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4523 TANZAWASAN 丹澤山 純米酒 阿波山田錦60 麗峰 川西屋酒造 神奈川県 1800ml
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B620 SHINKAME 神亀 純米 活性にごり酒 生 神亀酒造 R7BY 720ml
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B552 SHINKAME 神亀 純米 GAMERA Rebirth 神亀酒造 埼玉県 1800ml
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Awa Yamada-Nishiki 100%. Rice polishing rate: 60% Junmai-shu. Tank aged. Good for Kanzaké 60℃
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Active Nigori-zaké. Rice polishing rate : 60% / Alc. 17.5 / Release Date : 2025.12
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Awa Yamada-Nishiki 100%, rice polishing rate 60% Junmai-shu. / Release date 2025.04
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6334 YOROKOBIGAIJIN 悦凱陣 手造り純米酒 オオセト 丸尾本店 香川県 R6BY (2024-25) 1800ml
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4653 TAMAZAKURA Kimoto 玉櫻 生酛純米 改良雄町 玉櫻酒造 島根県 28BY (2016-17) 1800ml
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4296 TAMAZAKURA 玉櫻 純米 佐香錦 玉櫻酒造 島根県 30BY (2018-19) 1800ml
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Kagawa locally grown Ooseto 100%, rice polishing rate 60% Junmai-shu. Yeast Kumamoto No.9 / Nihonshu-do +6 / Acidity 1.7 / Amino Acid 1.1 / R6BY (2024-25), Release date 2025.10
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Shimane locally grown Kairyō Omachi 100%, rice polishing rate 70%, Kimoto Junmai-shu / No yeast added / Nihonshu-do +10.5 / Acidity 1.9 / Amino acid 1.7 / Recommended Kanzaké / 28BY (2016-17), Production Date: 2020.04, Release Date: 2022.06
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Shimane locally grown Saka-Nishiki 100%, rice polishing rate 70%, Junmai-shu. Kyōkai 701 yeast / Nihonshu-do +8.0 / Acidity 1.7 / Amino acid 1.3 / Recommended Kanzaké 60℃. / 30BY(2018-19), Release Date: 2025.11
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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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A697 HATSUGASUMI 初霞 純米 久保本家酒造 奈良県 27BY(2015) 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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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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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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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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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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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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[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 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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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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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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[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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[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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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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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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[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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[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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B290 SHINRAI Summer Kimoto Shin-Gin 神雷 風鈴 生酛純米 真吟八反錦 三輪酒造 広島県 R6BY 720ml
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A440 SAN-IN TOGO 山陰東郷 仏法僧 生酛純米 強力88 酵母無添加 福羅酒造 鳥取県 R2BY(2020) 1800ml
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B487 SHINRAI 神雷 生酛真吟 木桶仕込 TRADITION/MODERN 雄町 三輪酒造 広島県 R5BY 720ml
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[Summer Kimoto Shin-Gin]
Miwa-Shuzou has expressed "a cool feeling" through the fine-tuned Kimoto method. Locally grown Hattan-Nishiki rice is polished using the "Shin-Gin" method (rice polishing rate: 72%) and brewed with the Kimoto method, fermented by ambient yeasts (no cultured yeasts are added).
Generally, when the polishing ratio is low (meaning the rice is not polished much), the amino acid content increases, resulting in a heavier flavor. However, even with a polishing ratio of 72%, it is possible to keep the amino acid content low when Shin-Gin polishing is used. The depth of flavor from the Kimoto method, combined with the lightness achieved through Shin-Gin polishing, creates a sense of dimensionality and dynamism rarely found in other sake.
What’s even more remarkable is that no culture yeast has been added. The brewery must be very fortunate because it is rare to find such a clean and refreshing aroma derived solely from the ambient yeasts present in the brewery.
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Kimoto Junmai / Tottori locally grown Gouriki 100% (Ida farm) / Rice polishing rate 88% / No yeast added / Alc.15 / R2BY(2020) / Release Date : 2025.4
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[Kimoto Shin-Gin]
This sake is made from 100% locally grown Omachi, with a rice polishing ratio of 65% using the Shin-Gin method. It is brewed using the Kimoto method, in wooden vats, with no added yeast.
The combination of Omachi and a low polishing ratio typically results in a rich and punchy flavor. However, this time they this combination using Shin-Gin polished rice at a 65% ratio. The Shin-Gin polishing method efficiently removes unnecessary parts while preserving essential components, resulting in sake with low amino acid content and a clean taste.
It presents a clear, focused, and hard dry taste. After a week of opening, it develops roundness and thickness, shifting from an initial sharpness to a more robust profile. It's the latest model of sake with solid quality.
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4974 TOGO 山陰東郷 生酛純米 玉栄 ‐3 原酒 福羅酒造 鳥取県 29BY(2017) 1800ml
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4976 SAN-IN TOGO 山陰東郷 生酛純米 強力65 -5 原酒 福羅酒造 鳥取県 29BY(2017) 1800ml
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4148 SAN-IN TOGO 山陰東郷 生酛純米 山田錦60 +18 原酒 福羅酒造 鳥取県 28BY(2016) 1800ml
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Kimoto Junmai / Tottori locally grown Tamasakae 100% / Rice polishing rate 60% / Yeast No.7 / Genshu (Undiluted) / Alc.19 / Nihonshu-do -3 / Acidity 2.6 / 29BY(2017) / Release Date : 2018.11
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Kimoto Junmai / Tottori locally grown Gouriki 100% / Rice polishing rate 65% / Yeast No.6 / Genshu (Undiluted) / Alc.18 / Nihonshu-do -5 / Acidity 2.9 / 29BY(2017) / Release Date : 2018.11
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Kimoto Junmai / Tottori locally grown Yamada-Nishiki 100% / Rice polishing rate 60% / Yeast No.7 / Genshu (Undiluted) / Alc.20 / Nihonshu-do +18 / Acidity 2.2 / 28BY(2016) / Release Date : 2018.11
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4979 SAN-IN TOGO 山陰東郷 生酛純米にごり 山田錦60 +5 原酒 福羅酒造 鳥取県 29BY(2017) 1800ml
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6328 CHOUCHIN 長珍 純米 BLACK LABEL 亀の尾65 無濾過生詰 長珍酒造 愛知県 R5BY 1800ml
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B241 JINSEKIKOUGEN Kimoto Raw 神石高原 生酛木桶仕込 純米無濾過生原酒 - unfiltered/unpasteurized/undiluted - 三輪酒造 広島県 R6BY 1800ml
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Kimoto Junmai / Tottori locally grown Yamada-Nishiki 100% / Rice polishing rate 60% / Yeast No.7 / Genshu (Undiluted) / Alc.20 / Nihonshu-do +5 / Acidity 2.7 / 29BY(2017) / Release Date : 2018.11
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Hanamaki Kame-no-o 100% / Rice polishing rate: 65%. Nihonshu-do: +9 / Acidity: 1.9 / Alc.: 17% / Pasteurized once before ageing (Nama-zume)
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[Unpasteurised, unfiltered, undiluted]
The latest "Jinseki Kougen" surprised us with its modern taste. Even the kimoto-brewed sake has evolved significantly in the 2020s! Although it is described as modernized, it differs from the light, fragrant, sweet, sour, and fruity trends that were popular a little while ago. The sake from Miwa-Shuzo is consistently dense and clear.
The rice, Hattan-Nishiki No.2, cultivated by rice farmers in Jinseki Kougen, was polished to 65% and brewed using kimoto methods without added yeast in wooden vats. The fresh sake is bottled without dilution, filtration, or pasteurization.
We also expected good ageing potential of Jinseki-Kougen since the beginning, and it's been well demonstrated. Please check R2BY, R3BY, R4BY and R5BY too.
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B517 JINSEKIKOUGEN Kimoto Raw 神石高原 生酛木桶仕込 純米無濾過生原酒 - unfiltered/unpasteurized/undiluted - 三輪酒造 広島県 R6BY 720ml
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B484 KAKUREI Raw Cloudy Fizz 鶴齢 純米酒 にごり酒 生原酒 Unpasteurized/Undiluted 青木酒造 新潟県 R6BY 1800ml
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6694 KAKUREI Raw 鶴齢 純米酒 しぼりたて 生原酒 - Unpasteurized/Undiluted - 青木酒造 新潟県 R6BY 1800ml
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: HK$440.00 SALE HK$298.00
Available
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[Unpasteurised, unfiltered, undiluted]
The latest "Jinseki Kougen" surprised us with its modern taste. Even the kimoto-brewed sake has evolved significantly in the 2020s! Although it is described as modernized, it differs from the light, fragrant, sweet, sour, and fruity trends that were popular a little while ago. The sake from Miwa-Shuzo is consistently dense and clear.
The rice, Hattan-Nishiki No.2, cultivated by rice farmers in Jinseki Kougen, was polished to 65% and brewed using kimoto methods without added yeast in wooden vats. The fresh sake is bottled without dilution, filtration, or pasteurization.
We also expected good ageing potential of Jinseki-Kougen since the beginning, and it's been well demonstrated. Please check R2BY, R3BY, R4BY and R5BY too.
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[Freshly brewed, unpasteurised, undiluted, Cloudy & Sparkling]
Cloudy version of first press of first "moromi" of this season. Bottled with "moromi" and fermented in the bottle. It is a lightly sparkling Sake. Unpasteurised, undiluted, unfiltered.
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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.
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4918 SHINRAI Kimoto Junmai 神雷 生酛純米酒 三輪酒造 広島県 R5BY 720ml
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B132 YUKIOTOKO Cup 雪男 純米酒 青木酒造 新潟県 180ml
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A991 SHINRAI Kimoto Shin-Gin 神雷 風鈴 生酛純米 真吟八反錦 三輪酒造 広島県 R5BY 720ml
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: HK$240.00 SALE HK$128.00
Available
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[2023 R5BY Mature Bottle]
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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Cupzaké(Cup saké : ) is one of Japan’s great inventions. You can enjoy it anytime, anywhere, either cold and hot(you can just put it into hot water). Easy to carry, you don't need any other glassware or equipment like opener. Just pop the lid and enjoy. The size is 180ml, if that is not enough you just go to 2nd cup straightly. You can also reuse the cup.
Yukiotoko(=Yeti, Snow beast) is an Aoki-Shuzou's another label in dry style. Focuses on pure umami of rice and sharp finish. This Junmaishu is made from Miyama-Nishiki 100%, rice polishing rate : 60%. Good for both cold and hot temperature. A great standard for Sake drinkers.
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[Kimoto Shin-Gin]
Miwa-Shuzou has expressed "a cool feeling" by the fine tuned Kimoto method. Locally grown Hattan-Nishiki is polished by "Shin-Gin" method(Rice polishing rate : 72%), and brewed by Kimoto method, fermented by ambient yeasts(no cultured yeasts added).
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4517 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 R5BY 720ml
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A909 KAKUREI Yamahai 鶴齢 山廃純米 青木酒造 新潟県 1800ml
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B008 HIOKIZAKURA 日置桜 生酛強力 純米酒 山根酒造場 鳥取県 29BY 720ml
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: HK$220.00 SALE HK$148.00
Available
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[Unpasteurised, Light Cloudy and Fizzy]
This sake was bottled with fine lees without pasteurisation. Hattan-Nishiki with 60% rice polishing ratio. Refreshing, fizzy and refined umami.
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This is the only "Yamahai" among the series of Kakurei. Koshitanrei 70% rice polishing rate. / Release Date : 2020.11
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Locally grown Gouriki 100% / Rice polishing rate 70% / Ambient Yeast / Diluted and pasteurized / Alc.15 / Nihonshu-do +9 / Acidity 2.1 / 29BY(2017-18), Release Date : 2022.02
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B010 TAKETSURU 清酒竹鶴 純米 竹鶴酒造 広島県 1800ml
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B386 SHINRAI Kimoto Raw 神雷 緑雷神 生酛純米 千本錦 無濾過生原酒 - unfiltered/unpasteurized/undiluted - 三輪酒造 広島県 R5BY 720ml
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A094 JINSEKIKOUGEN Kimoto Raw 神石高原 生酛木桶仕込 純米無濾過生原酒 - unfiltered/unpasteurized/undiluted - 三輪酒造 広島県 R5BY 720ml
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: HK$240.00 SALE HK$128.00
Available
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The standard label of Taketsuru. Good for Hiya(room temperature) and Kanzake(warm/hot). Hattan-Nishiki + processing base rice. Rice polishing rate 70% Junmai-shu. / 2018BY, Release Date : 2021.12
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[Unpasteurized, unfiltered, undiluted]
It's a RAW version of Shinrai Kimoto Junmai. Limited release in the spring only. (The remaining part of the tank will be pasteurised and aged for a while, and will be released as "Akiagari" after summer). Locally grown Senbon-Nishiki 100%, rice polishing rate : 65%, Junmai-shu.
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[Unpasteurised, unfiltered, undiluted]
R5BY Jinseki-Kougen the terroir Saké gained further sophistication. Made by Kimoto, fermented in wooden vats. This project is focusing on 100% Jinseki plateau where the Miwa-Shuzou brewery is situated. Hattan-Nishiki Rice from local farmers, water from Jinseki, brewed by artisans in Jinseki. We expected good ageing potential of Jinseki-Kougen since the beginning, and it's been well demonstrated. Please check R2BY, R3BY and R4BY too.
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B341 SHINRAI Kimoto Raw VOYAGER 2 シンライ 生酛仕込無濾過生原酒 三輪酒造 広島県 R5BY 720ml
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6012 KAKUREI Raw Cloudy Sparkling 鶴齢 純米酒 にごり酒 生原酒 Unpasteurized/Undiluted 青木酒造 新潟県 R5BY 720ml
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B332 KAKUREI Raw 鶴齢 純米酒 しぼりたて 生原酒 - Unpasteurized/Undiluted - 青木酒造 新潟県 R5BY 720ml
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: HK$220.00 SALE HK$148.00
Available
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: HK$220.00 SALE HK$138.00
Available
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[Unpasteurised, Kimoto by Ambient yeasts]
Shinrai Voyager 2 is the sake born from yeast mash No.1 of R5BY. Locally grown Senbon-Nishiki 100%, rice polishing rate : 65%, fermented by ambient yeasts(no culture yeast added), unpasteurised. Solid structure, refreshing robust acid, super dry finish. R5BY Voyager 2 has totally different character from R4BY Voyager 1.
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[Freshly brewed, unpasteurised, undiluted, Cloudy & Sparkling]
Cloudy version of first press of first "moromi" of this season. Bottled with "moromi" and fermented in the bottle. It is a lightly sparkling Sake. Unpasteurised, undiluted, unfiltered.
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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.
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A362 SHINRAI Kimoto Junmai 神雷 生酛純米酒 三輪酒造 広島県 R4BY 720ml
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B240 JINSEKIKOUGEN Kimoto Raw 神石高原 生酛木桶仕込 純米無濾過生原酒 - unfiltered/unpasteurized/undiluted - 三輪酒造 広島県 R4BY 720ml
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B191 SHINRAI Kimoto Raw VOYAGER 1 シンライ 生酛仕込無濾過生原酒 三輪酒造 広島県 R4BY 1800ml
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[2022 R4BY Mature Bottle]
Shinrai Kimoto Junmai R4BY is made from locally grown Senbon-Nishiki 100%, rice polishing rate : 60%. Brewed and bottled last winter, aged in the cellar during summer, and released without second pasteurization. Cool refreshing aroma, smooth texture, clear-cut structure, umami, followed by dry finish. Fine bitterness gives the sake good complexity. Good for both cold and warm temperature.
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[Unpasteurised, unfiltered, undiluted]
The Terroir Saké. This project is focusing on 100% Jinseki plateau where the Miwa-Shuzou brewery is situated. Hattan-Nishiki Rice from local farmers, water from Jinseki, brewed by artisans in Jinseki. It has been made by Kimoto since 30BY, and fermented in wooden vats since R3BY. The first lot is released as RAW version.
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[Unpasteurised, Kimoto by Ambient yeasts]
Miwa-shuzou started R4BY with yeast mash No.1 made by Kimoto by ambient yeasts. Shinrai Voyager is the sake born from this yeast mash No.1. Locally grown Aki-Sakari 100%, rice polishing rate : 65%, unpasteurised.
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4157 SHINRAI Kimoto Raw VOYAGER 1 シンライ 生酛仕込 無濾過生原酒 三輪酒造 広島県 R4BY 720ml
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6695 KAKUREI Raw Cloudy Fizz 鶴齢 純米酒 にごり酒 生原酒 Unpasteurized/Undiluted 青木酒造 新潟県 R4BY 1800ml
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A312 JINSEKIKOUGEN Kimoto 神石高原 生酛木桶仕込 純米火入酒 三輪酒造 広島県 R3BY 720ml
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[Unpasteurised, Kimoto by Ambient yeasts]
Miwa-shuzou started R4BY with yeast mash No.1 made by Kimoto by ambient yeasts. Shinrai Voyager is the sake born from this yeast mash No.1. Locally grown Aki-Sakari 100%, rice polishing rate : 65%, unpasteurised.
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[Freshly brewed, unpasteurised, undiluted, Cloudy & Sparkling]
Cloudy version of first press of first "moromi" of this season. Bottled with "moromi" and fermented in the bottle. It is a lightly sparkling Sake. Unpasteurised, undiluted, unfiltered.
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The Terroir Saké. This project is focusing on 100% Jinseki plateau where the Miwa-Shuzou brewery is situated. Hattan-Nishiki Rice from local farmers, water from Jinseki, brewed by artisans in Jinseki. It has been made by Kimoto since 30BY, and fermented in wooden vats since R3BY. The first lot was released as a RAW version and now the complete version has just been released.
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B573 TAKETSURU 竹鶴 純米清酒 秘傳 竹鶴酒造 広島県 R2BY 1800ml
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B011 TAKETSURU 竹鶴 純米にごり酒 雄町 竹鶴酒造 広島県 R1BY(2019) 720ml
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A762 HIKOMAGO ひこ孫 純米 神亀酒造 埼玉県 1800ml
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Locally grown Hiroshima Hattan-Nishiki. Rice polishing rate 70% Junmai-shu. Made in 2020, released in 2025.01.
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Locally grown Hiroshima Kairyou-Omachi 100%, Rice polishing rate 70% Junmai Cloudy. Alc. 20% / R1BY(2019), Release Date : 2020.02
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This is a Shinkame's regular standard Junmai-shu made from Awa-Yamada-nishiki. Rice polishing rate : 55%, Released after at least 3 years ageing. Much more smoother and round mouthfeel followed by a beautiful sharpness. The sake shows wide panorama picture with great integration of every factors when it is warmed. / Release Date : 2020.12
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6959 SUIRYUU 睡龍 生酛純米 久保本家酒造 奈良県 19BY(2007) 1800ml
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6493 SUIRYUU 睡龍 生酛純米 久保本家酒造 奈良県 22BY(2010) 1800ml
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A244 YUKIOTOKO 雪男 純米酒 青木酒造 新潟県 720ml
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19BY(2007) Kimoto Junmai-shu
Rice polishing rate : 65%
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.
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22BY(2010) Kimoto Junmai-shu
Rice polishing rate : 65%
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.
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Yukiotoko(=Snow monster) is an Aoki-Shuzou's another label in dry style. Focuses on pure umami of rice and sharp finish. This Junmaishu is made from Miyama-Nishiki 100%, rice polishing rate : 60%. Good for both cold and hot temperature. A great standard for Sake drinkers.
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A533 SHINRAI Cloudy 神雷 純米酒 限定濁り酒 三輪酒造 広島県 720ml
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6834 GIKYOU 義侠 純米原酒60 山田錦 生酒 山忠本家酒造 愛知県 28BY(2016) 1800ml
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6907 HIOKIZAKURA 日置桜 純米 玉栄 7号酵母 山根酒造場 鳥取県 27BY(2015) 1800ml
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: HK$250.00 SALE HK$148.00
Available
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[Cloudy]
Limited edition "Junmai". Locally grown Hattan-Nishiki 100%, rice polishing rate : 60%, Junmai-shu. This cuvée is produced small volume and is distributed to the only a few agents in Hiroshima and Hong Kong.
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Aged bottle. Hyogo Toujou A class Yamada-Nishiki 100%, rice polishing rate : 60% Junmai-shu. / Unpasteurised, undiluted.
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Locally grown Tamasakae 100% by Hitoshi Tokumaru(Contract farmer) / Rice polishing rate 65% / Yeast No.7 / Diluted and pasteurized / Alc.15 / Nihonshu-do +15.2 / Acidity 1.9 / Amino Acid 1.4 / 27BY(2015-16), Release Date : 2017.12
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6906 HIOKIZAKURA 日置桜 純米 復刻ラベル 山根酒造場 鳥取県 27BY(2015) 1800ml
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6658 TAKETSURU Kimoto 清酒竹鶴 生酛純米 竹鶴酒造 広島県 21BY(2009) 1800ml
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6919 HIKOMAGO ひこ孫 純米吟醸 小鳥のさえずり 神亀酒造 埼玉県 1800ml
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Locally grown Yamada-Nishiki 24% + Nippon-bare 76% by Shinichiro Sugiyama(Contract farmer) / Rice polishing rate 60% / Yeast No.7 / Diluted and pasteurized / Alc.15 / Nihonshu-do +14.1 / Acidity 1.9 / Amino Acid 1.7 / 27BY(2015-16), Release Date : 2016.09
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Aged Kimoto. Locally grown Hattan-Nishiki 100%, rice polishing rate : 70% Junmai-shu. Non yeast added. / 21BY(2009), Release Date : 2017.03
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This is a special version of Higomago, made from organic Yamada-nishiki from Tottori Tanaka Farm(Eco Farmer certified). Rice polishing rate 50% Junmai-ginjou. Released after at least 3 years ageing. Soft and gentle mouthfeel with hidden strong grip. Hot sake around 55 degrees from normal temperature is recommended. / Release Date : 10.4
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