
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B112 IYAHIKO 伊彌彦 純米吟醸 山城 弥彦酒造 新潟県 720ml
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B242 SHINRAI 神雷 青ラベル 純米酒 千本錦 三輪酒造 広島県 720ml
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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%.
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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.
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"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%.
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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
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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
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A594 KIMOTONODOBU 生酛のどぶ 仕20号 +17 久保本家酒造 奈良県 R4BY(2022) 1800ml
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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.
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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.
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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).
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A593 KIMOTONODOBU 生酛のどぶ 仕19号 +18 久保本家酒造 奈良県 R4BY(2022) 1800ml
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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
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A591 KIMOTONODOBU 生酛のどぶ 仕15号 +14 久保本家酒造 奈良県 R4BY(2022) 1800ml
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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).
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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).
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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).
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A590 KIMOTONODOBU 生酛のどぶ 仕14号 +15 久保本家酒造 奈良県 R4BY(2022) 1800ml
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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
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B292 YAHIKO Extreme 彌彦 極 純米酒 弥彦酒造 新潟県 1800ml
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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).
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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).
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Yahiko "Extreme" 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.
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B291 YAHIKO Extreme 彌彦 極 純米酒 弥彦酒造 新潟県 720ml
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4856 KAKUREI So-Jun 鶴齢 特別純米 爽醇 青木酒造 新潟県 R4BY 1800ml
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B289 KAKUREI So-Jun 鶴齢 特別純米 爽醇 青木酒造 新潟県 R4BY 720ml
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Yahiko "Extreme" 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.
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爽醇（＝so-jun, refreshing and mellow） is a Kakurei's limited summer edition. Kakurei's artisan team packed richness and fruitiness in lightweight body with smoothness and refreshing finish. Locally grown Koshi-Tanrei 100%. Rice polishing rate 55% - Tokubetsu-Junmai.
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爽醇（＝so-jun, refreshing and mellow） is a Kakurei's limited summer edition. Kakurei's artisan team packed richness and fruitiness in lightweight body with smoothness and refreshing finish. Locally grown Koshi-Tanrei 100%. Rice polishing rate 55% - Tokubetsu-Junmai.
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A269 ABEKAN Goldfish 阿部勘 純米吟醸 金魚 阿部勘酒造 宮城県 R4BY 1800ml
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A270 ABEKAN Goldfish 阿部勘 純米吟醸 金魚 阿部勘酒造 宮城県 R4BY 720ml
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4726 KAKUREI Super Dry 鶴齢 純米超辛口 原酒 青木酒造 新潟県 R4BY 1800ml
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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!
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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!
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[Undiluted]
"Super dry undiluted" Kakurei - one of the most popular bottle in the summer season. Super dry finish, but rich umami makes good balance with its sharpness. Serve well chilled or you can put ice cubes. Miyama-Nishiki from Nagano, rice polishing rate : 60% Junmai-shu. It's a "genshu"(undiluted, no water added).
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5754 KAKUREI Super Dry 鶴齢 純米超辛口 原酒 青木酒造 新潟県 R4BY 720ml
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B005 SHINRAI Hazy SAKURA Raw 神雷桜霞 八反錦 本醸造生酒 三輪酒造 広島県 R4BY 720ml
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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 R4BY 1800ml
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[Undiluted]
"Super dry undiluted" Kakurei - one of the most popular bottle in the summer season. Super dry finish, but rich umami makes good balance with its sharpness. Serve well chilled or you can put ice cubes. Miyama-Nishiki from Nagano, rice polishing rate : 60% Junmai-shu. It's a "genshu"(undiluted, no water added).
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[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.
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[Limited Series. Unpasteurised, undiluted]
Yamada-Nishiki 100%, rice polishing rate : 50%, Junmai-ginjou. It's a RAW type: Unpasteurised and undiluted. Rich and sophisticated.
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4645 KAKUREI Raw 鶴齢 純米吟醸 生原酒 山田錦50 - unpasteurized/undiluted - 青木酒造 新潟県 R4BY 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 R4BY 1800ml
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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
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[Limited Series. Unpasteurised, undiluted]
Yamada-Nishiki 100%, rice polishing rate : 50%, Junmai-ginjou. It's a RAW type: Unpasteurised and undiluted. Rich and sophisticated.
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[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.
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[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.
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A039 SHINRAI Raw Raizin Jade 神雷 翡翠雷神 純米酒 千本錦 無濾過生原酒 - unfiltered/unpasteurized/undiluted - 三輪酒造 広島県 R4BY 1800ml
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B189 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 1800ml
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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
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[Unpasteurized, unfiltered, undiluted]
Raw type. Freshly brewed in this winter and bottled without pasteurisation and filtration. Locally grown Senbon-Nishiki 100%, rice polishing rate : 60%, Junmai-shu.
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[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.
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[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.
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B243 YAHIKO Extreme 彌彦 極 純米生原酒 弥彦酒造 新潟県 1800ml
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6693 BOKUSHI Black Bottle 牧之 限定 大吟醸 青木酒造 新潟県 720ml
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6064 KAKUREI 鶴齢 特別純米 越淡麗55 - unpasteurized/undiluted - 生原酒 青木酒造 新潟県 R4BY 1800ml
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[Unpasteurised, unfiltered, undiluted]
Yahiko "Extreme" Junmai-Raw is a limited edition and released in the spring season. 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, unpasteurised, whole process is done manually, with extreme care that they could think of.
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This is a F1 model of Daiginjou-Sake which is made by very best of the artisanship of Aoki Shuzou. Hyougo AAA Yamadanishiki 100%, polish rate 37%. Produced one tank only and entries to Sake competition. Originally 牧之 限定大吟醸、牧之 限定大吟醸 生詰原酒 and 鶴齢 純米大吟醸 山田錦37 are same, but different finish.
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[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.
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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
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6877 YAHIKO 彌彦 純米吟醸 弥彦酒造 新潟県 1800ml
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A443 BOKUSHI Black Bottle 牧之 限定 大吟醸 青木酒造 新潟県 1800ml
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[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.
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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.
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The highend model of Daiginjou-Sake which is made by very best of the artisanship of Aoki Shuzou. Hyougo AAA Yamadanishiki 100%, polish rate 37%. It offers ultimate authentic style. Produced one tank only and entries to Sake competition. Originally 牧之 限定大吟醸、牧之 限定大吟醸 生詰原酒 and 鶴齢 純米大吟醸 山田錦37 are same, but different finish.
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B191 SHINRAI Raw Kimoto VOYAGER シンライ 生酛仕込無濾過生原酒 三輪酒造 広島県 1800ml
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4157 SHINRAI Raw Kimoto VOYAGER シンライ 生酛仕込無濾過生原酒 三輪酒造 広島県 720ml
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A811 ABEKAN Aromatic 阿部勘 純米吟醸 白鶴錦 KAERU 阿部勘酒造 宮城県 2023 1800ml
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[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.
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[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.
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The theme of Kaeru 2023 is "rich aroma and sweetness". Noble sake rice Hyogo Hakutsuru-Nishiki 100%, rice polishing rate : 50%, Junmai-ginjou.
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A812 ABEKAN Aromatic 阿部勘 純米吟醸 白鶴錦 KAERU 阿部勘酒造 宮城県 2023 720ml
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B131 KAKUREI 鶴齢 純米吟醸 越淡麗 青木酒造 新潟県 720ml
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4643 KAKUREI Raw 鶴齢 純米酒 山田錦65 生原酒 - unpasteurized/undiluted - 青木酒造 新潟県 R3BY 720ml
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: HK$220.00 SALE HK$128.00
Stockout
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The theme of Kaeru 2023 is "rich aroma and sweetness". Noble sake rice Hyogo Hakutsuru-Nishiki 100%, rice polishing rate : 50%, Junmai-ginjou.
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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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[Limited Series. Unpasteurised, undiluted]
Yamada-Nishiki 100%, rice polishing rate : 65%, Junmai-shu. It's a RAW type: Unpasteurised and undiluted. Rich and powerful.
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4516 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 R4BY 1800ml
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A908 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 R4BY 720ml
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4857 SHINRAI Raw Raizin Black 神雷 黒雷神 純米吟醸 千本錦 無濾過生原酒 - unfiltered/unpasteurized/undiluted - 三輪酒造 広島県 R4BY 1800ml
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: HK$480.00 SALE HK$318.00
Available
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[Unpasteurised, Light Cloudy and Fizzy]
Raizin Light Blue is bottled with fine lees without pasteurisation. Hattan-Nishiki with 65% rice polishing ratio. Refreshing, fizzy and refined umami.
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[Unpasteurised, Light Cloudy and Fizzy]
Raizin Light Blue is bottled with fine lees without pasteurisation. Hattan-Nishiki with 65% rice polishing ratio. Refreshing, fizzy and refined umami.
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[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.
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A149 SHINRAI Raw Raizin Black 神雷 黒雷神 純米吟醸 千本錦 無濾過生原酒 - unfiltered/unpasteurized/undiluted - 三輪酒造 広島県 R4BY 720ml
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6013 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 R4BY(2022-3) 720ml
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5951 KAKUREI Raw 鶴齢 特別純米 美山錦55 無濾過生原酒 - unpasteurized/undiluted - 青木酒造 新潟県 R4BY 720ml
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[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.
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[Limited Brewing, unpasteurised, undiluted]
R4BY : Possibly the best ever Kakurei Gohyakumangoku 50. Kakurei Limited Brewing Series #2 is Gohyakumangoku 100%, rice polishing rate : 50%, Junmai-Ginjou. It's a RAW type: Unpasteurised and undiluted. Sweet aroma, round attack, fresh, rich, and mineral on the palate, and sharp dryness in the finish.
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[Limited Series. Unpasteurised, undiluted]
R4BY Kakurei Limited Series #1 is "Tokubetsu Junmai Miyama-Nishiki 55". Miyama-Nishiki 100%, rice polishing rate : 55%, Tokubetsu-Junmai. It's a RAW type: Unpasteurised, undiluted and unfiltered. Rich taste with good structure. Metallic sharpness hidden behind a rich umami appears while drinking.
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