|
B620 SHINKAME 神亀 純米 活性にごり酒 生 神亀酒造 R7BY 720ml
|
|
A429 YOROKOBIGAIJIN 悦凱陣 純米吟醸 金毘羅大芝居 丸尾本店 香川県 2023 720ml
|
|
B622 BENTENMUSUME Blue Label 辨天娘 青ラベル 23番娘 太田酒造場 鳥取県 2024BY 1800ml
|
|
|
|
|
|
|
|
|
Active Nigori-zaké. Rice polishing rate : 60% / Alc. 17.5 / Release Date : 2025.12
|
Hyogo Yamada-Nishiki 100%, rice polishing rate 50% Junmai-ginjou. / Nihonshu-do +9 / Acidity 1.6 / Amino acid 1.0 / Alc. 15-16 / Yeast : Kumamoto No.9 / R5BY(2023), Release Date : 2025.4
|
Wakasa-town locally grown Rice 100%. Rice polishing rate : 80% Junmai-shu. / Recommended Kanzaké 50℃ - 60℃ / 2024BY, Release date: 2025.11
|
|
|
|
B552 SHINKAME 神亀 純米 GAMERA Rebirth 神亀酒造 埼玉県 1800ml
|
|
A476 YOROKOBIGAIJIN 悦凱陣 純米吟醸 興 うすにごり生 丸尾本店 香川県 R6BY (2024-25) 1800ml
|
|
6334 YOROKOBIGAIJIN 悦凱陣 手造り純米酒 オオセト 丸尾本店 香川県 R6BY (2024-25) 1800ml
|
|
|
|
|
|
|
|
Awa Yamada-Nishiki 100%, rice polishing rate 60% Junmai-shu. / Release date 2025.04
|
Hiroshima Hattan-Nishiki 100%, rice polishing rate 50% Junmai-Ginjo. / Yeast Kumamoto No.9 / Nihonshu-do +10 / Acidity 1.4 / Amino acid 1.0 / R6BY, Release date: 2025.10
|
Kagawa locally grown Ooseto 100%, rice polishing rate 60% Junmai-shu. Yeast Kumamoto No.9 / Nihonshu-do +6 / Acidity 1.7 / Amino Acid 1.1 / R6BY (2024-25), Release date 2025.10
|
|
|
|
B621 TAMAZAKURA Green 玉櫻 純米吟醸 緑ラベル 玉櫻酒造 島根県 R6BY 1800ml
|
|
4653 TAMAZAKURA Kimoto 玉櫻 生酛純米 改良雄町 玉櫻酒造 島根県 28BY (2016-17) 1800ml
|
|
4296 TAMAZAKURA 玉櫻 純米 佐香錦 玉櫻酒造 島根県 30BY (2018-19) 1800ml
|
|
|
|
|
|
|
|
|
Shimane locally grown Gohyakumangoku 98% + Yamada-Nishiki 2%, rice polishing rate 60%, Junmai-Ginjo / Kyōkai 701 yeast / Nihonshu-do +9.0 / Acidity 1.8 / Recommended both Reishu (cold) and Kanzaké (hot) / R6BY, Release Date: 2025.12
|
Shimane locally grown Kairyō Omachi 100%, rice polishing rate 70%, Kimoto Junmai-shu / No yeast added / Nihonshu-do +10.5 / Acidity 1.9 / Amino acid 1.7 / Recommended Kanzaké / 28BY (2016-17), Production Date: 2020.04, Release Date: 2022.06
|
Shimane locally grown Saka-Nishiki 100%, rice polishing rate 70%, Junmai-shu. Kyōkai 701 yeast / Nihonshu-do +8.0 / Acidity 1.7 / Amino acid 1.3 / Recommended Kanzaké 60℃. / 30BY(2018-19), Release Date: 2025.11
|
|
|
|
B624 SUIRYUU 睡龍 生酛純米吟醸 久保本家酒造 奈良県 30BY (2018) 1800ml
|
|
6161 SUIRYUU 睡龍 純米 醇辛 久保本家酒造 奈良県 29BY (2017) 1800ml
|
|
B625 HATSUGASUMI 初霞 特別純米 HG 久保本家酒造 奈良県 R6BY (2024) 1800ml
|
|
|
|
|
|
|
|
30BY(2018) Kimoto Junmai-ginjou
Awa-Yamada-Nishiki 100%
Awa Yamada-Nishiki rice, full fermentation, kimoto brewing method, and long aging—these techniques fuse to create a one-of-a-kind sake. Among the various Suiryu series, this one is a Junmai-Ginjo from 30BY with a 50% polishing ratio. This Kimoto Junmai-Ginjo version is more refined, offering a sophisticated texture with an almost graceful quality.
>>>More Info
|
29BY(2017)
Complete fermentation and long aging periods combine to create a one-of-a-kind junmai-shu. It is released from the brewery after 6–8 years, sometimes over 10 years of extended maturation. Naturally, it continues to age for years afterward, even evolving and maturing for several years after opening. It has beautiful amber colour and superb purity. “Suiryū” (“Sleeping Dragon”) evokes a dragon awakening from deep slumber, symbolizing sake that reveals its true character through patient maturation.
>>>More Info
Gohyakumangoku, Rice polishing rate 65%, Junmai-shu
|
R6BY(2024) HG (Journey to the Manyōshū Era)
Its striking yellow hue and bold "HG" lettering create a modern, edgy first impression. Yet the label's gentle mountain foothills, starry sky, sunrise, moon, and noble poet draw us across time to the Manyōshū era. Indeed, it must be Kakinomoto no Hitomaro: *Over the eastern fields, the glimmering haze arises; Looking back, I see the moon has tilted.* (Manyōshū vol.1 #48). Uda—home to Kubohonke Shuzō—is precisely where Hitomaro composed this poem.
Hatsugasumi HG Label embodies toji Mr. Kato's balance of richness and sharpness through complete fermentation and careful aging. Brewed with Gohyakumangoku and Nipponbare rice (60% polishing), it's ideal at room temperature or kanzake (warmed).
>>>More Info |
|
|
|
B568 HATSUGASUMI 初霞 特別純米 温故知新 久保本家酒造 奈良県 R5BY(2023) 1800ml
|
|
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
|
|
A697 HATSUGASUMI 初霞 純米 久保本家酒造 奈良県 27BY(2015) 1800ml
|
|
|
|
|
|
|
|
R5BY(2023) Onko-Chishin (Learn from the past)
The DNA of Kubo-Honke Shuzo, where over 300 years of inherited tradition coexist with a spirit of innovation that breaks conventional wisdom, can be summed up in one phrase: "Onko Chishin" (learning from the past to develop new insights). This sake proudly bears that phrase on its label.
>>>More Info
"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%.
|
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%.
|
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.
|
|
|
|
6429 HATSUGASUMI 初霞 特別純米 久保本家酒造 奈良県 R4BY(2022) 720ml
|
|
B474 ABEKAN 阿部勘 特別純米 神力 長期低温熟成 阿部勘酒造 宮城県 1800ml
|
|
4877 ABEKAN 阿部勘 特別純米 神力 長期低温熟成 阿部勘酒造 宮城県 720ml
|
|
|
|
|
|
|
|
R4BY(2022) 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). Rice from local, polishing rate : 60%.
|
This sake is made from Kumamoto Shinriki. The sake is clean, transparent with excellent restraint. Furthermore, low-temperature aging is believed to have refined it by stripping away any excess, enhancing its sophistication. This indeed highlights the perfect synergy between Abekan’s style and the inherent qualities of this sake rice.
Kumamoto Shinrki (Kumamoto) 100% / Rice polishing rate: 60% Tokubetsu junmai
The character of this long-aged sake differs quite a bit from the ones made by Kubo Honke in Nara or the so-called San’in-style aged sakes. It also sets itself apart from those ultra-premium Niigata sakes—from Aoki Shuzō or Yahiko Shuzō—where highly polished Yamada nishiki Junmai Daiginjo is slowly aged at low temperatures. The result is something distinctly Abekan—unique and individual. It is delicious not only served chilled but also warmed. >>>More Info
|
This sake is made from Kumamoto Shinriki. The sake is clean, transparent with excellent restraint. Furthermore, low-temperature aging is believed to have refined it by stripping away any excess, enhancing its sophistication. This indeed highlights the perfect synergy between Abekan’s style and the inherent qualities of this sake rice.
Kumamoto Shinrki (Kumamoto) 100% / Rice polishing rate: 60% Tokubetsu junmai
The character of this long-aged sake differs quite a bit from the ones made by Kubo Honke in Nara or the so-called San’in-style aged sakes. It also sets itself apart from those ultra-premium Niigata sakes—from Aoki Shuzō or Yahiko Shuzō—where highly polished Yamada nishiki Junmai Daiginjo is slowly aged at low temperatures. The result is something distinctly Abekan—unique and individual. It is delicious not only served chilled but also warmed. >>>More Info
|
|
|
|
B582 KAKUREI YEARS BOTTLE 2025 鶴齢 純米大吟醸 雄町40 青木酒造 新潟県 720ml
|
|
B245 KAKUREI Snow Aged 鶴齢 純米大吟醸 雪室 青木酒造 新潟県 VINTAGE 2019 720ml
|
|
B512 KAKUREI YEARS BOTTLE 2024 鶴齢 純米大吟醸 雄町40 青木酒造 新潟県 720ml
|
|
|
|
|
|
|
|
[2025 Vintage / Art Label]
Selected from the finest sake matured in a snow chamber, it is released under the name “Years Bottle.” Each year, a renowned Japanese artist is commissioned to create the label, and for the sixth edition, the 2025 Years Bottle label was designed by Kondoh Akino.
It’s rare to find a sake that, when chilled, delivers such a dreamy, floating sensation. It has an extraordinarily fine texture and dense structure, yet melts gracefully in the mouth, unfolding with ease. But wait—perhaps it’s not only that the label reflects the flavor; maybe it’s also creating it, appealing to the senses and shaping our perception. Whether in wine or sake, there are many labels today with beautiful and unique designs, but the harmony between the label and the sake in YB25 makes it a true masterpiece.
>>>More Info
*Aoki Shuzou's "Years Bottle" is the project for the coming 100 years, to aim to create a new value of Japanese culture by integration of Sake and Japanese modern art. Released once a year, and label will be drawn by Japanese artists.
|
[2019 Vintage]
Aoki-Shuzou carefully selects only the best saké with good aging potential every year and reserves it for long-term aging in Kakurei's Yukimuro. The vintage 2019 Junmai Daiginjo was released after five years of aging. The snow aging in the snow chamber gave the saké a softer taste and smoother mouthfeel. Yamada-Nishiki from the Hyogo Special A district 100%, rice polishing rate: 37%.
|
[2024 Vintage / Art Label]
A sensational sake has arrived from Aoki Shuzou. Selected from the finest sake matured in a snow chamber, it is released under the name “Years Bottle.” Each year, a renowned Japanese artist is commissioned to create the label, and for the fifth edition, the 2024 Years Bottle label was designed by Higuchi Yuko.
Typically, this series features Omachi Junmai-daiginjo. The rice polishing ratio was 48% for the first three editions, but it was refined to 40% starting with the fourth edition. Undoubtedly, every year’s release is excellent, but the fifth edition, the 2024 Years Bottle, is truly exceptional. It is the first time we have encountered a sake that expresses Omachi in this direction and at this level.
*Aoki Shuzou's "Years Bottle" is the project for the coming 100 years, to aim to create a new value of Japanese culture by integration of Sake and Japanese modern art. Released once a year, and label will be drawn by Japanese artists.
|
|
|
|
A434 KAKUREI YEARS BOTTLE 2022 鶴齢 純米大吟醸 雄町48 青木酒造 新潟県 720ml
|
|
5302 YOROKOBIGAIJIN 悦凱陣 純米大吟醸 丸尾本店 香川県 720ml
|
|
A440 SAN-IN TOGO 山陰東郷 仏法僧 生酛純米 強力88 酵母無添加 福羅酒造 鳥取県 R2BY(2020) 1800ml
|
|
|
|
|
|
|
|
[2022 Vintage / Art Label]
Aoki Shuzou's "Years Bottle" is the project for the coming 100 years, to aim to create a new value of Japanese culture by integration of Sake and Japanese modern art. Released once a year, and label will be drawn by Japanese artists. 2022's label is drawn by artist Otake Ayana. This cuvee is Junmai-daiginjou, Omachi 48% rice polishing rate, aged in snow cellar.
|
[Vintage Bottle]
Yamada-Nishiki 100%, rice polishing rate : 40%, Junmai-Daiginjou / Yeast : Kimamoto No.9 / Nihonshu-do +6 / Acidity 2.1 / Amino Acid 0.9 / Alc. 16-17% / Release Date : 2014.06
|
Kimoto Junmai / Tottori locally grown Gouriki 100% (Ida farm) / Rice polishing rate 88% / No yeast added / Alc.15 / R2BY(2020) / Release Date : 2025.4
|
|
|
|
4974 TOGO 山陰東郷 生酛純米 玉栄 ‐3 原酒 福羅酒造 鳥取県 29BY(2017) 1800ml
|
|
A001 SAN-IN TOGO 山陰東郷 生酛 ORANGE65 +13 原酒 福羅酒造 鳥取県 29BY(2017) 1800ml
|
|
4976 SAN-IN TOGO 山陰東郷 生酛純米 強力65 -5 原酒 福羅酒造 鳥取県 29BY(2017) 1800ml
|
|
|
|
|
|
|
|
|
Kimoto Junmai / Tottori locally grown Tamasakae 100% / Rice polishing rate 60% / Yeast No.7 / Genshu (Undiluted) / Alc.19 / Nihonshu-do -3 / Acidity 2.6 / 29BY(2017) / Release Date : 2018.11
|
Kimoto (Junmai) / Tottori locally grown Shuzo-Kotekimai(non-standard) 100% / Rice polishing rate 65% / Yeast No.7 / Genshu (Undiluted) / Alc.19 / Nihonshu-do +13 / Acidity 2.4 / 29BY(2017) / Release Date : 2018.11
|
Kimoto Junmai / Tottori locally grown Gouriki 100% / Rice polishing rate 65% / Yeast No.6 / Genshu (Undiluted) / Alc.18 / Nihonshu-do -5 / Acidity 2.9 / 29BY(2017) / Release Date : 2018.11
|
|
|
|
4148 SAN-IN TOGO 山陰東郷 生酛純米 山田錦60 +18 原酒 福羅酒造 鳥取県 28BY(2016) 1800ml
|
|
4979 SAN-IN TOGO 山陰東郷 生酛純米にごり 山田錦60 +5 原酒 福羅酒造 鳥取県 29BY(2017) 1800ml
|
|
6328 CHOUCHIN 長珍 純米 BLACK LABEL 亀の尾65 無濾過生詰 長珍酒造 愛知県 R5BY 1800ml
|
|
|
|
|
|
|
|
|
Kimoto Junmai / Tottori locally grown Yamada-Nishiki 100% / Rice polishing rate 60% / Yeast No.7 / Genshu (Undiluted) / Alc.20 / Nihonshu-do +18 / Acidity 2.2 / 28BY(2016) / Release Date : 2018.11
|
Kimoto Junmai / Tottori locally grown Yamada-Nishiki 100% / Rice polishing rate 60% / Yeast No.7 / Genshu (Undiluted) / Alc.20 / Nihonshu-do +5 / Acidity 2.7 / 29BY(2017) / Release Date : 2018.11
|
Hanamaki Kame-no-o 100% / Rice polishing rate: 65%. Nihonshu-do: +9 / Acidity: 1.9 / Alc.: 17% / Pasteurized once before ageing (Nama-zume)
|
|
|
|
B241 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 R6BY 1800ml
|
|
A310 SHINRAI Kimoto 神雷 黒ラベル 生酛純米吟醸 千本錦 三輪酒造 広島県 720ml
|
|
A909 KAKUREI Yamahai 鶴齢 山廃純米 青木酒造 新潟県 1800ml
|
|
|
|
|
|
|
|
[Unpasteurised, unfiltered, undiluted]
The latest "Jinseki Kougen" surprised us with its modern taste. Even the kimoto-brewed sake has evolved significantly in the 2020s! Although it is described as modernized, it differs from the light, fragrant, sweet, sour, and fruity trends that were popular a little while ago. The sake from Miwa-Shuzo is consistently dense and clear.
The rice, Hattan-Nishiki No.2, cultivated by rice farmers in Jinseki Kougen, was polished to 65% and brewed using kimoto methods without added yeast in wooden vats. The fresh sake is bottled without dilution, filtration, or pasteurization.
We also expected good ageing potential of Jinseki-Kougen since the beginning, and it's been well demonstrated. Please check R2BY, R3BY, R4BY and R5BY too.
|
[Kimoto, Ambient yeast]
Over the past few years, Miwa Brewery has been carefully transitioning to Kimoto brewing and ambient yeast fermentation. Until now, they have only produced seasonal edition and experimental cuvées by Kimoto method, but they have finally converted their flagship - Black Label Junmai-Ginjou to Kimoto brewing. Although it is not stated on the label, no yeast is added. We think Miwa Brewery is quite fortunate. This is because they have achieved such a beautiful finish using their own ambient yeast. The ‘refreshing flavour and rice umami’ of Shinrai is wonderfully embodied. The sharp aftertaste, a trademark of the Black Label’s neat style, has also leveled up. For those who have been drinking the Jinseki-Kougen series and recent Summer Kimoto-Junmai, this release may be a milestone-like that clearly illustrates the history of the Kimoto project so far and the intentions of the Toji, Mr. Miwa.
|
This is the only "Yamahai" among the series of Kakurei. Koshitanrei 70% rice polishing rate. / Release Date : 2020.11
|
|
|
|
B008 HIOKIZAKURA 日置桜 生酛強力 純米酒 山根酒造場 鳥取県 29BY 720ml
|
|
B010 TAKETSURU 清酒竹鶴 純米 竹鶴酒造 広島県 1800ml
|
|
B341 SHINRAI Kimoto Raw VOYAGER 2 シンライ 生酛仕込無濾過生原酒 三輪酒造 広島県 R5BY 720ml
|
|
|
|
|
|
|
|
|
Locally grown Gouriki 100% / Rice polishing rate 70% / Ambient Yeast / Diluted and pasteurized / Alc.15 / Nihonshu-do +9 / Acidity 2.1 / 29BY(2017-18), Release Date : 2022.02
|
The standard label of Taketsuru. Good for Hiya(room temperature) and Kanzake(warm/hot). Hattan-Nishiki + processing base rice. Rice polishing rate 70% Junmai-shu. / 2018BY, Release Date : 2021.12
|
[Unpasteurised, Kimoto by Ambient yeasts]
Shinrai Voyager 2 is the sake born from yeast mash No.1 of R5BY. Locally grown Senbon-Nishiki 100%, rice polishing rate : 65%, fermented by ambient yeasts(no culture yeast added), unpasteurised. Solid structure, refreshing robust acid, super dry finish. R5BY Voyager 2 has totally different character from R4BY Voyager 1.
|
|
|
|
B139 SUIRYUU 睡龍 生酛純米吟醸 長期熟成一二三 久保本家酒造 奈良県 19BY(2007-8) 1800ml
|
|
6503 SUIRYUU 睡龍 生酛純吟 久保本家酒造 奈良県 24BY(2012) 720ml
|
|
B240 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 R4BY 720ml
|
|
|
|
|
|
|
|
19BY(2007) 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-ginjou.This sake was brewed in 2007 and cellared for 15 years. Kubohonke Shuzō believes that, although this sake has not yet reached perfect maturity, this moment too is one of the unmissable beautiful scenes, and has thus decided to release it at this stage. (Released in Nov 2022)
|
24BY(2012) 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.
|
[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.
|
|
|
|
B191 SHINRAI Kimoto Raw VOYAGER 1 シンライ 生酛仕込無濾過生原酒 三輪酒造 広島県 R4BY 1800ml
|
|
4157 SHINRAI Kimoto Raw VOYAGER 1 シンライ 生酛仕込 無濾過生原酒 三輪酒造 広島県 R4BY 720ml
|
|
A154 KIMOTONODOBU 生酛のどぶ 仕13号 +14 久保本家酒造 奈良県 R1BY(2019) 1800ml
|
|
|
|
|
|
|
|
[Unpasteurised, Kimoto by Ambient yeasts]
Miwa-shuzou started R4BY with yeast mash No.1 made by Kimoto by ambient yeasts. Shinrai Voyager is the sake born from this yeast mash No.1. Locally grown Aki-Sakari 100%, rice polishing rate : 65%, unpasteurised.
|
[Unpasteurised, Kimoto by Ambient yeasts]
Miwa-shuzou started R4BY with yeast mash No.1 made by Kimoto by ambient yeasts. Shinrai Voyager is the sake born from this yeast mash No.1. Locally grown Aki-Sakari 100%, rice polishing rate : 65%, unpasteurised.
|
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). R1BY(2019), Release Date : 2021.08
|
|
|
|
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
|
|
B573 TAKETSURU 竹鶴 純米清酒 秘傳 竹鶴酒造 広島県 R2BY 1800ml
|
|
B011 TAKETSURU 竹鶴 純米にごり酒 雄町 竹鶴酒造 広島県 R1BY(2019) 720ml
|
|
|
|
|
|
|
|
|
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.
|
Locally grown Hiroshima Hattan-Nishiki. Rice polishing rate 70% Junmai-shu. Made in 2020, released in 2025.01.
|
Locally grown Hiroshima Kairyou-Omachi 100%, Rice polishing rate 70% Junmai Cloudy. Alc. 20% / R1BY(2019), Release Date : 2020.02
|
|
|
|
A762 HIKOMAGO ひこ孫 純米 神亀酒造 埼玉県 1800ml
|
|
6959 SUIRYUU 睡龍 生酛純米 久保本家酒造 奈良県 19BY(2007) 1800ml
|
|
6493 SUIRYUU 睡龍 生酛純米 久保本家酒造 奈良県 22BY(2010) 1800ml
|
|
|
|
|
|
|
|
|
This is a Shinkame's regular standard Junmai-shu made from Awa-Yamada-nishiki. Rice polishing rate : 55%, Released after at least 3 years ageing. Much more smoother and round mouthfeel followed by a beautiful sharpness. The sake shows wide panorama picture with great integration of every factors when it is warmed. / Release Date : 2020.12
|
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.
|
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.
|
|
|
|
6834 GIKYOU 義侠 純米原酒60 山田錦 生酒 山忠本家酒造 愛知県 28BY(2016) 1800ml
|
|
4396 GIKYOU 義侠 純米吟醸原酒50 山田錦 火入酒 仕込15号 山忠本家酒造 愛知県 16BY(2004) 1800ml
|
|
6907 HIOKIZAKURA 日置桜 純米 玉栄 7号酵母 山根酒造場 鳥取県 27BY(2015) 1800ml
|
|
|
|
|
|
|
|
|
Aged bottle. Hyogo Toujou A class Yamada-Nishiki 100%, rice polishing rate : 60% Junmai-shu. / Unpasteurised, undiluted.
|
Aged bottle. Hyogo Toujou A class Yamada-Nishiki 100%, rice polishing rate : 50% Junmai-ginjou. / Pasteurised, undiluted.
|
Locally grown Tamasakae 100% by Hitoshi Tokumaru(Contract farmer) / Rice polishing rate 65% / Yeast No.7 / Diluted and pasteurized / Alc.15 / Nihonshu-do +15.2 / Acidity 1.9 / Amino Acid 1.4 / 27BY(2015-16), Release Date : 2017.12
|
|
|
|
6906 HIOKIZAKURA 日置桜 純米 復刻ラベル 山根酒造場 鳥取県 27BY(2015) 1800ml
|
|
6658 TAKETSURU Kimoto 清酒竹鶴 生酛純米 竹鶴酒造 広島県 21BY(2009) 1800ml
|
|
6919 HIKOMAGO ひこ孫 純米吟醸 小鳥のさえずり 神亀酒造 埼玉県 1800ml
|
|
|
|
|
|
|
|
|
Locally grown Yamada-Nishiki 24% + Nippon-bare 76% by Shinichiro Sugiyama(Contract farmer) / Rice polishing rate 60% / Yeast No.7 / Diluted and pasteurized / Alc.15 / Nihonshu-do +14.1 / Acidity 1.9 / Amino Acid 1.7 / 27BY(2015-16), Release Date : 2016.09
|
Aged Kimoto. Locally grown Hattan-Nishiki 100%, rice polishing rate : 70% Junmai-shu. Non yeast added. / 21BY(2009), Release Date : 2017.03
|
This is a special version of Higomago, made from organic Yamada-nishiki from Tottori Tanaka Farm(Eco Farmer certified). Rice polishing rate 50% Junmai-ginjou. Released after at least 3 years ageing. Soft and gentle mouthfeel with hidden strong grip. Hot sake around 55 degrees from normal temperature is recommended. / Release Date : 10.4
|
|
|
|
4617 HIKOMAGO ひこ孫 純米 神亀酒造 埼玉県 720ml
|
|
A246 JINSEKIKOUGEN 神石高原 生酛 純米酒 三輪酒造 広島県 R2BY(2020-21) 720ml
|
|
4155 SHINRAI 神雷 緑ラベル 純米酒 八反錦 三温至福 三輪酒造 広島県 1800ml
|
|
|
|
|
|
|
|
|
This is a Shinkame's regular standard Junmai-shu made from Awa-Yamada-nishiki. Rice polishing rate : 55%, Released after at least 3 years ageing. Much more smoother and round mouthfeel followed by a beautiful sharpness. The sake shows wide panorama picture with great integration of every factors when it is warmed.
|
The Terroir Saké. This project is focusing on 100% Jinseki plateau where the 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.
|
Locally grown Hattan-Nishiki, rice polishing rate 60% Junmai-Shu. This is for three temperature zone = cold, room and warm. This is the "Sake". A good model of authentic sake.
|
|
|
|
6875 AKISHIKA 秋鹿 純米吟醸 超辛口 槽搾直汲 生酒 秋鹿酒造 大阪府 28BY(2017) 1800ml
|
|
6871 GONINMUSUME 自然酒五人娘 生酛純米酒 寺田本家 千葉県 1800ml
|
|
6494 SUIRYUU 睡龍 純米 久保本家酒造 奈良県 22BY(2010-1) 720ml
|
|
|
|
|
|
|
|
|
Yamada-Nishiki 100%, rice polishing rate : 60%, Junmai-ginjou super dry. Unpasteurised. Yeast No.11 / Nihonshu-do +14 / Acidity 2.2 / Amino acid 1.2
|
Aged bottle. Rice polishing rate : 70%, Kimoto Junmai. Ambient yeast. Release Date : 2016.09
|
22BY(2010) 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.
|
|
|
