B243 YAHIKO Extreme 彌彦 極 純米生原酒 弥彦酒造 新潟県 1800ml
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B244 YAHIKO Extreme 彌彦 極 純米生原酒 弥彦酒造 新潟県 720ml
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6877 YAHIKO 彌彦 純米吟醸 弥彦酒造 新潟県 1800ml
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[Unpasteurised, unfiltered, undiluted]
Yahiko "Extreme" Junmai-Raw is a limited edition and released in the spring season. 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, unpasteurised, whole process is done manually, with extreme care that they could think of.
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[Unpasteurised, unfiltered, undiluted]
Yahiko "Extreme" Junmai-Raw is a limited edition and released in the spring season. 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, unpasteurised, whole process is done manually, with extreme care that they could think of.
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Yahiko Junmai-Ginjou is a classic of this brewery. Yahiko Junmai-Ginjou creates a commanding atmosphere, yet full of delicacy on the palate. Locally grown Yamada-Nishiki 100%, rice polishing rate : 55% Junmai-Ginjou. "Yahiko" is born from fully fermented moromi under low temperature for a long period. Bottled without filtering, pasteurised with bottle, all processes are done manually, with extreme care that they could think of.
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6876 YAHIKO 彌彦 純米吟醸 弥彦酒造 新潟県 720ml
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B169 YAHIKO Beyond The Extreme RAW 彌彦 極超 生原酒 - unfiltered/unpasteurized/undiluted - 弥彦酒造 新潟県 1800ml
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B168 YAHIKO Beyond The Extreme RAW 彌彦 極超 生原酒 - unfiltered/unpasteurized/undiluted - 弥彦酒造 新潟県 720ml
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Yahiko Junmai-Ginjou is a classic of this brewery. Yahiko Junmai-Ginjou creates a commanding atmosphere, yet full of delicacy on the palate. Locally grown Yamada-Nishiki 100%, rice polishing rate : 55% Junmai-Ginjou. "Yahiko" is born from fully fermented moromi under low temperature for a long period. Bottled without filtering, pasteurised with bottle, all processes are done manually, with extreme care that they could think of.
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[Unpasteurized, unfiltered, undiluted]
Yahiko Kiwami-Goe(Beyond The Extreme) is a special cuvée, made from fully fermented moromi under low temperature for a long period. Freshly brewed and bottled by hand without diluting, filtration and pasteurization. This humbly released as a "futsuu-shu(like a Vin de Table)" knockout blow Kiwami-Goe shows the true worth of Yahiko's sake brewing. Made from locally grown Koshi-Ibuki.
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[Unpasteurized, unfiltered, undiluted]
Yahiko Kiwami-Goe(Beyond The Extreme) is a special cuvée, made from fully fermented moromi under low temperature for a long period. Freshly brewed and bottled by hand without diluting, filtration and pasteurization. This humbly released as a "futsuu-shu(like a Vin de Table)" knockout blow Kiwami-Goe shows the true worth of Yahiko's sake brewing. Made from locally grown Koshi-Ibuki.
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A828 IYAHIKO 伊彌彦 純米吟醸 弥彦酒造 新潟県 N0-01 720ml
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A827 YAHIKO 彌彦 大吟醸 弥彦酒造 新潟県 720ml
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A182 KOSHINOHAKUSETSU こしのはくせつ 越乃白雪 にごり梅酒 弥彦酒造 新潟県 720ml
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Locally grown Iyahiko-mai = Organic Koshihikari 100%, rice polishing rate : 60%, Junmai-ginjou. Soft and smooth touch, followed by mass and low gravity centre. It's a typical style of Yahiko-Shuzou.
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Premium Daiginjou from Yahiko-Shuzou. Locally grown Yahiko Yamada-Nishiki 100%, rice polishing rate : 38%, Daiginjou. Unfiltered, pasteurised in the bottle and aged under low temperature.
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It's a cloudy, nectar-like rich Umeshu. Good as an apéritif or digestif.
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