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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 R7BY 1800ml
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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 R7BY 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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[Freshly brewed. Unpasteurised, undiluted]
Made from 100% locally grown Hattan-Nishiki rice with a polishing rate of 65%, this Honjouzou-shu is freshly brewed and bottled without pasteurization. As you enjoy it, you'll feel a touch of spring.
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[Freshly brewed. Unpasteurised, undiluted]
Made from 100% locally grown Hattan-Nishiki rice with a polishing rate of 65%, this Honjouzou-shu is freshly brewed and bottled without pasteurization. As you enjoy it, you'll feel a touch of spring.
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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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A014 ABEKAN 阿部勘 大吟醸 山田錦 阿部勘酒造 宮城県 720ml
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B496 KAKUREI Ginjo Nama (Fresh) 鶴齢 吟醸 生 青木酒造 新潟県 720ml
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B624 SUIRYUU 睡龍 生酛純米吟醸 久保本家酒造 奈良県 30BY (2018) 1800ml
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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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[Ginjo, Unpasteurized]
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.
Of course, its flavor fully lives up to expectations. Made from Koshi-Tanrei sake rice, the Niigata's esteemed sake rice, this Ginjo Nama reveals a beautifully clear yet rich profile. The lively acidity sharpens its umami, creating a refreshing, well-balanced sake that leaves a clean finish. Although it shines as a chilled sake during the winter months, here in Hong Kong it feels especially perfect for the warm days ahead.
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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
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6161 SUIRYUU 睡龍 純米 醇辛 久保本家酒造 奈良県 29BY (2017) 1800ml
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B625 HATSUGASUMI 初霞 特別純米 HG 久保本家酒造 奈良県 R6BY (2024) 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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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
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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 |
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%.
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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
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A697 HATSUGASUMI 初霞 純米 久保本家酒造 奈良県 27BY(2015) 1800ml
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6429 HATSUGASUMI 初霞 特別純米 久保本家酒造 奈良県 R4BY(2022) 720ml
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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%.
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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.
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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%.
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4873 ABEKAN Rooster 阿部勘 純米吟醸 鶏 阿部勘酒造 宮城県 R6BY 720ml
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B574 SHINRAI 神雷 大吟醸 三輪酒造 広島県 720ml
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B169 YAHIKO Kiwami-Goe The Ultimate Beyond 彌彦 極超 生原酒 - unfiltered/unpasteurized/undiluted - 弥彦酒造 新潟県 R7BY 1800ml
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[Restocked!]
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.
>>>More Info
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This time, the much-anticipated Daiginjo has finally become available in Hong Kong. Made from locally grown Senbon Nishiki rice polished to 40%, it is brewed with the Kyokai No.1801 and No.9 yeast. The label design has also been renewed.
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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. It is freshly brewed and bottled by hand, without dilution, filtration, or pasteurization. Released humbly as a 'futsuu-shu' (akin to a Vin de Table), The Ultimate Beyond delivers a knockout blow. It showcases the true worth of Yahiko's sake brewing. Although detailed information is not provided, it promises extremely high quality and strong impact.
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A472 YAHIKO Kiwami-Goe The Ultimate Beyond 彌彦 極超 生原酒 - unfiltered/unpasteurized/undiluted - 弥彦酒造 新潟県 R7BY 720ml
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A031 KAKUREI Ominaeshi-iro 鶴齢 女郎花色 五百万石 生原酒 青木酒造 新潟県 R7BY 720ml
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6830 KIKUHIME 菊姫 吟醸 あらばしり 菊姫合資会社 石川県 1800ml
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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. It is freshly brewed and bottled by hand, without dilution, filtration, or pasteurization. Released humbly as a 'futsuu-shu' (akin to a Vin de Table), The Ultimate Beyond delivers a knockout blow. It showcases the true worth of Yahiko's sake brewing. Although detailed information is not provided, it promises extremely high quality and strong impact.
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[New Series]
First, the indication of the production date has been removed; only the brewing year is stated. The label also no longer shows the polishing ratio that everyone loves to check. The name of the sake rice used is listed—it’s Gohyakumangoku. In place of certain fixed ideas and potentially misleading information, Aoki Shuzo has introduced elements that invite the drinker to imagine and think. The sake’s name bears that of a traditional Japanese color, and the name “Kakurei” is written in yosemoji calligraphy—the lettering style used for vaudeville playbills since the Edo period. This particular sake is called Ominaeshi-iro, and that color is used on its label.
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This is a freshly pressed shunshu (new sake), a Yamahai Ginjo. Made from 100% Hyogo Special A-class Yamada Nishiki rice, polished to 55%, Ginjo-shu by Yahamai method.
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6719 KIKUHIME 菊姫 山廃仕込 純米酒 無濾過生原酒 菊姫合資会社 石川県 1800ml
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6718 KIKUHIME 菊姫 山廃仕込 純米酒 無濾過生原酒 菊姫合資会社 石川県 720ml
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A826 YAHIKO 彌彦 大吟醸 弥彦酒造 新潟県1800ml
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Made from 100% Hyogo Special A-class Yamada Nishiki rice, polished to 70%. This Junmai-shu is one of Kikuhime’s masterpieces—rich, full-bodied, and deeply flavorful. Yamahai-style and nama-genshu (unpasteurized, unfiltered, undiluted).
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Made from 100% Hyogo Special A-class Yamada Nishiki rice, polished to 70%. This Junmai-shu is one of Kikuhime’s masterpieces—rich, full-bodied, and deeply flavorful. Yamahai-style and nama-genshu (unpasteurized, unfiltered, undiluted).
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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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A833 YAHIKO 彌彦 大吟醸 弥彦酒造 新潟県 720ml
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A443 BOKUSHI Black Bottle 牧之 限定 大吟醸 青木酒造 新潟県 1800ml
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6693 BOKUSHI Black Bottle 牧之 限定 大吟醸 青木酒造 新潟県 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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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. [2025 Release]
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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. [2025 Release]
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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
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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
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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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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
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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
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Premium Abekan. Made from 100% Hyogo-grown Hakutsuru-Nishiki rice. Since Hakutsuru-Nishiki is produced in very limited quantities, this Abekan Junmai Daiginjo is not necessarily brewed every year. Fortunately, we were able to receive two consecutive vintages—R5BY and R6BY. Delicate and silky, with 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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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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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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Premium Abekan. Made from 100% Hyogo-grown Hakutsuru-Nishiki rice. Since Hakutsuru-Nishiki is produced in very limited quantities, this Abekan Junmai Daiginjo is not necessarily brewed every year. Fortunately, we were able to receive two consecutive vintages—R5BY and R6BY. Delicate and silky, with 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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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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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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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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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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[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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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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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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[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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[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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B575 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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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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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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[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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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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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
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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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: HK$380.00 SALE HK$268.00
Available
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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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[Vintage Bottle]
30BY(2018) Junmai-daiginjou
Rice polishing rate : 40%
Aged Junmai-daiginjou made by "complete fermentation" process. Super dry.
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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). This is a R5BY. [2024 Release]
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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6154 KAKUREI 鶴齢 純米大吟醸 越淡麗40 青木酒造 新潟県 720ml
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A267 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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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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: HK$420.00 SALE HK$278.00
Available
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Locally grown Koshi-Tanrei 100%, rice polishing rate : 40%, Junmai-daiginjou. Refined, smooth texture, rich umami in a resolute manner. [2024 Release]
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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. This sake is made to order. [2025 Release]
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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. [2023 Release]
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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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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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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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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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[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]
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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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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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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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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[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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[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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[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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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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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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: HK$240.00 SALE HK$158.00
Available
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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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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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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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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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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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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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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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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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: HK$440.00 SALE HK$298.00
Available
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: HK$220.00 SALE HK$148.00
Available
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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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[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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