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A625 KOSHINOHAKUSETSU こしのはくせつ 越乃白雪 純米大吟醸 弥彦酒造 新潟県 1800ml 4775 SAWANOHANA 澤の花 純米吟醸 夕涼み 伴野酒造 長野県 1800ml A342 YAHIKOAIKOKU 弥彦愛國 純米吟醸 弥彦酒造 新潟県 720ml
The authentic Junmai-Daiginjou. Locally grown Yahiko village Yamada-Nishiki 100%, rice polishing rate is 40%. Unfiltered and aged under low temperature. Limited Edition : Fresh, soft and fruity. Locally grown Nagano Miyama-Nishiki rice polishing rate : 50%, Junmai-ginjou 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.
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 A247 SHIKINOMATSUSHIMA 四季の松島 吟醸 阿部勘酒造 宮城県 720ml A448 ABEKAN 阿部勘 純米大吟醸 白鶴錦 阿部勘酒造 宮城県 1800ml
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.
Beautiful Ginjou for Sushi and Sashimi, from Abekan Shuzou Brewery. Authentic! Premium model of Abekan. Refined, delicate Junmai-Daiginjou. Made from 100% Hyogo Hakutsuru-Nishiki, polish rate is 45%. Hakutsuru-Nishiki is a brother rice of Yamada-Nishiki, and it was developed by Hakutsuru-Shuzou in mid 00's, aimed superior quality than Yamada-Nishiki. Same as Yamada-Nishiki, it is a hybrid of Yamada-Ho(mother) and Wataribune(father). Hakutsuru-Shuzou had repeated selection for 8 years, finally they obtained satisfactory excellent quality and named Hakutsuru-Nishiki.
A360 KOSHINOHAKUSETSU こしのはくせつ 大吟醸 弥彦酒造 新潟県 720ml A362 SHINRAI Kimoto 神雷 生酛純米酒 三輪酒造 広島県 R1BY 720ml A272 ABEKAN 阿部勘 純米吟醸 雄町 阿部勘酒造 宮城県 720ml
The ultimate authentic Daiginjou. All the elements are well integrated at the high level. This sake possesses strength and beauty. Locally grown Yamada-Nishiki, rice polishing rate is 40%. Unfiltered, pasteurised in the bottle and aged under low temperature. 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. Omachi from Okayama 100%, Rice polishing ratio : 55% Junmai Ginjou. Usually the sake made from Omachi has wild and robust character, but Abekan's Omachi is refined. Clear, smooth and classy. No doubt, it is one of the most beautiful Omachi by another interpretation of nature of this historical sake rice.
A093 SHINRAI 神雷 青ラベル 純米酒 千本錦 三輪酒造 広島県 720ml 4872 ABEKAN 阿部勘 純米吟醸 亀の尾 阿部勘酒造 宮城県 1800ml 4871 ABEKAN 阿部勘 純米吟醸 亀の尾 阿部勘酒造 宮城県 720ml
"Rich flavour of rice with cool sensation". This blue label is the most important work of our brewery and this is the style of Shinrai, said Mr.Miwa. Fine umami, smooth texture with calm and clean-cutting. The authentic Sake in a style of absolute perfection. Made from Senbon-nishiki of Hiroshima, rice poilishing rate is 60%.
Junmai Ginjou version of Abekan made from "Kame-no-o", one of the rare and revived sake rice varietal. Clear taste and smooth texture with rich body. Polish rate : 55% Junmai Ginjou version of Abekan made from "Kame-no-o", one of the rare and revived sake rice varietal. Clear taste and smooth texture with rich body. Polish rate : 55%
4394 KOSHINOHAKUSETSU こしのはくせつ 越乃白雪 極 弥彦酒造 新潟県 720ml
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.