é’æœ¨é…’é€ é¶´é½¢ ç‰§ä¹‹ | Vin et Sake Nature - PILLARIWINE

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

Sort By:

B297 KAKUREI Snow Aged 鶴齢純米吟醸愛山雪室熟成青木酒造新潟県 R4BY 1800ml

A917 KAKUREI Snow Aged 鶴齢純米吟醸愛山雪室熟成青木酒造新潟県 R4BY 720ml

4856 KAKUREI So-Jun 鶴齢特別純米爽醇青木酒造新潟県 R4BY 1800ml

: HK$580.00

Available

: HK$290.00

Available

Stockout

Rare and noble sake rice "Aiyama" by Kakurei:Aoki-Shuzou. This is a Junmai-ginjou : rice polishing rate 57%, aged in a snow cellar. Classy sweet aroma, brightened by fine acidity, sharp dry finish. R4BY is the best ever Aiyama by Kakurei. Gorgeous. Rare and noble sake rice "Aiyama" by Kakurei:Aoki-Shuzou. This is a Junmai-ginjou : rice polishing rate 57%, aged in a snow cellar. Classy sweet aroma, brightened by fine acidity, sharp dry finish. R4BY is the best ever Aiyama by Kakurei. Gorgeous. 爽醇（＝so-jun, refreshing and mellow） is a Kakurei's limited summer edition. Kakurei's artisan team packed richness and fruitiness in lightweight body with smoothness and refreshing finish. Locally grown Koshi-Tanrei 100%. Rice polishing rate 55% - Tokubetsu-Junmai.

B289 KAKUREI So-Jun 鶴齢特別純米爽醇青木酒造新潟県 R4BY 720ml

4726 KAKUREI Super Dry 鶴齢純米超辛口原酒青木酒造新潟県 R4BY 1800ml

5754 KAKUREI Super Dry 鶴齢純米超辛口原酒青木酒造新潟県 R4BY 720ml

Stockout

爽醇（＝so-jun, refreshing and mellow） is a Kakurei's limited summer edition. Kakurei's artisan team packed richness and fruitiness in lightweight body with smoothness and refreshing finish. Locally grown Koshi-Tanrei 100%. Rice polishing rate 55% - Tokubetsu-Junmai. [Undiluted]

"Super dry undiluted" Kakurei - one of the most popular bottle in the 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% Junmai-shu. It's a "genshu"(undiluted, no water added). [Undiluted]

"Super dry undiluted" Kakurei - one of the most popular bottle in the 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% Junmai-shu. It's a "genshu"(undiluted, no water added).

4646 KAKUREI Raw 鶴齢純米吟醸生原酒山田錦50 - unpasteurized/undiluted - 青木酒造新潟県 R4BY 1800ml

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 R4BY 720ml

B239 KAKUREI Snow Aged 鶴齢純米大吟醸雪室青木酒造新潟県 VINTAGE 2017 720ml

: HK$580.00

Available

: HK$290.00

Stockout

: HK$1,000.00

Available

[Limited Series. Unpasteurised, undiluted]

Yamada-Nishiki 100%, rice polishing rate : 50%, Junmai-ginjou. It's a RAW type: Unpasteurised and undiluted. Rich and sophisticated. [Limited Series. Unpasteurised, undiluted]

Yamada-Nishiki 100%, rice polishing rate : 50%, Junmai-ginjou. It's a RAW type: Unpasteurised and undiluted. Rich and sophisticated. Aoki-Shuzou carefully selects only the best saké which has good ageing potential every year and reserves for long-ageing in snow chamber. The vintage 2017 Junmai-Daiginjou had been released after 5 years ageing. The snow ageing in the snow chamber gave the saké a softer taste and smoother mouthfeel. Yamada-Nishiki 100%, rice polishing rate : 37%.

6693 BOKUSHI Black Bottle 牧之限定大吟醸青木酒造新潟県 720ml

6064 KAKUREI 鶴齢特別純米越淡麗55 - unpasteurized/undiluted - 生原酒青木酒造新潟県 R4BY 1800ml

4542 KAKUREI 鶴齢特別純米越淡麗55 - unpasteurized/undiluted - 生原酒青木酒造新潟県 R4BY 720ml

: HK$650.00

Available

: HK$480.00

Available

: HK$240.00

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. [Limited Brewing, unpasteurised, undiluted]

R4BY : Kakurei Limited Brewing Series #3 is Koshi-Tanrei 100% Tokubetsu-Junmai. Usually Koshi-Tanrei is selected to produce Ginjou or Dauginjou, Aoki-Shuzou controlled rice plishing rate to 55% for this cuveé and bottled without pasteurisation and dilution to focus on richness of this rice varietal. Gorgeous aroma, thick and rich on the palate, with long lasting, followed by dry finish. [Limited Brewing, unpasteurised, undiluted]

R4BY : Kakurei Limited Brewing Series #3 is Koshi-Tanrei 100% Tokubetsu-Junmai. Usually Koshi-Tanrei is selected to produce Ginjou or Dauginjou, Aoki-Shuzou controlled rice plishing rate to 55% for this cuveé and bottled without pasteurisation and dilution to focus on richness of this rice varietal. Gorgeous aroma, thick and rich on the palate, with long lasting, followed by dry finish.

A443 BOKUSHI Black Bottle 牧之限定大吟醸青木酒造新潟県 1800ml

B131 KAKUREI 鶴齢純米吟醸越淡麗青木酒造新潟県 720ml

6013 KAKUREI Raw 鶴齢純米吟醸五百万石50 生原酒 - unpasteurized/undiluted - 青木酒造新潟県 R4BY(2022-3) 720ml

: HK$1,300.00

Available

: HK$220.00

Available

: HK$240.00

Available

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. 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. [Limited Brewing, unpasteurised, undiluted]

R4BY : Possibly the best ever Kakurei Gohyakumangoku 50. Kakurei Limited Brewing Series #2 is Gohyakumangoku 100%, rice polishing rate : 50%, Junmai-Ginjou. It's a RAW type: Unpasteurised and undiluted. Sweet aroma, round attack, fresh, rich, and mineral on the palate, and sharp dryness in the finish.

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 R4BY 720ml

A434 KAKUREI YEARS BOTTLE 2022 鶴齢純米大吟醸雄町48 青木酒造新潟県 720ml

6695 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 1800ml

: HK$240.00

Available

: HK$500.00

Available

: HK$440.00

Available

[Limited Series. Unpasteurised, undiluted]

R4BY Kakurei Limited Series #1 is "Tokubetsu Junmai Miyama-Nishiki 55". Miyama-Nishiki 100%, rice polishing rate : 55%, Tokubetsu-Junmai. It's a RAW type: Unpasteurised, undiluted and unfiltered. Rich taste with good structure. Metallic sharpness hidden behind a rich umami appears while drinking. Aoki Shuzou's "Years Bottle" is the project for the coming 100 years, to aim to create a new value of Japanese culture by integration of Sake and Japanese modern art. Released once a year, and label will be drawn by Japanese artists. 2022's label is drawn by artist Otake Ayana. This cuvee is Junmai-daiginjou, Omachi 48% rice polishing rate, aged in snow cellar. [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.

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

A076 KAKUREI 鶴齢の梅酒純米吟醸仕込み青木酒造新潟県 720ml

A244 YUKIOTOKO 雪男純米酒青木酒造新潟県 720ml

: HK$220.00

Available

: HK$250.00

Available

: HK$180.00

Available

[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. 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. 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.

A401 KAKUREI Yamahai 鶴齢山廃純米青木酒造新潟県 1800ml

A030 KAKUREI 鶴齢純米大吟醸越淡麗40 青木酒造新潟県 720ml

: HK$440.00

Available

: HK$420.00

Available

This is the only "Yamahai" among the series of Kakurei. Koshitanrei 70% rice polishing rate. Locally grown Koshi-Tanrei 100%, rice polishing rate : 40%, Junmai-daiginjou. Refined, smooth texture, rich umami in a resolute manner.


	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)