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B567 KIMOTONODOBU 生酛のどぶ 仕18号 +18 久保本家酒造 奈良県 R6BY(2024) 1800ml
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B566 KIMOTONODOBU 生酛のどぶ 仕17号 +18 久保本家酒造 奈良県 R6BY(2024) 1800ml
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B565 KIMOTONODOBU 生酛のどぶ 仕16号 +17 久保本家酒造 奈良県 R6BY(2024) 1800ml
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R6BY Tank No.18
Nihonshu-do +18 / Oumi Nipponbare(Kakemai) + Awa Yamada-Nishiki(Koujimai) / Rice polishing rate Kakemai 60% Koujimai 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). R6BY(2024), Release Date : 2025.07
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R6BY Tank No.17
Nihonshu-do +18 / Oumi Nipponbare(Kakemai) + Awa Yamada-Nishiki(Koujimai) / Rice polishing rate Kakemai 60% Koujimai 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). R6BY(2024), Release Date : 2025.07
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R6BY Tank No.16
Nihonshu-do +17 / Oumi Nipponbare(Kakemai) + Awa Yamada-Nishiki(Koujimai) / Rice polishing rate Kakemai 60% Koujimai 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). R6BY(2024), Release Date : 2025.07
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B564 KIMOTONODOBU 生酛のどぶ 仕14号 +17 久保本家酒造 奈良県 R6BY(2024) 1800ml
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B563 KIMOTONODOBU 生酛のどぶ 仕13号 +15 久保本家酒造 奈良県 R6BY(2024) 1800ml
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B562 KIMOTONODOBU 生酛のどぶ 仕9号 +15 久保本家酒造 奈良県 R6BY(2024) 1800ml
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R6BY Tank No.14
Nihonshu-do +17 / Oumi Nipponbare(Kakemai) + Awa Yamada-Nishiki(Koujimai) / Rice polishing rate Kakemai 60% Koujimai 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). R6BY(2024), Release Date : 2025.07
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R6BY Tank No.13
Nihonshu-do +15 / Oumi Nipponbare(Kakemai) + Awa Yamada-Nishiki(Koujimai) / Rice polishing rate Kakemai 60% Koujimai 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). R6BY(2024), Release Date : 2025.07
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R6BY Tank No.9
Nihonshu-do +15 / Oumi Nipponbare(Kakemai) + Awa Yamada-Nishiki(Koujimai) / Rice polishing rate Kakemai 60% Koujimai 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). R6BY(2024), Release Date : 2025.07
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A907 SHINRAI Fizzy Raw Raizin Blue 神雷 水色雷神 純米酒 八反錦うすにごり生酒 - light cloudy/unpasteurized - 三輪酒造 広島県 R6BY 1800ml
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B498 SHINRAI Fizzy Raw Raizin Blue 神雷 水色雷神 純米酒 八反錦うすにごり生酒 - light cloudy/unpasteurized - 三輪酒造 広島県 R6BY 720ml
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4856 KAKUREI Sōjun 鶴齢 特別純米 爽醇 青木酒造 新潟県 R6BY 1800ml
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[Unpasteurised, Light Cloudy and Fizzy]
Raizin Light Blue is bottled with fine lees without pasteurisation. Hattan-Nishiki with 65% rice polishing ratio. Refreshing, fizzy and refined umami.
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[Unpasteurised, Light Cloudy and Fizzy]
Raizin Light Blue is bottled with fine lees without pasteurisation. Hattan-Nishiki with 65% rice polishing ratio. Refreshing, fizzy and refined umami.
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爽醇 (Sōjun, meaning "refreshing and mellow") is a limited summer edition from Kakurei. It is made from 100% locally grown Koshi-Tanrei rice, polished to 55% (Tokubetsu Junmai). The sake is aged in a snow chamber before release.
We benchmark this Sōjun every year, and for the R6BY vintage this year, we felt that not only has the freshness improved, but the changes over time after opening have become more wine-like and dynamic. Its sharpness and definition increase over time, and by the second day, the flavor becomes more focused and refined. If you plan to finish it in one day, it’s best to use a katakuchi (decanter).
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5812 KAKUREI Sōjun 鶴齢 特別純米 爽醇 青木酒造 新潟県 R6BY 720ml
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A531 YAHIKO The Fresh Beyond 彌彦 吟醸 氷温熟成 超本生原酒 弥彦酒造 新潟県 R6BY 720ml
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B312 SHINRAI Song of the Forest 神雷 森の唄 生原酒 神石酵母 三輪酒造 広島県 R6BY 720ml
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爽醇 (Sōjun, meaning "refreshing and mellow") is a limited summer edition from Kakurei. It is made from 100% locally grown Koshi-Tanrei rice, polished to 55% (Tokubetsu Junmai). The sake is aged in a snow chamber before release.
We benchmark this Sōjun every year, and for the R6BY vintage this year, we felt that not only has the freshness improved, but the changes over time after opening have become more wine-like and dynamic. Its sharpness and definition increase over time, and by the second day, the flavor becomes more focused and refined. If you plan to finish it in one day, it’s best to use a katakuchi (decanter).
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[Unpasteurized, Undiluted]
This is the undiluted saké with Aruten (added alcohol), and it’s also namazaké (unpasteurized). It’s a Ginjo-shu made from Yamada Nishiki rice grown in Yahiko village, polished down to 55%, aged at near-freezing temperatures, and released as a summer edition. With an alcohol content of 17%, this undiluted saké has thickness and richness, yet it has an oddly smooth, comfortable mouthfeel that makes you drink it faster than you intend. According to Yahiko Shuzo, it is also recommended to enjoy it diluted with soda or on the rocks.
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[Song of the Forest by Jinseki Yeast]
This sake is made from locally grown Hattan-Nishiki + Shin-Gin Moeibuki, fermented by the yeast from grapes harvested at Hara Farm. Rice Polishing Rate : 65%, Junmai-Shu. This version is unpasteurized.
Jinseki Yeast Project - Yeast was sampled from various sources, including flowers and beehives. With the cooperation of the Hiroshima Food Technology Industrial Center, after numerous processes, a yeast strain selected from grapes harvested at Hara Farm was chosen.
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B542 KAKUREI Ginjo Nama (Fresh) 鶴齢 吟醸 生 青木酒造 新潟県 720ml
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A990 SHINRAI Kimoto Shin-Gin 神雷 風鈴 生酛純米 真吟八反錦 三輪酒造 広島県 R6BY 1800ml
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B290 SHINRAI Summer Kimoto Shin-Gin 神雷 風鈴 生酛純米 真吟八反錦 三輪酒造 広島県 R6BY 720ml
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[Ginjo, Unpasteurized]
Kakurei Ginjo Nama (Fresh) has arrived from Niigata! Actually, we had only introduced this to Japanese restaurants, but many customers who see the stock waiting for delivery or being packed inside the shop show strong interest. We think it's because the frosted bottle, which looks so cool, has the word "Nama" (fresh) written prominently in kanji—which, of course, many people in Hong Kong can read—making it look incredibly delicious.
So this time, we’ve also stocked it for retail! With the typical Hong Kong weather—both temperature and humidity—the perfect setting is ready for enjoying this sake. The taste? Of course, it’s superb. It’s so pleasant that you have to be careful not to drink or serve too much.
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[Summer Kimoto Shin-Gin]
Miwa-Shuzou has expressed "a cool feeling" through the fine-tuned Kimoto method. Locally grown Hattan-Nishiki rice is polished using the "Shin-Gin" method (rice polishing rate: 72%) and brewed with the Kimoto method, fermented by ambient yeasts (no cultured yeasts are added).
Generally, when the polishing ratio is low (meaning the rice is not polished much), the amino acid content increases, resulting in a heavier flavor. However, even with a polishing ratio of 72%, it is possible to keep the amino acid content low when Shin-Gin polishing is used. The depth of flavor from the Kimoto method, combined with the lightness achieved through Shin-Gin polishing, creates a sense of dimensionality and dynamism rarely found in other sake.
What’s even more remarkable is that no culture yeast has been added. The brewery must be very fortunate because it is rare to find such a clean and refreshing aroma derived solely from the ambient yeasts present in the brewery.
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[Summer Kimoto Shin-Gin]
Miwa-Shuzou has expressed "a cool feeling" through the fine-tuned Kimoto method. Locally grown Hattan-Nishiki rice is polished using the "Shin-Gin" method (rice polishing rate: 72%) and brewed with the Kimoto method, fermented by ambient yeasts (no cultured yeasts are added).
Generally, when the polishing ratio is low (meaning the rice is not polished much), the amino acid content increases, resulting in a heavier flavor. However, even with a polishing ratio of 72%, it is possible to keep the amino acid content low when Shin-Gin polishing is used. The depth of flavor from the Kimoto method, combined with the lightness achieved through Shin-Gin polishing, creates a sense of dimensionality and dynamism rarely found in other sake.
What’s even more remarkable is that no culture yeast has been added. The brewery must be very fortunate because it is rare to find such a clean and refreshing aroma derived solely from the ambient yeasts present in the brewery.
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