Home > SELECTION (SAKE 日本酒) > A 青木酒造（鶴齢・雪男・牧之）

Sort By: Price: Low to High Price: High to Low Most Popular Title Manufacturer Newest Oldest Availability 30 per page 60 per page 120 per page 180 per page 300 per page 1 4921 KAKUREI Autumn 鶴齢 特別純米 山田錦55 ひやおろし 青木酒造 新潟県 R1BY 1800ml 4920 KAKUREI Autumn 鶴齢 特別純米 山田錦55 ひやおろし 青木酒造 新潟県 R1BY 720ml A033 YUKIOTOKO 雪男 辛口 青木酒造 新潟県 1800ml : HK$480.00 Available : HK$240.00 Available : HK$360.00 Available Autumn Release Tokubetsu Junmai, Yamada-Nishiki 100%, rice polishing rate : 55%. Brewed in last winter and aged during the summertime. All the elements have melted together into one thing - it's a merit of maturation. Good for both cold and warm temperature. [Certified Vegan] Autumn Release Tokubetsu Junmai, Yamada-Nishiki 100%, rice polishing rate : 55%. Brewed in last winter and aged during the summertime. All the elements have melted together into one thing - it's a merit of maturation. Good for both cold and warm temperature. [Certified Vegan] Yukiotoko(=Snow monster) is an Aoki-Shuzou's another label in dry style. Focuses on pure umami of rice and sharp finish. This Honjouzou is made from Gohyakumangoku and Koshiibuki, rice polishing rate : 65%. Good for both cold and hot temperature. A great standard for Sake drinkers. A244 YUKIOTOKO 雪男 純米酒 青木酒造 新潟県 720ml A443 BOKUSHI 牧之 限定 大吟醸 青木酒造 新潟県 1800ml 4856 KAKUREI 鶴齢 特別純米 爽醇 青木酒造 新潟県 R1BY 1800ml : HK$180.00 Available : HK$1,300.00 Available : HK$440.00 (SOLD OUT) 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. The highend model of Daiginjou-Sake which is made by very best of the artisanship of Aoki Shuzou. Hyougo AAA Yamadanishiki 100%, polish rate 37%. It offers ultimate authentic style. Produced one tank only and entries to Sake competition. Originally 牧之 限定大吟醸、牧之 限定大吟醸 生詰原酒 and 鶴齢 純米大吟醸 山田錦37 are same, but different finish. 爽醇（＝so-jun, refreshing and mellow） is a Kakurei's summer edition. Kakurei's artisan team packed richness in lightweight body with smoothness and refreshing finish. Locally grown Koshi-Tanrei 100%. Rice polishing rate 55% - Tokubetsu-Junmai. 5812 KAKUREI 鶴齢 特別純米 爽醇 青木酒造 新潟県 R1BY 720ml 5710 KAKUREI Raw 鶴齢 特別純米 瀬戸産雄町55 生原酒 青木酒造 新潟県 R1BY 720ml 4726 KAKUREI Super Dry 鶴齢 純米超辛口 原酒 青木酒造 新潟県 R1BY 1800ml : HK$220.00 (SOLD OUT) : HK$240.00 Available : HK$480.00 Available 爽醇（＝so-jun, refreshing and mellow） is a Kakurei's summer edition. Kakurei's artisan team packed richness in lightweight body with smoothness and refreshing finish. Locally grown Koshi-Tanrei 100%. Rice polishing rate 55% - Tokubetsu-Junmai. The last release of Kakurei RAW series in the season. Top quality Omachi from Seto(Akaiwa-Okayama). Thick, beautiful umami, robust and dry Omachi, unpauteurized and undiluted. Rice polishing rate 55% Tokubetsu Junmai. Summer version "super dry undiluted" Kakurei - one of the most popular item in summer season. 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%. 4643 KAKUREI Raw 鶴齢 純米酒 山田錦65 生原酒 - unpasteurized/undiluted - 青木酒造 新潟県 R1BY 720ml 5951 KAKUREI Raw 鶴齢 特別純米 美山錦55 無濾過生原酒 - unpasteurized/undiluted - 青木酒造 新潟県 R1BY 720ml A029 KAKUREI 鶴齢 純米大吟醸 山田錦37 青木酒造 新潟県 720ml : HK$220.00 Available : HK$240.00 Available : HK$650.00 (SOLD OUT) Kakurei never stop. Vivid fresh aroma and soft yet multi-layered rich umami built-in stylish body. It's a very sophisticated unpasteurized/undiluted saké. Yamada-Nishiki 100%, rice polishing rate is 65%. Kakurei is a pioneer and specialist for 3U(unpasteurized, undiluted, unfiltered). Kakurei Limited Brew Series #1 is "Tokubetsu Junmai Miyamanishiki 55". This fresh, rich umami and thick taste is an atypical style of Niigata Sake(known as Tanrei Karakuchi=sharp, light and dry). Not only chilled bottle, but also you can enjoy warm to hot temperature. 特別純米の５５％精米シリーズの美山錦・生原酒ヴァージョン。鮮烈な旨味に圧倒されます。新潟を代表する酒蔵にして、淡麗辛口の新潟酒とは一線を画す青木酒造らしい一本。冷酒も美味しいですが、燗もおいしく、ふわっと軽さがでる瞬間があってそれがまた素晴らしい！ 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. 鶴齢の最高位銘柄、純米大吟醸・東条産山田錦３７％磨き。大吟醸酒の繊細さ、極上の山田錦がもつ丸くリッチで大きく包み込むようなふくよかな感触を見事に表現しきっています。冷酒、ぬる燗、熱燗よし。[一本木箱入り] 4181 KAKUREI 鶴齢 特別純米 瀬戸産雄町55 生原酒 - unpasteurized/undiluted - 青木酒造 新潟県 28BY 720ml 5957 KAKUREI 鶴齢の梅酒 純米吟醸仕込み 青木酒造 新潟県 720ml 5753 BOKUSHI 牧之 限定 大吟醸 生詰原酒 青木酒造 新潟県 720ml : HK$240.00 Available : HK$250.00 Available : HK$650.00 Available 最初の一杯から最後の一杯まで、ひたすら美味い。冷やでよし、燗つけてよし、燗冷ましよし。力強く濃醇な雄町から旨味だけを抜き取り、鶴齢マナーで丁寧に仕上げた「必ず飲んでおきたい」１本。瀬戸産（赤磐産）雄町１００％、精米歩合は５５％。２７BYはパストライザー一回火入でしたが、２８BYは「生原酒」でのリリース。 Premium Umeshu. Usually Umeshu is made of Ume, liquor(distilled. shochu etc) and sugar. Kakurei Umeshu is made of Ume and Junmai Ginjou. Super refined, natural sweetness. Released once a year with limited quantity. Good for both cold temperature and hot temperature. 自家製や大手専業メーカーの梅酒はホワイトリカーと砂糖で造られていますが、鶴齢の「純米吟醸仕込み」はその名のとおり純米吟醸で仕込まれており、別次元の旨さと洗練度。冷やして美味しいのはもちろん、ぬる燗も旨い！ Bokushi is super highend of Aoki Brewery - famous for Kakurei. There are two versions of Bokushi. This one is Non-Pasteurized, Non-Diluted. Hyougo AAA Yamadanishiki 100%, 37% extreme polish. Very rare. 5468 BOKUSHI 牧之 限定 大吟醸 青木酒造 新潟県 720ml : HK$650.00 Available This is a F1 model of Daiginjou-Sake which is made by very best of the artisanship of Aoki Shuzou. Hyougo AAA Yamadanishiki 100%, polish rate 37%. Produced one tank only and entries to Sake competition. Originally 牧之 限定大吟醸、牧之 限定大吟醸 生詰原酒 and 鶴齢 純米大吟醸 山田錦37 are same, but different finish.       1 Kakurei 鶴齢 - 300 years Established in 1717 in an area with the heaviest snowfall in Niigata Japan, Aoki-shuzou has been brewing classy sake. Their Daiginjou is one of the top-ranked artisanal authentic sake in Japan, and their popular editions are most loved at home and at restaurant in Niigata as a premium brand. Pioneer of "Raw Type" - Unfiltered, Unpasteirized and Undiluted Generally, sake is pasteurized twice to stabilize the quality, added some water to make the texture smooth, and filtered to make sake clear. However, thanks to the development of transportation technology and improvement of sake making, today Raw type(unfiltered, unpasteirized and undiluted) sake is getting popular in Japan and even in foreign countries. Actually, Aoki-shuzou is well known as a pioneer of this Raw type. In the 90’s, it was still difficult to distribute Raw type in the market, but Aoki-shuzou had successfully set about commercialization of it in 1998. Then, in mid 2010's Aoki-shuzou's Raw Sake had achieved kind of perfection. Go Further Sake is made by the finest techniques among all fermented products in the world. "Parallel multiple fermentation", "Distilled alcohol added", "Pasteurization", "Adding water"... all these traditional techniques have been refined continuously since 8th century. Needless to say, Aoki-shuzou possesses all these traditional techniques. Although they have played the role of top runner of Raw type sake making for these 20 years, now they go back to the basics yet again and are trying to integrate traditional skills and modern techniques to make higher level of sake. Obviously Kakurei is getting more preciseness and delicacy year by year. Aoki-shuzou never stops, and Kakurei goes further. Snow Cellar Today many breweries implement temperature control by refrigerator or air-conditioning for their cellar. But, those electric systems cannot provide stable temperature. The temperature goes up and goes down in cycles with noise and vibration. Aoki-shuzou built "snow cellar" to store sake without electricity. This eco-drive snow cellar is an ideal facility for long-term and low temperature ageing. The cellar is kept at 5℃ throughout the year stably, then Kakurei is polished calmly and little by little without any stress, and unnecessary factors are shaved off from sake. Niigata is an area of heavy snowfall, and Aoki-shuzou cleverly utilizes this unlimited nature's bounty with free of charge, and feedback to the collaboration between nature and human, called sake. WAGO - Harmonization Sake brewing cannot be completed alone. There is the chief brewer and young brewers devoting great time and effort, farmers growing rice crops carefully and respectfully, liquor shop and restaurant keepers full of passion and thoughtfulness and the habitual Kakurei Drinkers. We cannot have done it without the “wago” (harmonization) of all of the people above. It has been almost 300 years since Aoki-shuzou has started brewing Kakurei. We highly appreciate all the constant patronage that has helped us continue to brew sake every year for this long without closing for even a year. We will do our utmost to brew good sake to meet your expectations in the years to come. We wish you happiness from the mountainous Uonuma and hope you will be able to continue enjoying great sake. (by Aoki-shuzou)

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