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Sort By: Price: Low to High Price: High to Low Most Popular Title Manufacturer Newest Oldest Availability 20 per page 40 per page 80 per page 120 per page 200 per page 1 2 4242 KIMOTONODOBU 生酛のどぶ 仕7号 +14 久保本家酒造 奈良県 R2BY(2020) 720ml : HK$220.00 Available R2BY Tank No.7 Nihonshu-do +14 / Rice polishing rate 65% / Yeast No.6 "Kimoto-no-dobu" is an ultimate kimoto cloudy sake made by complete fermentation process. Creamy, pure rich umami with refreshing dry finish. Serve chilled, on the rocks, with soda, and kanzake(warm - hot). 4757 KIMOTONODOBU 生酛のどぶ 仕7号 +11 久保本家酒造 奈良県 R3BY(2021) 1800ml : HK$480.00 Available R3BY Tank No.7 Nihonshu-do +11 / Rice polishing rate 65% / Yeast No.7 "Kimoto-no-dobu" is an ultimate kimoto cloudy sake made by complete fermentation process. Creamy, pure rich umami with refreshing dry finish. Serve chilled, on the rocks, with soda, and kanzake(warm - hot). 4758 KIMOTONODOBU 生酛のどぶ 仕8号 +14 久保本家酒造 奈良県 R3BY(2021) 1800ml : HK$480.00 Available R3BY Tank No.8 Nihonshu-do +14 / Rice polishing rate 65% / Yeast No.7 "Kimoto-no-dobu" is an ultimate kimoto cloudy sake made by complete fermentation process. Creamy, pure rich umami with refreshing dry finish. Serve chilled, on the rocks, with soda, and kanzake(warm - hot). 4759 KIMOTONODOBU 生酛のどぶ 仕9号 +14 久保本家酒造 奈良県 R3BY(2021) 1800ml : HK$480.00 Available R3BY Tank No.9 Nihonshu-do +14 / Rice polishing rate 65% / Yeast No.7 "Kimoto-no-dobu" is an ultimate kimoto cloudy sake made by complete fermentation process. Creamy, pure rich umami with refreshing dry finish. Serve chilled, on the rocks, with soda, and kanzake(warm - hot). 4760 KIMOTONODOBU 生酛のどぶ 仕10号 +15 久保本家酒造 奈良県 R3BY(2021) 1800ml : HK$480.00 Available R3BY Tank No.10 Nihonshu-do +15 / Rice polishing rate 65% / Yeast No.6 "Kimoto-no-dobu" is an ultimate kimoto cloudy sake made by complete fermentation process. Creamy, pure rich umami with refreshing dry finish. Serve chilled, on the rocks, with soda, and kanzake(warm - hot). 4761 KIMOTONODOBU 生酛のどぶ 仕11号 +16 久保本家酒造 奈良県 R3BY(2021) 1800ml : HK$480.00 Available R3BY Tank No.11 Nihonshu-do +16 / Rice polishing rate 65% / Yeast No.6 "Kimoto-no-dobu" is an ultimate kimoto cloudy sake made by complete fermentation process. Creamy, pure rich umami with refreshing dry finish. Serve chilled, on the rocks, with soda, and kanzake(warm - hot). 5769 KIMOTONODOBU 生酛のどぶ 仕12号 +12 久保本家酒造 奈良県 R5BY(2023) 720ml : HK$220.00 Available R5BY Tank No.12 Nihonshu-do +12 / Oumi Nipponbare(Kakemai) 75% + Awa Yamada-Nishiki(Koujimai) 25% / Rice polishing rate Kakemai 60% Koujimai 65% "Kimoto-no-dobu" is an ultimate kimoto cloudy sake made by complete fermentation process. Creamy, pure rich umami with refreshing dry finish. Serve chilled, on the rocks, with soda, and kanzake(warm - hot). R5BY(2023), Release Date : 2024.07 6161 SUIRYUU 睡龍 純米 醇辛 久保本家酒造 奈良県 29BY (2017) 1800ml : HK$440.00 Available 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 6429 HATSUGASUMI 初霞 特別純米 久保本家酒造 奈良県 R4BY(2022) 720ml : HK$220.00 Available R4BY(2022) Tokubetsu-junmai "Hatsugasumi" is a traditional brand of Kubo-Honke Shuzou. Mr.Kato(Toji) has expressed the balance between richness and sharpness. It's a great model of the authentic sake made by "complete fermentation". Released after several years ageing period. Good for room temperature and Kanzake(warm/hot). Rice from local, polishing rate : 60%. 6493 SUIRYUU 睡龍 生酛純米 久保本家酒造 奈良県 22BY(2010) 1800ml : HK$580.00 Available 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. 6494 SUIRYUU 睡龍 純米 久保本家酒造 奈良県 22BY(2010-1) 720ml : HK$290.00 Available 22BY(2010) 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. 6503 SUIRYUU 睡龍 生酛純吟 久保本家酒造 奈良県 24BY(2012) 720ml : HK$360.00 Available 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. 6959 SUIRYUU 睡龍 生酛純米 久保本家酒造 奈良県 19BY(2007) 1800ml : HK$680.00 Available 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. A153 KIMOTONODOBU 生酛のどぶ 仕13号 +15 久保本家酒造 奈良県 R6BY(2024) 720ml : HK$220.00 Available R6BY Tank No.13 Nihonshu-do +15 / Oumi Nipponbare(Kakemai) + Awa Yamada-Nishiki(Koujimai) / Rice polishing rate Kakemai 60% Koujimai 65% "Kimoto-no-dobu" is an ultimate kimoto cloudy sake made by complete fermentation process. Creamy, pure rich umami with refreshing dry finish. Serve chilled, on the rocks, with soda, and kanzake(warm - hot). R6BY(2024), Release Date : 2025.09 A154 KIMOTONODOBU 生酛のどぶ 仕13号 +14 久保本家酒造 奈良県 R1BY(2019) 1800ml : HK$480.00 Available R1BY Tank No.13 Nihonshu-do +14 / Rice polishing rate 65% "Kimoto-no-dobu" is an ultimate kimoto cloudy sake made by complete fermentation process. Creamy, pure rich umami with refreshing dry finish. Serve chilled, on the rocks, with soda, and kanzake(warm - hot). R1BY(2019), Release Date : 2021.08 A249 SUIRYUU 睡龍 梅酒 生酛純米酒漬 久保本家酒造 奈良県 R1BY(2019) 500ml : HK$220.00 Available Umeshu made from Kimoto Junmai + honey. Beautiful balance between rich-sweetness and acidity. Straight, on the rocks, with soda. A590 KIMOTONODOBU 生酛のどぶ 仕14号 +15 久保本家酒造 奈良県 R4BY(2022) 1800ml : HK$480.00 Available R4BY Tank No.14 Nihonshu-do +15 / Oumi Nipponbare(Kakemai) 75% + Awa Yamada-Nishiki(Koujimai) 25% / Rice polishing rate Kakemai 60% Koujimi 65% "Kimoto-no-dobu" is an ultimate kimoto cloudy sake made by complete fermentation process. Creamy, pure rich umami with refreshing dry finish. Serve chilled, on the rocks, with soda, and kanzake(warm - hot). A592 KIMOTONODOBU 生酛のどぶ 仕16号 +16 久保本家酒造 奈良県 R4BY(2022) 1800ml : HK$480.00 Available R4BY Tank No.16 Nihonshu-do +16 / Oumi Nipponbare(Kakemai) 75% + Awa Yamada-Nishiki(Koujimai) 25% / Rice polishing rate Kakemai 60% Koujimi 65% "Kimoto-no-dobu" is an ultimate kimoto cloudy sake made by complete fermentation process. Creamy, pure rich umami with refreshing dry finish. Serve chilled, on the rocks, with soda, and kanzake(warm - hot). A593 KIMOTONODOBU 生酛のどぶ 仕19号 +18 久保本家酒造 奈良県 R4BY(2022) 1800ml : HK$480.00 Available R4BY Tank No.19 Nihonshu-do +18 / Oumi Nipponbare(Kakemai) 75% + Awa Yamada-Nishiki(Koujimai) 25% / Rice polishing rate Kakemai 60% Koujimi 65% "Kimoto-no-dobu" is an ultimate kimoto cloudy sake made by complete fermentation process. Creamy, pure rich umami with refreshing dry finish. Serve chilled, on the rocks, with soda, and kanzake(warm - hot). A594 KIMOTONODOBU 生酛のどぶ 仕20号 +17 久保本家酒造 奈良県 R4BY(2022) 1800ml : HK$480.00 Available R4BY Tank No.20 Nihonshu-do +17 / Oumi Nipponbare(Kakemai) 75% + Awa Yamada-Nishiki(Koujimai) 25% / Rice polishing rate Kakemai 60% Koujimi 65% "Kimoto-no-dobu" is an ultimate kimoto cloudy sake made by complete fermentation process. Creamy, pure rich umami with refreshing dry finish. Serve chilled, on the rocks, with soda, and kanzake(warm - hot).       1 2

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