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6153 KAKUREI Raw 鶴齢 純米酒 山田錦65 生原酒 - unpasteurized/undiluted - 青木酒造 新潟県 R5BY 1800ml
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4643 KAKUREI Raw 鶴齢 純米酒 山田錦65 生原酒 - unpasteurized/undiluted - 青木酒造 新潟県 R5BY 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 R5BY 1800ml
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[Limited Series. Unpasteurised, undiluted]
Yamada-Nishiki 100%, rice polishing rate : 65%, Junmai-shu. It's a RAW type: Unpasteurised and undiluted. Powerful and rich body with backbone.
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[Limited Series. Unpasteurised, undiluted]
Yamada-Nishiki 100%, rice polishing rate : 65%, Junmai-shu. It's a RAW type: Unpasteurised and undiluted. Powerful and rich body with backbone.
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[Freshly brewed. Unpasteurised, undiluted]
Locally grown Hattan-Nishiki 100%, rice polishing rate : 65%, Honjouzou-shu. Freshly brewed and bottled without pasteurisation. You feel a touch of spring.
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B005 SHINRAI Hazy SAKURA Raw 神雷桜霞 八反錦 本醸造生酒 三輪酒造 広島県 R5BY 720ml
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A448 ABEKAN 阿部勘 純米大吟醸 白鶴錦 阿部勘酒造 宮城県 R5BY 1800ml
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A447 ABEKAN 阿部勘 純米大吟醸 白鶴錦 阿部勘酒造 宮城県 R5BY 720ml
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[Freshly brewed. Unpasteurised, undiluted]
Locally grown Hattan-Nishiki 100%, rice polishing rate : 65%, Honjouzou-shu. Freshly brewed and bottled without pasteurisation. You feel a touch of spring.
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Premium Abekan has come back with super quality. Made from 100% Hyogo Hakutsuru-Nishiki. This Junmai-Daiginjou is not made every year(the last release was R1BY mature bottle, released in the summer 2022).
Hakutsuru-Nishiki is a brother rice of Yamada-Nishiki, and it was developed by Hakutsuru-Shuzou in mid 00's, aimed superior quality than Yamada-Nishiki. Same as Yamada-Nishiki, it is a hybrid of Yamada-Ho(mother) and Wataribune(father). Hakutsuru-Shuzou had repeated selection for 8 years, finally they obtained satisfactory excellent quality and named Hakutsuru-Nishiki.
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Premium Abekan has come back with super quality. Made from 100% Hyogo Hakutsuru-Nishiki. This Junmai-Daiginjou is not made every year(the last release was R1BY mature bottle, released in the summer 2022).
Hakutsuru-Nishiki is a brother rice of Yamada-Nishiki, and it was developed by Hakutsuru-Shuzou in mid 00's, aimed superior quality than Yamada-Nishiki. Same as Yamada-Nishiki, it is a hybrid of Yamada-Ho(mother) and Wataribune(father). Hakutsuru-Shuzou had repeated selection for 8 years, finally they obtained satisfactory excellent quality and named Hakutsuru-Nishiki.
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A095 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 R5BY 1800ml
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A094 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 R5BY 720ml
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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
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[Unpasteurised, unfiltered, undiluted]
R5BY Jinseki-Kougen the terroir Saké gained further sophistication. Made by Kimoto, fermented in wooden vats. 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. We expected good ageing potential of Jinseki-Kougen since the beginning, and it's been well demonstrated. Please check R2BY, R3BY and R4BY too.
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[Unpasteurised, unfiltered, undiluted]
R5BY Jinseki-Kougen the terroir Saké gained further sophistication. Made by Kimoto, fermented in wooden vats. 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. We expected good ageing potential of Jinseki-Kougen since the beginning, and it's been well demonstrated. Please check R2BY, R3BY and R4BY too.
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[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.
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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
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4857 SHINRAI Kimoto Raw Raizin Black 神雷 黒雷神 生酛純米吟醸 千本錦 無濾過生原酒 - unfiltered/unpasteurized/undiluted - 三輪酒造 広島県 R5BY 1800ml
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A822 SHINRAI Kimoto Raw 神雷 生酛純米吟醸 千本錦 無濾過生原酒 - unfiltered/unpasteurized/undiluted - 三輪酒造 広島県 R5BY 720ml
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[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.
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[Kimoto, unpasteurized, unfiltered, undiluted]
Raizin Black is a RAW type - unpasteurized, undiluted and unfiltered version of Shinrai Junmai-ginjou. Limited release in winter to early spring only. (The remaining part of the tank will be pasteurised and aged for one year, and will be released as the "Black Label"). Locally grown Senbon-Nishiki 100%, rice polishing rate : 55%, Junmai-Ginjou, Kimoto.
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[Kimoto, unpasteurized, unfiltered, undiluted]
It's a RAW type - unpasteurized, undiluted and unfiltered version of Shinrai Junmai-ginjou. Limited release in early spring only. (The remaining part of the tank will be pasteurised and aged for one year, and will be released as the "Black Label"). Locally grown Senbon-Nishiki 100%, rice polishing rate : 55%, Junmai-Ginjou, Kimoto.
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B169 YAHIKO The Ultimate Beyond 彌彦 極超 生原酒 - unfiltered/unpasteurized/undiluted - 弥彦酒造 新潟県 R5BY 1800ml
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A472 YAHIKO The Ultimate Beyond 彌彦 極超 生原酒 - unfiltered/unpasteurized/undiluted - 弥彦酒造 新潟県 R5BY 720ml
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A911 IYAHIKO 伊彌彦 純米吟醸 しぼりたて生 山城 弥彦酒造 新潟県 720ml
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[Unpasteurized, unfiltered, undiluted]
Yahiko The Ultimate Beyond is a special cuvée, made from fully fermented moromi under low temperature for a long period. Freshly brewed and bottled by hand without diluting, filtration and pasteurization. This humbly released as a "futsuu-shu(like a Vin de Table)" knockout blow Kiwami-Goe shows the true worth of Yahiko's sake brewing. Although there is no detailed information indicated, extreme high quality and strong impacts are promised.
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[Unpasteurized, unfiltered, undiluted]
Yahiko The Ultimate Beyond is a special cuvée, made from fully fermented moromi under low temperature for a long period. Freshly brewed and bottled by hand without diluting, filtration and pasteurization. This humbly released as a "futsuu-shu(like a Vin de Table)" knockout blow Kiwami-Goe shows the true worth of Yahiko's sake brewing. Although there is no detailed information indicated, extreme high quality and strong impacts are promised.
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[Raw type. Unpasteurised]
Locally grown Iyahiko-mai = Organic Koshihikari 100%, rice polishing rate : 60%, Junmai-ginjou. Bottled without pasteurisation. Soft and smooth touch, followed by mass and low gravity centre. Well structured, clear edge. No doubt Iyahiko is brushed up year by year, getting more classic and sophisticated texture.
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