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4542 KAKUREI Kokimurasaki 鶴齢 深紫 越淡麗 (生原酒) 青木酒造 新潟県 R7BY 720ml
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Available
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[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
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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
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: HK$280.00 SALE HK$168.00
Available
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[Limited Series. Unpasteurised, undiluted]
Yamada-Nishiki 100%, rice polishing rate : 50%, Junmai-ginjou. It's a RAW type: Unpasteurised and undiluted. Rich and sophisticated.
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4824 FERMIER EL MAR ALBARINO NIIGATA 2024 750ml
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Available
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The essence of Fermier lies in Albariño. From its early stages, it had a unique character distinct from both Spanish Albariño and the so-called Japanese wine style, but the 2024 vintage has been further refined. It features beautiful acidity, dense fruit juice, minerals, and nuances of loquat and citrus peel. The expression is very delicate in flavour, yet it has a substantial body.
Albariño from Echizenhama Niigata. Fermented in stainless tank with cold temperature to keep fresh acidity. This is a flagship of Fermier's Albariño.
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5468 BOKUSHI Black Bottle 牧之 限定 大吟醸 青木酒造 新潟県 720ml
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Available
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The Yamada-Nishiki from Tojo can be likened to Pinot Noir from the Chambertin Grand Cru in Burgundy. Not only does it possess exceptional aroma and flavor, but it also has great ageing potential. This 37 series does not indicate a brewing year (BY), and it is typically released after about three years of ageing in snow chamber. Even after its release, we can expect long-term ageing. This sake is made to order.
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5711 KAKUREI Raw 鶴齢 純米酒 山田錦65 生原酒 - unpasteurized/undiluted - 青木酒造 新潟県 R4BY 720ml
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: HK$220.00 SALE HK$148.00
Available
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[Limited Series. Unpasteurised, undiluted]
Yamada-Nishiki 100%, rice polishing rate : 65%, Junmai-shu. It's a RAW type: Unpasteurised and undiluted. Rich and powerful.
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5753 BOKUSHI White Bottle 牧之 限定 大吟醸 生詰原酒 青木酒造 新潟県 720ml
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Available
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The Yamada-Nishiki from Tojo can be likened to Pinot Noir from the Chambertin Grand Cru in Burgundy. Not only does it possess exceptional aroma and flavor, but it also has great ageing potential. This 37 series does not indicate a brewing year (BY), and it is typically released after about three years of ageing in snow chamber. Even after its release, we can expect long-term ageing. [2023 Release]
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5957 KAKUREI 鶴齢の梅酒 純米吟醸仕込み 青木酒造 新潟県 720ml
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Available
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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.
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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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: HK$220.00 SALE HK$148.00
Available
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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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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
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: HK$240.00 SALE HK$148.00
Available
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[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.
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6154 KAKUREI 鶴齢 純米大吟醸 越淡麗40 青木酒造 新潟県 720ml
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: HK$420.00 SALE HK$278.00
Available
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Locally grown Koshi-Tanrei 100%, rice polishing rate : 40%, Junmai-daiginjou. Refined, smooth texture, rich umami in a resolute manner. [2024 Release]
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6307 KAKUREI Koiai-iro 鶴齢 濃藍色 山田錦 (生原酒) 青木酒造 新潟県 R7BY 1800ml
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Available
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[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 |
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6310 YAHIKO 彌彦 純米吟醸 弥彦酒造 新潟県 720ml
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Available
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Yahiko Junmai-Ginjou is a classic of this brewery. Yahiko Junmai-Ginjou creates a commanding atmosphere, yet full of delicacy on the palate. Locally grown Yamada-Nishiki 100%, rice polishing rate : 55% Junmai-Ginjou. "Yahiko" is born from fully fermented moromi under low temperature for a long period. Bottled without filtering, pasteurised with bottle, all processes are done manually, with extreme care that they could think of.
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6313 YAHIKOAIKOKU 弥彦愛國 純米吟醸 弥彦酒造 新潟県 720ml
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Available
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Soil, water, air, rice(Aikoku), yeast and people - 100% made in Yahiko. And label is drawn by local calligrapher one by one. Aikoku is a rice varietal which had been grown in Meiji era. Aikoku doesn't fit today's trend of market taste, but it had possessed many charming points which today's sophisticated sake rice lost.
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6551 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 R6BY 720ml
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: HK$240.00 SALE HK$158.00
Available
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[Unpasteurised, undiluted]
R6BY Tokubetsu-junmai-shu made with Omachi rice from Seto as a raw version. Fresh, rich, thick and good structure. The nama genshu series (raw type) produced by Aoki Brewery is ultimately refined every year.
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6586 YAHIKO 彌彦 純米吟醸 弥彦酒造 新潟県 1800ml
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Available
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Yahiko Junmai-Ginjou is a classic of this brewery. Yahiko Junmai-Ginjou creates a commanding atmosphere, yet full of delicacy on the palate. Locally grown Yamada-Nishiki 100%, rice polishing rate : 55% Junmai-Ginjou. "Yahiko" is born from fully fermented moromi under low temperature for a long period. Bottled without filtering, pasteurised with bottle, all processes are done manually, with extreme care that they could think of.
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6587 YAHIKO Aozae 彌彦 青冴 弥彦酒造 新潟県 1800ml
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Available
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Aozaé — the name evokes a clear, vividly blue-tinged freshness in the flavour. If translated directly into English, it might come out as something like “Blue Sharp.”
It can be enjoyed both chilled and warm. When warmed, the structure of the flavour tightens, bringing a clean, invigorating clarity. It even feels more refreshing—almost cooler—when served warm.
Recent Yahiko releases have tended to be quite rich and powerful, but this Aozaé reveals a lighter, gentler side. It brings back memories of the Koshi-no-Hakusetsu days. >>>More Info
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6693 BOKUSHI Black Bottle 牧之 限定 大吟醸 青木酒造 新潟県 720ml
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Available
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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]
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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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[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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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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Available
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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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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
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Stockout
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[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
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