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4923 ABEKAN Cat 阿部勘 純米吟醸 まねき 阿部勘酒造 宮城県 R3BY 1800ml
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4922 ABEKAN Cat 阿部勘 純米吟醸 まねき 阿部勘酒造 宮城県 R3BY 720ml
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A534 SHINRAI Raw 神雷 純米吟醸 限定かすみ生酒 - cloudy, unpasteurized - 三輪酒造 広島県 R3BY(2021-2) 1800ml
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This year's Autumn Abekan is "Cat". 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. R3BY Cat has smooth texture, rich body, and dry finish. *Please peel off the double sticker label. you will see another emotion of the cat.
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This year's Autumn Abekan is "Cat". 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. R3BY Cat has smooth texture, rich body, and dry finish. *Please peel off the double sticker label. you will see another emotion of the cat.
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[Unpasteurized, Cloudy]
It's a cloudy - unpasteurized "Raw" type. This lightly cloudy dry is Mr.Miwa's(Kuramoto-Toji) favourite style. Limited production and distributed to only a few agents in Hiroshima and Hong Kong. Locally grown Hattan-Nishiki, rice polishing rate : 55% Junmai-Ginjou. Rich and refreshing.
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6415 YUKIOTOKO 雪男 辛口 青木酒造 新潟県 1800ml
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A958 SHINRAI 神雷 生酛真吟 木桶仕込 TRADITION/MODERN 八反錦 三輪酒造 広島県 R3BY 1800ml
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A959 SHINRAI 神雷 生酛真吟 木桶仕込 TRADITION/MODERN 八反錦 三輪酒造 広島県 R3BY 720ml
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Yukiotoko(=Snow monster) is an Aoki-Shuzou's another label in dry style. Focuses on pure umami of rice and sharp finish. This Honjouzou is made from Gohyakumangoku and Koshiibuki, rice polishing rate : 65%. Good for both cold and hot temperature. A great standard for Sake drinkers.
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The second year of Tradition/Modern. Locally grown Hattan-Nishiki is polished by "Shin-Gin" method, and brewed by Kimoto method in wooden vats, fermented by ambient yeasts(no cultured yeasts added). This sake is a brilliant result of collaboration between Tradition and modern. Sensationally clear, focused, pure flavour of high quality rice.
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The second year of Tradition/Modern. Locally grown Hattan-Nishiki is polished by "Shin-Gin" method, and brewed by Kimoto method in wooden vats, fermented by ambient yeasts(no cultured yeasts added). This sake is a brilliant result of collaboration between Tradition and modern. Sensationally clear, focused, pure flavour of high quality rice.
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A461 ABEKAN 阿部勘 純米大吟醸 白鶴錦 阿部勘酒造 宮城県 R1BY 720ml
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A446 KAKUREI 鶴齢 純米大吟醸 越淡麗40 青木酒造 新潟県 720ml
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A015 ABEKAN 阿部勘 純米 辛口 阿部勘酒造 宮城県 720ml
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: HK$420.00 SALE HK$278.00
Available
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: HK$220.00 SALE HK$138.00
Available
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Made from 100% Hyogo Hakutsuru-Nishiki, polish rate is 45%. Abekan Shuzou reserved R1BY 2 more years to pursue the potential of this unknown saké rice "Hakutsuru-Nishiki". As a result of minus 5 degrees ice temperature ageing, the saké has been extremely purified, refined richness and sweetness appeared clearly. Nihonshu-do -3 / Acidity 1.4 / Amino acid 0.9
Hakutsuru-Nishiki is a brother rice of Yamada-Nishiki, and it was developed by Hakutsuru-Shuzou in mid 00's, aimed superior quality than Yamada-Nishiki. Same as Yamada-Nishiki, it is a hybrid of Yamada-Ho(mother) and Wataribune(father). Hakutsuru-Shuzou had repeated selection for 8 years, finally they obtained satisfactory excellent quality and named Hakutsuru-Nishiki.
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Locally grown Koshi-Tanrei 100%, rice polishing rate : 40%, Junmai-daiginjou. Refined, smooth texture, rich umami in a resolute manner.
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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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4301 SHINRAI Autumn Kimoto 神雷 生酛純米酒 秋上がり 三輪酒造 広島県 R3BY 1800ml
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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 R3BY 1800ml
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4902 KAKUREI Snow Aged 鶴齢 純米吟醸 愛山 雪室熟成 青木酒造 新潟県 R3BY 1800ml
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Shinrai Autumn Kimoto Junmai R3BY is made from locally grown Senbon-Nishiki 100%, rice polishing rate : 60%. Brewed and bottled last winter, aged in the cellar during summer, and released without second pasteurization. Cool refreshing aroma, smooth texture, clear-cut structure, umami, followed by dry finish. Good for both cold and warm temperature.
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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.
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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.
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4903 KAKUREI Snow Aged 鶴齢 純米吟醸 愛山 雪室熟成 青木酒造 新潟県 R3BY 720ml
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A364 SHINRAI 神雷 青ラベル 純米酒 千本錦 三輪酒造 広島県 720ml
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A448 ABEKAN 阿部勘 純米大吟醸 白鶴錦 阿部勘酒造 宮城県 R1BY 1800ml
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: HK$220.00 SALE HK$148.00
Available
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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.
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"Rich flavour of rice with cool sensation". This blue label is the most important work of our brewery and this is the style of Shinrai, said Mr.Miwa. Fine umami, smooth texture with calm and clean-cutting. The authentic Sake in a style of absolute perfection. Made from Senbon-nishiki of Hiroshima, rice poilishing rate is 60%.
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Made from 100% Hyogo Hakutsuru-Nishiki, polish rate is 45%. Abekan Shuzou reserved R1BY 2 more years to pursue the potential of this unknown saké rice "Hakutsuru-Nishiki". As a result of minus 5 degrees ice temperature ageing, the saké has been extremely purified, refined richness and sweetness appeared clearly. Nihonshu-do -3 / Acidity 1.4 / Amino acid 0.9
Hakutsuru-Nishiki is a brother rice of Yamada-Nishiki, and it was developed by Hakutsuru-Shuzou in mid 00's, aimed superior quality than Yamada-Nishiki. Same as Yamada-Nishiki, it is a hybrid of Yamada-Ho(mother) and Wataribune(father). Hakutsuru-Shuzou had repeated selection for 8 years, finally they obtained satisfactory excellent quality and named Hakutsuru-Nishiki.
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5812 KAKUREI 鶴齢 特別純米 爽醇 青木酒造 新潟県 R3BY 720ml
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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 R3BY 1800ml
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6551 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 R3BY 720ml
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爽醇 is here again. 爽醇（＝so-jun, refreshing and mellow） is a Kakurei's limited 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.
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[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.
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[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.
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4761 KIMOTONODOBU 生酛のどぶ 仕11号 +16 久保本家酒造 奈良県 R3BY(2021) 1800ml
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4760 KIMOTONODOBU 生酛のどぶ 仕10号 +15 久保本家酒造 奈良県 R3BY(2021) 1800ml
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4759 KIMOTONODOBU 生酛のどぶ 仕9号 +14 久保本家酒造 奈良県 R3BY(2021) 1800ml
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R3BY Tank No.11
Nihonshu-do +16 / 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).
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R3BY Tank No.10
Nihonshu-do +15 / 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).
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R3BY Tank No.9
Nihonshu-do +14 / 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).
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4758 KIMOTONODOBU 生酛のどぶ 仕8号 +14 久保本家酒造 奈良県 R3BY(2021) 1800ml
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4757 KIMOTONODOBU 生酛のどぶ 仕7号 +11 久保本家酒造 奈良県 R3BY(2021) 1800ml
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4435 KIMOTONODOBU 生酛のどぶ 仕6号 +11 久保本家酒造 奈良県 R3BY(2021) 1800ml
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R3BY Tank No.8
Nihonshu-do +14 / 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).
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R3BY Tank No.7
Nihonshu-do +11 / 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).
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R3BY Tank No.6
Nihonshu-do +11 / 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).
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A154 KIMOTONODOBU 生酛のどぶ 仕7号 +14 久保本家酒造 奈良県 R1BY(2019) 1800ml
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4242 KIMOTONODOBU 生酛のどぶ 仕7号 +14 久保本家酒造 奈良県 R2BY(2020) 720ml
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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 R3BY 1800ml
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R1BY Tank No.13
Nihonshu-do +14 / Rice polishing rate 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).
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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).
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[Limited Series. Unpasteurised, undiluted]
Yamada-Nishiki 100%, rice polishing rate : 50%, Junmai-ginjou. It's a RAW type: Unpasteurised and undiluted. Rich and sophisticated.
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5815 KAKUREI Raw 鶴齢 純米吟醸 生原酒 山田錦50 - unpasteurized/undiluted - 青木酒造 新潟県 R3BY 720ml
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B071 YUKIOTOKO SAKEYELL III 雪男 青木酒造 新潟県 720ml
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A821 JINSEKIKOUGEN Kimoto 神石高原 生酛木桶仕込 純米火入酒 三輪酒造 広島県 R3BY 1800ml
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[Limited Series. Unpasteurised, undiluted]
Yamada-Nishiki 100%, rice polishing rate : 50%, Junmai-ginjou. It's a RAW type: Unpasteurised and undiluted. Rich and sophisticated.
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Since 2020, Aoki-Shuzou has released special edition of Yukiotoko "Sakeyell" and this is a third edition. Aoki-Shuzou reserves prime part of sake to make premium range and the Sakeyell III is a blend of those reserves from the snow-cellar. Specification such as rice varietal, rice polishing rate etc. are secrets. Rich, round, and complex on the palate(atypical for Yukiotoko), but you can find a signature of Yukiotoko = cool dry in the finish.
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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 was released as a RAW version and now the complete version has just been released..
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A312 JINSEKIKOUGEN Kimoto 神石高原 生酛木桶仕込 純米火入酒 三輪酒造 広島県 R3BY 720ml
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5753 BOKUSHI White Bottle 牧之 限定 大吟醸 生詰原酒 青木酒造 新潟県 720ml
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A913 ABEKAN 阿部勘 大吟醸 阿部勘酒造 宮城県 1800ml
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: HK$780.00 SALE HK$498.00
Available
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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 was released as a RAW version and now the complete version has just been released.
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Bokushi is the high-end model of Daiginjou-Sake which is made by very best of the artisanship of Aoki Shuzou. There are two versions of Bokushi. This one is namadume(=without 2nd pasteurisation), and undiluted. Hyougo AAA Yamadanishiki 100%, 37% extreme polish.
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The highend model of Abekan. Refined, smooth Daiginjou. Made from 100% Hyogo Yamadanishiki, polish rate is 40%. A beauty of artisanal handcrafted Sake. Not only seafoods, it goes very well with wagyu beef too.
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A588 KAKUREI Super Dry 鶴齢 純米超辛口 原酒 青木酒造 新潟県 R3BY 720ml
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B072 ABEKAN Goldfish 阿部勘 純米吟醸 金魚 阿部勘酒造 宮城県 R3BY 1800ml
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A270 ABEKAN Goldfish 阿部勘 純米吟醸 金魚 阿部勘酒造 宮城県 R3BY 720ml
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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%.
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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!
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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!
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5469 BOKUSHI Black Bottle 牧之 限定 大吟醸 青木酒造 新潟県 1800ml
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A696 KOSHINOHAKUSETSU こしのはくせつ 大吟醸 弥彦酒造 新潟県 720ml
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A150 SHINRAI Raw 神雷 純米吟醸 千本錦 無濾過生原酒 - unfiltered/unpasteurized/undiluted - 三輪酒造 広島県 R3BY 1800ml
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: HK$390.00 SALE HK$268.00
Available
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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.
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The ultimate authentic Daiginjou. All the elements are well integrated at the high level. This sake possesses strength and beauty. Locally grown Yamada-Nishiki, rice polishing rate is 40%. Unfiltered, pasteurised in the bottle and aged under low temperature.
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[Unpasteurized, unfiltered, undiluted]
It's a RAW type - unpasteurized, undiluted and unfiltered version of Shinrai Junmai-ginjou. 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 "Black Label"). Locally grown Senbon-Nishiki 100%, rice polishing rate : 55%, Junmai-Ginjou.
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A822 SHINRAI Raw 神雷 純米吟醸 千本錦 無濾過生原酒 - unfiltered/unpasteurized/undiluted - 三輪酒造 広島県 R3BY 720ml
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A464 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 R3BY 1800ml
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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 R3BY 720ml
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[Unpasteurized, unfiltered, undiluted]
It's a RAW type - unpasteurized, undiluted and unfiltered version of Shinrai Junmai-ginjou. 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 "Black Label"). Locally grown Senbon-Nishiki 100%, rice polishing rate : 55%, Junmai-Ginjou.
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[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.
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[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.
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A039 SHINRAI Raw 神雷 純米酒 千本錦 無濾過生原酒 - unfiltered/unpasteurized/undiluted - 三輪酒造 広島県 R3BY 1800ml
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4517 SHINRAI Raw 神雷 純米酒 八反錦 うすにごり 生酒 三輪酒造 広島県 R3BY 720ml
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A095 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 R3BY 1800ml
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[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.
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[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.
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[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.
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A094 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 R3BY 720ml
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A990 SHINRAI Raw 神雷 純米酒 しぼりたて生酒 三輪酒造 広島県 R3BY(2021-2) 1800ml
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A991 SHINRAI Raw 神雷 純米酒 しぼりたて生酒 三輪酒造 広島県 R3BY(2021-2) 720ml
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: HK$480.00 SALE HK$298.00
Available
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[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.
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[Freshly Brewed, Unpasteurised]
The first press of first "moromi" of this season. Freshly brewed and bottled straightly without pasteurisation. Locally grown "Hattan-Nishiki", rice polishing rate : 65%, Junmai-shu. Pure and clean. Its sharpness is like a real sword.
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[Freshly Brewed, Unpasteurised]
The first press of first "moromi" of this season. Freshly brewed and bottled straightly without pasteurisation. Locally grown "Hattan-Nishiki", rice polishing rate : 65%, Junmai-shu. Pure and clean. Its sharpness is like a real sword.
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A981 ABEKAN 阿部勘 純米吟醸 辛口 阿部勘酒造 宮城県 1800ml
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6012 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 R3BY 720ml
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A697 HATSUGASUMI 初霞 純米 久保本家酒造 奈良県 27BY(2015) 1800ml
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: HK$480.00 SALE HK$338.00
Available
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New release Junmai-ginjou "DRY" from Abekan. Made from locally grown Sasa-Nishiki + some others. Rice polishing rate : 55%. Clear and smooth texture with rich body.
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[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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27BY(2015) 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.
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A075 KAKUREI 鶴齢 純米吟醸 越淡麗 青木酒造 新潟県 720ml
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6495 SUIRYUU 睡龍 生酛純吟 久保本家酒造 奈良県 22BY(2010) 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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Locally grown "Koshi-Tanrei" 100%, rice polishing rate : 55%, Junmai-ginjou. Water is from Mt. Makihata. This Kakurei's standard label embodies Terroir of Niigata. Good for both chilled and warm/hot.
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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.
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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.
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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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6962 SUIRYUU 睡龍 生酛純米 涼 久保本家酒造 奈良県 22BY(2010) 1800ml
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4292 HATSUGASUMI 初霞 純米 旨辛無垢 久保本家酒造 奈良県 24BY(2012) 1800ml
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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.
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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.
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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.
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4918 SHINRAI Kimoto 神雷 生酛純米酒 三輪酒造 広島県 R2BY 720ml
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A593 KIMOTONODOBU 生酛のどぶ 仕8号 +14 久保本家酒造 奈良県 R2BY(2020) 1800ml
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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
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: HK$240.00 SALE HK$148.00
Available
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Shinrai Junmai R2BY was brewed by Kimoto technique. Locally grown Senbon-Nishiki 100%, rice polishing rate : 60%. Cool refreshing aroma, smooth texture, clear-cut structure, umami, followed by dry finish. Good for both cold and warm temperature.
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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).
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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 sakemade by complete fermentation process. Creamy, pure rich umami with refreshing dry finish. Serve chilled, on the rocks, with soda, and kanzake(warm - hot).
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