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A644 YUKIOTOKO SAKEYELL 雪男 青木酒造 新潟県 720ml
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6959 SUIRYUU 睡龍 生酛純米 久保本家酒造 奈良県 19BY(2007) 1800ml
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6493 SUIRYUU 睡龍 生酛純米 久保本家酒造 奈良県 22BY(2010) 1800ml
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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!).
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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).
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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).
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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
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A017 ABEKAN Kasumi Raw 阿部勘 純米吟醸 かすみ生酒 阿部勘酒造 宮城県 R2BY 720ml
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6798 KOSHINOHAKUSETSU Raw こしのはくせつ 越乃白雪 特別本醸造 しぼりたて無濾過生原酒 弥彦酒造 新潟県 R2BY 720ml
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[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.
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[Freshly brewed, unpasteurised, Slightly Cloudy]
Junmaiginjou Kasumi Namazake is freshly brewed and lightly clouded winter saké, the first release from Abekan in this season. Using "Kurano hana" for Kouji-mai and "Manamusume" for Kakemai. Rice polishing ratio is 55%, unfiltered and unpasteulized. Enjoy smooth taxture, it's a signature of Abekan.
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[Freshly brewed, unpasteurised, unfiltered, undiluted]
"The process is exactly same as Daiginjou" said Ooi Toji. The first release from Yahiko-Shuzou is Koshino-Hakusetsu Raw Freshly Brewed. Locally grown Gohyakumangoku, rice polishing rate : 55%. Unpasteurised, unfiltered and undiluted. Intense, extremely pure, and strikingly beautiful concentration. High quality alcohol makes the sake smooth.
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A444 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 R2BY 720ml
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6506 KIMOTONODOBU 生酛のどぶ 14号 原酒 久保本家酒造 奈良県 26BY(2014) 720ml
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A035 ABEKAN 阿部勘 純米 辛口 阿部勘酒造 宮城県 720ml
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[Freshly brewed, unpasteurised, undiluted, Cloudy & Sparkling]
Cloudy version of first press of first "moromi" of this year. Bottled with "moromi" and fermented in the bottle. So it is lightly sparkling. Unpasteurised, undiluted, unfiltered.
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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.
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The "Basic Standard" of Abekan, Junmai Dry. Good for cold to hot temperature, match sashimi, sushi and all Japanese cuisine. Authentic!
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