|
6959 SUIRYUU 睡龍 生酛純米 久保本家酒造 奈良県 19BY(2007) 1800ml
|
|
6493 SUIRYUU 睡龍 生酛純米 久保本家酒造 奈良県 22BY(2010) 1800ml
|
|
A076 KAKUREI 鶴齢の梅酒 純米吟醸仕込み 青木酒造 新潟県 720ml
|
|
|
|
|
|
|
|
19BY(2007) Kimoto Junmai
Suiryuu=Sleeping Dragon is a premium label from Kubo-Honke shuzou. It's an art of fermentation and ageing made by artisanal spirits and a long lapse of time. All Junmaishu, produced by the process of complete fermentation(mainly Kimoto). The bottle will be released after long ageing period - 6 to 8 years, sometimes over 10 years. It has beautiful amber colour and superb purity. One of the best for Kanzake(warm/hot).
|
22BY(2010) Kimoto Junmai
Suiryuu=Sleeping Dragon is a premium label from Kubo-Honke shuzou. It's an art of fermentation and ageing made by artisanal spirits and a long lapse of time. All Junmaishu, produced by the process of complete fermentation(mainly Kimoto). The bottle will be released after long ageing period - 6 to 8 years, sometimes over 10 years. It has beautiful amber colour and superb purity. One of the best for Kanzake(warm/hot).
|
Premium Umeshu. Usually Umeshu is made of Ume, liquor(distilled. shochu etc) and sugar. Kakurei Umeshu is made of Ume and Junmai Ginjou. Super refined, natural sweetness. Released once a year with limited quantity. Good for both cold temperature and hot temperature.
|
|
|
|
6506 KIMOTONODOBU 生酛のどぶ 14号 原酒 久保本家酒造 奈良県 26BY(2014) 720ml
|
|
A035 ABEKAN 阿部勘 純米 辛口 阿部勘酒造 宮城県 720ml
|
|
A465 SHINRAI Kimoto Raw 神雷 生酛純米 千本錦 無濾過生原酒 - unfiltered/unpasteurized/undiluted - 三輪酒造 広島県 R2BY 720ml
|
|
|
|
|
|
|
|
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 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.
|
The "Basic Standard" of Abekan, Junmai Dry. Good for cold to hot temperature, match sashimi, sushi and all Japanese cuisine. Authentic!
|
[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.
|
|
|
|
A362 SHINRAI Kimoto 神雷 生酛純米酒 三輪酒造 広島県 R1BY 720ml
|
|
6011 KAKUREI Raw 鶴齢 純米酒 しぼりたて 生原酒 - Unpasteurized/Undiluted - 青木酒造 新潟県 R2BY 720ml
|
|
4648 HOUKEN 宝剣 純米吟醸 酒未来 宝剣酒造 広島県 0207A 720ml
|
|
|
|
|
|
|
|
|
Shinrai Kimoto Junmai R1BY is made from locally grown Senbon-Nishiki 100%, rice polishing rate : 60%. Brewed and bottled last winter, aged in the cellar for one year, and released without second pasteurization. Cool refreshing aroma, smooth texture, clear-cut structure, umami, followed by dry finish.
|
[Freshly brewed, unpasteurised, undiluted]
First press of first "moromi" of this year. Freshly bottled without pasteurisation, dilution or filtration. Enjoy fresh taste right now and ageing for several months is also good idea.
|
SAKEMIRAI(酒未来) is a brewer's rice which was developed and provided by 十四代(Juuyondai, Takagi brewery). HOUKEN handled this precious rice perfectly. Very limited production.
|
|
|
