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A958 SHINRAI 神雷 生酛真吟 TARADITION/MODAN 八反錦 三輪酒造 広島県 R2BY 1800ml A959 SHINRAI 神雷 生酛真吟 TARADITION/MODAN 八反錦 三輪酒造 広島県 R2BY 720ml A762 HIKOMAGO ひこ孫 純米 神亀酒造 埼玉県 1800ml
: HK$480.00
Available
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: HK$240.00
Available
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: HK$630.00
Available
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A958 SHINRAI 神雷 生酛真吟 TARADITION/MODAN 八反錦 三輪酒造 広島県 R2BY 1800ml A959 SHINRAI 神雷 生酛真吟 TARADITION/MODAN 八反錦 三輪酒造 広島県 R2BY 720ml A762 HIKOMAGO ひこ孫 純米 神亀酒造 埼玉県 1800ml
Locally grown Hattan-Nishiki is polished by "Shin-Gin" method, and brewed by Kimoto method. This sake is a brilliant result of collaboration between Tradition and modern. Sensationally clear, focused, pure flavour of high quality rice. Locally grown Hattan-Nishiki is polished by "Shin-Gin" method, and brewed by Kimoto method. This sake is a brilliant result of collaboration between Tradition and modern. Sensationally clear, focused, pure flavour of high quality rice. This is a Shinkame's regular standard Junmai-shu made from Awa-Yamada-nishiki. Rice polishing rate : 55%, Released after at least 3 years ageing. Much more smoother and round mouthfeel followed by a beautiful sharpness. The sake shows wide panorama picture with great integration of every factors when it is warmed.
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 4922 ABEKAN Autumn 阿部勘 純米吟醸 さざんか(山茶花) 阿部勘酒造 宮城県 R2BY 720ml 6495 SUIRYUU 睡龍 生酛純吟 久保本家酒造 奈良県 22BY(2010) 720ml
: HK$390.00
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: HK$240.00
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: HK$320.00
Available
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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 4922 ABEKAN Autumn 阿部勘 純米吟醸 さざんか(山茶花) 阿部勘酒造 宮城県 R2BY 720ml 6495 SUIRYUU 睡龍 生酛純吟 久保本家酒造 奈良県 22BY(2010) 720ml
27BY(2015) Junmai-daiginjou
Rice polishing rate : 40%

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

Autumn Abekan "Sazanka" again. 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. R2BY Sazanka is unusually rich for Abekan. *You will see some magic on this red plain label. Peel off! 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.
6491 SUIRYUU 睡龍 純米吟醸 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 6959 SUIRYUU 睡龍 生酛純米 久保本家酒造 奈良県 19BY(2007) 1800ml
: HK$240.00
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: HK$220.00
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: HK$680.00
Available
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6491 SUIRYUU 睡龍 純米吟醸 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 6959 SUIRYUU 睡龍 生酛純米 久保本家酒造 奈良県 19BY(2007) 1800ml
27BY(2015) Junmai-ginjou
Rice polishing rate : 50%

Aged Junmai-ginjou made by "complete fermentation" process.
27BY(2015) Tokubetsu-junmai
Rice polishing rate : 60%

Aged Tokubetsu-Junmai made by "complete fermentation" process.
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.
6493 SUIRYUU 睡龍 生酛純米 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 4292 HATSUGASUMI 初霞 純米 旨辛無垢 久保本家酒造 奈良県 24BY(2012) 1800ml
: HK$580.00
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: HK$550.00
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: HK$390.00
Available
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6493 SUIRYUU 睡龍 生酛純米 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 4292 HATSUGASUMI 初霞 純米 旨辛無垢 久保本家酒造 奈良県 24BY(2012) 1800ml
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.
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.
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.
6496 SUIRYUU 睡龍 梅酒 生酛純米酒漬 久保本家酒造 奈良県 R1BY(2019) 500ml A953 KOKURYUU 黒龍 大吟醸 福 黒龍酒造 福井県 720ml A262 KOKURYUU Autumn 黒龍 純米吟醸 秋あがり 黒龍酒造 福井県 1800ml
: HK$220.00
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: HK$720.00
Available
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: HK$580.00
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6496 SUIRYUU 睡龍 梅酒 生酛純米酒漬 久保本家酒造 奈良県 R1BY(2019) 500ml A953 KOKURYUU 黒龍 大吟醸 福 黒龍酒造 福井県 720ml A262 KOKURYUU Autumn 黒龍 純米吟醸 秋あがり 黒龍酒造 福井県 1800ml
Umeshu made from Kimoto Junmai + honey. Beautiful balance between rich-sweetness and acidity. Straight, on the rocks, with soda. Yamada-Nishiki 100%, rice polishing rate : 50% Daiginjou. Special label is drawn by Syoing artist : Mr. Juichi YOSHIKAWA. 福=Fortune.
Autumn release. Yamada-Nishiki 100%, rice polishing rate : 55% Junmai-ginjouI. Nihonshu-do +2.5
A598 KOKURYUU Autumn 黒龍 純米吟醸 秋あがり 黒龍酒造 福井県 720ml A840 YOROKOBIGAIJIN 悦凱陣 純米酒 八反 山廃仕込 無濾過生 丸尾本店 香川県 30BY(2018) 1800ml  4301 SHINRAI Autumn Kimoto 神雷 生酛純米酒 秋上がり 三輪酒造 広島県 R2BY 1800ml
: HK$290.00
Available
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: HK$720.00
Available
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: HK$480.00
Available
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A598 KOKURYUU Autumn 黒龍 純米吟醸 秋あがり 黒龍酒造 福井県 720ml A840 YOROKOBIGAIJIN 悦凱陣 純米酒 八反 山廃仕込 無濾過生 丸尾本店 香川県 30BY(2018) 1800ml  4301 SHINRAI Autumn Kimoto 神雷 生酛純米酒 秋上がり 三輪酒造 広島県 R2BY 1800ml
Autumn release. Yamada-Nishiki 100%, rice polishing rate : 55% Junmai-ginjou. Nihonshu-do +2.5 Hiroshima Hattan 100%, rice polishing rate 70% Junmai-shu. Unfiltered and unpasteurised. Fermented by ambient yeast / Nihonshu-do +14 / Acidity 2.4.
Autumn Shinrai R2BY was brewed by Kimoto method. Locally grown Senbon-Nishiki 100%, rice polishing rate : 60%. Brewed and bottled last winter, aged in the cellar during summertime, and finally the bottles have been released in this autumn without second pasteurization. Cool refreshing aroma, smooth texture, clear-cut structure, umami, followed by dry finish.
4918 SHINRAI Autumn Kimoto 神雷 生酛純米酒 秋上がり 三輪酒造 広島県 R2BY 720ml A917 KAKUREI Snow Aged 鶴齢 純米吟醸 愛山 雪室熟成 青木酒造 新潟県 720ml 4923 ABEKAN Autumn 阿部勘 純米吟醸 さざんか(山茶花) 阿部勘酒造 宮城県 R2BY 1800ml
: HK$240.00
Available
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: HK$290.00
Available
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: HK$480.00
Available
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4918 SHINRAI Autumn Kimoto 神雷 生酛純米酒 秋上がり 三輪酒造 広島県 R2BY 720ml A917 KAKUREI Snow Aged 鶴齢 純米吟醸 愛山 雪室熟成 青木酒造 新潟県 720ml 4923 ABEKAN Autumn 阿部勘 純米吟醸 さざんか(山茶花) 阿部勘酒造 宮城県 R2BY 1800ml
Autumn Shinrai R2BY was brewed by Kimoto method. Locally grown Senbon-Nishiki 100%, rice polishing rate : 60%. Brewed and bottled last winter, aged in the cellar during summertime, and finally the bottles have been released in this autumn without second pasteurization. Cool refreshing aroma, smooth texture, clear-cut structure, umami, followed by dry finish. Rare and noble sake rice "Aiyama" in Kakurei style. This is a Junmai-ginjou : rice polishing rate 57%, aged in a snow cellar. Classy sweet umami, brightened by fine acidity. This R1BY(released in 2021) has been aged in snow cellar for one and half year. Autumn Abekan "Sazanka" again. 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. R2BY Sazanka is unusually rich for Abekan. *You will see some magic on this red plain label. Peel off!
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 R2BY 1800ml 4920 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 R2BY 720ml 4902 KAKUREI 鶴齢 純米吟醸 愛山 青木酒造 新潟県 R2BY 1800ml
: HK$480.00
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: HK$240.00
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: HK$580.00
Available
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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 R2BY 1800ml 4920 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 R2BY 720ml 4902 KAKUREI 鶴齢 純米吟醸 愛山 青木酒造 新潟県 R2BY 1800ml
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. 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. Rare and noble sake rice "Aiyama" in Kakurei style. This is a Junmai-ginjou : rice polishing rate 57%, aged in a snow cellar. Classy sweet umami, brightened by fine acidity.
A908 SHINRAI Raw 神雷 純米酒 八反錦 うすにごり 生酒 三輪酒造 広島県 R2BY 720ml A911 IYAHIKO 伊彌彦 純米吟醸 弥彦酒造 新潟県 N0-01 720ml 6413 YUKIOTOKO 雪男 純米酒 青木酒造 新潟県 720ml
: HK$240.00
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: HK$240.00
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: HK$180.00
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A908 SHINRAI Raw 神雷 純米酒 八反錦 うすにごり 生酒 三輪酒造 広島県 R2BY 720ml A911 IYAHIKO 伊彌彦 純米吟醸 弥彦酒造 新潟県 N0-01 720ml 6413 YUKIOTOKO 雪男 純米酒 青木酒造 新潟県 720ml
[Unpasteurised, Light Cloudy and Fizzy]

This sake was bottled with fine lees without pasteurisation. Hattan-Nishiki with 60% rice polishing ratio. Refreshing, fizzy and refined umami.
Locally grown Iyahiko-mai = Organic Koshihikari 100%, rice polishing rate : 60%, Junmai-ginjou. Soft and smooth touch, followed by mass and low gravity centre. It's a typical style of Yahiko-Shuzou. Yukiotoko(=Snow monster) is an Aoki-Shuzou's another label in dry style. Focuses on pure umami of rice and sharp finish. This Junmaishu is made from Miyama-Nishiki 100%, rice polishing rate : 60%. Good for both cold and hot temperature. A great standard for Sake drinkers.
A644 YUKIOTOKO SAKEYELL II 雪男 青木酒造 新潟県 720ml 4856 KAKUREI 鶴齢 特別純米 爽醇 青木酒造 新潟県 R2BY 1800ml 5812 KAKUREI 鶴齢 特別純米 爽醇 青木酒造 新潟県 R2BY 720ml
: HK$180.00
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: HK$440.00
: HK$268.00
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: HK$220.00
: HK$128.00
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A644 YUKIOTOKO SAKEYELL II 雪男 青木酒造 新潟県 720ml 4856 KAKUREI 鶴齢 特別純米 爽醇 青木酒造 新潟県 R2BY 1800ml 5812 KAKUREI 鶴齢 特別純米 爽醇 青木酒造 新潟県 R2BY 720ml
Sakeyell II 2021 version. Aoki-Shuzou released one-off special version of Yukiotoko and named it SAKEYELL. Aoki-Shuzou reserves sake in their snow cellar to make long-term ageing bottle. They picked up a part of them and made a special blend. Rich, round, and complex on the palate(atypical for Yukiotoko), but mid-to finish is cool and dry(It's a trademark of Yukiotoko!). 爽醇(=so-jun, refreshing and mellow) is a Kakurei's summer edition. Kakurei's artisan team packed richness 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 summer edition. Kakurei's artisan team packed richness in lightweight body with smoothness and refreshing finish. Locally grown Koshi-Tanrei 100%. Rice polishing rate 55% - Tokubetsu-Junmai.
A009 BOKUSHI Black Bottle 牧之 限定 大吟醸 青木酒造 新潟県 1800ml A010 KAKUREI 鶴齢 純米大吟醸 山田錦37 青木酒造 新潟県 720ml A593 KIMOTONODOBU 生酛のどぶ 仕8号 +14 久保本家酒造 奈良県 R2BY(2020) 1800ml
: HK$1,300.00
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: HK$650.00
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: HK$480.00
Available
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A009 BOKUSHI Black Bottle 牧之 限定 大吟醸 青木酒造 新潟県 1800ml A010 KAKUREI 鶴齢 純米大吟醸 山田錦37 青木酒造 新潟県 720ml A593 KIMOTONODOBU 生酛のどぶ 仕8号 +14 久保本家酒造 奈良県 R2BY(2020) 1800ml
The highend model of Daiginjou-Sake which is made by very best of the artisanship of Aoki Shuzou. Hyougo AAA Yamadanishiki 100%, polish rate 37%. It offers ultimate authentic style. Produced one tank only and entries to Sake competition. Originally 牧之 限定大吟醸、牧之 限定大吟醸 生詰原酒 and 鶴齢 純米大吟醸 山田錦37 are same, but different finish. Kakurei's high-end "Yamadanishiki 37" is a Junmaidaiginjou, made from Hyougo-Toujou Yamadanishiki with rice polishing rate 37%. Artisanal spirits of Echigo-Toji interpret delicacy of Daiginjou and richness of highest quality Yamadanishiki perfectly. Packed in individual wooden case - excellent packaging design.
R2BY Tank No.8

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).
A592 KIMOTONODOBU 生酛のどぶ 仕7号 +14 久保本家酒造 奈良県 R2BY(2020) 1800ml A591 KIMOTONODOBU 生酛のどぶ 仕6号 +12 久保本家酒造 奈良県 R2BY(2020) 1800ml A590 KIMOTONODOBU 生酛のどぶ 仕5号 +12 久保本家酒造 奈良県 R2BY(2020) 1800ml
: HK$480.00
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: HK$480.00
Available
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: HK$480.00
Available
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A592 KIMOTONODOBU 生酛のどぶ 仕7号 +14 久保本家酒造 奈良県 R2BY(2020) 1800ml A591 KIMOTONODOBU 生酛のどぶ 仕6号 +12 久保本家酒造 奈良県 R2BY(2020) 1800ml A590 KIMOTONODOBU 生酛のどぶ 仕5号 +12 久保本家酒造 奈良県 R2BY(2020) 1800ml
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).
R2BY Tank No.6

Nihonshu-do +12 / 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).
R2BY Tank No.5

Nihonshu-do +12 / 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).
5769 KIMOTONODOBU 生酛のどぶ 仕5号 +12 久保本家酒造 奈良県 R2BY(2020) 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 A833 YAHIKO 彌彦 大吟醸 弥彦酒造 新潟県 720ml
: HK$220.00
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: HK$240.00
Available
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: HK$650.00
Available
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5769 KIMOTONODOBU 生酛のどぶ 仕5号 +12 久保本家酒造 奈良県 R2BY(2020) 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 A833 YAHIKO 彌彦 大吟醸 弥彦酒造 新潟県 720ml
R2BY Tank No.5

Nihonshu-do +12 / 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).
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).
New Premium Daiginjou from Yahiko-Shuzou. Locally grown Yahiko Yamada-Nishiki 100%, rice polishing rate : 38%, Daiginjou. Unfiltered, pasteurised in the bottle and aged under low temperature.
A834 SHINRAI 神雷 本醸造 三輪酒造 広島県 1800ml A011 SHINRAI 神雷 白ラベル 純米酒 八反錦 三輪酒造 広島県 720ml 5754 KAKUREI Super Dry 鶴齢 純米超辛口 原酒 青木酒造 新潟県 R2BY 720ml
: HK$390.00
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: HK$220.00
Available
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: HK$240.00
: HK$148.00
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A834 SHINRAI 神雷 本醸造 三輪酒造 広島県 1800ml A011 SHINRAI 神雷 白ラベル 純米酒 八反錦 三輪酒造 広島県 720ml 5754 KAKUREI Super Dry 鶴齢 純米超辛口 原酒 青木酒造 新潟県 R2BY 720ml
Locally grown Hattan-Nishiki 100%, rice polishing rate : 60%, Honjouzou-shu. It's a classic standard for daily drinking. Good for both cold and warm temperature. This cuvée is distributed in Hiroshima local market and very few in Hong Kong only. Locally grown Hattan-Nishiki. rice polishing rate : 60% Junmai-Shu. Pure, delicate umami and soft texture. Almighty for food matching. Summer Edition. 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%.
A831 KAKUREI Super Dry 鶴齢 純米超辛口 原酒 青木酒造 新潟県 R2BY 1800ml A825 YAHIKOAIKOKU Raw 弥彦愛國 純米吟醸 本生原酒 - unpasteurized/undiluted - 弥彦酒造 新潟県 R2BY 720ml A907 SHINRAI Raw 神雷 純米酒 八反錦 うすにごり 生酒 三輪酒造 広島県 R2BY 1800ml
: HK$480.00
: HK$298.00
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: HK$290.00
Available
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: HK$480.00
Available
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A831 KAKUREI Super Dry 鶴齢 純米超辛口 原酒 青木酒造 新潟県 R2BY 1800ml A825 YAHIKOAIKOKU Raw 弥彦愛國 純米吟醸 本生原酒 - unpasteurized/undiluted - 弥彦酒造 新潟県 R2BY 720ml A907 SHINRAI Raw 神雷 純米酒 八反錦 うすにごり 生酒 三輪酒造 広島県 R2BY 1800ml
Summer Edition. 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%.
Soil, water, air, rice(Aikoku), yeast and people - 100% made in Yahiko. The label is drawn by local calligrapher one by one. Aikoku is a rice varietal which had been grown in Meiji era. Aikoku doesn't fit today's trend of market taste, but it had possessed many charming points that today's sophisticated sake rice lost. [Unpasteurized, Light Cloudy and Fizzy]

This sake was bottled with fine lees without pasteurisation. Hattan-Nishiki with 60% rice polishing ratio. Refreshing, fizzy and refined umami.
A835 SHINRAI Cloudy 神雷 純米酒 限定濁り酒 三輪酒造 広島県 720ml 6341 KAKUREI Raw 鶴齢 特別純米 瀬戸産雄町55 生原酒 - unpasteurized/undiluted - 青木酒造 新潟県 R2BY 1800ml 5710 KAKUREI Raw 鶴齢 特別純米 瀬戸産雄町55 生原酒 - unpasteurized/undiluted - 青木酒造 新潟県 R2BY 720ml
: HK$250.00
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: HK$480.00
Available
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: HK$240.00
Available
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A835 SHINRAI Cloudy 神雷 純米酒 限定濁り酒 三輪酒造 広島県 720ml 6341 KAKUREI Raw 鶴齢 特別純米 瀬戸産雄町55 生原酒 - unpasteurized/undiluted -  青木酒造 新潟県 R2BY 1800ml 5710 KAKUREI Raw 鶴齢 特別純米 瀬戸産雄町55 生原酒 - unpasteurized/undiluted - 青木酒造 新潟県 R2BY 720ml
[Cloudy]

Limited edition "Junmai". Locally grown Hattan-Nishiki 100%, rice polishing rate : 60%, Junmai-shu. This cuvée is produced small volume and is distributed to the only a few agents in Hiroshima and Hong Kong.
[Limited Series. Unpasteurised, undiluted]

Omachi from Seto(Akaiwa-Okayama) 100%, rice polishing rate : 55%, Tokubetsu-Junmai. It's a "Raw" type, unpasteurised, undiluted. Robust, rich and dry Omachi.
[Limited Series. Unpasteurised, undiluted]

Omachi from Seto(Akaiwa-Okayama) 100%, rice polishing rate : 55%, Tokubetsu-Junmai. It's a "Raw" type, unpasteurised, undiluted. Robust, rich and dry Omachi.
A269 ABEKAN Goldfish 阿部勘 純米吟醸 金魚 阿部勘酒造 宮城県 R2BY 1800ml A813 TATEYAMA 立山 特別本醸造 立山酒造 富山県 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 R2BY 720ml
: HK$520.00
: HK$338.00
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: HK$450.00
Available
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: HK$280.00
Available
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A269 ABEKAN Goldfish 阿部勘 純米吟醸 金魚 阿部勘酒造 宮城県 R2BY 1800ml A813 TATEYAMA 立山 特別本醸造 立山酒造 富山県 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 R2BY 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! Kouji-mai : Hyogo Yamada-Nishiki, Kake-mai : Niigata Gohyakumangogku, rice polishing rate : 59%, Tokubetsu-Junmai. It's a raw type : unfiltered, unpasteurised and undiluted. [Limited Series. Unpasteurised, undiluted]

Yamada-Nishiki 100%, rice polishing rate : 50%, Junmai-ginjou. It's a RAW type: Unpasteurised and undiluted. Super rich taste.
4975 TOUGOU Cloudy 山陰東郷 生酛にごり 玉栄 +8 原酒 福羅酒造 鳥取県 29BY(2017) 1800ml A761 SHINKAME 神亀 純米酒 辛口 神亀酒造 1800ml A342 YAHIKOAIKOKU 弥彦愛國 純米吟醸 弥彦酒造 新潟県 720ml
: HK$490.00
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: HK$580.00
Available
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: HK$290.00
: HK$188.00
Available
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4975 TOUGOU Cloudy 山陰東郷 生酛にごり 玉栄 +8 原酒 福羅酒造 鳥取県 29BY(2017) 1800ml A761 SHINKAME 神亀 純米酒 辛口 神亀酒造 1800ml A342 YAHIKOAIKOKU 弥彦愛國 純米吟醸 弥彦酒造 新潟県 720ml
Kimoto Junmai Nigori(=Cloudy) / Tottori Locally grown Tamasakae 100% / Rice polishing rate 60% / Yeast No.7 / Undiluted and pasteurized / Alc.18 / Nihonshu-do +8 / Acidity 2.1 This is a Shinkame's regular standard Junmai-shu. Released after at least 2 years ageing. The sake expresses the harmony of umami, deep flavour, richness and refreshing “flavoured” by ageing, when it's warmed. This sake has a huge presence yet very gentle. Soil, water, air, rice(Aikoku), yeast and people - 100% made in Yahiko. And label is drawn by local calligrapher one by one. Aikoku is a rice varietal which had been grown in Meiji era. Aikoku doesn't fit today's trend of market taste, but it had possessed many charming points which today's sophisticated sake rice lost.
6307 KAKUREI Raw 鶴齢 純米吟醸 山田錦50 無濾過生原酒 - unpasteurized/undiluted - 青木酒造 新潟県 R2BY 1800ml A826 YAHIKO 彌彦 大吟醸 弥彦酒造 新潟県 1800ml 4652 TAMAZAKURA Kimoto 玉櫻 生酛純米 山田錦70 玉櫻酒造 島根県 26BY(2014) 1800ml
: HK$580.00
Available
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: HK$1,300.00
Available
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: HK$580.00
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6307 KAKUREI Raw 鶴齢 純米吟醸 山田錦50 無濾過生原酒 - unpasteurized/undiluted - 青木酒造 新潟県 R2BY 1800ml A826 YAHIKO 彌彦 大吟醸 弥彦酒造 新潟県 1800ml 4652 TAMAZAKURA Kimoto 玉櫻 生酛純米 山田錦70 玉櫻酒造 島根県 26BY(2014) 1800ml
[Limited Series. Unpasteurised, undiluted]

Yamada-Nishiki 100%, rice polishing rate : 50%, Junmai-ginjou. It's a RAW type: Unpasteurised and undiluted. Super rich taste.
New Premium Daiginjou from Yahiko-Shuzou. Locally grown Yahiko Yamada-Nishiki 100%, rice polishing rate : 38%, Daiginjou. Unfiltered, pasteurised in the bottle and aged under low temperature. Aged bottle. Locally grown Yamada-Nishiki 100%, rice polishing rate 70%, Kimoto Junmai-shu. Ambient yeast / Unfiltered, pasteurised, diluted and aged. Nihonshu-do +11.5 / Acidity 1.8 / Amino acid 1.4 / For Kanzake(warm - hot).
4654 TAMAZAKURA Kimoto 玉櫻 生酛純米 山田錦70 玉櫻酒造 島根県 26BY(2014) 720ml A769 TENON Kimoto 天穏 生酛純米吟醸 無窮天穏 天雲 板倉酒造 島根県 R2BY 1800ml 6834 GIKYOU 義侠 純米原酒60 山田錦 生酒 山忠本家酒造 愛知県 28BY(2016) 1800ml
: HK$290.00
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: HK$550.00
Available
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: HK$560.00
Available
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4654 TAMAZAKURA Kimoto 玉櫻 生酛純米 山田錦70 玉櫻酒造 島根県 26BY(2014) 720ml A769 TENON Kimoto 天穏 生酛純米吟醸 無窮天穏 天雲 板倉酒造 島根県 R2BY 1800ml 6834 GIKYOU 義侠 純米原酒60 山田錦 生酒 山忠本家酒造 愛知県 28BY(2016) 1800ml
Aged bottle. Locally grown Yamada-Nishiki 100%, rice polishing rate 70%, Kimoto Junmai-shu. Ambient yeast / Unfiltered, pasteurised, diluted and aged. Nihonshu-do +11.5 / Acidity 1.8 / Amino acid 1.4 / For Kanzake(warm - hot). Okuizumo - locally grown Kairyou-Omachi 100%, rice polishing rate 60%, Junmai-ginjou. No yeast added. Pasteurised and diluted. Nihonshu-do +4 Aged bottle. Hyogo Toujou A class Yamada-Nishiki 100%, rice polishing rate : 60% Junmai-shu. / Unpasteurised, undiluted.
   
 
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