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4197 YOEMON Raw Super Dry 酉与右衛門 純米 阿波山田錦70 超辛口 無濾過生原酒 川村酒造店 岩手県 720ml
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A533 SHINRAI Cloudy 神雷 純米酒 限定濁り酒 三輪酒造 広島県 720ml
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[Unfiltered, unpasteurised and undiluted]
Awa(Tokushima) Yamada-Nishiki 100%, rice polishing rate : 70% Junmai Super Dry. Unfiltered, unpasteurised and undiluted. Yeast No.7 / Nihonshu-do +14 / Acidity 1.8 / Amino acid 1.0.
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[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.
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6156 CHOUCHIN Raw 長珍 純米生無濾過 播州夢錦7-60 長珍酒造 愛知県 0210A R1BY(2019) 1800ml
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4655 TAMAZAKURA Kimoto 玉櫻 生酛純米 改良雄町 玉櫻酒造 島根県 26BY(2014) 720ml
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[Unfiltered, unpasteurised and undiluted]
Raw type. Hyougo Yume-Nishiki 100%, rice polishing rate 60%. Nihonshu-do =5.0 / Acidity 2.35
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Aged bottle. Locally grown Kairyou-Omachi 100%, rice polishing rate 70%, Kimoto Junmai-shu. Ambient yeast / Unfiltered, pasteurised and diluted. Nihonshu-do +13.0 / Acidity 1.9 / Amino acid 1.7 / For Kanzake(warm - hot).
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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
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A770 TENON 天穏 純米酒 五百万石 板倉酒造 島根県 1800ml
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Aged bottle. Locally grown Yamada-Nishiki 100%, rice polishing rate 70%, Kimoto Junmai-shu. Ambient yeast / Unfiltered, pasteurised and diluted. Nihonshu-do +11.5 / Acidity 1.8 / Amino acid 1.4 / For Kanzake(warm - hot).
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Locally grown Gohyakumangoku 100%, rice polishing rate 60%, Junmai-shu. Yeast No.7 Pasteurised and diluted. Nihonshu-do +4
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