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4394 KOSHINOHAKUSETSU こしのはくせつ 越乃白雪 極 弥彦酒造 新潟県 720ml
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: HK$170.00 SALE HK$98.00
Available
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Toji : Mr. Ooi said he did mischief. This sake is made by the same process as Daiginjou and labeled as Futsuu-shu, the most casual rank.
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4643 KAKUREI Raw 鶴齢 純米酒 山田錦65 生原酒 - unpasteurized/undiluted - 青木酒造 新潟県 R5BY 720ml
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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. Powerful and rich body with backbone.
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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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4726 KAKUREI Super Dry 鶴齢 純米超辛口 原酒 青木酒造 新潟県 R6BY 1800ml
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Available
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The ever-popular Super Dry returns. Of course, it’s always Super Dry, but the flavor subtly changes each year. The R5BY vintage surprisingly had a fruity (grape) note, while the R6BY is genuinely dry and full-bodied with a heavy weight (yes, this is genshu=undiluted). A few years ago, some restaurants we supply complained that it was too dry, and this year’s edition is again a truly ultra-dry sake that might catch you off guard if you approach it carelessly.
Serve it well chilled or with ice cubes. Made from Miyama-Nishiki rice from Nagano, with a rice polishing rate of 60%.
Miyama-Nishiki is generally considered suitable for Tanrei style (light, smooth, and crisp) ginjo sake, but Aoki Shuzo has brought out the charm of this rice from a different angle with Kakurei Super Dry. Indeed, you won’t find another Miyama-Nishiki quite like this.
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4823 FERMIER ALBARINO NIIGATA 2017 750ml
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Stockout
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Albariño from Niida vineyard. Fermented in stainless tank with cold temperature to keep fresh acidity and aged in the tank. Fine, dense, fresh & fruity Albariño matches fine Japanese cuisine, sea food, seasonal vegetables. Masterpiece of Japan wine in a new era.
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4824 FERMIER EL MAR ALBARINO NIIGATA 2017 750ml
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Stockout
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Albariño from Echizenhama Niigata. Fermented in stainless tank with cold temperature to keep fresh acidity. Dense, mineral, light nuance of orange peel with long after taste. This flagship of Fermier Albariños goes very well with sophisticated modern Japanese cuisine.
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4825 FERMIER EL MAR DUO ALBARINO NIIGATA 2017 750ml
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Stockout
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Albariño and Chardonnay(mixed planting) from Kakudahama are fermented together(mixed) and aged in oak barrel. Combination of fresh acidity of Albariño and rich volume of Chardonnay makes well balanced, multilayered structure of taste. It goes very well with modern and fine Japanese cuisine.
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4826 FERMIER EL MAR MACERATION ALBARINO NIIGATA 2017 750ml
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Stockout
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Albariño from Echizenhama Niigata. Destemmed and maceration. Orange peel, osmanthus fragrans, honey flavours are intermixed. The vineyards are situated on sand dune near the coast, so this terroir gives mineral to the wine. It goes very well with seafoods.
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4827 FERMIER CHARDONNAY NIIGATA 2017 720ml
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Stockout
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Chardonnay 100% from Higashikayaba Niigata. Fermened in barrels and aged for 8 months in french oak. Fresh fruits and fine vanilla flavours are well integrated. This all-rounder Chardonnay goes well with modern French cuisine, series of traditional Japanese cuisine such as Yakitori, Hot-pot, even for many of home-made cooking.
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4828 FERMIER CABERNET DORSA CABERNET MITOS NIIGATA 2016 720ml
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Stockout
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Cabernet-Dorsa is a German grape varieties, hybrids between Cabernet Sauvignon and Dornfelder. Cabernet-Mitos is also from Germain, hybrids between Cabernet Sauvignon and Lemberger. Honda sources these grapes from contracted farmer in Yoichi, Hokkaido. Fermented together and aged in French oak barrels. Well polished fine texture(as same as other Honda's wines), beautiful transparency of fruits, brisk accent by spices.
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4856 KAKUREI Sōjun 鶴齢 特別純米 爽醇 青木酒造 新潟県 R6BY 1800ml
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Available
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爽醇 (Sōjun, meaning "refreshing and mellow") is a limited summer edition from Kakurei. It is made from 100% locally grown Koshi-Tanrei rice, polished to 55% (Tokubetsu Junmai). The sake is aged in a snow chamber before release.
We benchmark this Sōjun every year, and for the R6BY vintage this year, we felt that not only has the freshness improved, but the changes over time after opening have become more wine-like and dynamic. Its sharpness and definition increase over time, and by the second day, the flavor becomes more focused and refined. If you plan to finish it in one day, it’s best to use a katakuchi (decanter).
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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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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.
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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.
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5812 KAKUREI Sōjun 鶴齢 特別純米 爽醇 青木酒造 新潟県 R6BY 720ml
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Available
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爽醇 (Sōjun, meaning "refreshing and mellow") is a limited summer edition from Kakurei. It is made from 100% locally grown Koshi-Tanrei rice, polished to 55% (Tokubetsu Junmai). The sake is aged in a snow chamber before release.
We benchmark this Sōjun every year, and for the R6BY vintage this year, we felt that not only has the freshness improved, but the changes over time after opening have become more wine-like and dynamic. Its sharpness and definition increase over time, and by the second day, the flavor becomes more focused and refined. If you plan to finish it in one day, it’s best to use a katakuchi (decanter).
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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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6014 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 R6BY 1800ml
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Available
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[Limited Brewing, unpasteurised, undiluted]
The 'Shiboritate', freshly brewed new sake, had an unusually soft and sweet character, but this R6BY 'Gohyakumangoku' is polished with a clean edge and, like last year, has a pleasant astringency that gives it a sharp and refreshing taste. This sake’s impression has changed considerably over the past five years. When you think of Niigata sake, it’s typically 'Tanrei Karakuchi,' the light and dry type made from Gohyakumangoku rice, but originally, Kakurei’s Gohyakumangoku was far from light and dry; it was rich and full-bodied. It seems to be gradually changing. Frankly speaking, this R6BY is Kakurei’s most favorable Gohyakumangoku so far.
Locally grown Gohyakumangoku 100%, rice polishing rate 50%, Junmai-ginjou. Unpasteurized, undiluted Nama-Genshu.
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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.
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6348 YAHIKO 彌彦 純米大吟醸 PREMIUM 33 弥彦酒造 新潟県 720ml
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Available
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New Premium Junmai-Daiginjou from Yahiko-Shuzou. Locally grown Yahiko Yamada-Nishiki 100%. 33% rice polishing rate is the limit of the balance between aroma and taste. "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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