6062 KAKUREI Raw 鶴齢 特別純米 山田錦55 生原酒 - unpasteurised/undiluted - 青木酒造 新潟県 R5BY 1800ml
|
|
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 R5BY 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 R5BY 720ml
|
|
|
|
|
|
|
[Limited Series. Unpasteurised, undiluted]
Yamada-Nishiki 100%, rice polishing rate : 55%, Tokubetsu-Junmai. It's a RAW type: Unpasteurised and undiluted. Rich taste with fine texture.
|
Autumn Release Tokubetsu-Junmai. Yamada-Nishiki 100%, rice polishing rate: 55%. Brewed last winter and aged during the summertime, all the elements have melded together into one harmonious body—this is the merit of maturation. It is suitable for both cold and warm temperatures.
|
Autumn Release Tokubetsu-Junmai. Yamada-Nishiki 100%, rice polishing rate: 55%. Brewed last winter and aged during the summertime, all the elements have melded together into one harmonious body—this is the merit of maturation. It is suitable for both cold and warm temperatures.
|
|
B467 YUKIOTOKO 雪男 純米酒 青木酒造 新潟県 1800ml
|
|
4902 KAKUREI Aiyama Snow Aged 鶴齢 純米吟醸 愛山 雪室熟成 青木酒造 新潟県 R5BY 1800ml
|
|
B466 KAKUREI Aiyama Snow Aged 鶴齢 純米吟醸 愛山 雪室熟成 青木酒造 新潟県 R5BY 720ml
|
|
|
|
|
|
|
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.
|
Rare and noble sake rice "Aiyama" by Kakurei: Aoki-Shuzou. This is a Junmai-ginjou: rice polishing rate 57%, aged in a snow chamber. "It has a classy sweet aroma, brightened by fine acidity and a sharp, dry finish. R5BY is the finest Aiyama produced by Kakurei.
|
Rare and noble sake rice "Aiyama" by Kakurei: Aoki-Shuzou. This is a Junmai-ginjou: rice polishing rate 57%, aged in a snow chamber. "It has a classy sweet aroma, brightened by fine acidity and a sharp, dry finish. R5BY is the finest Aiyama produced by Kakurei.
|
|
B289 KAKUREI Sōjun 鶴齢 特別純米 爽醇 青木酒造 新潟県 R5BY 720ml
|
|
B132 YUKIOTOKO Cup 雪男 純米酒 青木酒造 新潟県 180ml
|
|
A267 BOKUSHI White Bottle 牧之 限定 大吟醸 生詰原酒 青木酒造 新潟県 720ml
|
|
|
|
|
|
|
爽醇 (=Sōjun, refreshing and mellow) is a limited summer edition from Kakurei. Kakurei's artisan team packs richness and fruitiness in a lightweight body with smoothness and a refreshing finish. It uses 100% locally grown Koshi-Tanrei rice polished to a rate of 55% - Tokubetsu-Junmai.
|
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.
|
The Yamada-Nishiki from Tojo can be likened to Pinot Noir from the Chambertin Grand Cru in Burgundy. Not only does it possess exceptional aroma and flavor, but it also has great ageing potential. This 37 series does not indicate a brewing year (BY), and it is typically released after about three years of ageing in snow chamber. Even after its release, we can expect long-term ageing. This sake is made to order.
|
|
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 R5BY 1800ml
|
|
6584 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 R5BY 720ml
|
|
5754 KAKUREI Super Dry 鶴齢 純米超辛口 原酒 青木酒造 新潟県 R5BY 720ml
|
|
|
|
|
|
|
[Unpasteurised, undiluted]
R5BY Tokubetsu-junmai-shu made with Omachi rice from Seto as a raw version. Fresh, rich, thick and good structure. The nama genshu series (raw type) produced by Aoki Brewery is ultimately refined every year.
|
[Unpasteurised, undiluted]
R5BY Tokubetsu-junmai-shu made with Omachi rice from Seto as a raw version. Fresh, rich, thick and good structure. The nama genshu series (raw type) produced by Aoki Brewery is ultimately refined every year.
|
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).
|
|
6307 KAKUREI Raw 鶴齢 純米吟醸 生原酒 山田錦50 - unpasteurized/undiluted - 青木酒造 新潟県 R5BY 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 R5BY 720ml
|
|
A909 KAKUREI Yamahai 鶴齢 山廃純米 青木酒造 新潟県 1800ml
|
|
|
|
|
|
|
[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.
|
This is the only "Yamahai" among the series of Kakurei. Koshitanrei 70% rice polishing rate. / Release Date : 2020.11
|
|
A155 YUKIOTOKO 雪男 辛口 本醸造 青木酒造 新潟県 1800ml
|
|
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
|
|
B340 KAKUREI 鶴齢 特別純米 越淡麗55 - unpasteurized/undiluted - 生原酒 青木酒造 新潟県 R5BY 720ml
|
|
|
|
|
|
|
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.
|
[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.
|
[Limited Brewing, unpasteurised, undiluted]
R5BY : Kakurei Limited Brewing Series #2 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.
|
|
A031 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 R5BY(2023-4) 720ml
|
|
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
|
|
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
|
|
|
|
|
|
|
[Limited Brewing, unpasteurised, undiluted]
R5BY : Kakurei Limited Brewing Series #1 this year is Gohyakumangoku 100%, rice polishing rate : 50%, Junmai-Ginjou. It's a RAW type: Unpasteurised and undiluted. Sweet aroma, round attack, fresh, and rich. Comfortable bitterness gives complexity and refreching feeling to the taste, and sharp dryness in the 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.
|
[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.
|
|
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
|
|
A830 KAKUREI YEARS BOTTLE 2023 鶴齢 純米大吟醸 雄町40 青木酒造 新潟県 720ml
|
|
B245 KAKUREI Snow Aged 鶴齢 純米大吟醸 雪室 青木酒造 新潟県 VINTAGE 2017 720ml
|
|
|
|
|
|
|
[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.
|
[2023 Vintage / Art Label]
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. 2023's label is drawn by artist Terazaki Yuriko. This cuvee is Junmai-daiginjou, Omachi 40% rice polishing rate, aged in snow cellar.
|
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%.
|
|
B131 KAKUREI 鶴齢 純米吟醸 越淡麗 青木酒造 新潟県 720ml
|
|
A434 KAKUREI YEARS BOTTLE 2022 鶴齢 純米大吟醸 雄町48 青木酒造 新潟県 720ml
|
|
6413 YUKIOTOKO 雪男 純米酒 青木酒造 新潟県 720ml
|
|
|
|
|
|
|
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.
|
[2022 Vintage / Art Label]
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.
|
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.
|
|
A076 KAKUREI 鶴齢の梅酒 純米吟醸仕込み 青木酒造 新潟県 720ml
|
|
|
|
|
|
|
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.
|
|