Home > WINE LIST > COUNTRY > JAPAN 日本 > 29 NARA 奈良県
Sort By:
1 2
4242 KIMOTONODOBU 生酛のどぶ 仕7号 +14 久保本家酒造 奈良県 R2BY(2020) 720ml
4242 KIMOTONODOBU 生酛のどぶ 仕7号 +14 久保本家酒造 奈良県 R2BY(2020) 720ml
: HK$220.00
Available

R2BY Tank No.7

Nihonshu-do +14 / Rice polishing rate 65% / Yeast No.6

"Kimoto-no-dobu" is an ultimate kimoto cloudy sake made by complete fermentation process. Creamy, pure rich umami with refreshing dry finish. Serve chilled, on the rocks, with soda, and kanzake(warm - hot).
more info
4292 HATSUGASUMI 初霞 純米 旨辛無垢 久保本家酒造 奈良県 24BY(2012) 1800ml
4292 HATSUGASUMI 初霞 純米 旨辛無垢 久保本家酒造 奈良県 24BY(2012) 1800ml
: HK$390.00
Available

24BY(2012) Junmai-shu
Gohyakumangoku + Nippon-bare
Rice polishing rate : 65%

"Hatsugasumi" is a traditional brand of Kubo-Honke Shuzou. The authentic sake made by "complete fermentation" process. Released after several years of ageing period.
more info
4435 KIMOTONODOBU 生酛のどぶ 仕6号 +11 久保本家酒造 奈良県 R3BY(2021) 1800ml
4435 KIMOTONODOBU 生酛のどぶ 仕6号 +11 久保本家酒造 奈良県 R3BY(2021) 1800ml
: HK$480.00
Available

R3BY Tank No.6

Nihonshu-do +11 / Rice polishing rate 65% / Yeast No.7

"Kimoto-no-dobu" is an ultimate kimoto cloudy sake made by complete fermentation process. Creamy, pure rich umami with refreshing dry finish. Serve chilled, on the rocks, with soda, and kanzake(warm - hot).
more info
4461 SUIRYUU 睡龍 特別純米 久保本家酒造 奈良県 27BY(2015) 720ml
4461 SUIRYUU 睡龍 特別純米 久保本家酒造 奈良県 27BY(2015) 720ml
: HK$220.00
Available

27BY(2015) Tokubetsu-junmai
Rice polishing rate : 60%

Aged Tokubetsu-Junmai made by "complete fermentation" process.
more info
4757 KIMOTONODOBU 生酛のどぶ 仕7号 +11 久保本家酒造 奈良県 R3BY(2021) 1800ml
4757 KIMOTONODOBU 生酛のどぶ 仕7号 +11 久保本家酒造 奈良県 R3BY(2021) 1800ml
: HK$480.00
Available

R3BY Tank No.7

Nihonshu-do +11 / Rice polishing rate 65% / Yeast No.7

"Kimoto-no-dobu" is an ultimate kimoto cloudy sake made by complete fermentation process. Creamy, pure rich umami with refreshing dry finish. Serve chilled, on the rocks, with soda, and kanzake(warm - hot).
more info
4758 KIMOTONODOBU 生酛のどぶ 仕8号 +14 久保本家酒造 奈良県 R3BY(2021) 1800ml
4758 KIMOTONODOBU 生酛のどぶ 仕8号 +14 久保本家酒造 奈良県 R3BY(2021) 1800ml
: HK$480.00
Available

R3BY Tank No.8

Nihonshu-do +14 / Rice polishing rate 65% / Yeast No.7

"Kimoto-no-dobu" is an ultimate kimoto cloudy sake made by complete fermentation process. Creamy, pure rich umami with refreshing dry finish. Serve chilled, on the rocks, with soda, and kanzake(warm - hot).
more info
4759 KIMOTONODOBU 生酛のどぶ 仕9号 +14 久保本家酒造 奈良県 R3BY(2021) 1800ml
4759 KIMOTONODOBU 生酛のどぶ 仕9号 +14 久保本家酒造 奈良県 R3BY(2021) 1800ml
: HK$480.00
Available

R3BY Tank No.9

Nihonshu-do +14 / Rice polishing rate 65% / Yeast No.7

"Kimoto-no-dobu" is an ultimate kimoto cloudy sake made by complete fermentation process. Creamy, pure rich umami with refreshing dry finish. Serve chilled, on the rocks, with soda, and kanzake(warm - hot).
more info
4760 KIMOTONODOBU 生酛のどぶ 仕10号 +15 久保本家酒造 奈良県 R3BY(2021) 1800ml
4760 KIMOTONODOBU 生酛のどぶ 仕10号 +15 久保本家酒造 奈良県 R3BY(2021) 1800ml
: HK$480.00
Available

R3BY Tank No.10

Nihonshu-do +15 / Rice polishing rate 65% / Yeast No.6

"Kimoto-no-dobu" is an ultimate kimoto cloudy sake made by complete fermentation process. Creamy, pure rich umami with refreshing dry finish. Serve chilled, on the rocks, with soda, and kanzake(warm - hot).
more info
4761 KIMOTONODOBU 生酛のどぶ 仕11号 +16 久保本家酒造 奈良県 R3BY(2021) 1800ml
4761 KIMOTONODOBU 生酛のどぶ 仕11号 +16 久保本家酒造 奈良県 R3BY(2021) 1800ml
: HK$480.00
Available

R3BY Tank No.11

Nihonshu-do +16 / Rice polishing rate 65% / Yeast No.6

"Kimoto-no-dobu" is an ultimate kimoto cloudy sake made by complete fermentation process. Creamy, pure rich umami with refreshing dry finish. Serve chilled, on the rocks, with soda, and kanzake(warm - hot).
more info
6493 SUIRYUU 睡龍 生酛純米 久保本家酒造 奈良県 22BY(2010) 1800ml
6493 SUIRYUU 睡龍 生酛純米 久保本家酒造 奈良県 22BY(2010) 1800ml
: HK$580.00
Available

22BY(2010) Kimoto Junmai-shu
Rice polishing rate : 65%

The combination of the process of complete fermentation and a long lapse of time makes this unparalleled Kimoto Junmai-shu. The bottle is released after long ageing period - 6 to 8 years, sometimes over 10 years. It has beautiful amber colour and superb purity.
more info
6494 SUIRYUU 睡龍 純米 久保本家酒造 奈良県 22BY(2010-1) 720ml
6494 SUIRYUU 睡龍 純米 久保本家酒造 奈良県 22BY(2010-1) 720ml
: HK$290.00
Available

22BY(2010) Junmai-shu
Rice polishing rate : 65%

The combination of the process of complete fermentation and a long lapse of time makes this unparalleled Kimoto Junmai-shu. The bottle is released after long ageing period - 6 to 8 years, sometimes over 10 years. It has beautiful amber colour and superb purity.
more info
6495 SUIRYUU 睡龍 生酛純吟 久保本家酒造 奈良県 22BY(2010) 720ml
6495 SUIRYUU 睡龍 生酛純吟 久保本家酒造 奈良県 22BY(2010) 720ml
: HK$320.00
Available

22BY(2010) Kimoto Junmai-ginjou
Rice polishing rate : 50%

The combination of the process of complete fermentation and a long lapse of time makes this unparalleled Kimoto Junmai-shu. The bottle is released after long ageing period - 6 to 8 years, sometimes over 10 years. It has beautiful amber colour and superb purity.
more info
6503 SUIRYUU 睡龍 生酛純吟 久保本家酒造 奈良県 24BY(2012) 720ml
6503 SUIRYUU 睡龍 生酛純吟 久保本家酒造 奈良県 24BY(2012) 720ml
: HK$360.00
Available

24BY(2012) Kimoto Junmai-ginjou
Rice polishing rate : 50%

The combination of the process of complete fermentation and a long lapse of time makes this unparalleled Kimoto Junmai-shu. The bottle is released after long ageing period - 6 to 8 years, sometimes over 10 years. It has beautiful amber colour and superb purity.
more info
6506 KIMOTONODOBU 生酛のどぶ 仕14号 原酒 +13 久保本家酒造 奈良県 26BY(2014) 720ml
6506 KIMOTONODOBU 生酛のどぶ 仕14号 原酒 +13 久保本家酒造 奈良県 26BY(2014) 720ml
: HK$240.00
Available

26BY Tank No.14

Nihonshu-do +13 / Gohyakumangoku and Akitsuho / Rice polishing rate 65% / Undiluted / Alc.18

"Kimoto-no-dobu" is an ultimate kimoto cloudy sakemade by complete fermentation process. Creamy, pure rich umami with refreshing dry finish. Serve chilled, on the rocks, with soda, and kanzake(warm - hot).
more info
6712 SUIRYUU 睡龍 純米大吟醸 まほろば 久保本家酒造 奈良県 27BY(2015) 720ml
6712 SUIRYUU 睡龍 純米大吟醸 まほろば 久保本家酒造 奈良県 27BY(2015) 720ml
: HK$390.00
Available

27BY(2015) Junmai-daiginjou
Rice polishing rate : 40%

Aged Junmai-daiginjou made by "complete fermentation" process. Super dry.

more info
6959 SUIRYUU 睡龍 生酛純米 久保本家酒造 奈良県 19BY(2007) 1800ml
6959 SUIRYUU 睡龍 生酛純米 久保本家酒造 奈良県 19BY(2007) 1800ml
: HK$680.00
Available

19BY(2007) Kimoto Junmai-shu
Rice polishing rate : 65%

The combination of the process of complete fermentation and a long lapse of time makes this unparalleled Kimoto Junmai-shu. The bottle is released after long ageing period - 6 to 8 years, sometimes over 10 years. It has beautiful amber colour and superb purity.
more info
6962 SUIRYUU 睡龍 生酛純米 涼 久保本家酒造 奈良県 22BY(2010) 1800ml
6962 SUIRYUU 睡龍 生酛純米 涼 久保本家酒造 奈良県 22BY(2010) 1800ml
: HK$550.00
Available

22BY(2010) Kimoto Junmai-shu "Cool Off"
Rice polishing rate : 65%

The combination of the process of complete fermentation and a long lapse of time makes this unparalleled Kimoto Junmai-shu. The bottle is released after long ageing period - 6 to 8 years, sometimes over 10 years. It has beautiful amber colour and superb purity.
more info
A154 KIMOTONODOBU 生酛のどぶ 仕7号 +14 久保本家酒造 奈良県 R1BY(2019) 1800ml
A154 KIMOTONODOBU 生酛のどぶ 仕7号 +14 久保本家酒造 奈良県 R1BY(2019) 1800ml
: HK$480.00
Available

R1BY Tank No.13

Nihonshu-do +14 / Rice polishing rate 65%

"Kimoto-no-dobu" is an ultimate kimoto cloudy sake made by complete fermentation process. Creamy, pure rich umami with refreshing dry finish. Serve chilled, on the rocks, with soda, and kanzake(warm - hot).
more info
A249 SUIRYUU 睡龍 梅酒 生酛純米酒漬 久保本家酒造 奈良県 R1BY(2019) 500ml
A249 SUIRYUU 睡龍 梅酒 生酛純米酒漬 久保本家酒造 奈良県 R1BY(2019) 500ml
: HK$220.00
Available

Umeshu made from Kimoto Junmai + honey. Beautiful balance between rich-sweetness and acidity. Straight, on the rocks, with soda. more info
A344 HATSUGASUMI 初霞 特別純米 久保本家酒造 奈良県 R1BY(2019) 720ml
A344 HATSUGASUMI 初霞 特別純米 久保本家酒造 奈良県 R1BY(2019) 720ml
: HK$220.00
: HK$148.00
Available

R1BY(2019) Tokubetsu-junmai

"Hatsugasumi" is a traditional brand of Kubo-Honke Shuzou. Mr.Kato(Toji) has expressed the balance between richness and sharpness. It's a great model of the authentic sake made by "complete fermentation". Released after several years ageing period. Good for room temperature and Kanzake(warm/hot). Gohyakumangoku and Nippon-bare, rice polishing rate : 60%.
more info
   
 
1 2