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A636 KOKURYUU Autumn 黒龍 吟醸原酒 ひやおろし 黒龍酒造 福井県 720ml 4726 KAKUREI Super Dry 鶴齢 純米超辛口 原酒 青木酒造 新潟県 R1BY 1800ml A311 SHINRAI 神雷 黒ラベル 純米吟醸 千本錦 三輪酒造 広島県 1800ml
Black Dragon Autumn Ginjou Genshu. Locally grown Gohyakumangoku 100%, rice polishing rate : 55% Undiluted-Genshu. Aged during summertime at low temperature. 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%.
Locally grown Senbon-Nishiki, rice polishing rate 55% Junmai-ginjou. Clean and delicate Ginjou Aroma, sophisticated umami and sharp dry finish. The sake is bottled and aged for one year at low temperature after brewing, then finally released. Well integrated and focused.
A342 YAHIKOAIKOKU 弥彦愛國 純米吟醸 弥彦酒造 新潟県 720ml 4648 HOUKEN 宝剣 純米吟醸 酒未来 宝剣酒造 広島県 0207A 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
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.
SAKEMIRAI(酒未来) is a brewer's rice which was developed and provided by 十四代(Juuyondai, Takagi brewery). HOUKEN handled this precious rice perfectly. Very limited production. 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.