|
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
|
|
6014 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 1800ml
|
|
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
|
|
|
|
|
|
|
|
[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.
|
[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.
|
[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.
|
|
|
|
A272 ABEKAN 阿部勘 純米吟醸 吟のいろは 阿部勘酒造 宮城県 720ml
|
|
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
|
|
A018 ABEKAN Red 阿部勘 純米吟醸 赤版辛口 阿部勘酒造 宮城県 R6BY 1800ml
|
|
|
|
|
|
|
|
|
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
|
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.
|
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.
|
|
|
|
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
|
|
A643 ABEKAN Cat 阿部勘 純米吟醸 まねき 阿部勘酒造 宮城県 R4BY 720ml
|
|
A270 ABEKAN Goldfish 阿部勘 純米吟醸 金魚 阿部勘酒造 宮城県 R5BY 720ml
|
|
|
: HK$240.00 SALE HK$148.00
Available
|
|
|
: HK$240.00 SALE HK$148.00
Available
|
|
|
|
|
|
|
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.
|
Abekan "Cat" is made from "Sasanishiki"(famous as edible rice) and Kuranohana(Miyagi local). It's a Junmai-ginjou, rice polishing rate : 55%, aged in the cellar during summertime and all the elements were well integrated. R4BY Cat has smooth texture, rich body, and dry finish. *Please peel off the double sticker label. you will see another emotion of the cat.
|
It's a goldfish bowl filled with Junmai-ginjou! : Abekan limited edition "Goldfish" is made from Kuranohana+Sasanishiki, 55% rice polishing rate. Aged under -5℃ from winter time and now all the elements are well integrated. Smooth, dry, light yet tasty.
|
|
|
|
A150 SHINRAI Kimoto 神雷 黒ラベル 生酛純米吟醸 千本錦 三輪酒造 広島県 1800ml
|
|
5700 SHINRAI Kimoto 神雷 黒ラベル 生酛純米吟醸 千本錦 三輪酒造 広島県 720ml
|
|
6805 YOROKOBIGAIJIN 悦凱陣 純米吟醸 興 広島八反錦 うすにごり生 丸尾本店 香川県 R4BY(2022) 1800ml
|
|
|
|
|
|
|
|
[Kimoto, Ambient yeast]
Over the past few years, Miwa Brewery has been carefully transitioning to Kimoto brewing and ambient yeast fermentation. Until now, they have only produced seasonal edition and experimental cuvées by Kimoto method, but they have finally converted their flagship - Black Label Junmai-Ginjou to Kimoto brewing. Although it is not stated on the label, no yeast is added. We think Miwa Brewery is quite fortunate. This is because they have achieved such a beautiful finish using their own ambient yeast. The ‘refreshing flavour and rice umami’ of Shinrai is wonderfully embodied. The sharp aftertaste, a trademark of the Black Label’s neat style, has also leveled up. For those who have been drinking the Jinseki-Kougen series and recent Summer Kimoto-Junmai, this release may be a milestone-like that clearly illustrates the history of the Kimoto project so far and the intentions of the Toji, Mr. Miwa.
|
[Kimoto, Ambient yeast]
Over the past few years, Miwa Brewery has been carefully transitioning to Kimoto brewing and ambient yeast fermentation. Until now, they have only produced seasonal edition and experimental cuvées by Kimoto method, but they have finally converted their flagship - Black Label Junmai-Ginjou to Kimoto brewing. Although it is not stated on the label, no yeast is added. We think Miwa Brewery is quite fortunate. This is because they have achieved such a beautiful finish using their own ambient yeast. The ‘refreshing flavour and rice umami’ of Shinrai is wonderfully embodied. The sharp aftertaste, a trademark of the Black Label’s neat style, has also leveled up. For those who have been drinking the Jinseki-Kougen series and recent Summer Kimoto-Junmai, this release may be a milestone-like that clearly illustrates the history of the Kimoto project so far and the intentions of the Toji, Mr. Miwa.
|
Hiroshima Hattan-Nishiki 100%, rice polishing rate 50% Junmai-ginjou. It's a light cloudy with dry finish. Produced by small tank with only 600kg of rice. Unfiltered and unpasteurised. Nihonshu-do +9 / Acidity 1.4 / Alc. 17 / Yeast : Kumamoto No.9 / R4BY(2022), Release Date : 2022.12
|
|
|
|
4645 KAKUREI Raw 鶴齢 純米吟醸 生原酒 山田錦50 - unpasteurized/undiluted - 青木酒造 新潟県 R5BY 720ml
|
|
A962 TENON Mizumoto 天穏 水酛 純米吟醸 板倉酒造 島根県 R4BY 1800ml
|
|
A822 SHINRAI Kimoto Raw 神雷 生酛純米吟醸 千本錦 無濾過生原酒 - unfiltered/unpasteurized/undiluted - 三輪酒造 広島県 R5BY 720ml
|
: HK$280.00 SALE HK$168.00
Available
|
|
|
|
: HK$240.00 SALE HK$128.00
Available
|
|
|
|
|
|
[Limited Series. Unpasteurised, undiluted]
Yamada-Nishiki 100%, rice polishing rate : 50%, Junmai-ginjou. It's a RAW type: Unpasteurised and undiluted. Rich and sophisticated.
|
Brewed by Soyashi-Mizumoto(Bodaimoto) method. Shimane locally grown rice 100%. Rice polishing rate 60% Junmai-Ginjou. / Yeast Shimane k1 / R4BY(2022-23), Release Date : 2023.03 / Enjoyable right now and it has ageing potential too.
|
[Kimoto, unpasteurized, unfiltered, undiluted]
It's a RAW type - unpasteurized, undiluted and unfiltered version of Shinrai Junmai-ginjou. Limited release in early spring only. (The remaining part of the tank will be pasteurised and aged for one year, and will be released as the "Black Label"). Locally grown Senbon-Nishiki 100%, rice polishing rate : 55%, Junmai-Ginjou, Kimoto.
|
|
|
|
6503 SUIRYUU 睡龍 生酛純吟 久保本家酒造 奈良県 24BY(2012) 720ml
|
|
A830 KAKUREI YEARS BOTTLE 2023 鶴齢 純米大吟醸 雄町40 青木酒造 新潟県 720ml
|
|
B112 IYAHIKO 伊彌彦 純米吟醸 山城 弥彦酒造 新潟県 720ml
|
|
|
|
|
|
|
|
24BY(2012) Kimoto Junmai-ginjou
Rice polishing rate : 50%
The combination of the process of complete fermentation and a long lapse of time makes this unparalleled Kimoto Junmai-shu. The bottle is released after long ageing period - 6 to 8 years, sometimes over 10 years. It has beautiful amber colour and superb purity.
|
[2023 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. 2023's label is drawn by artist Terazaki Yuriko. This cuvee is Junmai-daiginjou, Omachi 40% rice polishing rate, aged in snow cellar.
|
Locally grown Iyahiko-mai = Organic Koshihikari 100%, rice polishing rate : 60%, Junmai-ginjou. Soft and smooth touch, followed by mass and low gravity centre. It's a typical style of Yahiko-Shuzou.
|
|
|
|
A917 KAKUREI Snow Aged 鶴齢 純米吟醸 愛山 雪室熟成 青木酒造 新潟県 R4BY 720ml
|
|
B131 KAKUREI 鶴齢 純米吟醸 越淡麗 青木酒造 新潟県 720ml
|
|
A149 SHINRAI Raw Raizin Black 神雷 黒雷神 純米吟醸 千本錦 無濾過生原酒 - unfiltered/unpasteurized/undiluted - 三輪酒造 広島県 R4BY 720ml
|
: HK$290.00 SALE HK$168.00
Available
|
|
|
|
|
|
|
|
|
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.
|
Locally grown "Koshi-Tanrei" 100%, rice polishing rate : 55%, Junmai-ginjou. Water is from Mt. Makihata. This Kakurei's standard label embodies Terroir of Niigata. Good for both chilled and warm/hot.
|
[Unpasteurized, unfiltered, undiluted]
Raizin Black is a RAW type - unpasteurized, undiluted and unfiltered version of Shinrai Junmai-ginjou. Limited release in winter to early spring only. (The remaining part of the tank will be pasteurised and aged for one year, and will be released as the "Black Label"). Locally grown Senbon-Nishiki 100%, rice polishing rate : 55%, Junmai-Ginjou.
|
|
|
|
6013 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 R4BY(2022-3) 720ml
|
|
4396 GIKYOU 義侠 純米吟醸原酒50 山田錦 火入酒 仕込15号 山忠本家酒造 愛知県 16BY(2004) 1800ml
|
|
6968 YOROKOBIGAIJIN 悦凱陣 純米吟醸 福井五百万石 無濾過生 丸尾本店 香川県 28BY(2016) 1800ml
|
: HK$240.00 SALE HK$148.00
Available
|
|
|
|
|
|
|
|
[Limited Brewing, unpasteurised, undiluted]
R4BY : Possibly the best ever Kakurei Gohyakumangoku 50. Kakurei Limited Brewing Series #2 is Gohyakumangoku 100%, rice polishing rate : 50%, Junmai-Ginjou. It's a RAW type: Unpasteurised and undiluted. Sweet aroma, round attack, fresh, rich, and mineral on the palate, and sharp dryness in the finish.
|
Aged bottle. Hyogo Toujou A class Yamada-Nishiki 100%, rice polishing rate : 50% Junmai-ginjou. / Pasteurised, undiluted.
|
Fukui Gohyakumangoku 100%, rice polishing rate 50% Junmai-ginjou. Produced by small tank with only 600kg of rice. Unfiltered and unpasteurised, aged bottle. Nihonshu-do +12 / Acidity 1.6 / Alc. 18-19 / Yeast : Kumamoto No.9 / 28BY(2016-17), Release Date : 2017.03
|
|
|
|
6875 AKISHIKA 秋鹿 純米吟醸 超辛口 槽搾直汲 生酒 秋鹿酒造 大阪府 28BY(2017) 1800ml
|
|
6617 AKISHIKA 秋鹿 純米吟醸にごり生原酒 霙もよう 秋鹿酒造 大阪府 R3BY 1800ml
|
|
6839 AKISHIKA 秋鹿 純米吟醸 槽搾直汲 生酒 秋鹿酒造 大阪府 28BY(2016) 1800ml
|
|
|
|
|
|
|
|
|
Yamada-Nishiki 100%, rice polishing rate : 60%, Junmai-ginjou super dry. Unpasteurised. Yeast No.11 / Nihonshu-do +14 / Acidity 2.2 / Amino acid 1.2
|
Fizzy and Cloudy. Yamada-Nishiki 100%, Rice polishing rate : 60%, Junmai-Ginjou. Yeast 901. Unpasteurised, undiluted. Nihonshu-do +9 / Acidity 2.4 / Amino acid 1.3 / R3BY(2021), Release Date : 2021.12
|
Junmai-ginjou, Yamada-Nishiki 100%, Rice polishing rate : 60%, Yeast No.901, Unpasteurised, Aged.
|
|
|
|
6833 GIKYOU 義侠 純米吟醸熟成酒50 山田錦 山忠本家酒造 愛知県 18BY(2006) 1800ml
|
|
5436 AKISHIKA 秋鹿 山廃純米にごり生酒 霙もよう 秋鹿酒造 大阪府 R1BY 1800ml
|
|
|
|
|
|
|
|
|
Aged bottle. Hyogo Toujou A class Yamada-Nishiki 100%, rice polishing rate : 50% Junmai-ginjou. / 18BY(2006), Release Date : 2016.10
|
Fizzy and Cloudy. Organically grown Yamada-Nishiki 100% from their own farm, Rice polishing rate : 70%, Junmai. Yeast No.7. Unpasteurised, undiluted. Nihonshu-do +10 / Acidity 2.9 / Amino acid 1.9 / R1BY(2019), Release Date : 2021.02
|
|
|
