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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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A014 ABEKAN 阿部勘 大吟醸 山田錦 阿部勘酒造 宮城県 720ml
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B574 SHINRAI 神雷 大吟醸 三輪酒造 広島県 720ml
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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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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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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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A826 YAHIKO 彌彦 大吟醸 弥彦酒造 新潟県1800ml
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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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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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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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6693 BOKUSHI Black Bottle 牧之 限定 大吟醸 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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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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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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