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B496 KAKUREI Ginjo Nama (Fresh) 鶴齢 吟醸 生 青木酒造 新潟県 720ml
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B328 SHINRAI Song of the Forest 神雷 森の唄 神石酵母 三輪酒造 広島県 R6BY 720ml
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A907 SHINRAI Fizzy Raw Raizin Blue 神雷 水色雷神 純米酒 八反錦うすにごり生酒 - light cloudy/unpasteurized - 三輪酒造 広島県 R6BY 1800ml
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: HK$440.00 SALE HK$298.00
Available
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[Ginjo, Unpasteurized]
The frosted bottle, which looks so cool, has the word "Nama" (fresh) written prominently in kanji—which, of course, many people in Hong Kong can read—making it look incredibly delicious.
Of course, its flavor fully lives up to expectations. Made from Koshi-Tanrei sake rice, the Niigata's esteemed sake rice, this Ginjo Nama reveals a beautifully clear yet rich profile. The lively acidity sharpens its umami, creating a refreshing, well-balanced sake that leaves a clean finish. Although it shines as a chilled sake during the winter months, here in Hong Kong it feels especially perfect for the warm days ahead.
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[Song of the Forest by Jinseki Yeast]
This sake is made from locally grown Hattan-Nishiki + Shin-Gin Moeibuki, fermented by the yeast from grapes harvested at Hara Farm. Rice Polishing Rate : 65%, Junmai-Shu.
Jinseki Yeast Project - Yeast was sampled from various sources, including flowers and beehives. With the cooperation of the Hiroshima Food Technology Industrial Center, after numerous processes, a yeast strain selected from grapes harvested at Hara Farm was chosen.
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[Unpasteurised, Light Cloudy and Fizzy]
Raizin Light Blue is bottled with fine lees without pasteurisation. Hattan-Nishiki with 65% rice polishing ratio. Refreshing, fizzy and refined umami.
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B498 SHINRAI Fizzy Raw Raizin Blue 神雷 水色雷神 純米酒 八反錦うすにごり生酒 - light cloudy/unpasteurized - 三輪酒造 広島県 R6BY 720ml
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B290 SHINRAI Summer Kimoto Shin-Gin 神雷 風鈴 生酛純米 真吟八反錦 三輪酒造 広島県 R6BY 720ml
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B132 YUKIOTOKO Cup 雪男 純米酒 青木酒造 新潟県 180ml
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: HK$220.00 SALE HK$148.00
Available
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[Unpasteurised, Light Cloudy and Fizzy]
Raizin Light Blue is bottled with fine lees without pasteurisation. Hattan-Nishiki with 65% rice polishing ratio. Refreshing, fizzy and refined umami.
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[Summer Kimoto Shin-Gin]
Miwa-Shuzou has expressed "a cool feeling" through the fine-tuned Kimoto method. Locally grown Hattan-Nishiki rice is polished using the "Shin-Gin" method (rice polishing rate: 72%) and brewed with the Kimoto method, fermented by ambient yeasts (no cultured yeasts are added).
Generally, when the polishing ratio is low (meaning the rice is not polished much), the amino acid content increases, resulting in a heavier flavor. However, even with a polishing ratio of 72%, it is possible to keep the amino acid content low when Shin-Gin polishing is used. The depth of flavor from the Kimoto method, combined with the lightness achieved through Shin-Gin polishing, creates a sense of dimensionality and dynamism rarely found in other sake.
What’s even more remarkable is that no culture yeast has been added. The brewery must be very fortunate because it is rare to find such a clean and refreshing aroma derived solely from the ambient yeasts present in the brewery.
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Cupzaké(Cup saké : ) is one of Japan’s great inventions. You can enjoy it anytime, anywhere, either cold and hot(you can just put it into hot water). Easy to carry, you don't need any other glassware or equipment like opener. Just pop the lid and enjoy. The size is 180ml, if that is not enough you just go to 2nd cup straightly. You can also reuse the cup.
Yukiotoko(=Yeti, Snow beast) is an Aoki-Shuzou's another label in dry style. Focuses on pure umami of rice and sharp finish. This Junmaishu is made from Miyama-Nishiki 100%, rice polishing rate : 60%. Good for both cold and hot temperature. A great standard for Sake drinkers.
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