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5754 KAKUREI Super Dry 鶴齢 純米超辛口 原酒 青木酒造 新潟県 R2BY 720ml A831 KAKUREI Super Dry 鶴齢 純米超辛口 原酒 青木酒造 新潟県 R2BY 1800ml 6341 KAKUREI Raw 鶴齢 特別純米 瀬戸産雄町55 生原酒 - unpasteurized/undiluted - 青木酒造 新潟県 R2BY 1800ml
: HK$240.00
Available
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: HK$480.00
Available
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: HK$480.00
Available
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5754 KAKUREI Super Dry 鶴齢 純米超辛口 原酒 青木酒造 新潟県 R2BY 720ml A831 KAKUREI Super Dry 鶴齢 純米超辛口 原酒 青木酒造 新潟県 R2BY 1800ml 6341 KAKUREI Raw 鶴齢 特別純米 瀬戸産雄町55 生原酒 - unpasteurized/undiluted -  青木酒造 新潟県 R2BY 1800ml
Summer Edition. Super dry finish, but rich umami makes good balance with its sharpness. Serve well chilled or you can put ice cubes. Miyama-Nishiki from Nagano, rice polishing rate : 60%. Summer Edition. Super dry finish, but rich umami makes good balance with its sharpness. Serve well chilled or you can put ice cubes. Miyama-Nishiki from Nagano, rice polishing rate : 60%.
[Limited Series. Unpasteurised, undiluted]

Omachi from Seto(Akaiwa-Okayama) 100%, rice polishing rate : 55%, Tokubetsu-Junmai. It's a "Raw" type, unpasteurised, undiluted. Robust, rich and dry Omachi.
5710 KAKUREI Raw 鶴齢 特別純米 瀬戸産雄町55 生原酒 - unpasteurized/undiluted - 青木酒造 新潟県 R2BY 720ml 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 R2BY 720ml 6062 KAKUREI Raw 鶴齢 特別純米 山田錦55 生原酒 - unpasteurised/undiluted - 青木酒造 新潟県 R2BY 1800ml
: HK$240.00
Available
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: HK$280.00
Available
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: HK$480.00
Available
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5710 KAKUREI Raw 鶴齢 特別純米 瀬戸産雄町55 生原酒 - unpasteurized/undiluted - 青木酒造 新潟県 R2BY 720ml 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 R2BY 720ml 6062 KAKUREI Raw 鶴齢 特別純米 山田錦55 生原酒 - unpasteurised/undiluted - 青木酒造 新潟県 R2BY 1800ml
[Limited Series. Unpasteurised, undiluted]

Omachi from Seto(Akaiwa-Okayama) 100%, rice polishing rate : 55%, Tokubetsu-Junmai. It's a "Raw" type, unpasteurised, undiluted. Robust, rich and dry Omachi.
[Limited Series. Unpasteurised, undiluted]

Yamada-Nishiki 100%, rice polishing rate : 50%, Junmai-ginjou. It's a RAW type: Unpasteurised and undiluted. Super rich taste.
[Limited Series. Unpasteurised, undiluted]

Yamada-Nishiki 100%, rice polishing rate : 55%, Tokubetsu-Junmai. It's a RAW type: Unpasteurised and undiluted. Rich taste with fine texture.
5811 KAKUREI Raw 鶴齢 特別純米 山田錦55 生原酒 - unpasteurised/undiluted - 青木酒造 新潟県 R2BY 720ml 6307 KAKUREI Raw 鶴齢 純米吟醸 山田錦50 無濾過生原酒 - unpasteurized/undiluted - 青木酒造 新潟県 R2BY 1800ml A076 KAKUREI 鶴齢の梅酒 純米吟醸仕込み 青木酒造 新潟県 720ml
: HK$240.00
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: HK$580.00
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: HK$250.00
Available
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5811 KAKUREI Raw 鶴齢 特別純米 山田錦55 生原酒 - unpasteurised/undiluted - 青木酒造 新潟県 R2BY 720ml 6307 KAKUREI Raw 鶴齢 純米吟醸 山田錦50 無濾過生原酒 - unpasteurized/undiluted - 青木酒造 新潟県 R2BY 1800ml A076 KAKUREI 鶴齢の梅酒 純米吟醸仕込み 青木酒造 新潟県 720ml
[Limited Series. Unpasteurised, undiluted]

Yamada-Nishiki 100%, rice polishing rate : 55%, Tokubetsu-Junmai. It's a RAW type: Unpasteurised and undiluted. Rich taste with fine texture.
[Limited Series. Unpasteurised, undiluted]

Yamada-Nishiki 100%, rice polishing rate : 50%, Junmai-ginjou. It's a RAW type: Unpasteurised and undiluted. Super rich taste.
Premium Umeshu. Usually Umeshu is made of Ume, liquor(distilled. shochu etc) and sugar. Kakurei Umeshu is made of Ume and Junmai Ginjou. Super refined, natural sweetness. Released once a year with limited quantity. Good for both cold temperature and hot temperature.
A009 BOKUSHI 牧之 限定 大吟醸 青木酒造 新潟県 1800ml A401 KAKUREI Yamahai 鶴齢 山廃純米 青木酒造 新潟県 1800ml A030 KAKUREI 鶴齢 純米大吟醸 越淡麗40 青木酒造 新潟県 720ml
: HK$1,300.00
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: HK$440.00
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: HK$420.00
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A009 BOKUSHI 牧之 限定 大吟醸 青木酒造 新潟県 1800ml A401 KAKUREI Yamahai 鶴齢 山廃純米 青木酒造 新潟県 1800ml A030 KAKUREI 鶴齢 純米大吟醸 越淡麗40 青木酒造 新潟県 720ml
The highend model of Daiginjou-Sake which is made by very best of the artisanship of Aoki Shuzou. Hyougo AAA Yamadanishiki 100%, polish rate 37%. It offers ultimate authentic style. Produced one tank only and entries to Sake competition. Originally 牧之 限定大吟醸、牧之 限定大吟醸 生詰原酒 and 鶴齢 純米大吟醸 山田錦37 are same, but different finish. This is the only "Yamahai" among the series of Kakurei. Koshitanrei 70% rice polishing rate.
Locally grown Koshi-Tanrei 100%, rice polishing rate : 40%, Junmai-daiginjou. Refined, smooth texture, rich umami in a resolute manner.
A010 KAKUREI 鶴齢 純米大吟醸 山田錦37 青木酒造 新潟県 720ml 5753 BOKUSHI 牧之 限定 大吟醸 生詰原酒 青木酒造 新潟県 720ml 5468 BOKUSHI 牧之 限定 大吟醸 青木酒造 新潟県 720ml
: HK$650.00
Available
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: HK$650.00
Available
more info
: HK$650.00
Available
more info
A010 KAKUREI 鶴齢 純米大吟醸 山田錦37 青木酒造 新潟県 720ml 5753 BOKUSHI 牧之 限定 大吟醸 生詰原酒 青木酒造 新潟県 720ml 5468 BOKUSHI 牧之 限定 大吟醸 青木酒造 新潟県 720ml
Kakurei's high-end "Yamadanishiki 37" is a Junmaidaiginjou, made from Hyougo-Toujou Yamadanishiki with rice polishing rate 37%. Artisanal spirits of Echigo-Toji interpret delicacy of Daiginjou and richness of highest quality Yamadanishiki perfectly. Packed in individual wooden case - excellent packaging design.
Bokushi is the high-end model of Daiginjou-Sake which is made by very best of the artisanship of Aoki Shuzou. There are two versions of Bokushi. This one is namadume(=without 2nd pasteurisation), and undiluted. Hyougo AAA Yamadanishiki 100%, 37% extreme polish. This is a F1 model of Daiginjou-Sake which is made by very best of the artisanship of Aoki Shuzou. Hyougo AAA Yamadanishiki 100%, polish rate 37%. Produced one tank only and entries to Sake competition. Originally 牧之 限定大吟醸、牧之 限定大吟醸 生詰原酒 and 鶴齢 純米大吟醸 山田錦37 are same, but different finish.
   
 
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Kakurei 鶴齢 - 300 years

Established in 1717 in an area with the heaviest snowfall in Niigata Japan, Aoki-shuzou has been brewing classy sake. Their Daiginjou is one of the top-ranked artisanal authentic sake in Japan, and their popular editions are most loved at home and at restaurant in Niigata as a premium brand.

Pioneer of "Raw Type" - Unfiltered, Unpasteirized and Undiluted

Generally, sake is pasteurized twice to stabilize the quality, added some water to make the texture smooth, and filtered to make sake clear. However, thanks to the development of transportation technology and improvement of sake making, today Raw type(unfiltered, unpasteirized and undiluted) sake is getting popular in Japan and even in foreign countries. Actually, Aoki-shuzou is well known as a pioneer of this Raw type. In the 90’s, it was still difficult to distribute Raw type in the market, but Aoki-shuzou had successfully set about commercialization of it in 1998. Then, in mid 2010's Aoki-shuzou's Raw Sake had achieved kind of perfection.

Go Further

Sake is made by the finest techniques among all fermented products in the world. "Parallel multiple fermentation", "Distilled alcohol added", "Pasteurization", "Adding water"... all these traditional techniques have been refined continuously since 8th century. Needless to say, Aoki-shuzou possesses all these traditional techniques. Although they have played the role of top runner of Raw type sake making for these 20 years, now they go back to the basics yet again and are trying to integrate traditional skills and modern techniques to make higher level of sake. Obviously Kakurei is getting more preciseness and delicacy year by year. Aoki-shuzou never stops, and Kakurei goes further.

Snow Cellar

Today many breweries implement temperature control by refrigerator or air-conditioning for their cellar. But, those electric systems cannot provide stable temperature. The temperature goes up and goes down in cycles with noise and vibration.

Aoki-shuzou built "snow cellar" to store sake without electricity. This eco-drive snow cellar is an ideal facility for long-term and low temperature ageing. The cellar is kept at 5℃ throughout the year stably, then Kakurei is polished calmly and little by little without any stress, and unnecessary factors are shaved off from sake. Niigata is an area of heavy snowfall, and Aoki-shuzou cleverly utilizes this unlimited nature's bounty with free of charge, and feedback to the collaboration between nature and human, called sake.






WAGO - Harmonization

Sake brewing cannot be completed alone. There is the chief brewer and young brewers devoting great time and effort, farmers growing rice crops carefully and respectfully, liquor shop and restaurant keepers full of passion and thoughtfulness and the habitual Kakurei Drinkers. We cannot have done it without the “wago” (harmonization) of all of the people above. It has been almost 300 years since
Aoki-shuzou has started brewing Kakurei. We highly appreciate all the constant patronage that has helped us continue to brew sake every year for this long without closing for even a year. We will do our utmost to brew good sake to meet your expectations in the years to come. We wish you happiness from the mountainous Uonuma and hope you will be able to continue enjoying great sake. (by Aoki-shuzou)