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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
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B620 SHINKAME 神亀 純米 活性にごり酒 生 神亀酒造 R7BY 720ml
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A429 YOROKOBIGAIJIN 悦凱陣 純米吟醸 金毘羅大芝居 丸尾本店 香川県 2023 720ml
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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
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Active Nigori-zaké. Rice polishing rate : 60% / Alc. 17.5 / Release Date : 2025.12
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Hyogo Yamada-Nishiki 100%, rice polishing rate 50% Junmai-ginjou. / Nihonshu-do +9 / Acidity 1.6 / Amino acid 1.0 / Alc. 15-16 / Yeast : Kumamoto No.9 / R5BY(2023), Release Date : 2025.4
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B622 BENTENMUSUME Blue Label 辨天娘 青ラベル 23番娘 太田酒造場 鳥取県 2024BY 1800ml
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B552 SHINKAME 神亀 純米 GAMERA Rebirth 神亀酒造 埼玉県 1800ml
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A476 YOROKOBIGAIJIN 悦凱陣 純米吟醸 興 うすにごり生 丸尾本店 香川県 R6BY (2024-25) 1800ml
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Wakasa-town locally grown Rice 100%. Rice polishing rate : 80% Junmai-shu. / Recommended Kanzaké 50℃ - 60℃ / 2024BY, Release date: 2025.11
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Awa Yamada-Nishiki 100%, rice polishing rate 60% Junmai-shu. / Release date 2025.04
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Hiroshima Hattan-Nishiki 100%, rice polishing rate 50% Junmai-Ginjo. / Yeast Kumamoto No.9 / Nihonshu-do +10 / Acidity 1.4 / Amino acid 1.0 / R6BY, Release date: 2025.10
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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
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B621 TAMAZAKURA Green 玉櫻 純米吟醸 緑ラベル 玉櫻酒造 島根県 R6BY 1800ml
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4653 TAMAZAKURA Kimoto 玉櫻 生酛純米 改良雄町 玉櫻酒造 島根県 28BY (2016-17) 1800ml
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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
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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
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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
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4296 TAMAZAKURA 玉櫻 純米 佐香錦 玉櫻酒造 島根県 30BY (2018-19) 1800ml
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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
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5302 YOROKOBIGAIJIN 悦凱陣 純米大吟醸 丸尾本店 香川県 720ml
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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
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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).
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[Vintage Bottle]
Yamada-Nishiki 100%, rice polishing rate : 40%, Junmai-Daiginjou / Yeast : Kimamoto No.9 / Nihonshu-do +6 / Acidity 2.1 / Amino Acid 0.9 / Alc. 16-17% / Release Date : 2014.06
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A762 HIKOMAGO ひこ孫 純米 神亀酒造 埼玉県 1800ml
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6919 HIKOMAGO ひこ孫 純米吟醸 小鳥のさえずり 神亀酒造 埼玉県 1800ml
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4617 HIKOMAGO ひこ孫 純米 神亀酒造 埼玉県 720ml
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This is a Shinkame's regular standard Junmai-shu made from Awa-Yamada-nishiki. Rice polishing rate : 55%, Released after at least 3 years ageing. Much more smoother and round mouthfeel followed by a beautiful sharpness. The sake shows wide panorama picture with great integration of every factors when it is warmed. / Release Date : 2020.12
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This is a special version of Higomago, made from organic Yamada-nishiki from Tottori Tanaka Farm(Eco Farmer certified). Rice polishing rate 50% Junmai-ginjou. Released after at least 3 years ageing. Soft and gentle mouthfeel with hidden strong grip. Hot sake around 55 degrees from normal temperature is recommended. / Release Date : 10.4
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This is a Shinkame's regular standard Junmai-shu made from Awa-Yamada-nishiki. Rice polishing rate : 55%, Released after at least 3 years ageing. Much more smoother and round mouthfeel followed by a beautiful sharpness. The sake shows wide panorama picture with great integration of every factors when it is warmed.
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6837 SHINKAME 神亀 純米酒 辛口 神亀酒造 埼玉県 1800ml
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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
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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. Rice polishing rate : 60% / Release Date : 2025.10
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Miyagi Kurosawa Kame-no-o 100%, rice polishing rate 55% Junmai-shu. / 2020BY, Release date 2025.12
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