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燗向けの酒
Selection for Kanzaké(warm & hot temperature)

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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

B622 BENTENMUSUME Blue Label 辨天娘青ラベル 23番娘太田酒造場鳥取県 2024BY 1800ml

B552 SHINKAME 神亀純米 GAMERA Rebirth 神亀酒造埼玉県 1800ml

: HK$240.00

Available

: HK$440.00

Available

: HK$550.00

Available

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 Wakasa-town locally grown Rice 100%. Rice polishing rate : 80% Junmai-shu. / Recommended Kanzaké 50℃ - 60℃ / 2024BY, Release date: 2025.11 Awa Yamada-Nishiki 100%, rice polishing rate 60% Junmai-shu. / Release date 2025.04

B621 TAMAZAKURA Green 玉櫻純米吟醸緑ラベル玉櫻酒造島根県 R6BY 1800ml

4653 TAMAZAKURA Kimoto 玉櫻生酛純米改良雄町玉櫻酒造島根県 28BY (2016-17) 1800ml

4296 TAMAZAKURA 玉櫻純米佐香錦玉櫻酒造島根県 30BY (2018-19) 1800ml

: HK$480.00

Available

: HK$480.00

Available

: HK$480.00

Available

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 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 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

B624 SUIRYUU 睡龍生酛純米吟醸久保本家酒造奈良県 30BY (2018) 1800ml

6161 SUIRYUU 睡龍純米醇辛久保本家酒造奈良県 29BY (2017) 1800ml

B625 HATSUGASUMI 初霞特別純米 HG 久保本家酒造奈良県 R6BY (2024) 1800ml

: HK$630.00

Available

: HK$440.00

Available

: HK$420.00

Available

30BY(2018) Kimoto Junmai-ginjou
Awa-Yamada-Nishiki 100%

Awa Yamada-Nishiki rice, full fermentation, kimoto brewing method, and long aging—these techniques fuse to create a one-of-a-kind sake. Among the various Suiryu series, this one is a Junmai-Ginjo from 30BY with a 50% polishing ratio. This Kimoto Junmai-Ginjo version is more refined, offering a sophisticated texture with an almost graceful quality.
>>>More Info

29BY(2017)

Complete fermentation and long aging periods combine to create a one-of-a-kind junmai-shu. It is released from the brewery after 6–8 years, sometimes over 10 years of extended maturation. Naturally, it continues to age for years afterward, even evolving and maturing for several years after opening. It has beautiful amber colour and superb purity. “Suiryū” (“Sleeping Dragon”) evokes a dragon awakening from deep slumber, symbolizing sake that reveals its true character through patient maturation.
>>>More Info

Gohyakumangoku, Rice polishing rate 65%, Junmai-shu

R6BY(2024) HG (Journey to the Manyōshū Era)

Its striking yellow hue and bold "HG" lettering create a modern, edgy first impression. Yet the label's gentle mountain foothills, starry sky, sunrise, moon, and noble poet draw us across time to the Manyōshū era. Indeed, it must be Kakinomoto no Hitomaro: *Over the eastern fields, the glimmering haze arises; Looking back, I see the moon has tilted.* (Manyōshū vol.1 #48). Uda—home to Kubohonke Shuzō—is precisely where Hitomaro composed this poem.

Hatsugasumi HG Label embodies toji Mr. Kato's balance of richness and sharpness through complete fermentation and careful aging. Brewed with Gohyakumangoku and Nipponbare rice (60% polishing), it's ideal at room temperature or kanzake (warmed).
>>>More Info

B568 HATSUGASUMI 初霞特別純米温故知新久保本家酒造奈良県 R5BY(2023) 1800ml

B138 HATSUGASUMI 初霞特別純米一所懸命久保本家酒造奈良県 R1BY(2019-20) 1800ml

A697 HATSUGASUMI 初霞純米久保本家酒造奈良県 27BY(2015) 1800ml

: HK$420.00

Available

: HK$440.00

Available

: HK$390.00

Available

R5BY(2023) Onko-Chishin (Learn from the past)

The DNA of Kubo-Honke Shuzo, where over 300 years of inherited tradition coexist with a spirit of innovation that breaks conventional wisdom, can be summed up in one phrase: "Onko Chishin" (learning from the past to develop new insights). This sake proudly bears that phrase on its label.
>>>More Info

"Hatsugasumi" is a traditional brand of Kubo-Honke Shuzou. Mr.Kato(Toji) has expressed the balance between richness and sharpness. It's a great model of the authentic sake made by "complete fermentation". Released after several years ageing period. Good for room temperature and Kanzake(warm/hot). Gohyakumangoku and Nippon-bare, rice polishing rate : 60%. R1BY(2019) Issho-Kenmei

"Hatsugasumi" is a traditional brand of Kubo-Honke Shuzou. Mr.Kato(Toji) has expressed the balance between richness and sharpness. It's a great model of the authentic sake made by "complete fermentation". Released after several years ageing period. Good for room temperature and Kanzake(warm/hot). Gohyakumangoku and Nippon-bare, rice polishing rate : 60%. 27BY(2015) 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.

6429 HATSUGASUMI 初霞特別純米久保本家酒造奈良県 R4BY(2022) 720ml

B474 ABEKAN 阿部勘特別純米神力長期低温熟成阿部勘酒造宮城県 1800ml

4877 ABEKAN 阿部勘特別純米神力長期低温熟成阿部勘酒造宮城県 720ml

: HK$220.00

Available

: HK$440.00

Available

Stockout

R4BY(2022) Tokubetsu-junmai

"Hatsugasumi" is a traditional brand of Kubo-Honke Shuzou. Mr.Kato(Toji) has expressed the balance between richness and sharpness. It's a great model of the authentic sake made by "complete fermentation". Released after several years ageing period. Good for room temperature and Kanzake(warm/hot). Rice from local, polishing rate : 60%. This sake is made from Kumamoto Shinriki. The sake is clean, transparent with excellent restraint. Furthermore, low-temperature aging is believed to have refined it by stripping away any excess, enhancing its sophistication. This indeed highlights the perfect synergy between Abekan’s style and the inherent qualities of this sake rice.

Kumamoto Shinrki (Kumamoto) 100% / Rice polishing rate: 60% Tokubetsu junmai

The character of this long-aged sake differs quite a bit from the ones made by Kubo Honke in Nara or the so-called San’in-style aged sakes. It also sets itself apart from those ultra-premium Niigata sakes—from Aoki Shuzō or Yahiko Shuzō—where highly polished Yamada nishiki Junmai Daiginjo is slowly aged at low temperatures. The result is something distinctly Abekan—unique and individual. It is delicious not only served chilled but also warmed. >>>More Info This sake is made from Kumamoto Shinriki. The sake is clean, transparent with excellent restraint. Furthermore, low-temperature aging is believed to have refined it by stripping away any excess, enhancing its sophistication. This indeed highlights the perfect synergy between Abekan’s style and the inherent qualities of this sake rice.

Kumamoto Shinrki (Kumamoto) 100% / Rice polishing rate: 60% Tokubetsu junmai

The character of this long-aged sake differs quite a bit from the ones made by Kubo Honke in Nara or the so-called San’in-style aged sakes. It also sets itself apart from those ultra-premium Niigata sakes—from Aoki Shuzō or Yahiko Shuzō—where highly polished Yamada nishiki Junmai Daiginjo is slowly aged at low temperatures. The result is something distinctly Abekan—unique and individual. It is delicious not only served chilled but also warmed. >>>More Info

5302 YOROKOBIGAIJIN 悦凱陣純米大吟醸丸尾本店香川県 720ml

A957 SUIRYUU 睡龍純米大吟醸まほろば久保本家酒造奈良県 30BY(2018) 1800ml

A153 KIMOTONODOBU 生酛のどぶ仕13号 +15 久保本家酒造奈良県 R6BY(2024) 720ml

: HK$650.00

Available

: HK$780.00

Available

: HK$220.00

Available

[Vintage Bottle]

Yamada-Nishiki 100%, rice polishing rate : 40%, Junmai-Daiginjou / Yeast : Kimamoto No.9 / Nihonshu-do +6 / Acidity 2.1 / Amino Acid 0.9 / Alc. 16-17% / Release Date : 2014.06 [Vintage Bottle]

30BY(2018) Junmai-daiginjou
Rice polishing rate : 40%

Aged Junmai-daiginjou made by "complete fermentation" process. Super dry. 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 : 2025.09

B578 SHINRAI Kimoto Junmai 神雷生酛純米酒秋上がり三輪酒造広島県 R6BY 720ml

B567 KIMOTONODOBU 生酛のどぶ仕18号 +18 久保本家酒造奈良県 R6BY(2024) 1800ml

B566 KIMOTONODOBU 生酛のどぶ仕17号 +18 久保本家酒造奈良県 R6BY(2024) 1800ml

: HK$220.00

Available

: HK$480.00

Available

: HK$480.00

Available

[2025 Autumn Release]
This sake is made from 100% locally grown Senbon Nishiki, using the Kimoto method with no added yeast. Rice polishing rate: 65%. The sake emits a cool refreshing aroma, a smooth texture, a clear-cut structure, umami flavor, followed by a dry and crispy finish. It is suitable for both cold and warm temperatures. 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 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

B565 KIMOTONODOBU 生酛のどぶ仕16号 +17 久保本家酒造奈良県 R6BY(2024) 1800ml

B564 KIMOTONODOBU 生酛のどぶ仕14号 +17 久保本家酒造奈良県 R6BY(2024) 1800ml

B563 KIMOTONODOBU 生酛のどぶ仕13号 +15 久保本家酒造奈良県 R6BY(2024) 1800ml

: HK$480.00

Available

: HK$480.00

Available

: HK$480.00

Available

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 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 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

B562 KIMOTONODOBU 生酛のどぶ仕9号 +15 久保本家酒造奈良県 R6BY(2024) 1800ml

A440 SAN-IN TOGO 山陰東郷仏法僧生酛純米強力88 酵母無添加福羅酒造鳥取県 R2BY(2020) 1800ml

4974 TOGO 山陰東郷生酛純米玉栄 ‐3 原酒福羅酒造鳥取県 29BY(2017) 1800ml

: HK$480.00

Available

: HK$480.00

Available

: HK$720.00

Available

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 Kimoto Junmai / Tottori locally grown Gouriki 100% (Ida farm) / Rice polishing rate 88% / No yeast added / Alc.15 / R2BY(2020) / Release Date : 2025.4 Kimoto Junmai / Tottori locally grown Tamasakae 100% / Rice polishing rate 60% / Yeast No.7 / Genshu (Undiluted) / Alc.19 / Nihonshu-do -3 / Acidity 2.6 / 29BY(2017) / Release Date : 2018.11

A001 SAN-IN TOGO 山陰東郷生酛 ORANGE65 +13 原酒福羅酒造鳥取県 29BY(2017) 1800ml

4976 SAN-IN TOGO 山陰東郷生酛純米強力65 -5 原酒福羅酒造鳥取県 29BY(2017) 1800ml

4148 SAN-IN TOGO 山陰東郷生酛純米山田錦60 +18 原酒福羅酒造鳥取県 28BY(2016) 1800ml

: HK$720.00

Available

: HK$720.00

Available

: HK$720.00

Available

Kimoto (Junmai) / Tottori locally grown Shuzo-Kotekimai(non-standard) 100% / Rice polishing rate 65% / Yeast No.7 / Genshu (Undiluted) / Alc.19 / Nihonshu-do +13 / Acidity 2.4 / 29BY(2017) / Release Date : 2018.11 Kimoto Junmai / Tottori locally grown Gouriki 100% / Rice polishing rate 65% / Yeast No.6 / Genshu (Undiluted) / Alc.18 / Nihonshu-do -5 / Acidity 2.9 / 29BY(2017) / Release Date : 2018.11 Kimoto Junmai / Tottori locally grown Yamada-Nishiki 100% / Rice polishing rate 60% / Yeast No.7 / Genshu (Undiluted) / Alc.20 / Nihonshu-do +18 / Acidity 2.2 / 28BY(2016) / Release Date : 2018.11

4979 SAN-IN TOGO 山陰東郷生酛純米にごり山田錦60 +5 原酒福羅酒造鳥取県 29BY(2017) 1800ml

6328 CHOUCHIN 長珍純米 BLACK LABEL 亀の尾65 無濾過生詰長珍酒造愛知県 R5BY 1800ml

4918 SHINRAI Kimoto Junmai 神雷生酛純米酒三輪酒造広島県 R5BY 720ml

: HK$720.00

Available

Stockout

: HK$220.00

Available

Kimoto Junmai / Tottori locally grown Yamada-Nishiki 100% / Rice polishing rate 60% / Yeast No.7 / Genshu (Undiluted) / Alc.20 / Nihonshu-do +5 / Acidity 2.7 / 29BY(2017) / Release Date : 2018.11 Hanamaki Kame-no-o 100% / Rice polishing rate: 65%. Nihonshu-do: +9 / Acidity: 1.9 / Alc.: 17% / Pasteurized once before ageing (Nama-zume) [2023 R5BY Mature Bottle]
This sake is made from 100% locally grown Senbon Nishiki, using the Kimoto method with no added yeast. Rice polishing rate: 65%. The sake emits a cool refreshing aroma, a smooth texture, a clear-cut structure, umami flavor, followed by a dry and crispy finish. It is suitable for both cold and warm temperatures.

5769 KIMOTONODOBU 生酛のどぶ仕12号 +12 久保本家酒造奈良県 R5BY(2023) 720ml

B132 YUKIOTOKO Cup 雪男純米酒青木酒造新潟県 180ml

A310 SHINRAI Kimoto 神雷黒ラベル生酛純米吟醸千本錦三輪酒造広島県 720ml

: HK$220.00

Available

: HK$45.00

Available

: HK$240.00

Available

R5BY Tank No.12

Nihonshu-do +12 / Oumi Nipponbare(Kakemai) 75% + Awa Yamada-Nishiki(Koujimai) 25% / 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). R5BY(2023), Release Date : 2024.07 Cupzaké(Cup saké : ) is one of Japan’s great inventions. You can enjoy it anytime, anywhere, either cold and hot(you can just put it into hot water). Easy to carry, you don't need any other glassware or equipment like opener. Just pop the lid and enjoy. The size is 180ml, if that is not enough you just go to 2nd cup straightly. You can also reuse the cup.

Yukiotoko(=Yeti, Snow beast) is an Aoki-Shuzou's another label in dry style. Focuses on pure umami of rice and sharp finish. This Junmaishu is made from Miyama-Nishiki 100%, rice polishing rate : 60%. Good for both cold and hot temperature. A great standard for Sake drinkers. [Kimoto, Ambient yeast]

Over the past few years, Miwa Brewery has been carefully transitioning to Kimoto brewing and ambient yeast fermentation. Until now, they have only produced seasonal edition and experimental cuvées by Kimoto method, but they have finally converted their flagship - Black Label Junmai-Ginjou to Kimoto brewing. Although it is not stated on the label, no yeast is added. We think Miwa Brewery is quite fortunate. This is because they have achieved such a beautiful finish using their own ambient yeast. The ‘refreshing flavour and rice umami’ of Shinrai is wonderfully embodied. The sharp aftertaste, a trademark of the Black Label’s neat style, has also leveled up. For those who have been drinking the Jinseki-Kougen series and recent Summer Kimoto-Junmai, this release may be a milestone-like that clearly illustrates the history of the Kimoto project so far and the intentions of the Toji, Mr. Miwa.

B427 KIMOTONODOBU 生酛のどぶ仕17号 +16 久保本家酒造奈良県 0605A R5BY(2023) 1800ml

B426 KIMOTONODOBU 生酛のどぶ仕16号 +18 久保本家酒造奈良県 R5BY(2023) 1800ml

B425 KIMOTONODOBU 生酛のどぶ仕15号 +17 久保本家酒造奈良県 R5BY(2023) 1800ml

: HK$480.00

Available

: HK$480.00

Available

: HK$480.00

Available

R5BY Tank No.17

Nihonshu-do +16 / Oumi Nipponbare(Kakemai) 75% + Awa Yamada-Nishiki(Koujimai) 25% / 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). R5BY(2023), Release Date : 2024.04 R5BY Tank No.16

Nihonshu-do +18 / Oumi Nipponbare(Kakemai) 75% + Awa Yamada-Nishiki(Koujimai) 25% / 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). R5BY(2023), Release Date : 2024.04 R5BY Tank No.15

Nihonshu-do +17 / Oumi Nipponbare(Kakemai) 75% + Awa Yamada-Nishiki(Koujimai) 25% / 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). R5BY(2023), Release Date : 2024.04

B424 KIMOTONODOBU 生酛のどぶ仕14号 +17 久保本家酒造奈良県 R5BY(2023) 1800ml

B423 KIMOTONODOBU 生酛のどぶ仕13号 +16 久保本家酒造奈良県 R5BY(2023) 1800ml

B422 KIMOTONODOBU 生酛のどぶ仕12号 +12 久保本家酒造奈良県 R5BY(2023) 1800ml

: HK$480.00

Available

: HK$480.00

Available

: HK$480.00

Available

R5BY Tank No.14

Nihonshu-do +17 / Oumi Nipponbare(Kakemai) 75% + Awa Yamada-Nishiki(Koujimai) 25% / 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). R5BY(2023), Release Date : 2024.04 R5BY Tank No.13

Nihonshu-do +16 / Oumi Nipponbare(Kakemai) 75% + Awa Yamada-Nishiki(Koujimai) 25% / 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). R5BY(2023), Release Date : 2024.04 R5BY Tank No.12

Nihonshu-do +12 / Oumi Nipponbare(Kakemai) 75% + Awa Yamada-Nishiki(Koujimai) 25% / 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). R5BY(2023), Release Date : 2024.04

A909 KAKUREI Yamahai 鶴齢山廃純米青木酒造新潟県 1800ml

B008 HIOKIZAKURA 日置桜生酛強力純米酒山根酒造場鳥取県 29BY 720ml

B139 SUIRYUU 睡龍生酛純米吟醸長期熟成一二三久保本家酒造奈良県 19BY(2007-8) 1800ml

: HK$440.00

Available

: HK$240.00

Available

: HK$880.00

Available

This is the only "Yamahai" among the series of Kakurei. Koshitanrei 70% rice polishing rate. / Release Date : 2020.11 Locally grown Gouriki 100% / Rice polishing rate 70% / Ambient Yeast / Diluted and pasteurized / Alc.15 / Nihonshu-do +9 / Acidity 2.1 / 29BY(2017-18), Release Date : 2022.02 19BY(2007) 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-ginjou.This sake was brewed in 2007 and cellared for 15 years. Kubohonke Shuzō believes that, although this sake has not yet reached perfect maturity, this moment too is one of the unmissable beautiful scenes, and has thus decided to release it at this stage. (Released in Nov 2022)

6503 SUIRYUU 睡龍生酛純吟久保本家酒造奈良県 24BY(2012) 720ml

B471 IYAHIKO 伊彌彦純米吟醸山城弥彦酒造新潟県 720ml

A594 KIMOTONODOBU 生酛のどぶ仕20号 +17 久保本家酒造奈良県 R4BY(2022) 1800ml

: HK$360.00

Available

: HK$240.00

Available

: HK$480.00

Available

24BY(2012) 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. Locally grown Iyahiko-mai = Organic Koshihikari 100%, rice polishing rate : 60%, Junmai-ginjou. Soft and smooth touch, followed by mass and low gravity centre. It's a typical style of Yahiko-Shuzou. R4BY Tank No.20

Nihonshu-do +17 / Oumi Nipponbare(Kakemai) 75% + Awa Yamada-Nishiki(Koujimai) 25% / Rice polishing rate Kakemai 60% Koujimi 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).

A593 KIMOTONODOBU 生酛のどぶ仕19号 +18 久保本家酒造奈良県 R4BY(2022) 1800ml

A592 KIMOTONODOBU 生酛のどぶ仕16号 +16 久保本家酒造奈良県 R4BY(2022) 1800ml

A590 KIMOTONODOBU 生酛のどぶ仕14号 +15 久保本家酒造奈良県 R4BY(2022) 1800ml

: HK$480.00

Available

: HK$480.00

Available

: HK$480.00

Available

R4BY Tank No.19

Nihonshu-do +18 / Oumi Nipponbare(Kakemai) 75% + Awa Yamada-Nishiki(Koujimai) 25% / Rice polishing rate Kakemai 60% Koujimi 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). R4BY Tank No.16

Nihonshu-do +16 / Oumi Nipponbare(Kakemai) 75% + Awa Yamada-Nishiki(Koujimai) 25% / Rice polishing rate Kakemai 60% Koujimi 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). R4BY Tank No.14

Nihonshu-do +15 / Oumi Nipponbare(Kakemai) 75% + Awa Yamada-Nishiki(Koujimai) 25% / Rice polishing rate Kakemai 60% Koujimi 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).

B292 YAHIKO Ultimate 彌彦極純米酒弥彦酒造新潟県 1800ml

B131 KAKUREI 鶴齢純米吟醸越淡麗青木酒造新潟県 720ml

4761 KIMOTONODOBU 生酛のどぶ仕11号 +16 久保本家酒造奈良県 R3BY(2021) 1800ml

: HK$440.00

SALE HK$298.00

Stockout

: HK$220.00

Available

: HK$480.00

Available

Yahiko "Ultimate" Junmai, it's a complete edition, pasteurised with the bottle and rest for a while. Rice polishing rate : 65% (rice variety: unrevealed). "Yahiko" series is born from fully fermented moromi under low temperature for a long period. Bottled without filtering, pasteurised once, whole process is done manually, with extreme care that they could think of. Locally grown "Koshi-Tanrei" 100%, rice polishing rate : 55%, Junmai-ginjou. Water is from Mt. Makihata. This Kakurei's standard label embodies Terroir of Niigata. Good for both chilled and warm/hot. R3BY Tank No.11

Nihonshu-do +16 / Rice polishing rate 65% / Yeast No.6

"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).

4760 KIMOTONODOBU 生酛のどぶ仕10号 +15 久保本家酒造奈良県 R3BY(2021) 1800ml

4759 KIMOTONODOBU 生酛のどぶ仕9号 +14 久保本家酒造奈良県 R3BY(2021) 1800ml

4758 KIMOTONODOBU 生酛のどぶ仕8号 +14 久保本家酒造奈良県 R3BY(2021) 1800ml

: HK$480.00

Available

: HK$480.00

Available

: HK$480.00

Available

R3BY Tank No.10

Nihonshu-do +15 / Rice polishing rate 65% / Yeast No.6

"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). R3BY Tank No.9

Nihonshu-do +14 / Rice polishing rate 65% / Yeast No.7

"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). R3BY Tank No.8

Nihonshu-do +14 / Rice polishing rate 65% / Yeast No.7

"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).

4757 KIMOTONODOBU 生酛のどぶ仕7号 +11 久保本家酒造奈良県 R3BY(2021) 1800ml

A154 KIMOTONODOBU 生酛のどぶ仕13号 +14 久保本家酒造奈良県 R1BY(2019) 1800ml

4242 KIMOTONODOBU 生酛のどぶ仕7号 +14 久保本家酒造奈良県 R2BY(2020) 720ml

: HK$480.00

Available

: HK$480.00

Available

: HK$220.00

Available

R3BY Tank No.7

Nihonshu-do +11 / Rice polishing rate 65% / Yeast No.7

"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). R1BY Tank No.13

Nihonshu-do +14 / Rice polishing rate 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). R1BY(2019), Release Date : 2021.08 R2BY Tank No.7

Nihonshu-do +14 / Rice polishing rate 65% / Yeast No.6

"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).


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