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A153 KIMOTONODOBU 生酛のどぶ 仕13号 +15 久保本家酒造 奈良県 R6BY(2024) 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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A363 SHINRAI Autumn Kimoto 神雷 生酛純米酒 秋上がり 三輪酒造 広島県 R6BY 1800ml
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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 : 2025.09
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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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[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.
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B578 SHINRAI Kimoto Junmai 神雷 生酛純米酒 秋上がり 三輪酒造 広島県 R6BY 720ml
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4921 KAKUREI Autumn 鶴齢 特別純米 山田錦55 冷卸(ひやおろし) 青木酒造 新潟県 R6BY 1800ml
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4920 KAKUREI Autumn 鶴齢 特別純米 山田錦55 冷卸(ひやおろし) 青木酒造 新潟県 R6BY 720ml
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[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.
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[2025 Autumn Release]
Yamada-Nishiki 100%, rice polishing rate: 55% Tokubetsu-Junmai. Brewed last winter and aged during the summertime, all the elements have melded together into one harmonious body—this is the merit of maturation. It is suitable for both cold and warm temperatures.
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[2025 Autumn Release]
Yamada-Nishiki 100%, rice polishing rate: 55% Tokubetsu-Junmai. Brewed last winter and aged during the summertime, all the elements have melded together into one harmonious body—this is the merit of maturation. It is suitable for both cold and warm temperatures.
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A036 ABEKAN Rooster 阿部勘 純米吟醸 鶏 阿部勘酒造 宮城県 R6BY 1800ml
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A037 ABEKAN Rooster 阿部勘 純米吟醸 鶏 阿部勘酒造 宮城県 R6BY 720ml
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B297 KAKUREI Aiyama Snow Aged 鶴齢 純米吟醸 愛山 雪室熟成 青木酒造 新潟県 R6BY 1800ml
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[2025 Autumn Release]
A Good Omen – Although there are no words written anywhere on the label, this bottle has earned this nickname. The first crowing of a rooster in the morning has been considered a sign of good fortune from ancient times to the present, across East and West.
Abekan "Rooster" is made from "Sasanishiki" (famous as an edible rice) and Kuranohana (local to Miyagi). It's a Junmai-ginjou with a rice polishing rate of 55%, aged in the cellar during summertime, and all the elements are well integrated. The R6BY Rooster has a solid backbone and a high-resolution contour even within its softness. A smooth texture, a rich body, a dry finish, and is refined.
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[2025 Autumn Release]
A Good Omen – Although there are no words written anywhere on the label, this bottle has earned this nickname. The first crowing of a rooster in the morning has been considered a sign of good fortune from ancient times to the present, across East and West.
Abekan "Rooster" is made from "Sasanishiki" (famous as an edible rice) and Kuranohana (local to Miyagi). It's a Junmai-ginjou with a rice polishing rate of 55%, aged in the cellar during summertime, and all the elements are well integrated. The R6BY Rooster has a solid backbone and a high-resolution contour even within its softness. A smooth texture, a rich body, a dry finish, and is refined.
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[Snow Aged]
The latest R6BY that just arrived features a brilliant and delicate aroma, a soft and juicy attack, a lively and precise middle with a well-defined structure, leading into a clean dry finish, followed by a refined lingering aftertaste. It is a fine sake that unfolds with a flawless and seamless progression.
This Kakurei Aiyama is likely to be popular for the upcoming season of many dinners and gatherings, the Shanghai hairy crab season, and as a gift. / Hyogo Aiyama 100%, Rice polishing rate 57% Junmai-Ginjo, Aged in Snow Chamber of Aoki Shuzo. Available both 1800ml and 720ml
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B558 KAKUREI Aiyama Snow Aged 鶴齢 純米吟醸 愛山 雪室熟成 青木酒造 新潟県 R6BY 720ml
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A826 YAHIKO 彌彦 大吟醸 弥彦酒造 新潟県1800ml
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B568 HATSUGASUMI 初霞 特別純米 温故知新 久保本家酒造 奈良県 R5BY(2023) 1800ml
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[Snow Aged]
The latest R6BY that just arrived features a brilliant and delicate aroma, a soft and juicy attack, a lively and precise middle with a well-defined structure, leading into a clean dry finish, followed by a refined lingering aftertaste. It is a fine sake that unfolds with a flawless and seamless progression.
This Kakurei Aiyama is likely to be popular for the upcoming season of many dinners and gatherings, the Shanghai hairy crab season, and as a gift. / Hyogo Aiyama 100%, Rice polishing rate 57% Junmai-Ginjo, Aged in Snow Chamber of Aoki Shuzo. Available both 1800ml and 720ml
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What is demanded of Daiginjo, in a word, is class. Or, it is the dignity of a champion. This Yahiko Daiginjo exudes an aura of the highest quality and approaches everyone with an overwhelmingly beautiful power that is easy to recognize.
Yahiko Daiginjo is made from 100% locally grown Yamada-Nishiki rice, polished to 38%, and brewed from fully fermented moromi at low temperature over a long period.
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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.
"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%.
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B328 SHINRAI Song of the Forest 神雷 森の唄 神石酵母 三輪酒造 広島県 R6BY 720ml
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4182 KAKUREI Raw 鶴齢 特別純米 瀬戸産雄町55 生原酒 - unpasteurized/undiluted - 青木酒造 新潟県 R6BY 1800ml
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6551 KAKUREI Raw 鶴齢 特別純米 瀬戸産雄町55 生原酒 - unpasteurized/undiluted - 青木酒造 新潟県 R6BY 720ml
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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.
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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[Unpasteurised, undiluted]
R6BY Tokubetsu-junmai-shu made with Omachi rice from Seto as a raw version. Fresh, rich, thick and good structure. The nama genshu series (raw type) produced by Aoki Brewery is ultimately refined every year.
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[Unpasteurised, undiluted]
R6BY Tokubetsu-junmai-shu made with Omachi rice from Seto as a raw version. Fresh, rich, thick and good structure. The nama genshu series (raw type) produced by Aoki Brewery is ultimately refined every year.
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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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B542 KAKUREI Ginjo Nama (Fresh) 鶴齢 吟醸 生 青木酒造 新潟県 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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[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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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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A448 ABEKAN 阿部勘 純米大吟醸 白鶴錦 阿部勘酒造 宮城県 R6BY 1800ml
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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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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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4726 KAKUREI Super Dry 鶴齢 純米超辛口 原酒 青木酒造 新潟県 R6BY 1800ml
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A558 KAKUREI Super Dry 鶴齢 純米超辛口 原酒 青木酒造 新潟県 R6BY 720ml
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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
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The ever-popular Super Dry returns. Of course, it’s always Super Dry, but the flavor subtly changes each year. The R5BY vintage surprisingly had a fruity (grape) note, while the R6BY is genuinely dry and full-bodied with a heavy weight (yes, this is genshu=undiluted). A few years ago, some restaurants we supply complained that it was too dry, and this year’s edition is again a truly ultra-dry sake that might catch you off guard if you approach it carelessly.
Serve it well chilled or with ice cubes. Made from Miyama-Nishiki rice from Nagano, with a rice polishing rate of 60%.
Miyama-Nishiki is generally considered suitable for Tanrei style (light, smooth, and crisp) ginjo sake, but Aoki Shuzo has brought out the charm of this rice from a different angle with Kakurei Super Dry. Indeed, you won’t find another Miyama-Nishiki quite like this.
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The ever-popular Super Dry returns. Of course, it’s always Super Dry, but the flavor subtly changes each year. The R5BY vintage surprisingly had a fruity (grape) note, while the R6BY is genuinely dry and full-bodied with a heavy weight (yes, this is genshu=undiluted). A few years ago, some restaurants we supply complained that it was too dry, and this year’s edition is again a truly ultra-dry sake that might catch you off guard if you approach it carelessly.
Serve it well chilled or with ice cubes. Made from Miyama-Nishiki rice from Nagano, with a rice polishing rate of 60%.
Miyama-Nishiki is generally considered suitable for Tanrei style (light, smooth, and crisp) ginjo sake, but Aoki Shuzo has brought out the charm of this rice from a different angle with Kakurei Super Dry. Indeed, you won’t find another Miyama-Nishiki quite like this.
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Kimoto Junmai / Tottori locally grown Gouriki 100% (Ida farm) / Rice polishing rate 88% / No yeast added / Alc.15 / R2BY(2020) / Release Date : 2025.4
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5753 BOKUSHI White Bottle 牧之 限定 大吟醸 生詰原酒 青木酒造 新潟県 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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A958 SHINRAI 神雷 生酛真吟 木桶仕込 TRADITION/MODERN 雄町 三輪酒造 広島県 R5BY 1800ml
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The Yamada-Nishiki from Tojo can be likened to Pinot Noir from the Chambertin Grand Cru in Burgundy. Not only does it possess exceptional aroma and flavor, but it also has great ageing potential. This 37 series does not indicate a brewing year (BY), and it is typically released after about three years of ageing in snow chamber. Even after its release, we can expect long-term ageing.
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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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[Kimoto Shin-Gin]
This sake is made from 100% locally grown Omachi, with a rice polishing ratio of 65% using the Shin-Gin method. It is brewed using the Kimoto method, in wooden vats, with no added yeast.
The combination of Omachi and a low polishing ratio typically results in a rich and punchy flavor. However, this time they this combination using Shin-Gin polished rice at a 65% ratio. The Shin-Gin polishing method efficiently removes unnecessary parts while preserving essential components, resulting in sake with low amino acid content and a clean taste.
It presents a clear, focused, and hard dry taste. After a week of opening, it develops roundness and thickness, shifting from an initial sharpness to a more robust profile. It's the latest model of sake with solid quality.
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B487 SHINRAI 神雷 生酛真吟 木桶仕込 TRADITION/MODERN 雄町 三輪酒造 広島県 R5BY 720ml
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B543 KAKUREI Raw 鶴齢 純米吟醸 生原酒 山田錦50 - unpasteurized/undiluted - 青木酒造 新潟県 R6BY 720ml
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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
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[Kimoto Shin-Gin]
This sake is made from 100% locally grown Omachi, with a rice polishing ratio of 65% using the Shin-Gin method. It is brewed using the Kimoto method, in wooden vats, with no added yeast.
The combination of Omachi and a low polishing ratio typically results in a rich and punchy flavor. However, this time they this combination using Shin-Gin polished rice at a 65% ratio. The Shin-Gin polishing method efficiently removes unnecessary parts while preserving essential components, resulting in sake with low amino acid content and a clean taste.
It presents a clear, focused, and hard dry taste. After a week of opening, it develops roundness and thickness, shifting from an initial sharpness to a more robust profile. It's the latest model of sake with solid quality.
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[Limited Series. Unpasteurised, undiluted]
This sake is made from 100% Yamada-Nishiki rice, with a polishing rate of 50%, and is classified as Junmai-Ginjo. It is a RAW type: unpasteurized and undiluted. Rich and sophisticated, this Yamada-Nishiki 50 Junmai-Ginjo is the most popular among the Kakurei RAW series.
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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
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A001 SAN-IN TOGO 山陰東郷 生酛 ORANGE65 +13 原酒 福羅酒造 鳥取県 29BY(2017) 1800ml
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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
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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
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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
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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
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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
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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
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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
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B497 KAKUREI Raw 鶴齢 純米吟醸 五百万石50 生原酒 - unpasteurized/undiluted - 青木酒造 新潟県 R6BY 720ml
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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
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Hanamaki Kame-no-o 100% / Rice polishing rate: 65%. Nihonshu-do: +9 / Acidity: 1.9 / Alc.: 17% / Pasteurized once before ageing (Nama-zume)
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[Limited Brewing, unpasteurised, undiluted]
The 'Shiboritate', freshly brewed new sake, had an unusually soft and sweet character, but this R6BY 'Gohyakumangoku' is polished with a clean edge and, like last year, has a pleasant astringency that gives it a sharp and refreshing taste. This sake’s impression has changed considerably over the past five years. When you think of Niigata sake, it’s typically 'Tanrei Karakuchi,' the light and dry type made from Gohyakumangoku rice, but originally, Kakurei’s Gohyakumangoku was far from light and dry; it was rich and full-bodied. It seems to be gradually changing. Frankly speaking, this R6BY is Kakurei’s most favorable Gohyakumangoku so far.
Locally grown Gohyakumangoku 100%, rice polishing rate 50%, Junmai-ginjou. Unpasteurized, undiluted Nama-Genshu.
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A272 ABEKAN 阿部勘 純米吟醸 吟のいろは 阿部勘酒造 宮城県 720ml
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B241 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 R6BY 1800ml
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B517 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 R6BY 720ml
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From Abekan Shuzo, the Junmai-ginjou "Gin no Iroha" has been released in a limited number of bottles. It is a soft and smooth sake, very characteristic of Abekan. The gentle sweetness of the rice, which is a distinctive feature of this rice variety 'Gin no Iroha', is also beautifully expressed. It is classic to pair sushi or sashimi with Abekan's sake. This Abekan 'Gin no Iroha', in particular, pairs well with sashimi made from white-fleshed fish such as madai (sea bream) or hirame (flounder). Rice polishing rate: 55%, Junmai-ginjou
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[Unpasteurised, unfiltered, undiluted]
The latest "Jinseki Kougen" surprised us with its modern taste. Even the kimoto-brewed sake has evolved significantly in the 2020s! Although it is described as modernized, it differs from the light, fragrant, sweet, sour, and fruity trends that were popular a little while ago. The sake from Miwa-Shuzo is consistently dense and clear.
The rice, Hattan-Nishiki No.2, cultivated by rice farmers in Jinseki Kougen, was polished to 65% and brewed using kimoto methods without added yeast in wooden vats. The fresh sake is bottled without dilution, filtration, or pasteurization.
We also expected good ageing potential of Jinseki-Kougen since the beginning, and it's been well demonstrated. Please check R2BY, R3BY, R4BY and R5BY too.
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[Unpasteurised, unfiltered, undiluted]
The latest "Jinseki Kougen" surprised us with its modern taste. Even the kimoto-brewed sake has evolved significantly in the 2020s! Although it is described as modernized, it differs from the light, fragrant, sweet, sour, and fruity trends that were popular a little while ago. The sake from Miwa-Shuzo is consistently dense and clear.
The rice, Hattan-Nishiki No.2, cultivated by rice farmers in Jinseki Kougen, was polished to 65% and brewed using kimoto methods without added yeast in wooden vats. The fresh sake is bottled without dilution, filtration, or pasteurization.
We also expected good ageing potential of Jinseki-Kougen since the beginning, and it's been well demonstrated. Please check R2BY, R3BY, R4BY and R5BY too.
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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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B466 KAKUREI Aiyama Snow Aged 鶴齢 純米吟醸 愛山 雪室熟成 青木酒造 新潟県 R5BY 720ml
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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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[2023 R5BY Mature Bottle]
Rare and noble sake rice "Aiyama" by Kakurei: Aoki-Shuzou. This is a Junmai-ginjou: rice polishing rate 57%, aged in a snow chamber. "It has a classy sweet aroma, brightened by fine acidity and a sharp, dry finish. R5BY is the finest Aiyama produced by Kakurei.
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A018 ABEKAN Red 阿部勘 純米吟醸 赤版辛口 阿部勘酒造 宮城県 R6BY 1800ml
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B188 ABEKAN Red 阿部勘 新酒 純米吟醸 赤版辛口 阿部勘酒造 宮城県 R6BY 720ml
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A009 BOKUSHI Black Bottle 牧之 限定 大吟醸 青木酒造 新潟県 1800ml
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Made from 100% locally grown Miyagi rice, with a rice polishing rate of 55%, this is a Junmai-Ginjo. The sake has been pasteurized to enhance its dryness while preserving its freshness. It offers a clean and sharp touch, with vivid acidity that adds emotional depth and a dry finish to the sake. The golden letters on the red label are a good omen.
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Made from 100% locally grown Miyagi rice, with a rice polishing rate of 55%, this is a Junmai-Ginjo. The sake has been pasteurized to enhance its dryness while preserving its freshness. It offers a clean and sharp touch, with vivid acidity that adds emotional depth and a dry finish to the sake. The golden letters on the red label are a good omen.
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Bokushi is the most premium and formal brand among the various sake produced by Aoki Shuzo. It is crafted using the finest sake-making techniques in Japan. Made from 100% Yamada-Nishiki rice sourced from the special A district in Hyogo Prefecture, it has a polishing ratio of 37% and is produced in limited quantities. Although there is no BY indication, it is typically released after several years of aging in a snow chamber. It exudes a luxurious aroma, has a grand scale, and features a thick yet exquisitely smooth, dense texture. The finish is remarkably sharp.
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5468 BOKUSHI Black Bottle 牧之 限定 大吟醸 青木酒造 新潟県 720ml
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A471 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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4870 ABEKAN 阿部勘 大吟醸 山田錦 阿部勘酒造 宮城県 1800ml
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Bokushi is the most premium and formal brand among the various sake produced by Aoki Shuzo. It is crafted using the finest sake-making techniques in Japan. Made from 100% Yamada-Nishiki rice sourced from the special A district in Hyogo Prefecture, it has a polishing ratio of 37% and is produced in limited quantities. Although there is no BY indication, it is typically released after several years of aging in a snow chamber. It exudes a luxurious aroma, has a grand scale, and features a thick yet exquisitely smooth, dense texture. The finish is remarkably sharp.
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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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The highend model of Abekan. Refined, smooth Daiginjou. Made from 100% Hyogo Yamadanishiki, polish rate is 40%. A beauty of artisanal handcrafted Sake. Not only seafoods, it goes very well with wagyu beef too.
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B484 KAKUREI Raw Cloudy Fizz 鶴齢 純米酒 にごり酒 生原酒 Unpasteurized/Undiluted 青木酒造 新潟県 R6BY 1800ml
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6694 KAKUREI Raw 鶴齢 純米酒 しぼりたて 生原酒 - Unpasteurized/Undiluted - 青木酒造 新潟県 R6BY 1800ml
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4918 SHINRAI Kimoto Junmai 神雷 生酛純米酒 三輪酒造 広島県 R5BY 720ml
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: HK$440.00 SALE HK$298.00
Available
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[Freshly brewed, unpasteurised, undiluted, Cloudy & Sparkling]
Cloudy version of first press of first "moromi" of this season. Bottled with "moromi" and fermented in the bottle. It is a lightly sparkling Sake. Unpasteurised, undiluted, unfiltered.
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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.
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[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.
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