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6334 YOROKOBIGAIJIN 悦凱陣 手造り純米酒 オオセト 丸尾本店 香川県 R1BY(2019) 1800ml 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 A761 SHINKAME 神亀 純米酒 辛口 神亀酒造 1800ml
: HK$780.00
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: HK$490.00
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: HK$580.00
Available
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6334 YOROKOBIGAIJIN 悦凱陣 手造り純米酒 オオセト 丸尾本店 香川県 R1BY(2019) 1800ml 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 A761 SHINKAME 神亀 純米酒 辛口 神亀酒造 1800ml
Kagawa locally grown Ooseto 100%, rice polishing rate 55% Junmai-shu. Yeast No.7 / Nihonshu-do +9 / Acidity 1.8 / Amino Acid 1.0
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 This is a Shinkame's regular standard Junmai-shu. Released after at least 2 years ageing. The sake expresses the harmony of umami, deep flavour, richness and refreshing “flavoured” by ageing, when it's warmed. This sake has a huge presence yet very gentle.
6708 SUIRYUU 睡龍 生酛純米 久保本家酒造 奈良県 22BY(2010) 720ml 4652 TAMAZAKURA Kimoto 玉櫻 生酛純米 山田錦70 玉櫻酒造 島根県 26BY(2014) 1800ml 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
: HK$290.00
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: HK$580.00
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: HK$560.00
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6708 SUIRYUU 睡龍 生酛純米 久保本家酒造 奈良県 22BY(2010) 720ml 4652 TAMAZAKURA Kimoto 玉櫻 生酛純米 山田錦70 玉櫻酒造 島根県 26BY(2014) 1800ml 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
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.
Aged bottle. Locally grown Yamada-Nishiki 100%, rice polishing rate 70%, Kimoto Junmai-shu. Ambient yeast / Unfiltered, pasteurised, diluted and aged. Nihonshu-do +11.5 / Acidity 1.8 / Amino acid 1.4 / For Kanzake(warm - hot). [Unfiltered, unpasteurised and undiluted]

Raw type. Hyougo Yume-Nishiki 100%, rice polishing rate 60%. Nihonshu-do =5.0 / Acidity 2.35
4654 TAMAZAKURA Kimoto 玉櫻 生酛純米 山田錦70 玉櫻酒造 島根県 26BY(2014) 720ml A770 TENON 天穏 純米酒 五百万石 板倉酒造 島根県 1800ml 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
: HK$290.00
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: HK$490.00
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: HK$560.00
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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 A770 TENON 天穏 純米酒 五百万石 板倉酒造 島根県 1800ml 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
Aged bottle. Locally grown Yamada-Nishiki 100%, rice polishing rate 70%, Kimoto Junmai-shu. Ambient yeast / Unfiltered, pasteurised, diluted and aged. Nihonshu-do +11.5 / Acidity 1.8 / Amino acid 1.4 / For Kanzake(warm - hot). Locally grown Gohyakumangoku 100%, rice polishing rate 60%, Junmai-shu. Yeast No.7 Pasteurised and diluted. Nihonshu-do +4 Aged bottle. Hyogo Toujou A class Yamada-Nishiki 100%, rice polishing rate : 60% Junmai-shu. / Unpasteurised, undiluted.
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 A056 HIOKIZAKURA 日置桜 生酛強力 純米酒 山根酒造場 鳥取県 27BY(2015) 1800ml 4402 HIOKIZAKURA 日置桜 生酛強力 純米酒 山根酒造場 鳥取県 26BY(2014) 1800ml
: HK$840.00
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: HK$520.00
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: HK$520.00
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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 A056 HIOKIZAKURA 日置桜 生酛強力 純米酒 山根酒造場 鳥取県 27BY(2015) 1800ml 4402 HIOKIZAKURA 日置桜 生酛強力 純米酒 山根酒造場 鳥取県 26BY(2014) 1800ml
Aged bottle. Hyogo Toujou A class Yamada-Nishiki 100%, rice polishing rate : 50% Junmai-ginjou. / Pasteurised, undiluted. Locally grown Gouriki 100% / Rice polishing rate 70% / Ambient Yeast / Diluted and pasteurized / Alc.15 / Nihonshu-do +10.5 / Acidity 2.6 Locally grown Gouriki 100% / Rice polishing rate 70% / Ambient Yeast / Diluted and pasteurized / Alc.15 / Nihonshu-do +13.6 / Acidity 2.2 / Amino Acid 1.5
6909 HIOKIZAKURA 日置桜 純米 玉栄 9号酵母 山根酒造場 鳥取県 27BY(2015) 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 6906 HIOKIZAKURA 日置桜 純米 復刻ラベル 山根酒造場 鳥取県 27BY(2015) 1800ml
: HK$450.00
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: HK$450.00
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: HK$450.00
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6909 HIOKIZAKURA 日置桜 純米 玉栄 9号酵母 山根酒造場 鳥取県 27BY(2015) 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 6906 HIOKIZAKURA 日置桜 純米 復刻ラベル 山根酒造場 鳥取県 27BY(2015) 1800ml
Locally grown Tamasakae 100% / Rice polishing rate 70% / Yeast No.9 / Diluted and pasteurized / Alc.15 / Nihonshu-do +12.5 / Acidity 1.7 / Amino Acid 1.4 Locally grown Tamasakae 100% / Rice polishing rate 65% / Yeast No.7 / Diluted and pasteurized / Alc.15 / Nihonshu-do +15.2 / Acidity 1.9 / Amino Acid 1.4 Locally grown Yamada-Nishiki 24% + Nippon-bare 76% / Rice polishing rate 60% / Yeast No.7 / Diluted and pasteurized / Alc.15 / Nihonshu-do +14.1 / Acidity 1.9 / Amino Acid 1.7
A072 YOROKOBIGAIJIN 悦凱陣 純米吟醸 興 広島八反錦 うすにごり生 丸尾本店 香川県 R2BY(2020) 1800ml 6971 YOROKOBIGAIJIN 悦凱陣 純米 さぬきよいまい KU-16 無濾過生 丸尾本店 香川県 28BY(2016) 1800ml 4187 YOROKOBIGAIJIN 悦凱陣 純米酒 オオセト 無濾過生 丸尾本店 香川県 28BY(2016) 1800m
: HK$720.00
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: HK$780.00
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: HK$780.00
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A072 YOROKOBIGAIJIN 悦凱陣 純米吟醸 興 広島八反錦 うすにごり生 丸尾本店 香川県 R2BY(2020) 1800ml 6971 YOROKOBIGAIJIN 悦凱陣 純米 さぬきよいまい KU-16 無濾過生 丸尾本店 香川県 28BY(2016) 1800ml 4187 YOROKOBIGAIJIN 悦凱陣 純米酒 オオセト 無濾過生 丸尾本店 香川県 28BY(2016) 1800m
Hiroshima Hattan-Nishiki 100%, rice polishing rate 50% Junmai-ginjou. It's a light cloudy with dry finish. Produced by small tank with only 600kg of rice. Unfiltered and unpasteurised.
Locally grown KU-16 Sanuki-Yoimai(Yamada-Nishiki x Ooseto) 100%, rice polishing rate 70% Junmai-shu. Unfiltered and unpasteurised, aged bottle.
Locally grown Ooseto 100%, rice polishing rate 60% Junmai-shu. Produced by small tank with only 600kg of rice. Unfiltered and unpasteurised, aged bottle.
6968 YOROKOBIGAIJIN 悦凱陣 純米吟醸 福井五百万石 無濾過生 丸尾本店 香川県 28BY(2016) 1800ml 4376 YOROKOBIGAIJIN 悦凱陣 純米吟醸 讃州山田錦 無濾過生 丸尾本店 香川県 27BY(2015) 1800ml 6858 YOROKOBIGAIJIN 悦凱陣 純米吟醸 赤磐雄町 無濾過生 丸尾本店 香川県 28BY(2016) 1800ml
: HK$880.00
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: HK$880.00
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: HK$880.00
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6968 YOROKOBIGAIJIN 悦凱陣 純米吟醸 福井五百万石 無濾過生 丸尾本店 香川県 28BY(2016) 1800ml 4376 YOROKOBIGAIJIN 悦凱陣 純米吟醸 讃州山田錦 無濾過生 丸尾本店 香川県 27BY(2015) 1800ml 6858 YOROKOBIGAIJIN 悦凱陣 純米吟醸 赤磐雄町 無濾過生 丸尾本店 香川県 28BY(2016) 1800ml
Fukui Gohyakumangoku 100%, rice polishing rate 50% Junmai-ginjou. Produced by small tank with only 600kg of rice. Unfiltered and unpasteurised, aged bottle.
Locally grown Sanshu Yamada-Nishiki 100%, rice polishing rate 50% Junmai-ginjou. Unfiltered and unpasteurised, aged bottle.
Akaiwa Omachi 100%, Junmai-ginjou, rice polishing rate : 50%. Produced by small tank with only 600kg of rice. Unfiltered and unpasteurised, aged bottle.
4158 TAKETSURU 清酒竹鶴 純米にごり酒 竹鶴酒造 広島県 1800ml 6658 TAKETSURU Kimoto 清酒竹鶴 生酛純米 竹鶴酒造 広島県 21BY(2009) 1800ml 6835 TAKETSURU 清酒竹鶴 純米 竹鶴酒造 広島県 1800ml
: HK$550.00
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: HK$680.00
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: HK$480.00
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4158 TAKETSURU 清酒竹鶴 純米にごり酒 竹鶴酒造 広島県 1800ml 6658 TAKETSURU Kimoto 清酒竹鶴 生酛純米 竹鶴酒造 広島県 21BY(2009) 1800ml 6835 TAKETSURU 清酒竹鶴 純米 竹鶴酒造 広島県 1800ml
The standard label of Cloudy Taketsuru. Good for Hiya(room temperature) and Kanzake(warm/hot). Hattan-Nishiki + processing base rice. Rice polishing rate 70% Junmai-shu. Aged Kimoto. Locally grown Hattan-Nishiki 100%, rice polishing rate : 70% Junmai-shu. Non yeast added. 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.
4297 TAKETSURU Kimoto Aged 小笹屋竹鶴 生酛純米原酒 木桶仕込・瓶貯蔵 竹鶴酒造 広島県 27BY(2015) 720ml 4142 TOUGOU 山陰東郷 生酛純米 玉栄60 +16 火入原酒 福羅酒造 鳥取県 28BY(2016) 1800ml A431 TAKETSURU 清酒竹鶴 純米 竹鶴酒造 広島県 720ml
: HK$480.00
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: HK$480.00
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: HK$220.00
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4297 TAKETSURU Kimoto Aged 小笹屋竹鶴 生酛純米原酒 木桶仕込・瓶貯蔵 竹鶴酒造 広島県 27BY(2015) 720ml 4142 TOUGOU 山陰東郷 生酛純米 玉栄60 +16 火入原酒 福羅酒造 鳥取県 28BY(2016) 1800ml A431 TAKETSURU 清酒竹鶴 純米 竹鶴酒造 広島県 720ml
Taketsuru Kimoto, aged bottle. Locally grown Hiroshima Omachi 100%, rice polishing rate 70% Junmai. No yeast added. Unfiltered and undiluted : Alc.20%. Kimoto Junmai / Local Tamasakae 100% / Rice polishing rate 60% / Yeast No.7 / Undiluted and pasteurized / Alc.19 / Nihonshu-do +16 / Acidity 2.2 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.
A595 HATSUGASUMI 初霞 純米 久保本家酒造 奈良県 26BY(2014) 1800ml A440 TOUGOU 山陰東郷 仏法僧 生酛純米 強力88 加水火入 福羅酒造 鳥取県 30BY(2018) 1800ml A442 TOUGOU 山陰東郷 生酛純米 強力65 加水火入 福羅酒造 鳥取県 30BY(2018) 1800ml
: HK$390.00
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: HK$540.00
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: HK$480.00
Available
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A595 HATSUGASUMI 初霞 純米 久保本家酒造 奈良県 26BY(2014) 1800ml A440 TOUGOU 山陰東郷 仏法僧 生酛純米 強力88 加水火入 福羅酒造 鳥取県 30BY(2018) 1800ml A442 TOUGOU 山陰東郷 生酛純米 強力65 加水火入 福羅酒造 鳥取県 30BY(2018) 1800ml
26BY(2014) 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.
Kimoto Junmai / Gouriki 100% from Ida Farm/ Rice polishing rate 88% / No yeast added / Diluted and pasteurized / Alc.15 Kimoto Junmai / Local Gouriki 100% / Rice polishing rate 65% / No yeast added / Diluted and pasteurized / Alc.15
A437 TOUGOU 山陰東郷 仏法僧 生酛純米 強力88 加水火入 福羅酒造 鳥取県 30BY(2018) 720ml A438 TOUGOU 山陰東郷 生酛純米 強力65 加水火入 福羅酒造 鳥取県 30BY(2018) 720ml 6917 HIKOMAGO ひこ孫 純米吟醸 阿波山田錦 神亀酒造 埼玉県 1800ml
: HK$270.00
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: HK$240.00
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: HK$750.00
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A437 TOUGOU 山陰東郷 仏法僧 生酛純米 強力88 加水火入 福羅酒造 鳥取県 30BY(2018) 720ml A438 TOUGOU 山陰東郷 生酛純米 強力65 加水火入 福羅酒造 鳥取県 30BY(2018) 720ml 6917 HIKOMAGO ひこ孫 純米吟醸 阿波山田錦 神亀酒造 埼玉県 1800ml
Kimoto Junmai / Gouriki 100% from Ida Farm/ Rice polishing rate 88% / No yeast added / Diluted and pasteurized / Alc.15 Kimoto Junmai / Local Gouriki 100% / Rice polishing rate 65% / No yeast added / Diluted and pasteurized / Alc.15 Awa-Tamada-Nishiki 100%, Junmai-ginjou. Aged for more than three years. Clean scent and sharp taste and sharpness. It is an all-round type recommended widely for drinking temperature range, up to about 50 degrees from chilled temperature. The sake recommended for the people who drinks Kanzake for the first time.
6919 HIKOMAGO ひこ孫 純米吟醸 小鳥のさえずり 神亀酒造 埼玉県 1800ml 4617 HIKOMAGO ひこ孫 純米 神亀酒造 埼玉県 720ml 4985 TOUGOU 山陰東郷 仏法僧 生酛純米77 強力 火入原酒 福羅酒造 鳥取県 29BY(2017) 720ml
: HK$780.00
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: HK$280.00
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: HK$290.00
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6919 HIKOMAGO ひこ孫 純米吟醸 小鳥のさえずり 神亀酒造 埼玉県 1800ml 4617 HIKOMAGO ひこ孫 純米 神亀酒造 埼玉県 720ml 4985 TOUGOU 山陰東郷 仏法僧 生酛純米77 強力 火入原酒 福羅酒造 鳥取県 29BY(2017) 720ml
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. 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. Kimoto Junmai / Gouriki 100% from Ida Farm/ Rice polishing rate 77% / No yeast added / Undiluted, Pasteurized / Alc.20
4984 TOUGOU 山陰東郷 生酛純米 強力65 -5 火入原酒 福羅酒造 鳥取県 29BY(2017) 720ml 4983 TOUGOU 山陰東郷 生酛純米 玉栄60 +8 火入原酒 福羅酒造 鳥取県 29BY(2017) 720ml 4959 TOUGOU 山陰東郷 仏法僧 生酛純米77 強力 火入原酒 福羅酒造 鳥取県 29BY(2017) 1800ml
: HK$250.00
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: HK$250.00
Available
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: HK$580.00
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4984 TOUGOU 山陰東郷 生酛純米 強力65 -5 火入原酒 福羅酒造 鳥取県 29BY(2017) 720ml 4983 TOUGOU 山陰東郷 生酛純米 玉栄60 +8 火入原酒 福羅酒造 鳥取県 29BY(2017) 720ml 4959 TOUGOU 山陰東郷 仏法僧 生酛純米77 強力 火入原酒 福羅酒造 鳥取県 29BY(2017) 1800ml
Kimoto Junmai / Local Gouriki 100% / Rice polishing rate 65% / Yeast No.6 / Undiluted and pasteurized / Alc.18 / Nihonshu-do -5 / Acidity 2.9 Kimoto Junmai / Local Tamasakae 100% / Rice polishing rate 60% / Yeast No.7 / Undiluted and pasteurized / Alc.18 / Nihonshu-do +8 / Acidity 2.1 Kimoto Junmai / Gouriki 100% from Ida Farm/ Rice polishing rate 77% / No yeast added / Undiluted, Pasteurized / Alc.20
6962 SUIRYUU 睡龍 生酛純米 涼 久保本家酒造 奈良県 22BY(2010) 1800ml 6959 SUIRYUU 睡龍 生酛純米 久保本家酒造 奈良県 19BY(2007) 1800ml 4720 TANZAWASAN 丹沢山 純米酒 川西屋酒造 神奈川県 26BY(2014) 720ml
: HK$550.00
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: HK$680.00
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: HK$240.00
Available
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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 6959 SUIRYUU 睡龍 生酛純米 久保本家酒造 奈良県 19BY(2007) 1800ml 4720 TANZAWASAN 丹沢山 純米酒 川西屋酒造 神奈川県 26BY(2014) 720ml
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.
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.
26BY aged Junmai-shu.
4180 BENTENMUSUME 辨天娘 純米 五百万石 2番娘 27BY 太田酒造場 鳥取県 720ml 4292 HATSUGASUMI 初霞 純米 旨辛無垢 久保本家酒造 奈良県 24BY(2012) 1800ml 6871 GONINMUSUME 自然酒五人娘 生酛純米酒 寺田本家 千葉県 1800ml
: HK$220.00
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: HK$390.00
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: HK$480.00
Available
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4180 BENTENMUSUME 辨天娘 純米 五百万石 2番娘 27BY 太田酒造場 鳥取県 720ml 4292 HATSUGASUMI 初霞 純米 旨辛無垢 久保本家酒造 奈良県 24BY(2012) 1800ml 6871 GONINMUSUME 自然酒五人娘 生酛純米酒 寺田本家 千葉県 1800ml
Gohyakumangoku from their own rice farm. Rice polishing rate : 70% Junmai-shu. This sake can age for long time. Best at warm to hot temperature.
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.
Aged bottle. Rice polishing rate : 70%, Kimoto Junmai. Ambient yeast. Release Date : 2016.09
6966 YOROKOBIGAIJIN 悦凱陣 純米吟醸 赤磐雄町 無濾過生 丸尾本店 香川県 27BY(2015) 1800ml 4138 TOUGOU 山陰東郷 生酛純米 強力65 +14 火入加水 福羅酒造 鳥取県 27BY(2015) 1800ml 6916 HIKOMAGO ひこ孫 純米 神亀酒造 埼玉県 1800ml
: HK$880.00
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: HK$440.00
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: HK$590.00
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6966 YOROKOBIGAIJIN 悦凱陣 純米吟醸 赤磐雄町 無濾過生 丸尾本店 香川県 27BY(2015) 1800ml 4138 TOUGOU 山陰東郷 生酛純米 強力65 +14 火入加水 福羅酒造 鳥取県 27BY(2015) 1800ml 6916 HIKOMAGO ひこ孫 純米 神亀酒造 埼玉県 1800ml
Akaiwa Omachi 100%, Junmai-ginjou, rice polishing rate : 50%. Produced by small tank with only 600kg of rice. Unfiltered and unpasteurised, aged bottle. Kimoto Junmai / Local Gouriki 100% / Rice polishing rate 65% / Yeast No.6 / Diluted and pasteurized / Alc 15 / Nihonshu-do +14 / Acidity 2.2 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.
6728 CHOUCHIN Raw 長珍 純米吟醸 生生熟成5055 無濾過 本生 長珍酒造 愛知県 30BY(2018) 1800ml 6870 GONINMUSUME 自然酒五人娘 生酛純米吟醸 寺田本家 千葉県 1800ml 6620 SHINKAME 神亀 純米酒 上槽中汲 神亀酒造 1800ml
: HK$580.00
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: HK$550.00
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: HK$680.00
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6728 CHOUCHIN Raw 長珍 純米吟醸 生生熟成5055 無濾過 本生 長珍酒造 愛知県 30BY(2018) 1800ml 6870 GONINMUSUME 自然酒五人娘 生酛純米吟醸 寺田本家 千葉県 1800ml 6620 SHINKAME 神亀 純米酒 上槽中汲 神亀酒造 1800ml
[Unfiltered, unpasteurised and undiluted]

Raw type under low temperature cellaring. Kouji-mai : Hyougo Yamada-Nishiki 20% + Kake-mai : Hiroshima Hattan-Nishiki 80%, rice polishing rate Kouji-mai 50% and Kake-mai 55%. Nihonshu-do +10.0 / Acidity 1.8
Aged bottle. Miyama-Nishiki, rice polishing rate : 60%, Junmai-ginjou. Ambient Yeast / Unfiltered. Release Date : 2017.2
The Junmai-shu which is bottled the best part - spontaneously flowed out of the tank(fune) without applying any pressure. Unpasteurized, unfiltered and lightly cloudy. Awa-Yamada-nishiki, Rice polishing rate 55%. You can enjoy all temperature range.
6833 GIKYOU 義侠 純米吟醸熟成酒50 山田錦 山忠本家酒造 愛知県 18BY(2006) 1800ml  6492 SUIRYUU 睡龍 生酛純米 久保本家酒造 奈良県 20BY(2008) 720ml 6493 SUIRYUU 睡龍 生酛純米 久保本家酒造 奈良県 22BY(2010) 1800ml
: HK$840.00
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: HK$320.00
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: HK$580.00
Available
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6833 GIKYOU 義侠 純米吟醸熟成酒50 山田錦 山忠本家酒造 愛知県 18BY(2006) 1800ml  6492 SUIRYUU 睡龍 生酛純米 久保本家酒造 奈良県 20BY(2008) 720ml 6493 SUIRYUU 睡龍 生酛純米 久保本家酒造 奈良県 22BY(2010) 1800ml
Aged bottle. Hyogo Toujou A class Yamada-Nishiki 100%, rice polishing rate : 50% Junmai-ginjou.
20BY(2008) 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.
6495 SUIRYUU 睡龍 生酛純吟 久保本家酒造 奈良県 22BY(2010) 720ml 6506 KIMOTONODOBU 生酛のどぶ 14号 原酒 久保本家酒造 奈良県 26BY(2014) 720ml 5577 TAKETSURU 小笹屋竹鶴 大和雄町 無濾過 純米原酒 竹鶴酒造 広島県 26BY(2014) 720ml
: HK$320.00
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: HK$240.00
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: HK$330.00
Available
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6495 SUIRYUU 睡龍 生酛純吟 久保本家酒造 奈良県 22BY(2010) 720ml 6506 KIMOTONODOBU 生酛のどぶ 14号 原酒 久保本家酒造 奈良県 26BY(2014) 720ml 5577 TAKETSURU 小笹屋竹鶴 大和雄町 無濾過 純米原酒 竹鶴酒造 広島県 26BY(2014) 720ml
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.
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).
Aged bottle. Locally grown Hiroshima Daiwa Omachi 100%, rice polishing rate : 65% Junmai-shu. U pasteurised, unfiltered and undiluted Alc.19%
5302 YOROKOBIGAIJIN 悦凱陣 純米大吟醸 丸尾本店 香川県 720ml 5249 TAKETSURU Kimoto Aged 小笹屋竹鶴 生酛純米原酒 木桶仕込・瓶貯蔵 竹鶴酒造 広島県 23BY(2011) 720ml
: HK$650.00
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: HK$480.00
Available
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5302 YOROKOBIGAIJIN 悦凱陣 純米大吟醸 丸尾本店 香川県 720ml 5249 TAKETSURU Kimoto Aged 小笹屋竹鶴 生酛純米原酒 木桶仕込・瓶貯蔵 竹鶴酒造 広島県 23BY(2011) 720ml
Junmai-daiginjou, rice polishing rate : 40%. It possesses strong structure, powerful, yet its expression is brilliant and delicate. The great masterpiece of Maruo-Honten brewery. Good for warm/hot temperature.
Taketsuru Kimoto, aged bottle. Locally grown Hiroshima Omachi 100%, rice polishing rate 70% Junmai. No yeast added. Unfiltered and undiluted : Alc.20%.
   
 
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