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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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A172 KAKUREI 鶴齢 純米大吟醸 越淡麗40 青木酒造 新潟県 720ml
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A029 KAKUREI 鶴齢 純米大吟醸 山田錦37 青木酒造 新潟県 720ml
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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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Locally grown Koshi-Tanrei 100%, rice polishing rate : 40%, Junmai-daiginjou. Refined, smooth texture, rich umami in a resolute manner.
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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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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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A184 AKISHIKA 秋鹿 純米大吟醸 RETRO LABEL 秋鹿酒造 大阪府 2019 1800ml
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A447 ABEKAN 阿部勘 純米大吟醸 白鶴錦 阿部勘酒造 宮城県 720ml
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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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Junmai-daiginjou. Yamada-Nishiki 100%. Rice polishing rate : 50%, Yeast No.9. Restored old label.
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New Release - 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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5302 YOROKOBIGAIJIN 悦凱陣 純米大吟醸 丸尾本店 香川県 720ml
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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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