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4142 SAN-IN TOGO 山陰東郷 生酛純米 玉栄60 +16 原酒 福羅酒造 鳥取県 28BY(2016) 1800ml
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4926 SAN-IN TOGO Raw 山陰東郷 生酛純米 玉栄60 +13 生原酒 福羅酒造 鳥取県 27BY(2015) 1800ml
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4136 SAN-IN TOGO 山陰東郷 生酛純米 玉栄60 -11 福羅酒造 鳥取県 27BY(2015) 1800ml
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Kimoto Junmai / Local Tamasakae 100% / Rice polishing rate 60% / Yeast No.7 / Undiluted and pasteurized / Alc.19 / Nihonshu-do +16 / Acidity 2.2 / 28BY(2016) / Release Date : 2018.11
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Kimoto Junmai / Local Tamasakae 100% / Rice polishing rate 60% / Yeast No.7 / Undiluted and unpasteurized / Alc.18 / Nihonshu-do +13.5 / Acidity 2.1 / 27BY(2015) / Release Date : 2018.11
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Kimoto Junmai / Local Tamasakae 100% / Rice polishing rate 60% / Yeast No.7 / Alc.15 / Nihonshu-do -11 / Acidity 1.8 / 27BY(2015) / Release Date : 2018.08
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4976 SAN-IN TOGO 山陰東郷 生酛純米 強力65 -5 原酒 福羅酒造 鳥取県 29BY(2017) 1800ml
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A990 SHINRAI Summer Kimoto 神雷 風鈴 夏生酛純米 真吟八反錦 三輪酒造 広島県 R5BY 1800ml
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A991 SHINRAI Summer Kimoto 神雷 風鈴 夏生酛純米 真吟八反錦 三輪酒造 広島県 R5BY 720ml
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Kimoto Junmai / Local Gouriki 100% / Rice polishing rate 65% / Yeast No.6 / Genshu (Undiluted) / Alc.18 / Nihonshu-do -5 / Acidity 2.9 / 29BY(2017) / Release Date : 2018.11
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[Kimoto Shin-Gin]
Summer Edition. Miwa-Shuzou has expressed "a cool feeling in summer" by the fine tuned Kimoto method. Locally grown Hattan-Nishiki is polished by "Shin-Gin" method(Rice polishing rate : 72%), and brewed by Kimoto method, fermented by ambient yeasts(no cultured yeasts added).
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[Kimoto Shin-Gin]
Summer Edition. Miwa-Shuzou has expressed "a cool feeling in summer" by the fine tuned Kimoto method. Locally grown Hattan-Nishiki is polished by "Shin-Gin" method(Rice polishing rate : 72%), and brewed by Kimoto method, fermented by ambient yeasts(no cultured yeasts added).
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4517 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 R5BY 720ml
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6867 YAMASAN-MASAMUNE ヤマサン正宗 山廃仕込 純米酒 酒持田本店 島根県 25BY 1800ml
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A960 SHINKAME 神亀 純米酒 上槽中汲 無濾過生酒 神亀酒造 1800ml
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[Unpasteurised, Light Cloudy and Fizzy]
This sake was bottled with fine lees without pasteurisation. Hattan-Nishiki with 60% rice polishing ratio. Refreshing, fizzy and refined umami.
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Locally grown Gohyakumangoku 100%, rice polishing rate 70%, Junmai-shu. Nihonshu-do +2.0 / Alc.16% / 25BY(2013-14), Release Date : 2017.02
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The Junmai-shu which is bottled the best part - spontaneously flowed out of the tank(fune) without applying any pressure. Unpasteurized, unfiltered and lightly cloudy. Rice polishing rate 55%. It's an aged bottle. / R2BY(2020), Release Date : 2021.01
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A831 KAKUREI Super Dry 鶴齢 純米超辛口 原酒 青木酒造 新潟県 R5BY 1800ml
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5754 KAKUREI Super Dry 鶴齢 純米超辛口 原酒 青木酒造 新潟県 R5BY 720ml
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A909 KAKUREI Yamahai 鶴齢 山廃純米 青木酒造 新潟県 1800ml
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Super-Dry is one of the most popular bottle during the summer season. It offers a refreshing and fruity aroma, rich umami, smooth throat feel, and finishes with super dryness. Serve it well chilled or with ice cubes. Made from Miyama-Nishiki rice from Nagano, with a rice polishing rate of 60%, it’s a Junmai-shu and a “genshu” (undiluted, no water added).
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Super-Dry is one of the most popular bottle during the summer season. It offers a refreshing and fruity aroma, rich umami, smooth throat feel, and finishes with super dryness. Serve it well chilled or with ice cubes. Made from Miyama-Nishiki rice from Nagano, with a rice polishing rate of 60%, it’s a Junmai-shu and a “genshu” (undiluted, no water added).
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This is the only "Yamahai" among the series of Kakurei. Koshitanrei 70% rice polishing rate. / Release Date : 2020.11
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5956 YUKIOTOKO Cup 雪男 純米酒 青木酒造 新潟県 180ml
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A244 YUKIOTOKO 雪男 純米酒 青木酒造 新潟県 720ml
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B008 HIOKIZAKURA 日置桜 生酛強力 純米酒 山根酒造場 鳥取県 29BY 720ml
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Cupzaké(Cup saké : ) is one of Japan’s great inventions. You can enjoy it anytime, anywhere, either cold and hot(you can just put it into hot water). Easy to carry, you don't need any other glassware or equipment like opener. Just pop the lid and enjoy. The size is 180ml, if that is not enough you just go to 2nd cup straightly. You can also reuse the cup.
Yukiotoko(=Yeti, Snow beast) is an Aoki-Shuzou's another label in dry style. Focuses on pure umami of rice and sharp finish. This Junmaishu is made from Miyama-Nishiki 100%, rice polishing rate : 60%. Good for both cold and hot temperature. A great standard for Sake drinkers.
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Yukiotoko(=Snow monster) is an Aoki-Shuzou's another label in dry style. Focuses on pure umami of rice and sharp finish. This Junmaishu is made from Miyama-Nishiki 100%, rice polishing rate : 60%. Good for both cold and hot temperature. A great standard for Sake drinkers.
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Locally grown Gouriki 100% / Rice polishing rate 70% / Ambient Yeast / Diluted and pasteurized / Alc.15 / Nihonshu-do +9 / Acidity 2.1 / 29BY(2017-18), Release Date : 2022.02
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A770 TENON 天穏 純米酒 五百万石 板倉酒造 島根県 R4BY 1800ml
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A254 YOEMON Old Blend 酉与右衛門 純米酒 無濾過火入れ 古酒ブレンド 川村酒造店 岩手県 1800ml
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B009 HIOKIZAKURA 日置桜 純米酒 玉栄 八割搗き 山根酒造場 鳥取県 30BY 1800ml
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Locally grown Gohyakumangoku 100%, rice polishing rate 60%, Junmai-shu. Enjoyable right now and it has ageing potential too. R4BY(2022-23), Release Date : 2023.04
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[Old Blend]
Blend of brewery reserve including aged sake. Yamada-Nishiki, Omachi, Gin-Ginga, Miyama-Nishiki and Kameno-o, rice polishing rate : 70% Junmai-shu. Unfiltered. Release Date : 2023.05
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Locally grown Tamasakae 100% / Rice polishing rate 80% / Yeast No.7 / Diluted and pasteurized / Unfiltered / Alc.15 / Nihonshu-do +8.5 / Acidity 2.5 / Amino Acid 2.2 / 30BY(2018-19), Release Date : 2021.12
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B010 TAKETSURU 清酒竹鶴 純米 竹鶴酒造 広島県 1800ml
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B386 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 R5BY 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 R5BY 720ml
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The standard label of Taketsuru. Good for Hiya(room temperature) and Kanzake(warm/hot). Hattan-Nishiki + processing base rice. Rice polishing rate 70% Junmai-shu. / 2018BY, Release Date : 2021.12
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[Unpasteurized, unfiltered, undiluted]
It's a RAW version of Shinrai Kimoto Junmai. Limited release in the spring only. (The remaining part of the tank will be pasteurised and aged for a while, and will be released as "Akiagari" after summer). Locally grown Senbon-Nishiki 100%, rice polishing rate : 65%, Junmai-shu.
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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. Powerful and rich body with backbone.
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A094 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 R5BY 720ml
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B342 SHINRAI Kimoto Raw VOYAGER 2 シンライ 生酛仕込無濾過生原酒 三輪酒造 広島県 R5BY 1800ml
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B341 SHINRAI Kimoto Raw VOYAGER 2 シンライ 生酛仕込無濾過生原酒 三輪酒造 広島県 R5BY 720ml
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[Unpasteurised, unfiltered, undiluted]
R5BY Jinseki-Kougen the terroir Saké gained further sophistication. Made by Kimoto, fermented in wooden vats. 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. We expected good ageing potential of Jinseki-Kougen since the beginning, and it's been well demonstrated. Please check R2BY, R3BY and R4BY too.
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[Unpasteurised, Kimoto by Ambient yeasts]
Shinrai Voyager 2 is the sake born from yeast mash No.1 of R5BY. Locally grown Senbon-Nishiki 100%, rice polishing rate : 65%, fermented by ambient yeasts(no culture yeast added), unpasteurised. Solid structure, refreshing robust acid, super dry finish. R5BY Voyager 2 has totally different character from R4BY Voyager 1.
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[Unpasteurised, Kimoto by Ambient yeasts]
Shinrai Voyager 2 is the sake born from yeast mash No.1 of R5BY. Locally grown Senbon-Nishiki 100%, rice polishing rate : 65%, fermented by ambient yeasts(no culture yeast added), unpasteurised. Solid structure, refreshing robust acid, super dry finish. R5BY Voyager 2 has totally different character from R4BY Voyager 1.
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A445 KAKUREI Raw Cloudy Fizz 鶴齢 純米酒 にごり酒 生原酒 Unpasteurized/Undiluted 青木酒造 新潟県 R5BY 1800ml
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6012 KAKUREI Raw Cloudy Sparkling 鶴齢 純米酒 にごり酒 生原酒 Unpasteurized/Undiluted 青木酒造 新潟県 R5BY 720ml
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B332 KAKUREI Raw 鶴齢 純米酒 しぼりたて 生原酒 - Unpasteurized/Undiluted - 青木酒造 新潟県 R5BY 720ml
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[Freshly brewed, unpasteurised, undiluted, Cloudy & Sparkling]
Cloudy version of first press of first "moromi" of this season. Bottled with "moromi" and fermented in the bottle. It is a lightly sparkling Sake. Unpasteurised, undiluted, unfiltered.
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[Freshly brewed, unpasteurised, undiluted, Cloudy & Sparkling]
Cloudy version of first press of first "moromi" of this season. Bottled with "moromi" and fermented in the bottle. It is a lightly sparkling Sake. Unpasteurised, undiluted, unfiltered.
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[Freshly brewed, unpasteurised, undiluted]
First press of first "moromi" of this season. Freshly bottled without pasteurisation, dilution or filtration. Locally grown "Koshi-Tanrei", rice polishing rate : 60%, Junmai-shu.
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6492 SUIRYUU 睡龍 生酛純米 久保本家酒造 奈良県 21BY(2009) 720ml
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B312 SHINRAI 神雷 吟UTA 純米酒 真吟60 三輪酒造 広島県 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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21BY(2009) Kimoto Junmai-shu Rice polishing rate : 65%
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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[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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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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B292 YAHIKO Ultimate 彌彦 極 純米酒 弥彦酒造 新潟県 1800ml
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B291 YAHIKO Ultimate 彌彦 極 純米酒 弥彦酒造 新潟県 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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Yahiko "Ultimate" 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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Yahiko "Ultimate" 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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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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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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[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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[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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B191 SHINRAI Kimoto Raw VOYAGER 1 シンライ 生酛仕込無濾過生原酒 三輪酒造 広島県 R4BY 1800ml
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4157 SHINRAI Kimoto Raw VOYAGER 1 シンライ 生酛仕込 無濾過生原酒 三輪酒造 広島県 R4BY 720ml
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B137 KAKUREI Raw Cloudy Fizz 鶴齢 純米酒 にごり酒 生原酒 Unpasteurized/Undiluted 青木酒造 新潟県 R4BY 720ml
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: HK$220.00 SALE HK$148.00
Available
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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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[Freshly brewed, unpasteurised, undiluted, Cloudy & Sparkling]
Cloudy version of first press of first "moromi" of this season. Bottled with "moromi" and fermented in the bottle. It is a lightly sparkling Sake. Unpasteurised, undiluted, unfiltered.
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6011 KAKUREI Raw 鶴齢 純米酒 しぼりたて 生原酒 - Unpasteurized/Undiluted - 青木酒造 新潟県 R4BY 720ml
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A015 ABEKAN 阿部勘 純米 辛口 阿部勘酒造 宮城県 720ml
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B071 YUKIOTOKO SAKEYELL III 雪男 青木酒造 新潟県 720ml
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: HK$220.00 SALE HK$138.00
Available
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: HK$220.00 SALE HK$138.00
Available
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: HK$180.00 SALE HK$108.00
Available
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[Freshly brewed, unpasteurised, undiluted]
First press of first "moromi" of this season. Freshly bottled without pasteurisation, dilution or filtration. Locally grown "Koshi-Tanrei", rice polishing rate : 60%, Junmai-shu.
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The "Basic Standard" of Abekan, Junmai Dry. Good for cold to hot temperature, match sashimi, sushi and all Japanese cuisine. Authentic!
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Since 2020, Aoki-Shuzou has released special edition of Yukiotoko "Sakeyell" and this is a third edition. Aoki-Shuzou reserves prime part of sake to make premium range and the Sakeyell III is a blend of those reserves from the snow-cellar. Specification such as rice varietal, rice polishing rate etc. are secrets. Rich, round, and complex on the palate(atypical for Yukiotoko), but you can find a signature of Yukiotoko = cool dry in the finish.
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A821 JINSEKIKOUGEN Kimoto 神石高原 生酛木桶仕込 純米火入酒 三輪酒造 広島県 R3BY 1800ml
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A312 JINSEKIKOUGEN Kimoto 神石高原 生酛木桶仕込 純米火入酒 三輪酒造 広島県 R3BY 720ml
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A588 KAKUREI Super Dry 鶴齢 純米超辛口 原酒 青木酒造 新潟県 R3BY 720ml
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: HK$240.00 SALE HK$148.00
Available
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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 was released as a RAW version and now the complete version has just been released..
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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 was released as a RAW version and now the complete version has just been released.
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Summer Edition. 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%.
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6657 TAKETSURU 竹鶴 純米清酒 秘傳 竹鶴酒造 広島県 2016 1800ml
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B011 TAKETSURU 竹鶴 純米にごり酒 雄町 竹鶴酒造 広島県 R1BY(2019) 720ml
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A465 SHINRAI Kimoto Raw 神雷 生酛純米 千本錦 無濾過生原酒 - unfiltered/unpasteurized/undiluted - 三輪酒造 広島県 R3BY 720ml
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: HK$220.00 SALE HK$138.00
Available
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Locally grown Hiroshima Hattan-Nishiki. Rice polishing rate 70% Junmai-shu. Made in 2016, released in 2021.
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Locally grown Hiroshima Kairyou-Omachi 100%, Rice polishing rate 70% Junmai Cloudy. Alc. 20% / R1BY(2019), Release Date : 2020.02
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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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A697 HATSUGASUMI 初霞 純米 久保本家酒造 奈良県 27BY(2015) 1800ml
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A762 HIKOMAGO ひこ孫 純米 神亀酒造 埼玉県 1800ml
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6959 SUIRYUU 睡龍 生酛純米 久保本家酒造 奈良県 19BY(2007) 1800ml
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27BY(2015) Junmai-shu
Gohyakumangoku + Nippon-bare
Rice polishing rate : 65%
"Hatsugasumi" is a traditional brand of Kubo-Honke Shuzou. The authentic sake made by "complete fermentation" process. Released after several years of ageing period.
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This is a Shinkame's regular standard Junmai-shu made from Awa-Yamada-nishiki. Rice polishing rate : 55%, Released after at least 3 years ageing. Much more smoother and round mouthfeel followed by a beautiful sharpness. The sake shows wide panorama picture with great integration of every factors when it is warmed. / Release Date : 2020.12
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19BY(2007) Kimoto Junmai-shu
Rice polishing rate : 65%
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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6493 SUIRYUU 睡龍 生酛純米 久保本家酒造 奈良県 22BY(2010) 1800ml
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6962 SUIRYUU 睡龍 生酛純米 涼 久保本家酒造 奈良県 22BY(2010) 1800ml
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4292 HATSUGASUMI 初霞 純米 旨辛無垢 久保本家酒造 奈良県 24BY(2012) 1800ml
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22BY(2010) Kimoto Junmai-shu
Rice polishing rate : 65%
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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22BY(2010) Kimoto Junmai-shu "Cool Off"
Rice polishing rate : 65%
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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24BY(2012) Junmai-shu
Gohyakumangoku + Nippon-bare
Rice polishing rate : 65%
"Hatsugasumi" is a traditional brand of Kubo-Honke Shuzou. The authentic sake made by "complete fermentation" process. Released after several years of ageing period.
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A840 YOROKOBIGAIJIN 悦凱陣 純米酒 八反 山廃仕込 無濾過生 丸尾本店 香川県 30BY(2018) 1800ml
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4918 SHINRAI Kimoto 神雷 生酛純米酒 R2BY熟成酒 三輪酒造 広島県 720ml
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A761 SHINKAME 神亀 純米酒 辛口 神亀酒造 1800ml
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Hiroshima Hattan 100%, rice polishing rate 70% Junmai-shu. Unfiltered and unpasteurised. Fermented by ambient yeast / Nihonshu-do +14 / Acidity 2.4.
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[R2BY Mature Bottle]
Shinrai Junmai R2BY was brewed by Kimoto technique. Locally grown Senbon-Nishiki 100%, rice polishing rate : 60%. Cool refreshing aroma, smooth texture, clear-cut structure, umami, followed by dry finish. Good for both cold and warm temperature.
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This is a Shinkame's regular standard Junmai-shu. Released after at least 2 years ageing. The sake expresses the harmony of umami, deep flavour, richness and refreshing “flavoured” by ageing, when it's warmed. This sake has a huge presence yet very gentle. Rice polishing rate : 60% / Release Date : 2020.12
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A533 SHINRAI Cloudy 神雷 純米酒 限定濁り酒 三輪酒造 広島県 720ml
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6834 GIKYOU 義侠 純米原酒60 山田錦 生酒 山忠本家酒造 愛知県 28BY(2016) 1800ml
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A056 HIOKIZAKURA 日置桜 生酛強力 純米酒 山根酒造場 鳥取県 27BY(2015) 1800ml
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: HK$250.00 SALE HK$148.00
Available
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[Cloudy]
Limited edition "Junmai". Locally grown Hattan-Nishiki 100%, rice polishing rate : 60%, Junmai-shu. This cuvée is produced small volume and is distributed to the only a few agents in Hiroshima and Hong Kong.
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Aged bottle. Hyogo Toujou A class Yamada-Nishiki 100%, rice polishing rate : 60% Junmai-shu. / Unpasteurised, undiluted.
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Locally grown Gouriki 100% by Shinichiro Sugiyama(Contract farmer) / Rice polishing rate 70% / Ambient Yeast / Diluted and pasteurized / Alc.15 / Nihonshu-do +10.5 / Acidity 2.6 / 27BY(2015-16), Release Date : 2018.12
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