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◼️ by 47 prefectures

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◼️ New Arrival & Restocked

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B290 SHINRAI Summer Kimoto 神雷風鈴夏生酛純米真吟八反錦三輪酒造広島県 R4BY 720ml

A531 YAHIKO 彌彦吟醸弥彦酒造新潟県 720ml

A594 KIMOTONODOBU 生酛のどぶ仕20号 +17 久保本家酒造奈良県 R4BY(2022) 1800ml

: HK$240.00

Available

: HK$280.00

Stockout

: HK$480.00

Available

[Kimoto Shin-Gin]

Summer Edition. Miwa-Shuzou has expressed "a cool feeling in summer" by the fine tuned Kimoto method. Locally grown Hattan-Nishiki is polished by "Shin-Gin" method(Rice polishing rate : 70%), and brewed by Kimoto method, fermented by ambient yeasts(no cultured yeasts added). 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% 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).

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

A591 KIMOTONODOBU 生酛のどぶ仕15号 +14 久保本家酒造奈良県 R4BY(2022) 1800ml

: HK$480.00

Available

: HK$480.00

Available

: HK$480.00

Available

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). 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).

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

B292 YAHIKO Extreme 彌彦極純米酒弥彦酒造新潟県 1800ml

: HK$480.00

Available

: HK$480.00

Available

: HK$440.00

Available

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). 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.

B291 YAHIKO Extreme 彌彦極純米酒弥彦酒造新潟県 720ml

4856 KAKUREI So-Jun 鶴齢特別純米爽醇青木酒造新潟県 R4BY 1800ml

B289 KAKUREI So-Jun 鶴齢特別純米爽醇青木酒造新潟県 R4BY 720ml

: HK$220.00

Available

Stockout

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. 爽醇（＝so-jun, refreshing and mellow） is a Kakurei's limited summer edition. Kakurei's artisan team packed richness and fruitiness in lightweight body with smoothness and refreshing finish. Locally grown Koshi-Tanrei 100%. Rice polishing rate 55% - Tokubetsu-Junmai. 爽醇（＝so-jun, refreshing and mellow） is a Kakurei's limited summer edition. Kakurei's artisan team packed richness and fruitiness in lightweight body with smoothness and refreshing finish. Locally grown Koshi-Tanrei 100%. Rice polishing rate 55% - Tokubetsu-Junmai.

A990 SHINRAI Summer Kimoto 神雷風鈴夏生酛純米真吟八反錦三輪酒造広島県 R4BY 1800ml

A269 ABEKAN Goldfish 阿部勘純米吟醸金魚阿部勘酒造宮城県 R4BY 1800ml

A270 ABEKAN Goldfish 阿部勘純米吟醸金魚阿部勘酒造宮城県 R4BY 720ml

: HK$480.00

SALE HK$318.00

Available

: HK$480.00

Available

: HK$240.00

Available

[Kimoto Shin-Gin]

Summer Edition. Miwa-Shuzou has expressed "a cool feeling in summer" by the fine tuned Kimoto method. Locally grown Hattan-Nishiki is polished by "Shin-Gin" method(Rice polishing rate : 70%), and brewed by Kimoto method, fermented by ambient yeasts(no cultured yeasts added). 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! 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!

4726 KAKUREI Super Dry 鶴齢純米超辛口原酒青木酒造新潟県 R4BY 1800ml

5754 KAKUREI Super Dry 鶴齢純米超辛口原酒青木酒造新潟県 R4BY 720ml

A823 SHINRAI Hazy SAKURA Raw 神雷桜霞八反錦本醸造生酒三輪酒造広島県 R4BY 1800ml

Stockout

: HK$380.00

Available

[Undiluted]

"Super dry undiluted" Kakurei - one of the most popular bottle in the summer season. 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% Junmai-shu. It's a "genshu"(undiluted, no water added). [Undiluted]

"Super dry undiluted" Kakurei - one of the most popular bottle in the summer season. 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% Junmai-shu. It's a "genshu"(undiluted, no water added). [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.

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

4646 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 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 R4BY 720ml

: HK$190.00

Available

: HK$580.00

Available

: HK$290.00

Stockout

[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. [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

A039 SHINRAI Raw Raizin Jade 神雷翡翠雷神純米酒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

: HK$240.00

Available

: HK$440.00

Available

[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]

Raw type. Freshly brewed in this winter and bottled without pasteurisation and filtration. Locally grown Senbon-Nishiki 100%, rice polishing rate : 60%, Junmai-shu.

4558 SHINRAI Raw Raizin Jade 神雷翡翠雷神純米酒千本錦無濾過生原酒 - 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

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

Stockout

: HK$480.00

Available

: HK$240.00

Available

[Unpasteurized, unfiltered, undiluted]

Raw type. Freshly brewed in this winter and bottled without pasteurisation and filtration. Locally grown Senbon-Nishiki 100%, rice polishing rate : 60%, Junmai-shu. [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. [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.

B243 YAHIKO Extreme 彌彦極純米生原酒弥彦酒造新潟県 1800ml

B239 KAKUREI Snow Aged 鶴齢純米大吟醸雪室青木酒造新潟県 VINTAGE 2017 720ml

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$480.00

Available

: HK$1,000.00

Available

: HK$240.00

Available

[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. 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%. [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

6876 YAHIKO 彌彦純米吟醸弥彦酒造新潟県 720ml

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

: HK$560.00

Available

: HK$280.00

Available

: HK$480.00

Available

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. 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.

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

A811 ABEKAN Aromatic 阿部勘純米吟醸白鶴錦 KAERU 阿部勘酒造宮城県 2023 1800ml

A812 ABEKAN Aromatic 阿部勘純米吟醸白鶴錦 KAERU 阿部勘酒造宮城県 2023 720ml

: HK$240.00

Available

: HK$560.00

Available

: HK$280.00

Available

[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. The theme of Kaeru 2023 is "rich aroma and sweetness". Noble sake rice Hyogo Hakutsuru-Nishiki 100%, rice polishing rate : 50%, Junmai-ginjou. The theme of Kaeru 2023 is "rich aroma and sweetness". Noble sake rice Hyogo Hakutsuru-Nishiki 100%, rice polishing rate : 50%, Junmai-ginjou.

4516 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 1800ml

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

: HK$480.00

Available

: HK$240.00

Available

: HK$240.00

Available

[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. [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.

6013 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

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

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

: HK$880.00

Available

: HK$440.00

Available

[Limited Brewing, unpasteurised, undiluted]

R4BY : Possibly the best ever Kakurei Gohyakumangoku 50. Kakurei Limited Brewing Series #2 is Gohyakumangoku 100%, rice polishing rate : 50%, Junmai-Ginjou. It's a RAW type: Unpasteurised and undiluted. Sweet aroma, round attack, fresh, rich, and mineral on the palate, and sharp dryness in the finish. 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. 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%.

A434 KAKUREI YEARS BOTTLE 2022 鶴齢純米大吟醸雄町48 青木酒造新潟県 720ml

A018 ABEKAN Red 阿部勘純米吟醸赤版辛口阿部勘酒造宮城県 R4BY(2022-3) 1800ml

B188 ABEKAN Red 阿部勘純米吟醸赤版辛口阿部勘酒造宮城県 R4BY(2022-3) 720ml

: HK$500.00

Available

: HK$480.00

SALE HK$318.00

Available

: HK$240.00

Available

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. R4BY Junmai-ginjou "DRY" from Abekan. Made from locally grown Sasa-Nishiki + some others. Rice polishing rate : 55%. Clear and smooth texture with rich body. R4BY Junmai-ginjou "DRY" from Abekan. Made from locally grown Sasa-Nishiki + some others. Rice polishing rate : 55%. Clear and smooth texture with rich body.

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

B137 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 720ml

: HK$440.00

Available

: HK$220.00

Available

[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.


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