|
B630 BENTENMUSUME Nigori 辨天娘 純米 玉栄 1番娘 生にごり 太田酒造場 鳥取県 R7BY 720ml
|
|
B620 SHINKAME 神亀 純米 活性にごり酒 生 神亀酒造 R7BY 720ml
|
|
B622 BENTENMUSUME Blue Label 辨天娘 青ラベル 23番娘 太田酒造場 鳥取県 2024BY 1800ml
|
|
|
|
|
|
|
|
Wakasa-town locally grown Tamasakae 100% (by Agri Akamatsu). Rice polishing rate : 75% Junmai-shu. Nihonshu-d0 +10 / Cold or also Recommended Kanzaké 50℃ - 60℃ / 2025BY, Release date: 2025.12
|
Active Nigori-zaké. Rice polishing rate : 60% / Alc. 17.5 / Release Date : 2025.12
|
Wakasa-town locally grown Rice 100%. Rice polishing rate : 80% Junmai-shu. / Recommended Kanzaké 50℃ - 60℃ / 2024BY, Release date: 2025.11
|
|
|
|
B552 SHINKAME 神亀 純米 GAMERA Rebirth 神亀酒造 埼玉県 1800ml
|
|
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
|
|
B621 TAMAZAKURA Green 玉櫻 純米吟醸 緑ラベル 玉櫻酒造 島根県 R6BY 1800ml
|
|
|
|
|
|
|
|
Awa Yamada-Nishiki 100%, rice polishing rate 60% Junmai-shu. / Release date 2025.04
|
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
|
Shimane locally grown Gohyakumangoku 98% + Yamada-Nishiki 2%, rice polishing rate 60%, Junmai-Ginjo / Kyōkai 701 yeast / Nihonshu-do +9.0 / Acidity 1.8 / Recommended both Reishu (cold) and Kanzaké (hot) / R6BY, Release Date: 2025.12
|
|
|
|
4653 TAMAZAKURA Kimoto 玉櫻 生酛純米 改良雄町 玉櫻酒造 島根県 28BY (2016-17) 1800ml
|
|
4296 TAMAZAKURA 玉櫻 純米 佐香錦 玉櫻酒造 島根県 30BY (2018-19) 1800ml
|
|
4542 KAKUREI Kokimurasaki 鶴齢 深紫 越淡麗 (生原酒) 青木酒造 新潟県 R7BY 720ml
|
|
|
|
|
|
|
|
|
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
|
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
|
[New Series]
What stands out is the absence of details such as production date, rice polishing ratio, or special-designation. Instead, it bears the name of a Japanese traditional color. This sake is named Kokimurasaki (deep purple). The rice variety is Aoki Sake Brewery’s specialty, Koshi-Tanrei. Kokimurasaki R7BY offers an elegant and refined flavor befitting its given color name. It boasts remarkably rich umami. After opening, about fifteen minutes later, its sharpness increases, revealing a refined and well-balanced profile. Well-chilled, it’s a sake that tastes delicious.
>>>More Info |
|
|
|
6307 KAKUREI Koiai-iro 鶴齢 濃藍色 山田錦 (生原酒) 青木酒造 新潟県 R7BY 1800ml
|
|
B543 KAKUREI Koiai-iro 鶴齢 濃藍色 山田錦 (生原酒) 青木酒造 新潟県 R7BY 720ml
|
|
A823 SHINRAI Hazy SAKURA Raw 神雷桜霞 八反錦 本醸造生酒 三輪酒造 広島県 R7BY 1800ml
|
|
|
|
|
|
|
|
[New Series]
First, the indication of the production date has been removed; only the brewing year is stated. The label also no longer shows the polishing ratio that everyone loves to check. The name of the sake rice used is listed—it’s Yamada-Nishiki. In place of certain fixed ideas and potentially misleading information, Aoki Shuzo has introduced elements that invite the drinker to imagine and think. The sake’s name bears that of a traditional Japanese color, and the name “Kakurei” is written in yosemoji calligraphy—the lettering style used for vaudeville playbills since the Edo period. This particular sake is called Koiai-iro, and that color is used on its label. What kind of flavor do you imagine from this label? Feel free to savor it first with pure intuition—or dive into the story of Koiai-iro afterward—for an even more profound experience.
>>>More Info |
[New Series]
First, the indication of the production date has been removed; only the brewing year is stated. The label also no longer shows the polishing ratio that everyone loves to check. The name of the sake rice used is listed—it’s Yamada-Nishiki. In place of certain fixed ideas and potentially misleading information, Aoki Shuzo has introduced elements that invite the drinker to imagine and think. The sake’s name bears that of a traditional Japanese color, and the name “Kakurei” is written in yosemoji calligraphy—the lettering style used for vaudeville playbills since the Edo period. This particular sake is called Koiai-iro, and that color is used on its label. What kind of flavor do you imagine from this label? Feel free to savor it first with pure intuition—or dive into the story of Koiai-iro afterward—for an even more profound experience.
>>>More Info |
[Freshly brewed. Unpasteurised, undiluted]
Made from 100% locally grown Hattan-Nishiki rice with a polishing rate of 65%, this Honjouzou-shu is freshly brewed and bottled without pasteurization. As you enjoy it, you'll feel a touch of spring.
|
|
|
|
B005 SHINRAI Hazy SAKURA Raw 神雷桜霞 八反錦 本醸造生酒 三輪酒造 広島県 R7BY 720ml
|
|
B496 KAKUREI Ginjo Nama (Fresh) 鶴齢 吟醸 生 青木酒造 新潟県 720ml
|
|
B624 SUIRYUU 睡龍 生酛純米吟醸 久保本家酒造 奈良県 30BY (2018) 1800ml
|
|
|
|
|
|
|
|
[Freshly brewed. Unpasteurised, undiluted]
Made from 100% locally grown Hattan-Nishiki rice with a polishing rate of 65%, this Honjouzou-shu is freshly brewed and bottled without pasteurization. As you enjoy it, you'll feel a touch of spring.
|
[Ginjo, Unpasteurized]
The frosted bottle, which looks so cool, has the word "Nama" (fresh) written prominently in kanji—which, of course, many people in Hong Kong can read—making it look incredibly delicious.
Of course, its flavor fully lives up to expectations. Made from Koshi-Tanrei sake rice, the Niigata's esteemed sake rice, this Ginjo Nama reveals a beautifully clear yet rich profile. The lively acidity sharpens its umami, creating a refreshing, well-balanced sake that leaves a clean finish. Although it shines as a chilled sake during the winter months, here in Hong Kong it feels especially perfect for the warm days ahead.
|
30BY(2018) Kimoto Junmai-ginjou
Awa-Yamada-Nishiki 100%
Awa Yamada-Nishiki rice, full fermentation, kimoto brewing method, and long aging—these techniques fuse to create a one-of-a-kind sake. Among the various Suiryu series, this one is a Junmai-Ginjo from 30BY with a 50% polishing ratio. This Kimoto Junmai-Ginjo version is more refined, offering a sophisticated texture with an almost graceful quality.
>>>More Info
|
|
|
|
6161 SUIRYUU 睡龍 純米 醇辛 久保本家酒造 奈良県 29BY (2017) 1800ml
|
|
B625 HATSUGASUMI 初霞 特別純米 HG 久保本家酒造 奈良県 R6BY (2024) 1800ml
|
|
B568 HATSUGASUMI 初霞 特別純米 温故知新 久保本家酒造 奈良県 R5BY(2023) 1800ml
|
|
|
|
|
|
|
|
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
|
R6BY(2024) HG (Journey to the Manyōshū Era)
Its striking yellow hue and bold "HG" lettering create a modern, edgy first impression. Yet the label's gentle mountain foothills, starry sky, sunrise, moon, and noble poet draw us across time to the Manyōshū era. Indeed, it must be Kakinomoto no Hitomaro: *Over the eastern fields, the glimmering haze arises; Looking back, I see the moon has tilted.* (Manyōshū vol.1 #48). Uda—home to Kubohonke Shuzō—is precisely where Hitomaro composed this poem.
Hatsugasumi HG Label embodies toji Mr. Kato's balance of richness and sharpness through complete fermentation and careful aging. Brewed with Gohyakumangoku and Nipponbare rice (60% polishing), it's ideal at room temperature or kanzake (warmed).
>>>More Info |
R5BY(2023) Onko-Chishin (Learn from the past)
The DNA of Kubo-Honke Shuzo, where over 300 years of inherited tradition coexist with a spirit of innovation that breaks conventional wisdom, can be summed up in one phrase: "Onko Chishin" (learning from the past to develop new insights). This sake proudly bears that phrase on its label.
>>>More Info
"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). Gohyakumangoku and Nippon-bare, rice polishing rate : 60%.
|
|
|
|
B574 SHINRAI 神雷 大吟醸 三輪酒造 広島県 720ml
|
|
B169 YAHIKO Kiwami-Goe The Ultimate Beyond 彌彦 極超 生原酒 - unfiltered/unpasteurized/undiluted - 弥彦酒造 新潟県 R7BY 1800ml
|
|
A472 YAHIKO Kiwami-Goe The Ultimate Beyond 彌彦 極超 生原酒 - unfiltered/unpasteurized/undiluted - 弥彦酒造 新潟県 R7BY 720ml
|
|
|
|
|
|
|
|
|
This time, the much-anticipated Daiginjo has finally become available in Hong Kong. Made from locally grown Senbon Nishiki rice polished to 40%, it is brewed with the Kyokai No.1801 and No.9 yeast. The label design has also been renewed.
|
[Unpasteurized, unfiltered, undiluted]
Yahiko The Ultimate Beyond is a special cuvée, made from fully fermented moromi under low temperature for a long period. It is freshly brewed and bottled by hand, without dilution, filtration, or pasteurization. Released humbly as a 'futsuu-shu' (akin to a Vin de Table), The Ultimate Beyond delivers a knockout blow. It showcases the true worth of Yahiko's sake brewing. Although detailed information is not provided, it promises extremely high quality and strong impact.
|
[Unpasteurized, unfiltered, undiluted]
Yahiko The Ultimate Beyond is a special cuvée, made from fully fermented moromi under low temperature for a long period. It is freshly brewed and bottled by hand, without dilution, filtration, or pasteurization. Released humbly as a 'futsuu-shu' (akin to a Vin de Table), The Ultimate Beyond delivers a knockout blow. It showcases the true worth of Yahiko's sake brewing. Although detailed information is not provided, it promises extremely high quality and strong impact.
|
|
|
|
A031 KAKUREI Ominaeshi-iro 鶴齢 女郎花色 五百万石 生原酒 青木酒造 新潟県 R7BY 720ml
|
|
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
|
|
A826 YAHIKO 彌彦 大吟醸 弥彦酒造 新潟県1800ml
|
|
|
|
|
|
|
|
[New Series]
First, the indication of the production date has been removed; only the brewing year is stated. The label also no longer shows the polishing ratio that everyone loves to check. The name of the sake rice used is listed—it’s Gohyakumangoku. In place of certain fixed ideas and potentially misleading information, Aoki Shuzo has introduced elements that invite the drinker to imagine and think. The sake’s name bears that of a traditional Japanese color, and the name “Kakurei” is written in yosemoji calligraphy—the lettering style used for vaudeville playbills since the Edo period. This particular sake is called Ominaeshi-iro, and that color is used on its label.
>>>More Info
|
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).
|
What is demanded of Daiginjo, in a word, is class. Or, it is the dignity of a champion. This Yahiko Daiginjo exudes an aura of the highest quality and approaches everyone with an overwhelmingly beautiful power that is easy to recognize.
Yahiko Daiginjo is made from 100% locally grown Yamada-Nishiki rice, polished to 38%, and brewed from fully fermented moromi at low temperature over a long period.
|
|
|
|
A443 BOKUSHI Black Bottle 牧之 限定 大吟醸 青木酒造 新潟県 1800ml
|
|
6693 BOKUSHI Black Bottle 牧之 限定 大吟醸 青木酒造 新潟県 720ml
|
|
B474 ABEKAN 阿部勘 特別純米 神力 長期低温熟成 阿部勘酒造 宮城県 1800ml
|
|
|
|
|
|
|
|
|
Bokushi is the most premium and formal brand among the various sake produced by Aoki Shuzo. It is crafted using the finest sake-making techniques in Japan. Made from 100% Yamada-Nishiki rice sourced from the special A district in Hyogo Prefecture, it has a polishing ratio of 37% and is produced in limited quantities. Although there is no BY indication, it is typically released after several years of aging in a snow chamber. It exudes a luxurious aroma, has a grand scale, and features a thick yet exquisitely smooth, dense texture. The finish is remarkably sharp. [2025 Release]
|
Bokushi is the most premium and formal brand among the various sake produced by Aoki Shuzo. It is crafted using the finest sake-making techniques in Japan. Made from 100% Yamada-Nishiki rice sourced from the special A district in Hyogo Prefecture, it has a polishing ratio of 37% and is produced in limited quantities. Although there is no BY indication, it is typically released after several years of aging in a snow chamber. It exudes a luxurious aroma, has a grand scale, and features a thick yet exquisitely smooth, dense texture. The finish is remarkably sharp. [2025 Release]
|
This sake is made from Kumamoto Shinriki. The sake is clean, transparent with excellent restraint. Furthermore, low-temperature aging is believed to have refined it by stripping away any excess, enhancing its sophistication. This indeed highlights the perfect synergy between Abekan’s style and the inherent qualities of this sake rice.
Kumamoto Shinrki (Kumamoto) 100% / Rice polishing rate: 60% Tokubetsu junmai
The character of this long-aged sake differs quite a bit from the ones made by Kubo Honke in Nara or the so-called San’in-style aged sakes. It also sets itself apart from those ultra-premium Niigata sakes—from Aoki Shuzō or Yahiko Shuzō—where highly polished Yamada nishiki Junmai Daiginjo is slowly aged at low temperatures. The result is something distinctly Abekan—unique and individual. It is delicious not only served chilled but also warmed. >>>More Info
|
|
|
|
4877 ABEKAN 阿部勘 特別純米 神力 長期低温熟成 阿部勘酒造 宮城県 720ml
|
|
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
|
|
|
|
|
|
|
|
This sake is made from Kumamoto Shinriki. The sake is clean, transparent with excellent restraint. Furthermore, low-temperature aging is believed to have refined it by stripping away any excess, enhancing its sophistication. This indeed highlights the perfect synergy between Abekan’s style and the inherent qualities of this sake rice.
Kumamoto Shinrki (Kumamoto) 100% / Rice polishing rate: 60% Tokubetsu junmai
The character of this long-aged sake differs quite a bit from the ones made by Kubo Honke in Nara or the so-called San’in-style aged sakes. It also sets itself apart from those ultra-premium Niigata sakes—from Aoki Shuzō or Yahiko Shuzō—where highly polished Yamada nishiki Junmai Daiginjo is slowly aged at low temperatures. The result is something distinctly Abekan—unique and individual. It is delicious not only served chilled but also warmed. >>>More Info
|
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.
|
|
|
|
B582 KAKUREI YEARS BOTTLE 2025 鶴齢 純米大吟醸 雄町40 青木酒造 新潟県 720ml
|
|
4876 ABEKAN Yamahai 阿部勘 純米吟醸 山廃仕込 阿部勘酒造 宮城県 1800ml
|
|
4875 ABEKAN Yamahai 阿部勘 純米吟醸 山廃仕込 阿部勘酒造 宮城県 720ml
|
|
|
|
|
|
|
|
[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.
|
Yamahai from Abekan? Indeed, it offers a somewhat distinctive taste not seen in Abekan’s usual lineup. While it retains the brand’s hallmark purity — a refreshing aroma, smooth and supple texture, and a crisp, dry finish free from any cheap or ostentatious impression — it also carries a subtle complexity, an uncommon nuance that quietly changes the expression. Rather than being a sake that boldly declares its yamahai character, it’s crafted with restraint and elegance. For Abekan, it feels both new and traditional; and within the broader yamahai category, this one stands out as a refined newcomer with a slightly different personality.
What deserves special attention here is the sake rice Gin no Iroha. Abekan Shuzō must have had a clear conviction in choosing Gin no Iroha to craft this Yamahai Junmai-Ginjo. As fans of Abekan, we have a very good impression of this rice so far. It tastes wonderful right now, and we’re also looking forward to seeing how it develops over the coming months. For sake breweries in Miyagi Prefecture, it seems that Gin no Iroha will continue to establish itself as an increasingly important variety of sake rice in the years ahead.
>>>More Info
|
Yamahai from Abekan? Indeed, it offers a somewhat distinctive taste not seen in Abekan’s usual lineup. While it retains the brand’s hallmark purity — a refreshing aroma, smooth and supple texture, and a crisp, dry finish free from any cheap or ostentatious impression — it also carries a subtle complexity, an uncommon nuance that quietly changes the expression. Rather than being a sake that boldly declares its yamahai character, it’s crafted with restraint and elegance. For Abekan, it feels both new and traditional; and within the broader yamahai category, this one stands out as a refined newcomer with a slightly different personality.
What deserves special attention here is the sake rice Gin no Iroha. Abekan Shuzō must have had a clear conviction in choosing Gin no Iroha to craft this Yamahai Junmai-Ginjo. As fans of Abekan, we have a very good impression of this rice so far. It tastes wonderful right now, and we’re also looking forward to seeing how it develops over the coming months. For sake breweries in Miyagi Prefecture, it seems that Gin no Iroha will continue to establish itself as an increasingly important variety of sake rice in the years ahead.
>>>More Info
|
|
|
|
A812 ABEKAN KAERU HanaM 阿部勘 純米吟醸 花笑む 阿部勘酒造 宮城県 720ml
|
|
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
|
|
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
|
|
|
|
|
|
|
|
The Abekan KAERU series makes a comeback after three years. This time, it's named "HanaEmu" (Flower Smiling). "HanaEmu" carries meanings such as "flowers blooming," "bearing fruit," or "beaming smile," and is an ancient Japanese expression used since long ago. Here, let's denote it as HanaM.
Miyagi Prefecture's "Gin-no-Iroha" rice is used at a 55% polishing ratio for this junmai ginjo.
"Gin-no-Iroha" is a relatively new variety that debuted in 2019, Abekan Shuzo released its first 100% "Gin-no-Iroha" version—a Junmai-ginjo White Label—last spring, but this time they're using this rice for both HanaM and a Yamahai Junmai-ginjo (to be introduced later).
This rice seems to produce a surprisingly full-bodied flavor; combined with subtle sweetness and a rounded mouthfeel, HanaM delivers considerable volume despite its 13% alcohol content. The previous Junmai-ginjo White Label "Gin-no-Iroha" also thickened remarkably in flavor after a few months on the market, which was quite surprising.
>>>More Info
|
[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.
|
[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.
|
|
|
|
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
|
|
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
|
|
B575 SHINRAI 神雷 純米大吟醸 三輪酒造 広島県 720ml
|
|
|
|
|
|
|
|
[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
|
[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
|
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.
|
|
|
|
A363 SHINRAI Autumn Kimoto 神雷 生酛純米酒 秋上がり 三輪酒造 広島県 R6BY 1800ml
|
|
B578 SHINRAI Kimoto Junmai 神雷 生酛純米酒 秋上がり 三輪酒造 広島県 R6BY 720ml
|
|
B558 KAKUREI Aiyama Snow Aged 鶴齢 純米吟醸 愛山 雪室熟成 青木酒造 新潟県 R6BY 720ml
|
|
|
|
|
|
|
|
[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.
|
[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.
|
[Snow Aged]
The latest R6BY that just arrived features a brilliant and delicate aroma, a soft and juicy attack, a lively and precise middle with a well-defined structure, leading into a clean dry finish, followed by a refined lingering aftertaste. It is a fine sake that unfolds with a flawless and seamless progression.
This Kakurei Aiyama is likely to be popular for the upcoming season of many dinners and gatherings, the Shanghai hairy crab season, and as a gift. / Hyogo Aiyama 100%, Rice polishing rate 57% Junmai-Ginjo, Aged in Snow Chamber of Aoki Shuzo. Available both 1800ml and 720ml
|
|
|
|
B567 KIMOTONODOBU 生酛のどぶ 仕18号 +18 久保本家酒造 奈良県 R6BY(2024) 1800ml
|
|
B566 KIMOTONODOBU 生酛のどぶ 仕17号 +18 久保本家酒造 奈良県 R6BY(2024) 1800ml
|
|
B565 KIMOTONODOBU 生酛のどぶ 仕16号 +17 久保本家酒造 奈良県 R6BY(2024) 1800ml
|
|
|
|
|
|
|
|
R6BY Tank No.18
Nihonshu-do +18 / 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 : 2025.07
|
R6BY Tank No.17
Nihonshu-do +18 / 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 : 2025.07
|
R6BY Tank No.16
Nihonshu-do +17 / 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 : 2025.07
|
|
|
|
B564 KIMOTONODOBU 生酛のどぶ 仕14号 +17 久保本家酒造 奈良県 R6BY(2024) 1800ml
|
|
B563 KIMOTONODOBU 生酛のどぶ 仕13号 +15 久保本家酒造 奈良県 R6BY(2024) 1800ml
|
|
B562 KIMOTONODOBU 生酛のどぶ 仕9号 +15 久保本家酒造 奈良県 R6BY(2024) 1800ml
|
|
|
|
|
|
|
|
R6BY Tank No.14
Nihonshu-do +17 / 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 : 2025.07
|
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 : 2025.07
|
R6BY Tank No.9
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 : 2025.07
|
|
|
|
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
|
|
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
|
|
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
|
|
|
|
|
|
|
|
[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.
|
Kimoto Junmai / Tottori locally grown Gouriki 100% (Ida farm) / Rice polishing rate 88% / No yeast added / Alc.15 / R2BY(2020) / Release Date : 2025.4
|
[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.
|
|
|
|
6964 KUZURYUU 九頭龍 逸品 黒龍酒造 福井県 1800ml
|
|
6620 SHINKAME 神亀 武蔵神亀 純米酒 黒澤亀の尾 四年熟成 神亀酒造 埼玉県 2020BY 1800ml
|
|
|
|
|
|
|
|
|
Kokuryuu's high standard casual. Great choice for every night drinking.
|
Miyagi Kurosawa Kame-no-o 100%, rice polishing rate 55% Junmai-shu. / 2020BY, Release date 2025.12
|
|
|
