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A018 ABEKAN Kasumi Raw 阿部勘 純米吟醸 かすみ生酒 阿部勘酒造 宮城県 R3BY 1800ml
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A017 ABEKAN Kasumi Raw 阿部勘 純米吟醸 かすみ生酒 阿部勘酒造 宮城県 R3BY 720ml
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A825 YAHIKOAIKOKU Raw 弥彦愛國 純米吟醸 本生原酒 - unpasteurized/undiluted - 弥彦酒造 新潟県 R2BY 720ml
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[Freshly brewed, unpasteurised, Slightly Cloudy]
Locally grown Kurano hana and Manamusume, rice polishing rate : 55% Junmai-ginjou. Freshly brewed, unfiltered and unpasteulized. Delicate, refreshing and super refined. It's a masterpiece of Cloudy Raw from Miyagi.
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[Freshly brewed, unpasteurised, Slightly Cloudy]
Locally grown Kurano hana and Manamusume, rice polishing rate : 55% Junmai-ginjou. Freshly brewed, unfiltered and unpasteulized. Delicate, refreshing and super refined. It's a masterpiece of Cloudy Raw from Miyagi.
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Soil, water, air, rice(Aikoku), yeast and people - 100% made in Yahiko. The label is drawn by local calligrapher one by one. Aikoku is a rice varietal which had been grown in Meiji era. Aikoku doesn't fit today's trend of market taste, but it had possessed many charming points that today's sophisticated sake rice lost.
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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 R2BY 720ml
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A075 KAKUREI 鶴齢 純米吟醸 越淡麗 青木酒造 新潟県 720ml
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4922 ABEKAN Autumn 阿部勘 純米吟醸 さざんか(山茶花) 阿部勘酒造 宮城県 R2BY 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. Super rich taste.
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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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Autumn Abekan "Sazanka" again. 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. R2BY Sazanka is unusually rich for Abekan. *You will see some magic on this red plain label. Peel off!
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6495 SUIRYUU 睡龍 生酛純吟 久保本家酒造 奈良県 22BY(2010) 720ml
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6491 SUIRYUU 睡龍 純米吟醸 久保本家酒造 奈良県 27BY(2015) 720ml
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A262 KOKURYUU Autumn 黒龍 純米吟醸 秋あがり 黒龍酒造 福井県 1800ml
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22BY(2010) 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.
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27BY(2015) Junmai-ginjou
Rice polishing rate : 50%
Aged Junmai-ginjou made by "complete fermentation" process.
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Autumn release. Yamada-Nishiki 100%, rice polishing rate : 55% Junmai-ginjouI. Nihonshu-do +2.5
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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 720ml
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4923 ABEKAN Autumn 阿部勘 純米吟醸 さざんか(山茶花) 阿部勘酒造 宮城県 R2BY 1800ml
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4902 KAKUREI 鶴齢 純米吟醸 愛山 青木酒造 新潟県 R2BY 1800ml
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Rare and noble sake rice "Aiyama" in Kakurei style. This is a Junmai-ginjou : rice polishing rate 57%, aged in a snow cellar. Classy sweet umami, brightened by fine acidity. This R1BY(released in 2021) has been aged in snow cellar for one and half year.
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Autumn Abekan "Sazanka" again. 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. R2BY Sazanka is unusually rich for Abekan. *You will see some magic on this red plain label. Peel off!
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Rare and noble sake rice "Aiyama" in Kakurei style. This is a Junmai-ginjou : rice polishing rate 57%, aged in a snow cellar. Classy sweet umami, brightened by fine acidity.
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A911 IYAHIKO 伊彌彦 純米吟醸 弥彦酒造 新潟県 N0-01 720ml
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A269 ABEKAN Goldfish 阿部勘 純米吟醸 金魚 阿部勘酒造 宮城県 R2BY 1800ml
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A342 YAHIKOAIKOKU 弥彦愛國 純米吟醸 弥彦酒造 新潟県 720ml
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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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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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Soil, water, air, rice(Aikoku), yeast and people - 100% made in Yahiko. And label is drawn by local calligrapher one by one. Aikoku is a rice varietal which had been grown in Meiji era. Aikoku doesn't fit today's trend of market taste, but it had possessed many charming points which today's sophisticated sake rice lost.
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6307 KAKUREI Raw 鶴齢 純米吟醸 山田錦50 無濾過生原酒 - unpasteurized/undiluted - 青木酒造 新潟県 R2BY 1800ml
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A769 TENON Kimoto 天穏 生酛純米吟醸 無窮天穏 天雲 板倉酒造 島根県 R2BY 1800ml
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4396 GIKYOU 義侠 純米吟醸原酒50 山田錦 火入酒 仕込15号 山忠本家酒造 愛知県 16BY(2004) 1800ml
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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. Super rich taste.
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Okuizumo - locally grown Kairyou-Omachi 100%, rice polishing rate 60%, Junmai-ginjou. No yeast added. Pasteurised and diluted. Nihonshu-do +4
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Aged bottle. Hyogo Toujou A class Yamada-Nishiki 100%, rice polishing rate : 50% Junmai-ginjou. / Pasteurised, undiluted.
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6968 YOROKOBIGAIJIN 悦凱陣 純米吟醸 福井五百万石 無濾過生 丸尾本店 香川県 28BY(2016) 1800ml
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6858 YOROKOBIGAIJIN 悦凱陣 純米吟醸 赤磐雄町 無濾過生 丸尾本店 香川県 28BY(2016) 1800ml
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A695 ABEKAN 阿部勘 純米吟醸 ALC13% 阿部勘酒造 宮城県 720ml
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Fukui Gohyakumangoku 100%, rice polishing rate 50% Junmai-ginjou. Produced by small tank with only 600kg of rice. Unfiltered and unpasteurised, aged bottle.
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Akaiwa Omachi 100%, Junmai-ginjou, rice polishing rate : 50%. Produced by small tank with only 600kg of rice. Unfiltered and unpasteurised, aged bottle.
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Abekan's new concept. Authentic style yet light and comfortable with lower alcohol level. The sake was aimed to be finished at 13% Alcohol since the basic design phase. The R1BY genshu(raw) was Alc.15.8% and had been aged at -5℃, and then it was adjusted to 13.8% just before releasing. Locally grown Hiyori, rice polishing rate : 55% Junmai-ginjou.
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A307 ABEKAN 阿部勘 純米吟醸 亀の尾 阿部勘酒造 宮城県 720ml
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A310 SHINRAI 神雷 黒ラベル 純米吟醸 千本錦 三輪酒造 広島県 720ml
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4875 ABEKAN 阿部勘 純米吟醸 蔵の華 阿部勘酒造 宮城県 0108A 720ml
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Junmai Ginjou version of Abekan made from "Kame-no-o", one of the rare and revived sake rice varietal. Clear taste and smooth texture with rich body. Polish rate : 55%
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Locally grown Senbon-Nishiki, rice polishing rate 55% Junmai-ginjou. Clean and delicate Ginjou Aroma, sophisticated umami and sharp dry finish. The sake is bottled and aged for one year at low temperature after brewing, then finally released. Well integrated and focused.
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Junmai Ginjou made from Kurano-hana, the Miyagi high quality standard. Very delicate sweetness of rice followed by beautiful sharpness. Kurano-hana is a improved varietal based on Yamada-nishiki, born in Miyagi Furukawa agricultural experiment station in late 80's. Rice polishing rate : 55%
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6875 AKISHIKA 秋鹿 純米吟醸 超辛口 槽搾直汲 生酒 秋鹿酒造 大阪府 28BY 1800ml
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6966 YOROKOBIGAIJIN 悦凱陣 純米吟醸 赤磐雄町 無濾過生 丸尾本店 香川県 27BY(2015) 1800ml
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6728 CHOUCHIN Raw 長珍 純米吟醸 生生熟成5055 無濾過 本生 長珍酒造 愛知県 30BY(2018) 1800ml
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Yamada-Nishiki 100%, rice polishing rate : 60%, Junmai-ginjou super dry. Unpasteurised. Yeast No.11 / Nihonshu-do +14 / Acidity 2.2 / Amino acid 1.2
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Akaiwa Omachi 100%, Junmai-ginjou, rice polishing rate : 50%. Produced by small tank with only 600kg of rice. Unfiltered and unpasteurised, aged bottle.
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[Unfiltered, unpasteurised and undiluted]
Raw type under low temperature cellaring. Kouji-mai : Hyougo Yamada-Nishiki 20% + Kake-mai : Hiroshima Hattan-Nishiki 80%, rice polishing rate Kouji-mai 50% and Kake-mai 55%. Nihonshu-do +10.0 / Acidity 1.8
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6839 AKISHIKA 秋鹿 純米吟醸 槽搾直汲 生酒 秋鹿酒造 大阪府 28BY(2016) 1800ml
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6833 GIKYOU 義侠 純米吟醸熟成酒50 山田錦 山忠本家酒造 愛知県 18BY(2006) 1800ml
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6616 AKISHIKA 秋鹿 純米吟醸 原田ふぁーむ山田錦60 無濾過生原酒 秋鹿酒造 大阪府 1800ml
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Junmai-ginjou, Yamada-Nishiki 100%, Rice polishing rate : 60%, Yeast No.901, Unpasteurised, Aged.
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Aged bottle. Hyogo Toujou A class Yamada-Nishiki 100%, rice polishing rate : 50% Junmai-ginjou.
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Organic Yamada-Nishiki 100% grown by Harada farm, harvested in 2017, rice polishing rate : 60%, Junmai-ginjou. Brewed in the winter 2018, unfiltered, unpasteurised, undiluted and released in December 2019. Yeast No.9 / Nihonshu-do +11 / Acidity 1.9 / Amino acid 1.6
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5806 HOUKEN 宝剣 純米吟醸 廣島八反錦 湧水仕込 宝剣酒造 広島県 720ml
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Locally grown Hiroshima Hattan-Nishiki 100%, rice polishing rate : 55%, Junmai-ginjou.
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