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A746 YUKINOBIJIN ゆきの美人 純米大吟醸 秋田醸造 秋田県 1800ml
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A184 AKISHIKA 秋鹿 純米大吟醸 RETRO LABEL 秋鹿酒造 大阪府 2019 1800ml
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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 1800ml
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Yukino-Bijin
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Junmai-daiginjou. Yamada-Nishiki 100%. Rice polishing rate : 50%, Yeast No.9. Restored old label.
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Premium model of Abekan. Refined, delicate Junmai-Daiginjou. Made from 100% Hyogo Hakutsuru-Nishiki, polish rate is 45%. 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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4461 SUIRYUU 睡龍 特別純米 久保本家酒造 奈良県 27BY(2015) 720ml
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6483 SUIRYUU 睡龍 純米大吟醸 久保本家酒造 奈良県 27BY(2015) 720ml
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6505 SUIRYUU 睡龍 純米大吟醸 久保本家酒造 奈良県 27BY(2015) 1800ml
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27BY(2015) Tokubetsu-junmai
Suiryuu=Sleeping Dragon is a premium label from Kubo-Honke shuzou. It's an art of fermentation and ageing made by artisanal spirits and a long lapse of time. All Junmaishu, produced by the process of complete fermentation(mainly Kimoto). The bottle will be released after long ageing period - 6 to 8 years, sometimes over 10 years. It has beautiful amber colour and superb purity. One of the best for Kanzake(warm/hot).
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27BY(2015) Junmai-daiginjou
Suiryuu=Sleeping Dragon is a premium label from Kubo-Honke shuzou. It's an art of fermentation and ageing made by artisanal spirits and a long lapse of time. All Junmaishu, produced by the process of complete fermentation(mainly Kimoto). The bottle will be released after long ageing period - 6 to 8 years, sometimes over 10 years. It has beautiful amber colour and superb purity. One of the best for Kanzake(warm/hot).
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27BY(2015) Junmai-daiginjou
Suiryuu=Sleeping Dragon is a premium label from Kubo-Honke shuzou. It's an art of fermentation and ageing made by artisanal spirits and a long lapse of time. All Junmaishu, produced by the process of complete fermentation(mainly Kimoto). The bottle will be released after long ageing period - 6 to 8 years, sometimes over 10 years. It has beautiful amber colour and superb purity. One of the best for Kanzake(warm/hot).
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5949 KAKUREI 鶴齢 純米大吟醸 山田錦37 青木酒造 新潟県 720ml
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5682 HOUKEN 宝剣 純米大吟醸 限定中汲み 湧水仕込 宝剣酒造 広島県 720ml
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5302 YOROKOBIGAIJIN 悦凱陣 純米大吟醸 丸尾本店 香川県 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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Fruity aroma, rich Umami, lovely sweetness of rice, middle weight, everything is in perfect balance. Yamada-Nishiki, Rice polishing rate : 40%, bottled only prime part Junmai-daiginjou.
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Junmai-daiginjou, rice polishing rate : 40%. It possesses strong structure, powerful, yet its expression is brilliant and delicate. The great masterpiece of Maruo-Honten brewery. Good for warm/hot temperature.
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