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4921 KAKUREI Autumn 鶴齢特別純米山田錦55 冷卸(ひやおろし) 青木酒造新潟県 R3BY 1800ml

4920 KAKUREI Autumn 鶴齢特別純米山田錦55 冷卸(ひやおろし) 青木酒造新潟県 R3BY 720ml

4902 KAKUREI Snow Aged 鶴齢純米吟醸愛山雪室熟成青木酒造新潟県 R3BY 1800ml

: HK$480.00

Available

: HK$240.00

Available

: HK$580.00

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. 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. 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.

4903 KAKUREI Snow Aged 鶴齢純米吟醸愛山雪室熟成青木酒造新潟県 R3BY 720ml

4856 KAKUREI 鶴齢特別純米爽醇青木酒造新潟県 R3BY 1800ml

5812 KAKUREI 鶴齢特別純米爽醇青木酒造新潟県 R3BY 720ml

: HK$290.00

Available

: HK$440.00

Available

: HK$220.00

Available

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. 爽醇 is here again. 爽醇（＝so-jun, refreshing and mellow） is a Kakurei's limited 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. 爽醇 is here again. 爽醇（＝so-jun, refreshing and mellow） is a Kakurei's limited 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.

6341 KAKUREI Raw 鶴齢特別純米瀬戸産雄町55 生原酒 - unpasteurized/undiluted - 青木酒造新潟県 R3BY 1800ml

6551 KAKUREI Raw 鶴齢特別純米瀬戸産雄町55 生原酒 - unpasteurized/undiluted - 青木酒造新潟県 R3BY 720ml

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 R3BY 1800ml

: HK$480.00

Available

: HK$240.00

Available

: HK$560.00

Available

[Limited Series. Unpasteurised, undiluted]

Omachi from Seto(Akaiwa-Okayama) 100%, rice polishing rate : 55%, Tokubetsu-Junmai. It's a "Raw" type, unpasteurised, undiluted. Robust, rich and dry Omachi. [Limited Series. Unpasteurised, undiluted]

Omachi from Seto(Akaiwa-Okayama) 100%, rice polishing rate : 55%, Tokubetsu-Junmai. It's a "Raw" type, unpasteurised, undiluted. Robust, rich and dry Omachi. [Limited Series. Unpasteurised, undiluted]

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

5815 KAKUREI Raw 鶴齢純米吟醸生原酒山田錦50 - unpasteurized/undiluted - 青木酒造新潟県 R3BY 720ml

B071 YUKIOTOKO SAKEYELL III 雪男青木酒造新潟県 720ml

5753 BOKUSHI White Bottle 牧之限定大吟醸生詰原酒青木酒造新潟県 720ml

: HK$280.00

Available

: HK$180.00

Available

: HK$650.00

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. 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. Bokushi is the high-end model of Daiginjou-Sake which is made by very best of the artisanship of Aoki Shuzou. There are two versions of Bokushi. This one is namadume(=without 2nd pasteurisation), and undiluted. Hyougo AAA Yamadanishiki 100%, 37% extreme polish.

A588 KAKUREI Super Dry 鶴齢純米超辛口原酒青木酒造新潟県 R3BY 720ml

5469 BOKUSHI Black Bottle 牧之限定大吟醸青木酒造新潟県 1800ml

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 R3BY 720ml

: HK$240.00

Available

: HK$1,300.00

Available

: HK$220.00

Available

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%. 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. [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.

A075 KAKUREI 鶴齢純米吟醸越淡麗青木酒造新潟県 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

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. 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.

A008 BOKUSHI Black Bottle 牧之限定大吟醸青木酒造新潟県 720ml

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

A010 KAKUREI 鶴齢純米大吟醸山田錦37 青木酒造新潟県 720ml

: HK$650.00

Available

: HK$440.00

Available

: HK$650.00

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. This is the only "Yamahai" among the series of Kakurei. Koshitanrei 70% rice polishing rate. 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.


	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)