|
4543 KAKUREI 鶴齢 特別純米 越淡麗55 - unpasteurized/undiluted - 生原酒 青木酒造 新潟県 R5BY 1800ml
|
|
B340 KAKUREI 鶴齢 特別純米 越淡麗55 - unpasteurized/undiluted - 生原酒 青木酒造 新潟県 R5BY 720ml
|
|
4542 KAKUREI 鶴齢 特別純米 越淡麗55 - unpasteurized/undiluted - 生原酒 青木酒造 新潟県 R4BY 720ml
|
|
|
|
|
|
|
|
[Limited Brewing, unpasteurised, undiluted]
R5BY : Kakurei Limited Brewing Series #2 is Koshi-Tanrei 100% Tokubetsu-Junmai. Usually Koshi-Tanrei is selected to produce Ginjou or Dauginjou, Aoki-Shuzou controlled rice plishing rate to 55% for this cuveé and bottled without pasteurisation and dilution to focus on richness of this rice varietal. Gorgeous aroma, thick and rich on the palate, with long lasting, followed by dry finish.
|
[Limited Brewing, unpasteurised, undiluted]
R5BY : Kakurei Limited Brewing Series #2 is Koshi-Tanrei 100% Tokubetsu-Junmai. Usually Koshi-Tanrei is selected to produce Ginjou or Dauginjou, Aoki-Shuzou controlled rice plishing rate to 55% for this cuveé and bottled without pasteurisation and dilution to focus on richness of this rice varietal. Gorgeous aroma, thick and rich on the palate, with long lasting, followed by dry finish.
|
[Limited Brewing, unpasteurised, undiluted]
R4BY : Kakurei Limited Brewing Series #3 is Koshi-Tanrei 100% Tokubetsu-Junmai. Usually Koshi-Tanrei is selected to produce Ginjou or Dauginjou, Aoki-Shuzou controlled rice plishing rate to 55% for this cuveé and bottled without pasteurisation and dilution to focus on richness of this rice varietal. Gorgeous aroma, thick and rich on the palate, with long lasting, followed by dry finish.
|
|
|
|
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 R4BY 720ml
|
|
B138 HATSUGASUMI 初霞 特別純米 一所懸命 久保本家酒造 奈良県 R1BY(2019-20) 1800ml
|
|
5812 KAKUREI 鶴齢 特別純米 爽醇 青木酒造 新潟県 R3BY 720ml
|
: HK$240.00 SALE HK$148.00
Available
|
|
|
|
: HK$220.00 SALE HK$128.00
Available
|
|
|
|
|
|
[Limited Series. Unpasteurised, undiluted]
R4BY 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.
|
R1BY(2019) Issho-Kenmei
"Hatsugasumi" is a traditional brand of Kubo-Honke Shuzou. Mr.Kato(Toji) has expressed the balance between richness and sharpness. It's a great model of the authentic sake made by "complete fermentation". Released after several years ageing period. Good for room temperature and Kanzake(warm/hot). Gohyakumangoku and Nippon-bare, rice polishing rate : 60%.
|
爽醇（＝so-jun, refreshing and mellow） is a Kakurei's limited summer edition. Kakurei's artisan team packed richness and fruitiness in lightweight body with smoothness and refreshing finish. Locally grown Koshi-Tanrei 100%. Rice polishing rate 55% - Tokubetsu-Junmai.
|
|
|
|
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
|
|
A395 HATSUGASUMI 初霞 特別純米 久保本家酒造 奈良県 R1BY(2019) 720ml
|
|
|
: HK$240.00 SALE HK$158.00
Available
|
|
|
: HK$220.00 SALE HK$148.00
Available
|
|
|
|
|
[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.
|
R1BY(2019) Tokubetsu-junmai
"Hatsugasumi" is a traditional brand of Kubo-Honke Shuzou. Mr.Kato(Toji) has expressed the balance between richness and sharpness. It's a great model of the authentic sake made by "complete fermentation". Released after several years ageing period. Good for room temperature and Kanzake(warm/hot). Gohyakumangoku and Nippon-bare, rice polishing rate : 60%.
|
|
|
