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B475 ABEKAN 阿部勘 純米大吟醸 白鶴錦 阿部勘酒造 宮城県 1800ml
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A461 ABEKAN 阿部勘 純米大吟醸 白鶴錦 阿部勘酒造 宮城県 R6BY 720ml
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B582 KAKUREI YEARS BOTTLE 2025 鶴齢 純米大吟醸 雄町40 青木酒造 新潟県 720ml
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Premium Abekan. Made from 100% Hyogo Hakutsuru-Nishiki. Since Hakutsuru-Nishiki rice is produced and supplied in very limited quantities, this Abekan Junmai-Daiginjo is not necessarily made every year. Fortunately, we were able to receive two consecutive vintages—R5BY and R6BY. Delicate and silky, with an exquisite texture and crystalline clarity.
Hakutsuru-Nishiki is a sister 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. Made from 100% Hyogo Hakutsuru-Nishiki. Since Hakutsuru-Nishiki rice is produced and supplied in very limited quantities, this Abekan Junmai-Daiginjo is not necessarily made every year. Fortunately, we were able to receive two consecutive vintages—R5BY and R6BY. Delicate and silky, with an exquisite texture and crystalline clarity.
Hakutsuru-Nishiki is a sister 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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[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.
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4876 ABEKAN Yamahai 阿部勘 純米吟醸 山廃仕込 阿部勘酒造 宮城県 1800ml
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4875 ABEKAN Yamahai 阿部勘 純米吟醸 山廃仕込 阿部勘酒造 宮城県 720ml
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A812 ABEKAN KAERU HanaM 阿部勘 純米吟醸 花笑む 阿部勘酒造 宮城県 720ml
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Yamahai from Abekan? Indeed, it offers a somewhat distinctive taste not seen in Abekan’s usual lineup. While it retains the brand’s hallmark purity — a refreshing aroma, smooth and supple texture, and a crisp, dry finish free from any cheap or ostentatious impression — it also carries a subtle complexity, an uncommon nuance that quietly changes the expression. Rather than being a sake that boldly declares its yamahai character, it’s crafted with restraint and elegance. For Abekan, it feels both new and traditional; and within the broader yamahai category, this one stands out as a refined newcomer with a slightly different personality.
What deserves special attention here is the sake rice Gin no Iroha. Abekan Shuzō must have had a clear conviction in choosing Gin no Iroha to craft this Yamahai Junmai-Ginjo. As fans of Abekan, we have a very good impression of this rice so far. It tastes wonderful right now, and we’re also looking forward to seeing how it develops over the coming months. For sake breweries in Miyagi Prefecture, it seems that Gin no Iroha will continue to establish itself as an increasingly important variety of sake rice in the years ahead.
>>>More Info
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Yamahai from Abekan? Indeed, it offers a somewhat distinctive taste not seen in Abekan’s usual lineup. While it retains the brand’s hallmark purity — a refreshing aroma, smooth and supple texture, and a crisp, dry finish free from any cheap or ostentatious impression — it also carries a subtle complexity, an uncommon nuance that quietly changes the expression. Rather than being a sake that boldly declares its yamahai character, it’s crafted with restraint and elegance. For Abekan, it feels both new and traditional; and within the broader yamahai category, this one stands out as a refined newcomer with a slightly different personality.
What deserves special attention here is the sake rice Gin no Iroha. Abekan Shuzō must have had a clear conviction in choosing Gin no Iroha to craft this Yamahai Junmai-Ginjo. As fans of Abekan, we have a very good impression of this rice so far. It tastes wonderful right now, and we’re also looking forward to seeing how it develops over the coming months. For sake breweries in Miyagi Prefecture, it seems that Gin no Iroha will continue to establish itself as an increasingly important variety of sake rice in the years ahead.
>>>More Info
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The Abekan KAERU series makes a comeback after three years. This time, it's named "HanaEmu" (Flower Smiling). "HanaEmu" carries meanings such as "flowers blooming," "bearing fruit," or "beaming smile," and is an ancient Japanese expression used since long ago. Here, let's denote it as HanaM.
Miyagi Prefecture's "Gin-no-Iroha" rice is used at a 55% polishing ratio for this junmai ginjo.
"Gin-no-Iroha" is a relatively new variety that debuted in 2019, Abekan Shuzo released its first 100% "Gin-no-Iroha" version—a Junmai-ginjo White Label—last spring, but this time they're using this rice for both HanaM and a Yamahai Junmai-ginjo (to be introduced later).
This rice seems to produce a surprisingly full-bodied flavor; combined with subtle sweetness and a rounded mouthfeel, HanaM delivers considerable volume despite its 13% alcohol content. The previous Junmai-ginjo White Label "Gin-no-Iroha" also thickened remarkably in flavor after a few months on the market, which was quite surprising.
>>>More Info
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A445 KAKUREI Nigori Raw Genshu 鶴齢 純米酒 にごり酒 生原酒 Unpasteurized/Undiluted 青木酒造 新潟県 R7BY 1800ml
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A444 KAKUREI Nigori Raw Genshu 鶴齢 純米酒 にごり酒 生原酒 Unpasteurized/Undiluted 青木酒造 新潟県 R7BY 720ml
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B583 KAKUREI Raw 鶴齢 純米酒 しぼりたて 生原酒 - Unpasteurized/Undiluted - 青木酒造 新潟県 R7BY 1800ml
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[Freshly brewed cloudy. unpasteurised and undiluted]
It's an auspicious primeur. Cloudy version of first press of first "moromi" of this season. Bottled with "moromi" and fermented in the bottle. Unpasteurised, undiluted, unfiltered. Locally grown "Koshi-Tanrei", rice polishing rate : 60%, Junmai-shu.
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[Freshly brewed cloudy. unpasteurised and undiluted]
It's an auspicious primeur. Cloudy version of first press of first "moromi" of this season. Bottled with "moromi" and fermented in the bottle. Unpasteurised, undiluted, unfiltered. Locally grown "Koshi-Tanrei", rice polishing rate : 60%, Junmai-shu.
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[Freshly brewed, unpasteurised, undiluted]
First press of first "moromi" of this season. Freshly bottled without pasteurisation, dilution or filtration. Locally grown "Koshi-Tanrei", rice polishing rate : 60%, Junmai-shu.
>>>More Info
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B483 KAKUREI Shiboritate Raw Genshu 鶴齢 純米酒 しぼりたて 生原酒 青木酒造 新潟県 R7BY 720ml
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B580 SHINRAI 神雷 純米大吟醸 三輪酒造 広島県 720ml
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B245 KAKUREI Snow Aged 鶴齢 純米大吟醸 雪室 青木酒造 新潟県 VINTAGE 2019 720ml
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[Freshly brewed, unpasteurised, undiluted]
First press of first "moromi" of this season. Freshly bottled without pasteurisation, dilution or filtration. Locally grown "Koshi-Tanrei", rice polishing rate : 60%, Junmai-shu.
>>>More Info
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This time, the much-anticipated Junmai Daiginjo has finally become available in Hong Kong. Made from locally grown Senbon Nishiki rice polished to 48%, it is brewed with the Hiroshima 125 (formerly KA1-25) yeast. The label design has also been renewed.
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[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%.
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6348 YAHIKO 彌彦 純米大吟醸 PREMIUM 33 弥彦酒造 新潟県 720ml
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B512 KAKUREI YEARS BOTTLE 2024 鶴齢 純米大吟醸 雄町40 青木酒造 新潟県 720ml
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A434 KAKUREI YEARS BOTTLE 2022 鶴齢 純米大吟醸 雄町48 青木酒造 新潟県 720ml
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New Premium Junmai-Daiginjou from Yahiko-Shuzou. Locally grown Yahiko Yamada-Nishiki 100%. 33% rice polishing rate is the limit of the balance between aroma and taste. "Yahiko" is born from fully fermented moromi under low temperature for a long period. Bottled without filtering, pasteurised with bottle, all processes are done manually, with extreme care that they could think of.
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[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.
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[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.
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