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5469 BOKUSHI Black Bottle 牧之 限定 大吟醸 青木酒造 新潟県 1800ml A008 BOKUSHI Black Bottle 牧之 限定 大吟醸 青木酒造 新潟県 720ml 6014 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) 1800ml
: HK$1,300.00
Available
more info
: HK$650.00
Available
more info
: HK$440.00
Available
more info
5469 BOKUSHI Black Bottle 牧之 限定 大吟醸 青木酒造 新潟県 1800ml A008 BOKUSHI Black Bottle 牧之 限定 大吟醸 青木酒造 新潟県 720ml 6014 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) 1800ml
This is like an F1 machine of Daiginjou-Sake which is made by very best of the artisanship of Aoki Shuzou. Hyougo AAA Yamada-Nishiki 100%, polish rate 37%. Produced one tank only and entries to Sake competition. This is like an F1 machine of Daiginjou-Sake which is made by very best of the artisanship of Aoki Shuzou. Hyougo AAA Yamada-Nishiki 100%, polish rate 37%. Produced one tank only and entries to Sake competition. [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.
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 R4BY(2022-3) 720ml 6348 YAHIKO 彌彦 純米大吟醸 PREMIUM 33 弥彦酒造 新潟県 720ml 6416 KAKUREI 鶴齢 純米酒 春陽 雪室熟成 青木酒造 新潟県 720ml
: HK$220.00
Available
more info
: HK$1,000.00
Available
more info
: HK$220.00
Available
more info
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 R4BY(2022-3) 720ml 6348 YAHIKO 彌彦 純米大吟醸 PREMIUM 33 弥彦酒造 新潟県 720ml 6416 KAKUREI 鶴齢 純米酒 春陽 雪室熟成 青木酒造 新潟県 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.
New Premium Junmai-Daiginjou from Yahiko-Shuzou. Locally grown Yahiko Yamada-Nishiki 100%. 33% rice polishing rate is the limit of the balance between aroma and taste. "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. Possibly it's really symbolic, a new frontier of Kakurei in Reiwa period. Shun-You 100%, rice polishing rate : 70%, Junmai-shu. Aged in snow chamber. The refreshing Muscat like aroma and clean taste.
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 6694 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 1800ml
: HK$440.00
Available
more info
: HK$220.00
Available
more info
: HK$440.00
Available
more info
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 6694 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 1800ml
[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.
[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.
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 B139 SUIRYUU 睡龍 生酛純米吟醸 長期熟成一二三 久保本家酒造 奈良県 19BY(2007-8) 1800ml A830 KAKUREI YEARS BOTTLE 2023 鶴齢 純米大吟醸 雄町40 青木酒造 新潟県 720ml
: HK$220.00
Available
more info
: HK$880.00
Available
more info
: HK$500.00
Available
more info
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 B139 SUIRYUU 睡龍 生酛純米吟醸 長期熟成一二三 久保本家酒造 奈良県 19BY(2007-8) 1800ml A830 KAKUREI YEARS BOTTLE 2023 鶴齢 純米大吟醸 雄町40 青木酒造 新潟県 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.
19BY(2007) 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-ginjou.This sake was brewed in 2007 and cellared for 15 years. Kubo-Honke-Shuzou says it is still on the way to perfect maturation, however this moment is also one of the unmissable beautiful scene.
[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.
B328 SHINRAI 神雷 吟UTA 純米酒 真吟60 三輪酒造 広島県 R4BY 720ml A361 YAHIKO 彌彦 吟醸 弥彦酒造 新潟県 1800ml 4919 YAHIKO 彌彦 吟醸 弥彦酒造 新潟県 720ml
: HK$240.00
Available
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: HK$560.00
Available
more info
: HK$280.00
Available
more info
B328 SHINRAI 神雷 吟UTA 純米酒 真吟60 三輪酒造 広島県 R4BY 720ml A361 YAHIKO 彌彦 吟醸 弥彦酒造 新潟県 1800ml 4919 YAHIKO 彌彦 吟醸 弥彦酒造 新潟県 720ml
[UTA Shin-Gin 60]

Locally grown Senbon-Nishiki is polished by "Shin-Gin" method, and brewed by Kimoto method, fermented by ambient yeasts(no cultured yeasts added). Rice Polishing Rate : 60%, Junmai-Shu.
Yahiko Ginjou is a classic of this brewery. Ginjou production is one of the most technical way and it is created by combining the best skill of Sake making in Japan. Brilliant aroma, delicate texture, juicy umami followed by dry finish. Locally grown Yamada-Nishiki 100%, rice polishing rate : 55% Yahiko Ginjou is a classic of this brewery. Ginjou production is one of the most technical way and it is created by combining the best skill of Sake making in Japan. Brilliant aroma, delicate texture, juicy umami followed by dry finish. Locally grown Yamada-Nishiki 100%, rice polishing rate : 55%
B309 SHINRAI 神雷 吟UTA 純米大吟醸 球形45 三輪酒造 広島県 R4BY 1800ml B310 SHINRAI 神雷 吟UTA 純米大吟醸 球形45 三輪酒造 広島県 R4BY 720ml B311 SHINRAI 神雷 吟UTA 純米酒 真吟60 三輪酒造 広島県 R4BY 1800ml
: HK$600.00
Stockout
more info
: HK$300.00
Stockout
more info
: HK$480.00
Stockout
more info
B309 SHINRAI 神雷 吟UTA 純米大吟醸 球形45 三輪酒造 広島県 R4BY 1800ml B310 SHINRAI 神雷 吟UTA 純米大吟醸 球形45 三輪酒造 広島県 R4BY 720ml B311 SHINRAI 神雷 吟UTA 純米酒 真吟60 三輪酒造 広島県 R4BY 1800ml
[UT Junmai-Daiginjou 45]

Locally grown Senbon-Nishiki is polished by conventional method(Round shaped polishing), and brewed by Kimoto method, fermented by ambient yeasts(no cultured yeasts added). Rice Polishing Rate : 45%
[UT Junmai-Daiginjou 45]

Locally grown Senbon-Nishiki is polished by conventional method(Round shaped polishing), and brewed by Kimoto method, fermented by ambient yeasts(no cultured yeasts added). Rice Polishing Rate : 45%
[UTA Shin-Gin 60]

Locally grown Senbon-Nishiki is polished by "Shin-Gin" method, and brewed by Kimoto method, fermented by ambient yeasts(no cultured yeasts added). Rice Polishing Rate : 60%, Junmai-Shu.
4923 ABEKAN Cat 阿部勘 純米吟醸 まねき 阿部勘酒造 宮城県 R4BY 1800ml 4922 ABEKAN Cat 阿部勘 純米吟醸 まねき 阿部勘酒造 宮城県 R4BY 720ml A363 SHINRAI Autumn Kimoto 神雷 生酛純米酒 秋上がり 三輪酒造 広島県 R4BY 1800ml
: HK$480.00
Available
more info
: HK$240.00
Available
more info
: HK$440.00
Available
more info
4923 ABEKAN Cat 阿部勘 純米吟醸 まねき 阿部勘酒造 宮城県 R4BY 1800ml 4922 ABEKAN Cat 阿部勘 純米吟醸 まねき 阿部勘酒造 宮城県 R4BY 720ml A363 SHINRAI Autumn Kimoto 神雷 生酛純米酒 秋上がり 三輪酒造 広島県 R4BY 1800ml
Abekan "Cat" is made from "Sasanishiki"(famous as edible rice) and Kuranohana(Miyagi local). It's a Junmai-ginjou, rice polishing rate : 55%, aged in the cellar during summertime and all the elements were well integrated. R4BY Cat has smooth texture, rich body, and dry finish. *Please peel off the double sticker label. you will see another emotion of the cat. Abekan "Cat" is made from "Sasanishiki"(famous as edible rice) and Kuranohana(Miyagi local). It's a Junmai-ginjou, rice polishing rate : 55%, aged in the cellar during summertime and all the elements were well integrated. R4BY Cat has smooth texture, rich body, and dry finish. *Please peel off the double sticker label. you will see another emotion of the cat. Shinrai Autumn Kimoto Junmai R4BY is made from locally grown Senbon-Nishiki 100%, rice polishing rate : 60%. Brewed and bottled last winter, aged in the cellar during summer, and released without second pasteurization. Cool refreshing aroma, smooth texture, clear-cut structure, umami, followed by dry finish. Fine bitterness gives the sake good complexity. Good for both cold and warm temperature.
A362 SHINRAI Autumn Kimoto 神雷 生酛純米酒 秋上がり 三輪酒造 広島県 R4BY 720ml 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 R4BY 1800ml B245 KAKUREI Snow Aged 鶴齢 純米大吟醸 雪室 青木酒造 新潟県 VINTAGE 2017 720ml
: HK$220.00
Available
more info
: HK$440.00
Available
more info
: HK$1,000.00
Available
more info
A362 SHINRAI Autumn Kimoto 神雷 生酛純米酒 秋上がり 三輪酒造 広島県 R4BY 720ml 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 R4BY 1800ml B245 KAKUREI Snow Aged 鶴齢 純米大吟醸 雪室 青木酒造 新潟県 VINTAGE 2017 720ml
Shinrai Autumn Kimoto Junmai R4BY is made from locally grown Senbon-Nishiki 100%, rice polishing rate : 60%. Brewed and bottled last winter, aged in the cellar during summer, and released without second pasteurization. Cool refreshing aroma, smooth texture, clear-cut structure, umami, followed by dry finish. Fine bitterness gives the sake good complexity. 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. 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%.
A594 KIMOTONODOBU 生酛のどぶ 仕20号 +17 久保本家酒造 奈良県 R4BY(2022) 1800ml A593 KIMOTONODOBU 生酛のどぶ 仕19号 +18 久保本家酒造 奈良県 R4BY(2022) 1800ml A592 KIMOTONODOBU 生酛のどぶ 仕16号 +16 久保本家酒造 奈良県 R4BY(2022) 1800ml
: HK$480.00
Available
more info
: HK$480.00
Available
more info
: HK$480.00
Available
more info
A594 KIMOTONODOBU 生酛のどぶ 仕20号 +17 久保本家酒造 奈良県 R4BY(2022) 1800ml A593 KIMOTONODOBU 生酛のどぶ 仕19号 +18 久保本家酒造 奈良県 R4BY(2022) 1800ml A592 KIMOTONODOBU 生酛のどぶ 仕16号 +16 久保本家酒造 奈良県 R4BY(2022) 1800ml
R4BY Tank No.20

Nihonshu-do +17 / Oumi Nipponbare(Kakemai) 75% + Awa Yamada-Nishiki(Koujimai) 25% / Rice polishing rate Kakemai 60% Koujimi 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).
R4BY Tank No.19

Nihonshu-do +18 / Oumi Nipponbare(Kakemai) 75% + Awa Yamada-Nishiki(Koujimai) 25% / Rice polishing rate Kakemai 60% Koujimi 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).
R4BY Tank No.16

Nihonshu-do +16 / Oumi Nipponbare(Kakemai) 75% + Awa Yamada-Nishiki(Koujimai) 25% / Rice polishing rate Kakemai 60% Koujimi 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).
A591 KIMOTONODOBU 生酛のどぶ 仕15号 +14 久保本家酒造 奈良県 R4BY(2022) 1800ml A590 KIMOTONODOBU 生酛のどぶ 仕14号 +15 久保本家酒造 奈良県 R4BY(2022) 1800ml A345 KIMOTONODOBU 生酛のどぶ 仕13号 +15 久保本家酒造 奈良県 R4BY(2022) 1800ml
: HK$480.00
Available
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: HK$480.00
Available
more info
Stockout
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A591 KIMOTONODOBU 生酛のどぶ 仕15号 +14 久保本家酒造 奈良県 R4BY(2022) 1800ml A590 KIMOTONODOBU 生酛のどぶ 仕14号 +15 久保本家酒造 奈良県 R4BY(2022) 1800ml A345 KIMOTONODOBU 生酛のどぶ 仕13号 +15 久保本家酒造 奈良県 R4BY(2022) 1800ml
R4BY Tank No.15

Nihonshu-do +14 / Oumi Nipponbare(Kakemai) 75% + Awa Yamada-Nishiki(Koujimai) 25% / Rice polishing rate Kakemai 60% Koujimi 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).
R4BY Tank No.14

Nihonshu-do +15 / Oumi Nipponbare(Kakemai) 75% + Awa Yamada-Nishiki(Koujimai) 25% / Rice polishing rate Kakemai 60% Koujimi 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).
R4BY Tank No.13

Nihonshu-do +15 / Oumi Nipponbare(Kakemai) 75% + Awa Yamada-Nishiki(Koujimai) 25% / Rice polishing rate Kakemai 60% Koujimi 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).
B292 YAHIKO Extreme 彌彦 極 純米酒 弥彦酒造 新潟県 1800ml B291 YAHIKO Extreme 彌彦 極 純米酒 弥彦酒造 新潟県 720ml A269 ABEKAN Goldfish 阿部勘 純米吟醸 金魚 阿部勘酒造 宮城県 R4BY 1800ml
: HK$440.00
Available
more info
: HK$220.00
Available
more info
: HK$480.00
SALE HK$338.00
Available
more info
B292 YAHIKO Extreme 彌彦 極 純米酒 弥彦酒造 新潟県 1800ml B291 YAHIKO Extreme 彌彦 極 純米酒 弥彦酒造 新潟県 720ml A269 ABEKAN Goldfish 阿部勘 純米吟醸 金魚 阿部勘酒造 宮城県 R4BY 1800ml
Yahiko "Extreme" Junmai, it's a complete edition, pasteurised with the bottle and rest for a while. 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, pasteurised once, whole process is done manually, with extreme care that they could think of. Yahiko "Extreme" Junmai, it's a complete edition, pasteurised with the bottle and rest for a while. 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, pasteurised once, whole process is done manually, with extreme care that they could think of. It's a goldfish bowl filled with Junmai-ginjou! : Abekan cool summer limited edition "Goldfish" is made from Kuranohana+Sasanishiki, 55% rice polishing rate. Aged under -5℃ from winter time and now all the elements are well integrated. Smooth, dry, light yet tasty - what a nice bottle for cooling off on hot summer days!
A270 ABEKAN Goldfish 阿部勘 純米吟醸 金魚 阿部勘酒造 宮城県 R4BY 720ml B005 SHINRAI Hazy SAKURA Raw 神雷桜霞 八反錦 本醸造生酒 三輪酒造 広島県 R4BY 720ml 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
: HK$240.00
Available
more info
: HK$190.00
Stockout
more info
: HK$290.00
Stockout
more info
A270 ABEKAN Goldfish 阿部勘 純米吟醸 金魚 阿部勘酒造 宮城県 R4BY 720ml B005 SHINRAI Hazy SAKURA Raw 神雷桜霞 八反錦 本醸造生酒 三輪酒造 広島県 R4BY 720ml 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
It's a goldfish bowl filled with Junmai-ginjou! : Abekan cool summer limited edition "Goldfish" is made from Kuranohana+Sasanishiki, 55% rice polishing rate. Aged under -5℃ from winter time and now all the elements are well integrated. Smooth, dry, light yet tasty - what a nice bottle for cooling off on hot summer days! [Freshly brewed. Unpasteurised, undiluted]

Locally grown Hattan-Nishiki 100%, rice polishing rate : 65%, Honjouzou-shu. Freshly brewed and bottled without pasteurisation. You feel a touch of spring.
[Limited Series. Unpasteurised, undiluted]

Yamada-Nishiki 100%, rice polishing rate : 50%, Junmai-ginjou. It's a RAW type: Unpasteurised and undiluted. Rich and sophisticated.
B241 JINSEKIKOUGEN Kimoto Raw 神石高原 生酛木桶仕込 純米無濾過生原酒 - unfiltered/unpasteurized/undiluted - 三輪酒造 広島県 R4BY 1800ml B240 JINSEKIKOUGEN Kimoto Raw 神石高原 生酛木桶仕込 純米無濾過生原酒 - unfiltered/unpasteurized/undiluted - 三輪酒造 広島県 R4BY 720ml B189 SHINRAI Kimoto Raw 神雷 緑雷神 生酛純米 千本錦 無濾過生原酒 - unfiltered/unpasteurized/undiluted - 三輪酒造 広島県 R4BY 1800ml
: HK$480.00
Available
more info
: HK$240.00
Available
more info
: HK$480.00
Available
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B241 JINSEKIKOUGEN Kimoto Raw 神石高原 生酛木桶仕込 純米無濾過生原酒  - unfiltered/unpasteurized/undiluted -  三輪酒造 広島県 R4BY 1800ml B240 JINSEKIKOUGEN Kimoto Raw 神石高原 生酛木桶仕込 純米無濾過生原酒  - unfiltered/unpasteurized/undiluted -  三輪酒造 広島県 R4BY 720ml B189 SHINRAI Kimoto Raw 神雷 緑雷神 生酛純米 千本錦 無濾過生原酒 - unfiltered/unpasteurized/undiluted - 三輪酒造 広島県 R4BY 1800ml
[Unpasteurised, unfiltered, undiluted]

The Terroir Saké. This project is focusing on 100% Jinseki plateau where the Miwa-Shuzou brewery is situated. Hattan-Nishiki Rice from local farmers, water from Jinseki, brewed by artisans in Jinseki. It has been made by Kimoto since 30BY, and fermented in wooden vats since R3BY. The first lot is released as RAW version.
[Unpasteurised, unfiltered, undiluted]

The Terroir Saké. This project is focusing on 100% Jinseki plateau where the Miwa-Shuzou brewery is situated. Hattan-Nishiki Rice from local farmers, water from Jinseki, brewed by artisans in Jinseki. It has been made by Kimoto since 30BY, and fermented in wooden vats since R3BY. The first lot is released as RAW version.
[Unpasteurized, unfiltered, undiluted]

It's a RAW version of Shinrai Kimoto Junmai. Limited release in early spring only. (The remaining part of the tank will be pasteurised and aged for one year, and will be released as the "Akiagari" and "Kimoto Junmai"). Locally grown Senbon-Nishiki 100%, rice polishing rate : 65%, Junmai-shu.
B190 SHINRAI Kimoto Raw 神雷 緑雷神 生酛純米 千本錦 無濾過生原酒 - unfiltered/unpasteurized/undiluted - 三輪酒造 広島県 R4BY 720ml B243 YAHIKO Extreme 彌彦 極 純米生原酒 弥彦酒造 新潟県 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$240.00
Available
more info
: HK$480.00
Available
more info
: HK$240.00
Available
more info
B190 SHINRAI Kimoto Raw 神雷 緑雷神 生酛純米 千本錦 無濾過生原酒 - unfiltered/unpasteurized/undiluted - 三輪酒造 広島県 R4BY 720ml B243 YAHIKO Extreme 彌彦 極 純米生原酒 弥彦酒造 新潟県 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
[Unpasteurized, unfiltered, undiluted]

It's a RAW version of Shinrai Kimoto Junmai. Limited release in early spring only. (The remaining part of the tank will be pasteurised and aged for one year, and will be released as the "Akiagari" and "Kimoto Junmai"). Locally grown Senbon-Nishiki 100%, rice polishing rate : 65%, Junmai-shu.
[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.
[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.
6877 YAHIKO 彌彦 純米吟醸 弥彦酒造 新潟県 1800ml B191 SHINRAI Raw Kimoto VOYAGER シンライ 生酛仕込無濾過生原酒 三輪酒造 広島県 1800ml 4157 SHINRAI Raw Kimoto VOYAGER シンライ 生酛仕込無濾過生原酒 三輪酒造 広島県 720ml
: HK$560.00
Available
more info
: HK$480.00
Available
more info
: HK$240.00
Available
more info
6877 YAHIKO 彌彦 純米吟醸 弥彦酒造 新潟県 1800ml B191 SHINRAI Raw Kimoto VOYAGER シンライ 生酛仕込無濾過生原酒 三輪酒造 広島県 1800ml 4157 SHINRAI Raw Kimoto VOYAGER シンライ 生酛仕込無濾過生原酒 三輪酒造 広島県 720ml
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. [Unpasteurised, Kimoto by Ambient yeasts]

Miwa-shuzou started R4BY with yeast mash No.1 made by Kimoto by ambient yeasts. Shinrai Voyager is the sake born from this yeast mash No.1. Locally grown Aki-Sakari 100%, rice polishing rate : 65%, unpasteurised.
[Unpasteurised, Kimoto by Ambient yeasts]

Miwa-shuzou started R4BY with yeast mash No.1 made by Kimoto by ambient yeasts. Shinrai Voyager is the sake born from this yeast mash No.1. Locally grown Aki-Sakari 100%, rice polishing rate : 65%, unpasteurised.
A908 SHINRAI Fizzy Raw Raizin Blue 神雷 水色雷神 純米酒 八反錦うすにごり生酒 - light cloudy/unpasteurized - 三輪酒造 広島県 R4BY 720ml A149 SHINRAI Raw Raizin Black 神雷 黒雷神 純米吟醸 千本錦 無濾過生原酒 - unfiltered/unpasteurized/undiluted - 三輪酒造 広島県 R4BY 720ml B138 HATSUGASUMI 初霞 特別純米 一所懸命 久保本家酒造 奈良県 R1BY(2019-20) 1800ml
: HK$240.00
Available
more info
: HK$240.00
Available
more info
: HK$440.00
Available
more info
A908 SHINRAI Fizzy Raw Raizin Blue 神雷 水色雷神 純米酒 八反錦うすにごり生酒 - light cloudy/unpasteurized - 三輪酒造 広島県 R4BY 720ml A149 SHINRAI Raw Raizin Black 神雷 黒雷神 純米吟醸 千本錦 無濾過生原酒 - unfiltered/unpasteurized/undiluted - 三輪酒造 広島県 R4BY 720ml B138 HATSUGASUMI 初霞 特別純米 一所懸命 久保本家酒造 奈良県 R1BY(2019-20) 1800ml
[Unpasteurised, Light Cloudy and Fizzy]

Raizin Light Blue is bottled with fine lees without pasteurisation. Hattan-Nishiki with 65% rice polishing ratio. Refreshing, fizzy and refined umami.
[Unpasteurized, unfiltered, undiluted]

Raizin Black is a RAW type - unpasteurized, undiluted and unfiltered version of Shinrai Junmai-ginjou. Limited release in winter to early spring only. (The remaining part of the tank will be pasteurised and aged for one year, and will be released as the "Black Label"). Locally grown Senbon-Nishiki 100%, rice polishing rate : 55%, Junmai-Ginjou.
R1BY(2019) Issho-Kenmei

"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%.
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 6310 YAHIKO 彌彦 純米吟醸 弥彦酒造 新潟県 720ml
: HK$440.00
Available
more info
: HK$280.00
Available
more info
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 6310 YAHIKO 彌彦 純米吟醸 弥彦酒造 新潟県 720ml
[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.
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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