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A009 BOKUSHI Black Bottle 牧之 限定 大吟醸 青木酒造 新潟県 1800ml
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5468 BOKUSHI Black Bottle 牧之 限定 大吟醸 青木酒造 新潟県 720ml
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B486 ABEKAN 阿部勘 純米大吟醸 山田錦 阿部勘酒造 宮城県 R5BY 720ml
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Bokushi is the most premium and formal brand among the various sake produced by Aoki Shuzo. It is crafted using the finest sake-making techniques in Japan. Made from 100% Yamada-Nishiki rice sourced from the special A district in Hyogo Prefecture, it has a polishing ratio of 37% and is produced in limited quantities. Although there is no BY indication, it is typically released after several years of aging in a snow chamber. It exudes a luxurious aroma, has a grand scale, and features a thick yet exquisitely smooth, dense texture. The finish is remarkably sharp.
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Bokushi is the most premium and formal brand among the various sake produced by Aoki Shuzo. It is crafted using the finest sake-making techniques in Japan. Made from 100% Yamada-Nishiki rice sourced from the special A district in Hyogo Prefecture, it has a polishing ratio of 37% and is produced in limited quantities. Although there is no BY indication, it is typically released after several years of aging in a snow chamber. It exudes a luxurious aroma, has a grand scale, and features a thick yet exquisitely smooth, dense texture. The finish is remarkably sharp.
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It uses 100% top-grade Yamada-Nishiki rice from Hyogo Prefecture, has a polishing ratio of 40%, and an alcohol content of 15%, yet it is Genshu (undiluted sake). It offers a rich and dense pure umami flavour with a luxurious taste typical of Yamada-Nishiki.
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A461 ABEKAN 阿部勘 純米大吟醸 白鶴錦 阿部勘酒造 宮城県 R5BY 720ml
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B475 ABEKAN 阿部勘 純米大吟醸 白鶴錦 阿部勘酒造 宮城県 R5BY 1800ml
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A913 ABEKAN 阿部勘 大吟醸 山田錦 阿部勘酒造 宮城県 1800ml
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Premium Abekan has come back with super quality. Made from 100% Hyogo Hakutsuru-Nishiki. This Junmai-Daiginjou is not made every year(the last release was R1BY mature bottle, released in the summer 2022).
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.
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Premium Abekan has come back with super quality. Made from 100% Hyogo Hakutsuru-Nishiki. This Junmai-Daiginjou is not made every year(the last release was R1BY mature bottle, released in the summer 2022).
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.
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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.
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A173 ABEKAN 阿部勘 大吟醸 阿部勘酒造 宮城県 720ml
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A958 SHINRAI 神雷 生酛真吟 木桶仕込 TRADITION/MODERN 雄町 三輪酒造 広島県 R5BY 1800ml
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B487 SHINRAI 神雷 生酛真吟 木桶仕込 TRADITION/MODERN 雄町 三輪酒造 広島県 R5BY 720ml
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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.
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[Kimoto Shin-Gin]
This sake is made from 100% locally grown Omachi, with a rice polishing ratio of 65% using the Shin-Gin method. It is brewed using the Kimoto method, in wooden vats, with no added yeast.
The combination of Omachi and a low polishing ratio typically results in a rich and punchy flavor. However, this time they this combination using Shin-Gin polished rice at a 65% ratio. The Shin-Gin polishing method efficiently removes unnecessary parts while preserving essential components, resulting in sake with low amino acid content and a clean taste.
It presents a clear, focused, and hard dry taste. After a week of opening, it develops roundness and thickness, shifting from an initial sharpness to a more robust profile. It's the latest model of sake with solid quality.
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[Kimoto Shin-Gin]
This sake is made from 100% locally grown Omachi, with a rice polishing ratio of 65% using the Shin-Gin method. It is brewed using the Kimoto method, in wooden vats, with no added yeast.
The combination of Omachi and a low polishing ratio typically results in a rich and punchy flavor. However, this time they this combination using Shin-Gin polished rice at a 65% ratio. The Shin-Gin polishing method efficiently removes unnecessary parts while preserving essential components, resulting in sake with low amino acid content and a clean taste.
It presents a clear, focused, and hard dry taste. After a week of opening, it develops roundness and thickness, shifting from an initial sharpness to a more robust profile. It's the latest model of sake with solid quality.
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B484 KAKUREI Raw Cloudy Fizz 鶴齢 純米酒 にごり酒 生原酒 Unpasteurized/Undiluted 青木酒造 新潟県 R6BY 1800ml
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B485 KAKUREI Raw Cloudy Sparkling 鶴齢 純米酒 にごり酒 生原酒 Unpasteurized/Undiluted 青木酒造 新潟県 R6BY 720ml
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6694 KAKUREI Raw 鶴齢 純米酒 しぼりたて 生原酒 - Unpasteurized/Undiluted - 青木酒造 新潟県 R6BY 1800ml
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[Freshly brewed, unpasteurised, undiluted, Cloudy & Sparkling]
Cloudy version of first press of first "moromi" of this season. Bottled with "moromi" and fermented in the bottle. It is a lightly sparkling Sake. Unpasteurised, undiluted, unfiltered.
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[Freshly brewed, unpasteurised, undiluted, Cloudy & Sparkling]
Cloudy version of first press of first "moromi" of this season. Bottled with "moromi" and fermented in the bottle. It is a lightly sparkling Sake. Unpasteurised, undiluted, unfiltered.
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[Freshly brewed, unpasteurised, undiluted]
First press of first "moromi" of this season. Freshly bottled without pasteurisation, dilution or filtration. Locally grown "Koshi-Tanrei", rice polishing rate : 60%, Junmai-shu.
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B483 KAKUREI Raw 鶴齢 純米酒 しぼりたて 生原酒 - Unpasteurized/Undiluted - 青木酒造 新潟県 R6BY 720ml
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B239 KAKUREI Snow Aged 鶴齢 純米大吟醸 雪室 青木酒造 新潟県 VINTAGE 2018 720ml
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B245 KAKUREI Snow Aged 鶴齢 純米大吟醸 雪室 青木酒造 新潟県 VINTAGE 2017 720ml
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[Freshly brewed, unpasteurised, undiluted]
First press of first "moromi" of this season. Freshly bottled without pasteurisation, dilution or filtration. Locally grown "Koshi-Tanrei", rice polishing rate : 60%, Junmai-shu.
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Aoki-Shuzou carefully selects only the best saké that has good ageing potential every year and reserves it for long aging in Kakurei's Yukimuro. The vintage 2018 Junmai-Daiginjou was released after 5 years of aging. The snow ageing in the snow chamber gave the saké a softer taste and smoother mouthfeel. Yamada-Nishiki 100%, rice polishing rate: 37%.
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Aoki-Shuzou carefully selects only the best saké that has good ageing potential every year and reserves it for long aging in Kakurei's Yukimuro. The vintage 2017 Junmai-Daiginjou was released after 5 years of aging. The snow ageing in the snow chamber gave the saké a softer taste and smoother mouthfeel. Yamada-Nishiki 100%, rice polishing rate: 37%.
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