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C 長珍酒造(長珍) F 福羅酒造(山陰東郷)
H 宝剣酒造 (宝剣) I 板倉酒造 (天穏)
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T 寺田本家 (五人娘) T 玉櫻酒造 (玉櫻)
T 竹鶴酒造(清酒竹鶴・小笹屋竹鶴) Y 山忠本家酒造 (義侠)
Y 山根酒造場 (日置桜) Y 弥彦酒造 (彌彦・越乃白雪)
Z その他 OTHERS
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5754 KAKUREI Super Dry 鶴齢 純米超辛口 原酒 青木酒造 新潟県 R2BY 720ml A831 KAKUREI Super Dry 鶴齢 純米超辛口 原酒 青木酒造 新潟県 R2BY 1800ml 4775 SAWANOHANA 澤の花 純米吟醸 夕涼み 伴野酒造 長野県 1800ml
: HK$240.00
Available
more info
: HK$480.00
Available
more info
: HK$560.00
Available
more info
5754 KAKUREI Super Dry 鶴齢 純米超辛口 原酒 青木酒造 新潟県 R2BY 720ml A831 KAKUREI Super Dry 鶴齢 純米超辛口 原酒 青木酒造 新潟県 R2BY 1800ml 4775 SAWANOHANA 澤の花 純米吟醸 夕涼み 伴野酒造 長野県 1800ml
Summer Edition. Super dry finish, but rich umami makes good balance with its sharpness. Serve well chilled or you can put ice cubes. Miyama-Nishiki from Nagano, rice polishing rate : 60%. Summer Edition. Super dry finish, but rich umami makes good balance with its sharpness. Serve well chilled or you can put ice cubes. Miyama-Nishiki from Nagano, rice polishing rate : 60%.
Limited Edition : Fresh, soft and fruity. Locally grown Nagano Miyama-Nishiki rice polishing rate : 50%, Junmai-ginjou
A837 NIWANOUGUISU 庭のうぐいす 特別純米 なつがこい 山口酒造場 福岡県 720ml A825 YAHIKOAIKOKU Raw 弥彦愛國 純米吟醸 本生原酒 - unpasteurized/undiluted - 弥彦酒造 新潟県 R2BY 720ml 4516 SHINRAI Raw 神雷 純米酒 八反錦 うすにごり 生酒 三輪酒造 広島県 R2BY 1800ml
: HK$240.00
Available
more info
: HK$290.00
Available
more info
: HK$480.00
Available
more info
A837 NIWANOUGUISU 庭のうぐいす 特別純米 なつがこい 山口酒造場 福岡県 720ml A825 YAHIKOAIKOKU Raw 弥彦愛國 純米吟醸 本生原酒 - unpasteurized/undiluted - 弥彦酒造 新潟県 R2BY 720ml 4516 SHINRAI Raw 神雷 純米酒 八反錦 うすにごり 生酒 三輪酒造 広島県 R2BY 1800ml
Summer Edition . Yamada-Nishiki + Locally grown Yume-Ikkon, rice polishing rate : 60%, Tokubetsu-junmai. Soft texture and dry finish. Cool and refreshing. Soil, water, air, rice(Aikoku), yeast and people - 100% made in Yahiko. The 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 that today's sophisticated sake rice lost. [Unpasteurized, Light Cloudy and Fizzy]

This sake was bottled with fine lees without pasteurisation. Hattan-Nishiki with 60% rice polishing ratio. Refreshing, fizzy and refined umami.
4517 SHINRAI Raw 神雷 純米酒 八反錦 うすにごり 生酒 三輪酒造 広島県 R2BY 720ml A835 SHINRAI Cloudy 神雷 純米酒 限定濁り酒 三輪酒造 広島県 720ml 6341 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 R2BY 1800ml
: HK$240.00
Available
more info
: HK$250.00
Available
more info
: HK$480.00
Available
more info
4517 SHINRAI Raw 神雷 純米酒 八反錦 うすにごり 生酒 三輪酒造 広島県 R2BY 720ml A835 SHINRAI Cloudy 神雷 純米酒 限定濁り酒 三輪酒造 広島県 720ml 6341 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 R2BY 1800ml
[Unpasteurised, Light Cloudy and Fizzy]

This sake was bottled with fine lees without pasteurisation. Hattan-Nishiki with 60% rice polishing ratio. Refreshing, fizzy and refined umami.
[Cloudy]

Limited edition "Junmai". Locally grown Hattan-Nishiki 100%, rice polishing rate : 60%, Junmai-shu. This cuvée is produced small volume and is distributed to the only a few agents in Hiroshima and Hong Kong.
[Limited Series. Unpasteurised, undiluted]

Omachi from Seto(Akaiwa-Okayama) 100%, rice polishing rate : 55%, Tokubetsu-Junmai. It's a "Raw" type, unpasteurised, undiluted. Robust, rich and dry Omachi.
5710 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 R2BY 720ml A269 ABEKAN Goldfish 阿部勘 純米吟醸 金魚 阿部勘酒造 宮城県 R2BY 1800ml A270 ABEKAN Goldfish 阿部勘 純米吟醸 金魚 阿部勘酒造 宮城県 R2BY 720ml
: HK$240.00
Available
more info
: HK$520.00
Available
more info
: HK$260.00
Available
more info
5710 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 R2BY 720ml A269 ABEKAN Goldfish 阿部勘 純米吟醸 金魚 阿部勘酒造 宮城県 R2BY 1800ml A270 ABEKAN Goldfish 阿部勘 純米吟醸 金魚 阿部勘酒造 宮城県 R2BY 720ml
[Limited Series. Unpasteurised, undiluted]

Omachi from Seto(Akaiwa-Okayama) 100%, rice polishing rate : 55%, Tokubetsu-Junmai. It's a "Raw" type, unpasteurised, undiluted. Robust, rich and dry Omachi.
It's a goldfish bowl filled with Junmai-ginjou! : Abekan cool summer limited edition "Goldfish" is made from Kuranohana+Sasanishiki, 55% rice polishing rate. Aged under -5℃ from winter time and now all the elements are well integrated. Smooth, dry, light yet tasty - what a nice bottle for cooling off on hot summer days! It's a goldfish bowl filled with Junmai-ginjou! : Abekan cool summer limited edition "Goldfish" is made from Kuranohana+Sasanishiki, 55% rice polishing rate. Aged under -5℃ from winter time and now all the elements are well integrated. Smooth, dry, light yet tasty - what a nice bottle for cooling off on hot summer days!
A813 TATEYAMA 立山 特別本醸造 立山酒造 富山県 1800ml 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 R2BY 720ml 6334 YOROKOBIGAIJIN 悦凱陣 手造り純米酒 オオセト 丸尾本店 香川県 R1BY(2019) 1800ml
: HK$450.00
Available
more info
: HK$280.00
Available
more info
: HK$780.00
Available
more info
A813 TATEYAMA 立山 特別本醸造 立山酒造 富山県 1800ml 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 R2BY 720ml 6334 YOROKOBIGAIJIN 悦凱陣 手造り純米酒 オオセト 丸尾本店 香川県 R1BY(2019) 1800ml
Kouji-mai : Hyogo Yamada-Nishiki, Kake-mai : Niigata Gohyakumangogku, rice polishing rate : 59%, Tokubetsu-Junmai. It's a raw type : unfiltered, unpasteurised and undiluted. [Limited Series. Unpasteurised, undiluted]

Yamada-Nishiki 100%, rice polishing rate : 50%, Junmai-ginjou. It's a RAW type: Unpasteurised and undiluted. Super rich taste.
Kagawa locally grown Ooseto 100%, rice polishing rate 55% Junmai-shu. Yeast No.7 / Nihonshu-do +9 / Acidity 1.8 / Amino Acid 1.0
4975 TOUGOU Cloudy 山陰東郷 生酛にごり 玉栄 +8 原酒 福羅酒造 鳥取県 29BY(2017) 1800ml A761 SHINKAME 神亀 純米酒 辛口 神亀酒造 1800ml A823 SHINRAI Raw 神雷 しぼりたて本醸造 三輪酒造 広島県 1800ml
: HK$490.00
Available
more info
: HK$580.00
Available
more info
: HK$440.00
Available
more info
4975 TOUGOU Cloudy 山陰東郷 生酛にごり 玉栄 +8 原酒 福羅酒造 鳥取県 29BY(2017) 1800ml A761 SHINKAME 神亀 純米酒 辛口 神亀酒造 1800ml A823 SHINRAI Raw 神雷 しぼりたて本醸造 三輪酒造 広島県 1800ml
Kimoto Junmai Nigori(=Cloudy) / Tottori Locally grown Tamasakae 100% / Rice polishing rate 60% / Yeast No.7 / Undiluted and pasteurized / Alc.18 / Nihonshu-do +8 / Acidity 2.1 This is a Shinkame's regular standard Junmai-shu. Released after at least 2 years ageing. The sake expresses the harmony of umami, deep flavour, richness and refreshing “flavoured” by ageing, when it's warmed. This sake has a huge presence yet very gentle. [Freshly brewed. Unpasteurised]

Locally grown Hattan-Nishiki 100%, rice polishing rate : 65%, Honjouzou-shu. Freshly brewed and bottled without pasteurisation. This cuvée is distributed in Hiroshima local market and very few in Hong Kong only.
A815 TATEYAMA 立山 純米大吟醸 雨晴 立山酒造 富山県 720ml 6062 KAKUREI Raw 鶴齢 特別純米 山田錦55 生原酒 - unpasteurised/undiluted - 青木酒造 新潟県 R2BY 1800ml 5811 KAKUREI Raw 鶴齢 特別純米 山田錦55 生原酒 - unpasteurised/undiluted - 青木酒造 新潟県 R2BY 720ml
: HK$420.00
Available
more info
: HK$480.00
Available
more info
: HK$240.00
Available
more info
A815 TATEYAMA 立山 純米大吟醸 雨晴 立山酒造 富山県 720ml 6062 KAKUREI Raw 鶴齢 特別純米 山田錦55 生原酒 - unpasteurised/undiluted - 青木酒造 新潟県 R2BY 1800ml 5811 KAKUREI Raw 鶴齢 特別純米 山田錦55 生原酒 - unpasteurised/undiluted - 青木酒造 新潟県 R2BY 720ml
Hyogo Yamada-Nishiki, rice polishing rate : 37%, Junmai-daiginjou. Refined. [Limited Series. Unpasteurised, undiluted]

Yamada-Nishiki 100%, rice polishing rate : 55%, Tokubetsu-Junmai. It's a RAW type: Unpasteurised and undiluted. Rich taste with fine texture.
[Limited Series. Unpasteurised, undiluted]

Yamada-Nishiki 100%, rice polishing rate : 55%, Tokubetsu-Junmai. It's a RAW type: Unpasteurised and undiluted. Rich taste with fine texture.
6307 KAKUREI Raw 鶴齢 純米吟醸 山田錦50 無濾過生原酒 - unpasteurized/undiluted - 青木酒造 新潟県 R2BY 1800ml A822 SHINRAI Raw 神雷 純米吟醸 千本錦 無濾過生原酒 - unfiltered/unpasteurized/undiluted - 三輪酒造 広島県 R2BY 720ml A828 IYAHIKO 伊彌彦 純米吟醸 弥彦酒造 新潟県 N0-01 720ml
: HK$580.00
Available
more info
: HK$260.00
Available
more info
: HK$240.00
Available
more info
6307 KAKUREI Raw 鶴齢 純米吟醸 山田錦50 無濾過生原酒 - unpasteurized/undiluted - 青木酒造 新潟県 R2BY 1800ml A822 SHINRAI Raw 神雷 純米吟醸 千本錦 無濾過生原酒 - unfiltered/unpasteurized/undiluted - 三輪酒造 広島県 R2BY 720ml A828 IYAHIKO 伊彌彦 純米吟醸 弥彦酒造 新潟県 N0-01 720ml
[Limited Series. Unpasteurised, undiluted]

Yamada-Nishiki 100%, rice polishing rate : 50%, Junmai-ginjou. It's a RAW type: Unpasteurised and undiluted. Super rich taste.
[Unpasteurized, unfiltered, undiluted]

It's a RAW type - unpasteurized, undiluted and unfiltered version of Shinrai Junmai-ginjou. 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 "Black Label"). Locally grown Senbon-Nishiki 100%, rice polishing rate : 55%, Junmai-Ginjou.
Locally grown Iyahiko-mai = Organic Koshihikari 100%, rice polishing rate : 60%, Junmai-ginjou. Soft and smooth touch, followed by mass and low gravity centre. It's a typical style of Yahiko-Shuzou.
A826 YAHIKO 彌彦 大吟醸 弥彦酒造 新潟県 1800ml A827 YAHIKO 彌彦 大吟醸 弥彦酒造 新潟県 720ml A544 TATEYAMA Raw 立山 特別純米 無濾過生原酒 立山酒造 富山県 1800ml
: HK$1,300.00
Available
more info
: HK$650.00
X
more info
: HK$490.00
Available
more info
A826 YAHIKO 彌彦 大吟醸 弥彦酒造 新潟県 1800ml A827 YAHIKO 彌彦 大吟醸 弥彦酒造 新潟県 720ml A544 TATEYAMA Raw 立山 特別純米 無濾過生原酒 立山酒造 富山県 1800ml
New Premium Daiginjou from Yahiko-Shuzou. Locally grown Yahiko Yamada-Nishiki 100%, rice polishing rate : 38%, Daiginjou. Unfiltered, pasteurised in the bottle and aged under low temperature. New Premium Daiginjou from Yahiko-Shuzou. Locally grown Yahiko Yamada-Nishiki 100%, rice polishing rate : 38%, Daiginjou. Unfiltered, pasteurised in the bottle and aged under low temperature. Kouji-mai : Hyogo Yamada-Nishiki, Kake-mai : Niigata Gohyakumangogku, rice polishing rate : 59%, Tokubetsu-Junmai. It's a raw type : unfiltered, unpasteurised and undiluted.
A034 ABEKAN 阿部勘 大吟醸 阿部勘酒造 宮城県 720ml A472 KOSHINOHAKUSETSU Raw こしのはくせつ 極超 生原酒 弥彦酒造 新潟県 720ml A151 KOSHINOHAKUSETSU こしのはくせつ 越乃白雪 特純辛口 弥彦酒造 新潟県 720ml
: HK$380.00
Available
more info
: HK$220.00
more info
: HK$220.00
Available
more info
A034 ABEKAN 阿部勘 大吟醸 阿部勘酒造 宮城県 720ml A472 KOSHINOHAKUSETSU Raw こしのはくせつ 極超 生原酒 弥彦酒造 新潟県 720ml A151 KOSHINOHAKUSETSU こしのはくせつ 越乃白雪 特純辛口 弥彦酒造 新潟県 720ml
The highend model of Abekan. Refined, smooth Daiginjou. Made from 100% Hyogo Yamadanishiki, polish rate is 40%. A beauty of artisanal handcrafted Sake. Not only seafoods, it goes very well with wagyu beef too. Kiwami beyond "RAW".  Long and low temperature complete fermentation. Unfiltered, unpasteurised and undiluted. Alc.20%. Super smooth. The best seller dry. Locally grown Koshi-Tanrei 100%, rice polishing rate : 50%, Tokubetsu-Junmai. Unfiltered, pasteurized in the bottle. Silky texture, pure rice umami and sharp finish. Good for both Chilled and Kanzake. Especially Nuru-kan(gently heated mild temperature) is the best.
A811 ABEKAN 阿部勘 純米吟醸 白鶴錦 KAERU aromatic 阿部勘酒造 宮城県 1800ml 6708 SUIRYUU 睡龍 生酛純米 久保本家酒造 奈良県 22BY(2010) 720ml 6723 AKISHIKA 秋鹿 純米酒 無濾過生原酒 秋鹿酒造 大阪府 27BY(2015) 1800ml
: HK$560.00
Available
more info
: HK$290.00
Available
more info
: HK$520.00
Available
more info
A811 ABEKAN 阿部勘 純米吟醸 白鶴錦 KAERU aromatic 阿部勘酒造 宮城県 1800ml 6708 SUIRYUU 睡龍 生酛純米 久保本家酒造 奈良県 22BY(2010) 720ml 6723 AKISHIKA 秋鹿 純米酒 無濾過生原酒 秋鹿酒造 大阪府 27BY(2015) 1800ml
Abekan's one-off project "KAERU" series. The latest release 2021 version is the "KAERU aromatic Hakutsuru-Nishiki". The theme is "Gorgeous Aroma and Sweetness". Hyogo Hakutsuru-Nishiki 100%, rice polishing rate : 50%, Junmai-ginjou.
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.
Aged bottle. Yamada-Nishiki 100%, rice polishing rate : 70%, Junmai-shu. Unfiltered, unpasteurised and undiluted. Yeast 901 / Nihonshu-do +8 / Acidity 2.0 / Amino acid 1.3
4652 TAMAZAKURA Kimoto 玉櫻 生酛純米 山田錦70 玉櫻酒造 島根県 26BY(2014) 1800ml 6156 CHOUCHIN Raw 長珍 純米生無濾過 播州夢錦7-60 長珍酒造 愛知県 0210A R1BY(2019) 1800ml 4654 TAMAZAKURA Kimoto 玉櫻 生酛純米 山田錦70 玉櫻酒造 島根県 26BY(2014) 720ml
: HK$580.00
Available
more info
: HK$560.00
Available
more info
: HK$290.00
Available
more info
4652 TAMAZAKURA Kimoto 玉櫻 生酛純米 山田錦70 玉櫻酒造 島根県 26BY(2014) 1800ml 6156 CHOUCHIN Raw 長珍 純米生無濾過 播州夢錦7-60 長珍酒造 愛知県 0210A R1BY(2019) 1800ml 4654 TAMAZAKURA Kimoto 玉櫻 生酛純米 山田錦70 玉櫻酒造 島根県 26BY(2014) 720ml
Aged bottle. Locally grown Yamada-Nishiki 100%, rice polishing rate 70%, Kimoto Junmai-shu. Ambient yeast / Unfiltered, pasteurised, diluted and aged. Nihonshu-do +11.5 / Acidity 1.8 / Amino acid 1.4 / For Kanzake(warm - hot). [Unfiltered, unpasteurised and undiluted]

Raw type. Hyougo Yume-Nishiki 100%, rice polishing rate 60%. Nihonshu-do =5.0 / Acidity 2.35
Aged bottle. Locally grown Yamada-Nishiki 100%, rice polishing rate 70%, Kimoto Junmai-shu. Ambient yeast / Unfiltered, pasteurised, diluted and aged. Nihonshu-do +11.5 / Acidity 1.8 / Amino acid 1.4 / For Kanzake(warm - hot).
A770 TENON 天穏 純米酒 五百万石 板倉酒造 島根県 1800ml 6834 GIKYOU 義侠 純米原酒60 山田錦 生酒 山忠本家酒造 愛知県 28BY(2016) 1800ml 4396 GIKYOU 義侠 純米吟醸原酒50 山田錦 火入酒 仕込15号 山忠本家酒造 愛知県 16BY(2004) 1800ml
: HK$490.00
Available
more info
: HK$560.00
Available
more info
: HK$840.00
Available
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A770 TENON 天穏 純米酒 五百万石 板倉酒造 島根県 1800ml 6834 GIKYOU 義侠 純米原酒60 山田錦 生酒 山忠本家酒造 愛知県 28BY(2016) 1800ml 4396 GIKYOU 義侠 純米吟醸原酒50 山田錦 火入酒 仕込15号 山忠本家酒造 愛知県 16BY(2004) 1800ml
Locally grown Gohyakumangoku 100%, rice polishing rate 60%, Junmai-shu. Yeast No.7 Pasteurised and diluted. Nihonshu-do +4 Aged bottle. Hyogo Toujou A class Yamada-Nishiki 100%, rice polishing rate : 60% Junmai-shu. / Unpasteurised, undiluted. Aged bottle. Hyogo Toujou A class Yamada-Nishiki 100%, rice polishing rate : 50% Junmai-ginjou. / Pasteurised, undiluted.
A056 HIOKIZAKURA 日置桜 生酛強力 純米酒 山根酒造場 鳥取県 27BY(2015) 1800ml 4402 HIOKIZAKURA 日置桜 生酛強力 純米酒 山根酒造場 鳥取県 26BY(2014) 1800ml 6909 HIOKIZAKURA 日置桜 純米 玉栄 9号酵母 山根酒造場 鳥取県 27BY(2015) 1800ml
: HK$520.00
Available
more info
: HK$520.00
Available
more info
: HK$450.00
Available
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A056 HIOKIZAKURA 日置桜 生酛強力 純米酒 山根酒造場 鳥取県 27BY(2015) 1800ml 4402 HIOKIZAKURA 日置桜 生酛強力 純米酒 山根酒造場 鳥取県 26BY(2014) 1800ml 6909 HIOKIZAKURA 日置桜 純米 玉栄 9号酵母 山根酒造場 鳥取県 27BY(2015) 1800ml
Locally grown Gouriki 100% / Rice polishing rate 70% / Ambient Yeast / Diluted and pasteurized / Alc.15 / Nihonshu-do +10.5 / Acidity 2.6 Locally grown Gouriki 100% / Rice polishing rate 70% / Ambient Yeast / Diluted and pasteurized / Alc.15 / Nihonshu-do +13.6 / Acidity 2.2 / Amino Acid 1.5 Locally grown Tamasakae 100% / Rice polishing rate 70% / Yeast No.9 / Diluted and pasteurized / Alc.15 / Nihonshu-do +12.5 / Acidity 1.7 / Amino Acid 1.4
6907 HIOKIZAKURA 日置桜 純米 玉栄 7号酵母 山根酒造場 鳥取県 27BY(2015) 1800ml 6906 HIOKIZAKURA 日置桜 純米 復刻ラベル 山根酒造場 鳥取県 27BY(2015) 1800ml A072 YOROKOBIGAIJIN 悦凱陣 純米吟醸 興 広島八反錦 うすにごり生 丸尾本店 香川県 R2BY(2020) 1800ml
: HK$450.00
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: HK$450.00
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: HK$720.00
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6907 HIOKIZAKURA 日置桜 純米 玉栄 7号酵母 山根酒造場 鳥取県 27BY(2015) 1800ml 6906 HIOKIZAKURA 日置桜 純米 復刻ラベル 山根酒造場 鳥取県 27BY(2015) 1800ml A072 YOROKOBIGAIJIN 悦凱陣 純米吟醸 興 広島八反錦 うすにごり生 丸尾本店 香川県 R2BY(2020) 1800ml
Locally grown Tamasakae 100% / Rice polishing rate 65% / Yeast No.7 / Diluted and pasteurized / Alc.15 / Nihonshu-do +15.2 / Acidity 1.9 / Amino Acid 1.4 Locally grown Yamada-Nishiki 24% + Nippon-bare 76% / Rice polishing rate 60% / Yeast No.7 / Diluted and pasteurized / Alc.15 / Nihonshu-do +14.1 / Acidity 1.9 / Amino Acid 1.7 Hiroshima Hattan-Nishiki 100%, rice polishing rate 50% Junmai-ginjou. It's a light cloudy with dry finish. Produced by small tank with only 600kg of rice. Unfiltered and unpasteurised.
6971 YOROKOBIGAIJIN 悦凱陣 純米 さぬきよいまい KU-16 無濾過生 丸尾本店 香川県 28BY(2016) 1800ml 4187 YOROKOBIGAIJIN 悦凱陣 純米酒 オオセト 無濾過生 丸尾本店 香川県 28BY(2016) 1800m 6968 YOROKOBIGAIJIN 悦凱陣 純米吟醸 福井五百万石 無濾過生 丸尾本店 香川県 28BY(2016) 1800ml
: HK$780.00
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: HK$780.00
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: HK$880.00
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6971 YOROKOBIGAIJIN 悦凱陣 純米 さぬきよいまい KU-16 無濾過生 丸尾本店 香川県 28BY(2016) 1800ml 4187 YOROKOBIGAIJIN 悦凱陣 純米酒 オオセト 無濾過生 丸尾本店 香川県 28BY(2016) 1800m 6968 YOROKOBIGAIJIN 悦凱陣 純米吟醸 福井五百万石 無濾過生 丸尾本店 香川県 28BY(2016) 1800ml
Locally grown KU-16 Sanuki-Yoimai(Yamada-Nishiki x Ooseto) 100%, rice polishing rate 70% Junmai-shu. Unfiltered and unpasteurised, aged bottle.
Locally grown Ooseto 100%, rice polishing rate 60% Junmai-shu. Produced by small tank with only 600kg of rice. Unfiltered and unpasteurised, aged bottle.
Fukui Gohyakumangoku 100%, rice polishing rate 50% Junmai-ginjou. Produced by small tank with only 600kg of rice. Unfiltered and unpasteurised, aged bottle.
4376 YOROKOBIGAIJIN 悦凱陣 純米吟醸 讃州山田錦 無濾過生 丸尾本店 香川県 27BY(2015) 1800ml 6858 YOROKOBIGAIJIN 悦凱陣 純米吟醸 赤磐雄町 無濾過生 丸尾本店 香川県 28BY(2016) 1800ml 4158 TAKETSURU 清酒竹鶴 純米にごり酒 竹鶴酒造 広島県 1800ml
: HK$880.00
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: HK$880.00
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: HK$550.00
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4376 YOROKOBIGAIJIN 悦凱陣 純米吟醸 讃州山田錦 無濾過生 丸尾本店 香川県 27BY(2015) 1800ml 6858 YOROKOBIGAIJIN 悦凱陣 純米吟醸 赤磐雄町 無濾過生 丸尾本店 香川県 28BY(2016) 1800ml 4158 TAKETSURU 清酒竹鶴 純米にごり酒 竹鶴酒造 広島県 1800ml
Locally grown Sanshu Yamada-Nishiki 100%, rice polishing rate 50% Junmai-ginjou. Unfiltered and unpasteurised, aged bottle.
Akaiwa Omachi 100%, Junmai-ginjou, rice polishing rate : 50%. Produced by small tank with only 600kg of rice. Unfiltered and unpasteurised, aged bottle. The standard label of Cloudy Taketsuru. Good for Hiya(room temperature) and Kanzake(warm/hot). Hattan-Nishiki + processing base rice. Rice polishing rate 70% Junmai-shu.
6658 TAKETSURU Kimoto 清酒竹鶴 生酛純米 竹鶴酒造 広島県 21BY(2009) 1800ml A095 JINSEKIKOUGEN Kimoto Raw 神石高原 生酛 純米酒 無濾過生原酒 - unfiltered/unpasteurized/undiluted - 三輪酒造 広島県 R2BY 1800ml A094 JINSEKIKOUGEN Kimoto Raw 神石高原 生酛 純米酒 無濾過生原酒 - unfiltered/unpasteurized/undiluted - 三輪酒造 広島県 R2BY 720ml
: HK$680.00
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: HK$480.00
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: HK$240.00
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6658 TAKETSURU Kimoto 清酒竹鶴 生酛純米 竹鶴酒造 広島県 21BY(2009) 1800ml A095 JINSEKIKOUGEN Kimoto Raw 神石高原 生酛 純米酒 無濾過生原酒  - unfiltered/unpasteurized/undiluted -  三輪酒造 広島県 R2BY 1800ml A094 JINSEKIKOUGEN Kimoto Raw 神石高原 生酛 純米酒 無濾過生原酒  - unfiltered/unpasteurized/undiluted -  三輪酒造 広島県 R2BY 720ml
Aged Kimoto. Locally grown Hattan-Nishiki 100%, rice polishing rate : 70% Junmai-shu. Non yeast added. [Unpasteurised, unfiltered, undiluted]

The Terroir Saké. This project is focusing on 100% Jinseki plateau where the brewery is situated. Hattan-Nishiki Rice from local farmers, water from Jinseki, brewed by artisans in Jinseki. It has been made by Kimoto since 30BY and first lot has been released as RAW version.
[Unpasteurised, unfiltered, undiluted]

The Terroir Saké. This project is focusing on 100% Jinseki plateau where the brewery is situated. Hattan-Nishiki Rice from local farmers, water from Jinseki, brewed by artisans in Jinseki. It has been made by Kimoto since 30BY and first lot has been released as RAW version.
A464 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 1800ml 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 6835 TAKETSURU 清酒竹鶴 純米 竹鶴酒造 広島県 1800ml
: HK$480.00
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: HK$240.00
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: HK$480.00
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A464 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 1800ml 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 6835 TAKETSURU 清酒竹鶴 純米 竹鶴酒造 広島県 1800ml
[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.
[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.
The standard label of Taketsuru. Good for Hiya(room temperature) and Kanzake(warm/hot). Hattan-Nishiki + processing base rice. Rice polishing rate 70% Junmai-shu.
4297 TAKETSURU Kimoto Aged 小笹屋竹鶴 生酛純米原酒 木桶仕込・瓶貯蔵 竹鶴酒造 広島県 27BY(2015) 720ml A326 KOKURYUU 黒龍 特吟50 黒龍酒造 福井県 720ml A277 NECHI 根知谷産五百万石 壹等米 渡辺酒造店 新潟県 2016 720ml
: HK$480.00
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: HK$290.00
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: HK$420.00
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4297 TAKETSURU Kimoto Aged 小笹屋竹鶴 生酛純米原酒 木桶仕込・瓶貯蔵 竹鶴酒造 広島県 27BY(2015) 720ml A326 KOKURYUU 黒龍 特吟50 黒龍酒造 福井県 720ml A277 NECHI 根知谷産五百万石 壹等米 渡辺酒造店 新潟県 2016 720ml
Taketsuru Kimoto, aged bottle. Locally grown Hiroshima Omachi 100%, rice polishing rate 70% Junmai. No yeast added. Unfiltered and undiluted : Alc.20%. Gohyakumangoku 100%, rice polishing rate : 50% Daiginjou. Watanabe brewery is the pionner of Terroir & domaine concept in sake field. The top grade "Gohyakumangoku" made in Nechi valley.
   
 
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