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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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5469 BOKUSHI Black Bottle 牧之 限定 大吟醸 青木酒造 新潟県 1800ml
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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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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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A696 KOSHINOHAKUSETSU こしのはくせつ 大吟醸 弥彦酒造 新潟県 720ml
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A824 ABEKAN Aromatic 阿部勘 純米吟醸 白鶴錦 KAERU 阿部勘酒造 宮城県 R3BY 1800ml
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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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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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The theme of Kaeru R3BY is "rich aroma and sweetness". Noble sake rice Hyogo Hakutsuru-Nishiki 100%, rice polishing rate : 50%, Junmai-ginjou.
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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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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 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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[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, 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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A823 SHINRAI Raw 神雷 本醸造 しぼりたて生酒 三輪酒造 広島県 R3BY 1800ml
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B005 SHINRAI Raw 神雷 本醸造 しぼりたて生酒 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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[Freshly brewed. Unpasteurised]
Locally grown Hattan-Nishiki 100%, rice polishing rate : 65%, Honjouzou-shu. Freshly brewed and bottled without pasteurisation. This cuvée is distributed in Hiroshima local market and very few in Hong Kong only.
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[Freshly brewed. Unpasteurised]
Locally grown Hattan-Nishiki 100%, rice polishing rate : 65%, Honjouzou-shu. Freshly brewed and bottled without pasteurisation. This cuvée is distributed in Hiroshima local market and very few in Hong Kong only.
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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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[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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A243 KAKUREI 鶴齢 純米吟醸 越淡麗 青木酒造 新潟県 720ml
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5951 KAKUREI Raw 鶴齢 特別純米 美山錦55 無濾過生原酒 - unpasteurized/undiluted - 青木酒造 新潟県 R3BY 720ml
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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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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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[Limited Series. Unpasteurised, undiluted]
Kakurei Limited Series #1 is "Tokubetsu Junmai Miyama-Nishiki 55". Miyama-Nishiki 100%, rice polishing rate : 55%, Tokubetsu-Junmai. It's a RAW type: Unpasteurised, undiluted and unfiltered. Rich taste with good structure. Metallic sharpness hidden behind a rich umami appears while drinking.
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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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A955 YAHIKO 彌彦 純米大吟醸 弥彦酒造 新潟県 720ml
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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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6694 KAKUREI Raw 鶴齢 純米酒 しぼりたて 生原酒 - Unpasteurized/Undiluted - 青木酒造 新潟県 R3BY 1800ml
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New Premium Junmai-Daiginjou from Yahiko-Shuzou. Locally grown Yahiko Yamada-Nishiki 100%, rice polishing rate : 38%, Junmai-Daiginjou. Unfiltered, pasteurised in the bottle and aged under low temperature. The taste is gorgeous. Sweet aroma, silky smoothness and supple body is supported by straight backbone.
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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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[Freshly brewed, unpasteurised, undiluted]
First press of first "moromi" of this season. Freshly bottled without pasteurisation, dilution or filtration. Locally grown "Koshi-Tanrei", rice polishing rate : 60%, Junmai-shu.
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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 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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A463 KIMOTONODOBU 生酛のどぶ 酒粕 久保本家酒造 奈良県 500g
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[Freshly brewed, unpasteurised, undiluted]
First press of first "moromi" of this season. Freshly bottled without pasteurisation, dilution or filtration. Locally grown "Koshi-Tanrei", rice polishing rate : 60%, Junmai-shu.
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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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Sake lees(Sake-kasu) of "Kimoto-no-dobu". It's a leftover from sake production.
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A152 KOSHINOHAKUSETSU こしのはくせつ 越乃白雪 極 弥彦酒造 新潟県 720ml
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A172 KAKUREI 鶴齢 純米大吟醸 越淡麗40 青木酒造 新潟県 720ml
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A032 KAKUREI 鶴齢の梅酒 純米吟醸仕込み 青木酒造 新潟県 720ml
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Toji : Mr. Ooi said he did mischief. This sake is made by the same process as Daiginjou and labeled as Futsuu-shu, the most casual rank.
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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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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.
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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
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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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[Limited Series. Unpasteurised, undiluted]
Yamada-Nishiki 100%, rice polishing rate : 50%, Junmai-ginjou. It's a RAW type: Unpasteurised and undiluted. Super rich taste.
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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 Autumn Kimoto 神雷 生酛純米酒 秋上がり 三輪酒造 広島県 R2BY 720ml
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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
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A644 YUKIOTOKO SAKEYELL II 雪男 青木酒造 新潟県 720ml
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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.
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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!
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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!).
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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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A592 KIMOTONODOBU 生酛のどぶ 仕7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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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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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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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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4516 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
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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
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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
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[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.
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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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[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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A269 ABEKAN Goldfish 阿部勘 純米吟醸 金魚 阿部勘酒造 宮城県 R2BY 1800ml
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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
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A828 IYAHIKO 伊彌彦 純米吟醸 弥彦酒造 新潟県 N0-01 720ml
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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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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
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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.
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A827 YAHIKO 彌彦 大吟醸 弥彦酒造 新潟県 720ml
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A472 KOSHINOHAKUSETSU Raw こしのはくせつ 極超 生原酒 弥彦酒造 新潟県 R3BY(2021-2) 720ml
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6498 KIMOTONODOBU 生酛のどぶ 仕5号 +12 久保本家酒造 奈良県 R2BY(2020) 720ml
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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.
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Kiwami beyond "RAW". Long and low temperature complete fermentation. Unfiltered, unpasteurised and undiluted. Alc.20%. Super smooth.
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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).
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A750 TOONO どぶろく 生酛 nondo濁酒製造場 岩手県 500ml
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A749 TOONO どぶろく 水酛 nondo濁酒製造場 岩手県 500ml
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4142 TOUGOU 山陰東郷 生酛純米 玉栄60 +16 原酒 福羅酒造 鳥取県 28BY(2016) 1800ml
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[Only Available in the Shop]
Toono Doburoku is not for delivery. If you would like to bring it back to your home, please bring cooler box with ice packs to keep under 3℃. If the temperature exceeds ８℃, the bottle may explode.
本製品の宅配便等による発送はいたしません。クーラーボックスと保冷剤持参で温度を３℃以下に保てる方のみにお引き渡しできます。温度が上がりますと瓶内で酵母の活動が活性化し変質、瓶が破裂に至る可能性がございます。購入をご希望の方は店頭にて日本人スタッフにお問い合わせください。
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[Only Available in the Shop]
Toono Doburoku is not for delivery. If you would like to bring it back to your home, please bring cooler box with ice packs to keep under 3℃. If the temperature exceeds ８℃, the bottle may explode.
本製品の宅配便等による発送はいたしません。クーラーボックスと保冷剤持参で温度を３℃以下に保てる方のみにお引き渡しできます。温度が上がりますと瓶内で酵母の活動が活性化し変質、瓶が破裂に至る可能性がございます。購入をご希望の方は店頭にて日本人スタッフにお問い合わせください。
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Kimoto Junmai / Local Tamasakae 100% / Rice polishing rate 60% / Yeast No.7 / Undiluted and pasteurized / Alc.19 / Nihonshu-do +16 / Acidity 2.2
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A244 YUKIOTOKO 雪男 純米酒 青木酒造 新潟県 720ml
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A182 KOSHINOHAKUSETSU こしのはくせつ 越乃白雪 にごり梅酒 弥彦酒造 新潟県 720ml
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A392 ABEKAN 阿部勘 大吟醸 阿部勘酒造 宮城県 1800ml
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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 Junmaishu is made from Miyama-Nishiki 100%, rice polishing rate : 60%. Good for both cold and hot temperature. A great standard for Sake drinkers.
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It's a cloudy, nectar-like rich Umeshu. Good as an apéritif or digestif.
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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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A442 TOUGOU 山陰東郷 生酛純米 強力65 福羅酒造 鳥取県 30BY(2018) 1800ml
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A437 TOUGOU 山陰東郷 仏法僧 生酛純米 強力88 福羅酒造 鳥取県 30BY(2018) 720ml
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A438 TOUGOU 山陰東郷 生酛純米 強力65 福羅酒造 鳥取県 30BY(2018) 720ml
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Kimoto Junmai / Local Gouriki 100% / Rice polishing rate 65% / No yeast added / Diluted and pasteurized / Alc.15
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Kimoto Junmai / Gouriki 100% from Ida Farm/ Rice polishing rate 88% / No yeast added / Diluted and pasteurized / Alc.15
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Kimoto Junmai / Local Gouriki 100% / Rice polishing rate 65% / No yeast added / Diluted and pasteurized / Alc.15
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