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A277 NECHI 根知谷産五百万石 壹等米 渡辺酒造店 新潟県 2016 720ml 4980 TOUGOU Raw 山陰東郷 生酛 ORANGE +20 等外山田錦玉栄65 生原酒 福羅酒造 鳥取県 26BY(2014) 1800ml A153 KIMOTONODOBU 生酛のどぶ 13号 割水火入 久保本家酒造 奈良県 29BY(2017) 720ml
: HK$420.00
Available
more info
: HK$480.00
Available
more info
: HK$220.00
more info
A277 NECHI 根知谷産五百万石 壹等米 渡辺酒造店 新潟県 2016 720ml 4980 TOUGOU Raw 山陰東郷 生酛 ORANGE +20 等外山田錦玉栄65 生原酒 福羅酒造 鳥取県 26BY(2014) 1800ml A153 KIMOTONODOBU 生酛のどぶ 13号 割水火入 久保本家酒造 奈良県 29BY(2017) 720ml
Watanabe brewery is the pionner of Terroir & domaine concept in sake field. The top grade "Gohyakumangoku" made in Nechi valley. Kimoto / Local Yamadanishiki and Tamasakae / Rice polishing rate 65% / Yeast No.7 / Undiluted and unpasteurized / Alc.20 / Nihonshu-do +20 / Acidity 2.5 29BY Tank No.13

Nihonshu-do +14 / Gohyakumangoku and Akitsuho / Rice polishing rate 65%

"Kimoto-no-dobu" is an ultimate kimoto cloudy sake. Creamy, pure rich umami followed by refreshing dry finish. Serve chilled, on the rocks, with soda, and of course kanzake(warm - very hot). Good for any kind of cuisine - Japanese, Korean, Chinese, Indian, Mexican and Western.
A594 KIMOTONODOBU 生酛のどぶ 16号 久保本家酒造 奈良県 R1BY(2019) 1800ml A593 KIMOTONODOBU 生酛のどぶ 13号 久保本家酒造 奈良県 R1BY(2019) 1800ml A592 KIMOTONODOBU 生酛のどぶ 12号 久保本家酒造 奈良県 R1BY(2019) 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 16号 久保本家酒造 奈良県 R1BY(2019) 1800ml A593 KIMOTONODOBU 生酛のどぶ 13号 久保本家酒造 奈良県 R1BY(2019) 1800ml A592 KIMOTONODOBU 生酛のどぶ 12号 久保本家酒造 奈良県 R1BY(2019) 1800ml
R1BY Tank No.16

Yeast No.6 / Nihonshu-do +16.5 / Gohyakumangoku and Akitsuho / Rice polishing rate 65%

"Kimoto-no-dobu" is an ultimate kimoto cloudy sake. Creamy, pure rich umami followed by refreshing dry finish. Serve chilled, on the rocks, with soda, and of course kanzake(warm - very hot). Good for any kind of cuisine - Japanese, Korean, Chinese, Indian, Mexican and Western.
R1BY Tank No.13

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

"Kimoto-no-dobu" is an ultimate kimoto cloudy sake. Creamy, pure rich umami followed by refreshing dry finish. Serve chilled, on the rocks, with soda, and of course kanzake(warm - very hot). Good for any kind of cuisine - Japanese, Korean, Chinese, Indian, Mexican and Western.
R1BY Tank No.12

Yeast No.7 / Nihonshu-do +16 / Gohyakumangoku and Akitsuho / Rice polishing rate 65%

"Kimoto-no-dobu" is an ultimate kimoto cloudy sake. Creamy, pure rich umami followed by refreshing dry finish. Serve chilled, on the rocks, with soda, and of course kanzake(warm - very hot). Good for any kind of cuisine - Japanese, Korean, Chinese, Indian, Mexican and Western.
A591 KIMOTONODOBU 生酛のどぶ 11号 久保本家酒造 奈良県 R1BY(2019) 1800ml A590 KIMOTONODOBU 生酛のどぶ 10号 久保本家酒造 奈良県 R1BY(2019) 1800ml A345 KIMOTONODOBU 生酛のどぶ 16号 久保本家酒造 奈良県 30BY(2018) 1800ml
: HK$480.00
Available
more info
: HK$480.00
X
more info
: HK$480.00
Available
more info
A591 KIMOTONODOBU 生酛のどぶ 11号 久保本家酒造 奈良県 R1BY(2019) 1800ml A590 KIMOTONODOBU 生酛のどぶ 10号 久保本家酒造 奈良県 R1BY(2019) 1800ml A345 KIMOTONODOBU 生酛のどぶ 16号 久保本家酒造 奈良県 30BY(2018) 1800ml
R1BY Tank No.11

Yeast No.7 / Nihonshu-do +10.5 / Gohyakumangoku and Akitsuho / Rice polishing rate 65%

"Kimoto-no-dobu" is an ultimate kimoto cloudy sake. Creamy, pure rich umami followed by refreshing dry finish. Serve chilled, on the rocks, with soda, and of course kanzake(warm - very hot). Good for any kind of cuisine - Japanese, Korean, Chinese, Indian, Mexican and Western.
R1BY Tank No.10

Yeast No.7 / Nihonshu-do +11.5 / Gohyakumangoku and Akitsuho / Rice polishing rate 65%

"Kimoto-no-dobu" is an ultimate kimoto cloudy sake. Creamy, pure rich umami followed by refreshing dry finish. Serve chilled, on the rocks, with soda, and of course kanzake(warm - very hot). Good for any kind of cuisine - Japanese, Korean, Chinese, Indian, Mexican and Western.
30BY Tank No.16

Nihonshu-do +15 / Gohyakumangoku and Akitsuho / Rice polishing rate 65%

"Kimoto-no-dobu" is an ultimate kimoto cloudy sake. Creamy, pure rich umami followed by refreshing dry finish. Serve chilled, on the rocks, with soda, and of course kanzake(warm - very hot). Good for any kind of cuisine - Japanese, Korean, Chinese, Indian, Mexican and Western.
   
 
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