|
B475 ABEKAN 阿部勘 純米大吟醸 白鶴錦 阿部勘酒造 宮城県 1800ml
|
|
A461 ABEKAN 阿部勘 純米大吟醸 白鶴錦 阿部勘酒造 宮城県 R6BY 720ml
|
|
B582 KAKUREI YEARS BOTTLE 2025 鶴齢 純米大吟醸 雄町40 青木酒造 新潟県 720ml
|
|
|
|
|
|
|
|
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.
|
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.
|
[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.
|
|
|
|
B575 SHINRAI 神雷 純米大吟醸 三輪酒造 広島県 720ml
|
|
B245 KAKUREI Snow Aged 鶴齢 純米大吟醸 雪室 青木酒造 新潟県 VINTAGE 2019 720ml
|
|
B512 KAKUREI YEARS BOTTLE 2024 鶴齢 純米大吟醸 雄町40 青木酒造 新潟県 720ml
|
|
|
|
|
|
|
|
|
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.
|
[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%.
|
[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.
|
|
|
|
A434 KAKUREI YEARS BOTTLE 2022 鶴齢 純米大吟醸 雄町48 青木酒造 新潟県 720ml
|
|
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
|
|
|
|
|
|
|
|
[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.
|
[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.
|
|
|
|
A471 ABEKAN 阿部勘 純米大吟醸 白鶴錦 阿部勘酒造 宮城県 R5BY 720ml
|
|
6154 KAKUREI 鶴齢 純米大吟醸 越淡麗40 青木酒造 新潟県 720ml
|
|
|
: HK$380.00 SALE HK$268.00
Available
|
|
|
: HK$420.00 SALE HK$278.00
Available
|
|
|
|
|
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.
|
Locally grown Koshi-Tanrei 100%, rice polishing rate : 40%, Junmai-daiginjou. Refined, smooth texture, rich umami in a resolute manner. [2024 Release]
|
|
|
