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A446 KAKUREI 鶴齢 純米大吟醸 越淡麗40 青木酒造 新潟県 720ml
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A448 ABEKAN 阿部勘 純米大吟醸 白鶴錦 阿部勘酒造 宮城県 R1BY 1800ml
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A461 ABEKAN 阿部勘 純米大吟醸 白鶴錦 阿部勘酒造 宮城県 R1BY 720ml
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: HK$420.00 SALE HK$278.00
Available
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Locally grown Koshi-Tanrei 100%, rice polishing rate : 40%, Junmai-daiginjou. Refined, smooth texture, rich umami in a resolute manner.
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Made from 100% Hyogo Hakutsuru-Nishiki, polish rate is 45%. Abekan Shuzou reserved R1BY 2 more years to pursue the potential of this unknown saké rice "Hakutsuru-Nishiki". As a result of minus 5 degrees ice temperature ageing, the saké has been extremely purified, refined richness and sweetness appeared clearly. Nihonshu-do -3 / Acidity 1.4 / Amino acid 0.9
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.
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Made from 100% Hyogo Hakutsuru-Nishiki, polish rate is 45%. Abekan Shuzou reserved R1BY 2 more years to pursue the potential of this unknown saké rice "Hakutsuru-Nishiki". As a result of minus 5 degrees ice temperature ageing, the saké has been extremely purified, refined richness and sweetness appeared clearly. Nihonshu-do -3 / Acidity 1.4 / Amino acid 0.9
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.
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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
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A955 YAHIKO 彌彦 純米大吟醸 弥彦酒造 新潟県 720ml
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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
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: HK$650.00 SALE HK$398.00
Available
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30BY(2018) Junmai-daiginjou
Rice polishing rate : 40%
Aged Junmai-daiginjou made by "complete fermentation" process. Super dry.
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New Premium Junmai-Daiginjou from Yahiko-Shuzou. Locally grown Yahiko Yamada-Nishiki 100%, rice polishing rate : 38%, Junmai-Daiginjou. Unfiltered, pasteurised in the bottle and aged under low temperature. The taste is gorgeous. Sweet aroma, silky smoothness and supple body is supported by straight backbone.
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27BY(2015) Junmai-daiginjou
Rice polishing rate : 40%
Aged Junmai-daiginjou made by "complete fermentation" process. Super dry.
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A010 KAKUREI 鶴齢 純米大吟醸 山田錦37 青木酒造 新潟県 720ml
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Kakurei's high-end "Yamadanishiki 37" is a Junmaidaiginjou, made from Hyougo-Toujou Yamadanishiki with rice polishing rate 37%. Artisanal spirits of Echigo-Toji interpret delicacy of Daiginjou and richness of highest quality Yamadanishiki perfectly. Packed in individual wooden case - excellent packaging design.
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