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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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B476 SHIKINOMATSUSHIMA 四季の松島 吟醸 阿部勘酒造 宮城県 1800ml
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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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Although labeled as a Ginjou-Shu, this sake has a rice polishing ratio of 40%, essentially making it a Daiginjou-Shu. It is made from locally grown Yamada-Nishiki and Kura-no-Hana. Shiki-no-Matsushima embodies the refined style of Abekan Shuozu, with a delicate fruity aroma, exceptional clarity, and a crisp yet soft texture. It is recommended for those seeking chicness in sake.
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4958 SHIKINOMATSUSHIMA 四季の松島 吟醸 阿部勘酒造 宮城県 720ml
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A361 YAHIKO 彌彦 吟醸 弥彦酒造 新潟県 1800ml
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B385 YAHIKO 彌彦 吟醸 弥彦酒造 新潟県 720ml
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: HK$560.00 SALE HK$338.00
Available
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: HK$280.00 SALE HK$168.00
Available
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Although labeled as a Ginjou-Shu, this sake has a rice polishing ratio of 40%, essentially making it a Daiginjou-Shu. It is made from locally grown Yamada-Nishiki and Kura-no-Hana. Shiki-no-Matsushima embodies the refined style of Abekan Shuozu, with a delicate fruity aroma, exceptional clarity, and a crisp yet soft texture. It is recommended for those seeking chicness in sake.
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Yahiko Ginjou is a classic of this brewery. Ginjou production is one of the most technical way and it is created by combining the best skill of Sake making in Japan. Brilliant aroma, delicate texture, juicy umami followed by dry finish. Locally grown Yamada-Nishiki 100%, rice polishing rate : 55%
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Yahiko Ginjou is a classic of this brewery. Ginjou production is one of the most technical way and it is created by combining the best skill of Sake making in Japan. Brilliant aroma, delicate texture, juicy umami followed by dry finish. Locally grown Yamada-Nishiki 100%, rice polishing rate : 55%
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A247 SHIKINOMATSUSHIMA 四季の松島 吟醸 阿部勘酒造 宮城県 720ml
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: HK$290.00 SALE HK$188.00
Available
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Although labeled as a Ginjou-Shu, this sake has a rice polishing ratio of 40%, essentially making it a Daiginjou-Shu. It is made from locally grown Yamada-Nishiki and Kura-no-Hana. Shiki-no-Matsushima embodies the refined style of Abekan Shuozu, with a delicate fruity aroma, exceptional clarity, and a crisp yet soft texture. It is recommended for those seeking chicness in sake.
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