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B630 BENTENMUSUME Nigori 辨天娘 純米 玉栄 1番娘 生にごり 太田酒造場 鳥取県 R7BY 720ml
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B620 SHINKAME 神亀 純米 活性にごり酒 生 神亀酒造 R7BY 720ml
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A429 YOROKOBIGAIJIN 悦凱陣 純米吟醸 金毘羅大芝居 丸尾本店 香川県 2023 720ml
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Wakasa-town locally grown Tamasakae 100% (by Agri Akamatsu). Rice polishing rate : 75% Junmai-shu. Nihonshu-d0 +10 / Cold or also Recommended Kanzaké 50℃ - 60℃ / 2025BY, Release date: 2025.12
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Active Nigori-zaké. Rice polishing rate : 60% / Alc. 17.5 / Release Date : 2025.12
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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
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B622 BENTENMUSUME Blue Label 辨天娘 青ラベル 23番娘 太田酒造場 鳥取県 2024BY 1800ml
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B552 SHINKAME 神亀 純米 GAMERA Rebirth 神亀酒造 埼玉県 1800ml
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4878 ABEKAN 阿部勘 特別純米 阿部勘酒造 宮城県 1800ml
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Wakasa-town locally grown Rice 100%. Rice polishing rate : 80% Junmai-shu. / Recommended Kanzaké 50℃ - 60℃ / 2024BY, Release date: 2025.11
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Awa Yamada-Nishiki 100%, rice polishing rate 60% Junmai-shu. / Release date 2025.04
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The series bearing the name "Abekan" is a premium brand allocated only to limited authorized retailers. The blue label is a staple among Abekan series. This blue-labeled Tokubetsu-Junmai has a rich, full-bodied taste compared to others in the lineup. Combining Abekan's inherent smoothness with a crisp finish, it achieves an exquisite balance. While Abekan Shuzou is known for its skilled sake brewing using table rice varieties like Sasa-Nishiki, this Tokubetsu-Junmai is also made from the table rice Toyo-Nishiki. Rice polishing ratio: 60%
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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
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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 R6BY (2024-25) 1800ml
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B621 TAMAZAKURA Green 玉櫻 純米吟醸 緑ラベル 玉櫻酒造 島根県 R6BY 1800ml
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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
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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
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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
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4653 TAMAZAKURA Kimoto 玉櫻 生酛純米 改良雄町 玉櫻酒造 島根県 28BY (2016-17) 1800ml
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4296 TAMAZAKURA 玉櫻 純米 佐香錦 玉櫻酒造 島根県 30BY (2018-19) 1800ml
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4542 KAKUREI Kokimurasaki 鶴齢 深紫 越淡麗 (生原酒) 青木酒造 新潟県 R7BY 720ml
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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
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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
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[New Series]
What stands out is the absence of details such as production date, rice polishing ratio, or special-designation. Instead, it bears the name of a Japanese traditional color. This sake is named Kokimurasaki (deep purple). The rice variety is Aoki Sake Brewery’s specialty, Koshi-Tanrei. Kokimurasaki R7BY offers an elegant and refined flavor befitting its given color name. It boasts remarkably rich umami. After opening, about fifteen minutes later, its sharpness increases, revealing a refined and well-balanced profile. Well-chilled, it’s a sake that tastes delicious.
>>>More Info |
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6307 KAKUREI Koiai-iro 鶴齢 濃藍色 山田錦 (生原酒) 青木酒造 新潟県 R7BY 1800ml
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B543 KAKUREI Koiai-iro 鶴齢 濃藍色 山田錦 (生原酒) 青木酒造 新潟県 R7BY 720ml
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A823 SHINRAI Hazy SAKURA Raw 神雷桜霞 八反錦 本醸造生酒 三輪酒造 広島県 R7BY 1800ml
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[New Series]
First, the indication of the production date has been removed; only the brewing year is stated. The label also no longer shows the polishing ratio that everyone loves to check. The name of the sake rice used is listed—it’s Yamada-Nishiki. In place of certain fixed ideas and potentially misleading information, Aoki Shuzo has introduced elements that invite the drinker to imagine and think. The sake’s name bears that of a traditional Japanese color, and the name “Kakurei” is written in yosemoji calligraphy—the lettering style used for vaudeville playbills since the Edo period. This particular sake is called Koiai-iro, and that color is used on its label. What kind of flavor do you imagine from this label? Feel free to savor it first with pure intuition—or dive into the story of Koiai-iro afterward—for an even more profound experience.
>>>More Info |
[New Series]
First, the indication of the production date has been removed; only the brewing year is stated. The label also no longer shows the polishing ratio that everyone loves to check. The name of the sake rice used is listed—it’s Yamada-Nishiki. In place of certain fixed ideas and potentially misleading information, Aoki Shuzo has introduced elements that invite the drinker to imagine and think. The sake’s name bears that of a traditional Japanese color, and the name “Kakurei” is written in yosemoji calligraphy—the lettering style used for vaudeville playbills since the Edo period. This particular sake is called Koiai-iro, and that color is used on its label. What kind of flavor do you imagine from this label? Feel free to savor it first with pure intuition—or dive into the story of Koiai-iro afterward—for an even more profound experience.
>>>More Info |
[Freshly brewed. Unpasteurised, undiluted]
Made from 100% locally grown Hattan-Nishiki rice with a polishing rate of 65%, this Honjouzou-shu is freshly brewed and bottled without pasteurization. As you enjoy it, you'll feel a touch of spring.
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