Home > SAKE 日本酒
Sub Categories
SAKE 日本酒 無表記 SAKE DAIGINJOU 日本酒 大吟醸酒
SAKE FUTSUU SAKE GINJOU 日本酒 吟醸酒
SAKE HONJOUZOU 日本酒 本醸造酒 SAKE JUNMAI 日本酒 純米酒
SAKE JUNMAI DAIGINJOU 日本酒 純米大吟醸酒 SAKE JUNMAI GINJOU 日本酒 純米吟醸酒
SAKE TOKUBETSU HONJOUZOU 日本酒 特別本醸造酒 SAKE TOKUBETSU JUNMAI 日本酒 特別純米酒
SAKE SPARKLING SAKE UNREFINED 日本酒 濁酒・どぶろく
LIQUEUR リキュール類 SAKE NEW ARRIVAL 日本酒 新着
AGED and for AGEING - 熟成酒、熟成向けの酒 AUTUMN RELEASE - 秋酒
For KANZAKE(warm/hot) - 燗向けの酒 SUMMER SAKE - 夏酒
WINTER SAKE - 冬酒


SAKE Selection

Our SAKE selection is same as our wine selection, focus on quality and it should be hand-made, artisanal and natural products. These SAKE are transported by reefer container and air-cargo with ice-packing to keep perfect condition from Japan to Hong Kong.

日本酒トップページ | 都道府県別 | 生産者別 | 新着・再入荷

Sake Top Page | by 47 prefectures | by Producers |
New Arrival & Encore

All of our Sake cargo(every shipment) have passed Radiation Inspection
by HKSAR Food and Environmental Hygiene Department.
Sort By:
1 2 3 ... 18
6959 SUIRYUU 睡龍 生酛純米 久保本家酒造 奈良県 19BY(2007) 1800ml 6493 SUIRYUU 睡龍 生酛純米 久保本家酒造 奈良県 22BY(2010) 1800ml A076 KAKUREI 鶴齢の梅酒 純米吟醸仕込み 青木酒造 新潟県 720ml
: HK$680.00
Available
more info
: HK$580.00
Available
more info
: HK$250.00
Available
more info
6959 SUIRYUU 睡龍 生酛純米 久保本家酒造 奈良県 19BY(2007) 1800ml 6493 SUIRYUU 睡龍 生酛純米 久保本家酒造 奈良県 22BY(2010) 1800ml A076 KAKUREI 鶴齢の梅酒 純米吟醸仕込み 青木酒造 新潟県 720ml
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.
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.
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.
6497 KIMOTONODOBU 生酛のどぶ 13号 割水火入 久保本家酒造 奈良県 R1BY(2019) 720ml A035 ABEKAN 阿部勘 純米 辛口 阿部勘酒造 宮城県 720ml A362 SHINRAI Kimoto 神雷 生酛純米酒 三輪酒造 広島県 R1BY 720ml
: HK$220.00
Available
more info
: HK$220.00
Available
more info
: HK$240.00
Available
more info
6497 KIMOTONODOBU 生酛のどぶ 13号 割水火入 久保本家酒造 奈良県 R1BY(2019) 720ml A035 ABEKAN 阿部勘 純米 辛口 阿部勘酒造 宮城県 720ml A362 SHINRAI Kimoto 神雷 生酛純米酒 三輪酒造 広島県 R1BY 720ml
R1BY Tank No.13

Nihonshu-do +14 / Rice polishing rate 65%

"Kimoto-no-dobu" is an ultimate kimoto cloudy sakemade by complete fermentation process. Creamy, pure rich umami with refreshing dry finish. Serve chilled, on the rocks, with soda, and kanzake(warm - hot).
The "Basic Standard" of Abekan, Junmai Dry. Good for cold to hot temperature, match sashimi, sushi and all Japanese cuisine. Authentic! Shinrai Kimoto Junmai R1BY is made from locally grown Senbon-Nishiki 100%, rice polishing rate : 60%. Brewed and bottled last winter, aged in the cellar for one year, and released without second pasteurization. Cool refreshing aroma, smooth texture, clear-cut structure, umami, followed by dry finish.
A465 SHINRAI Kimoto Raw 神雷 生酛純米 千本錦 無濾過生原酒 - unfiltered/unpasteurized/undiluted - 三輪酒造 広島県 R2BY 720ml 6011 KAKUREI Raw 鶴齢 純米酒 しぼりたて 生原酒 - Unpasteurized/Undiluted - 青木酒造 新潟県 R2BY 720ml 6309 KOSHINOHAKUSETSU こしのはくせつ 越乃白雪 大吟醸 弥彦酒造 新潟県 720ml
: HK$240.00
Available
more info
: HK$220.00
Available
more info
: HK$390.00
Available
more info
A465 SHINRAI Kimoto Raw 神雷 生酛純米 千本錦 無濾過生原酒 - unfiltered/unpasteurized/undiluted - 三輪酒造 広島県 R2BY 720ml 6011 KAKUREI Raw 鶴齢 純米酒 しぼりたて 生原酒 - Unpasteurized/Undiluted - 青木酒造 新潟県 R2BY 720ml 6309 KOSHINOHAKUSETSU こしのはくせつ 越乃白雪 大吟醸 弥彦酒造 新潟県 720ml
[Unpasteurized, unfiltered, undiluted]

It's a RAW version of Shinrai Kimoto Junmai. Limited release in early spring only. (The remaining part of the tank will be pasteurised and aged for one year, and will be released as the "Akiagari" and "Kimoto Junmai"). Locally grown Senbon-Nishiki 100%, rice polishing rate : 65%, Junmai-shu.
[Freshly brewed, unpasteurised, undiluted]

First press of first "moromi" of this year. Freshly bottled without pasteurisation, dilution or filtration. Enjoy fresh taste right now and ageing for several months is also good idea.
The ultimate authentic Daiginjou. All the elements are integrated well at the high level, it possesses strength and beauty. Locally grown Yamada-Nishiki, rice polishing rate is 40%. Unfiltered, pasteurized in the bottle and aged under low temperature.
   
 
1 2 3 ... 18
日本酒トップページ | 都道府県別 | 生産者別 | 新着・再入荷

Sake Top Page | by 47 prefectures | by Producers | New Arrival & Encore

All of our Sake cargo(every shipment) have passed Radiation Inspection
by HKSAR Food and Environmental Hygiene Department.