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B568 HATSUGASUMI 初霞 特別純米 温故知新 久保本家酒造 奈良県 R5BY(2023) 1800ml
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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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4182 KAKUREI Raw 鶴齢 特別純米 瀬戸産雄町55 生原酒 - unpasteurized/undiluted - 青木酒造 新潟県 R6BY 1800ml
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R5BY(2023) Onko-Chishin (Learn from the past)
The DNA of Kubo-Honke Shuzo, where over 300 years of inherited tradition coexist with a spirit of innovation that breaks conventional wisdom, can be summed up in one phrase: "Onko Chishin" (learning from the past to develop new insights). This sake proudly bears that phrase on its label.
"Hatsugasumi" is a traditional brand of Kubo-Honke Shuzou. Mr.Kato(Toji) has expressed the balance between richness and sharpness. It's a great model of the authentic sake made by "complete fermentation". Released after several years ageing period. Good for room temperature and Kanzake(warm/hot). Gohyakumangoku and Nippon-bare, rice polishing rate : 60%.
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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, undiluted]
R6BY Tokubetsu-junmai-shu made with Omachi rice from Seto as a raw version. Fresh, rich, thick and good structure. The nama genshu series (raw type) produced by Aoki Brewery is ultimately refined every year.
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6551 KAKUREI Raw 鶴齢 特別純米 瀬戸産雄町55 生原酒 - unpasteurized/undiluted - 青木酒造 新潟県 R6BY 720ml
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B469 FERMIER EL MAR ALBARINO NIIGATA 2023 750ml
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B567 KIMOTONODOBU 生酛のどぶ 仕18号 +18 久保本家酒造 奈良県 R6BY(2024) 1800ml
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[Unpasteurised, undiluted]
R6BY Tokubetsu-junmai-shu made with Omachi rice from Seto as a raw version. Fresh, rich, thick and good structure. The nama genshu series (raw type) produced by Aoki Brewery is ultimately refined every year.
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The essence of Fermier lies in Albariño. The 2023 El Mar, in particular, is excellent. From its early stages, it had a unique character distinct from both Spanish Albariño and the so-called Japanese wine style, but the 2023 vintage has been further refined. It features beautiful acidity, dense fruit juice, minerals, and nuances of loquat and citrus peel. The expression is very delicate in flavour, yet it has a substantial body.
Albariño from Echizenhama Niigata. Fermented in stainless tank with cold temperature to keep fresh acidity. This is a flagship of Fermier's Albariño.
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R6BY Tank No.18
Nihonshu-do +18 / Oumi Nipponbare(Kakemai) + Awa Yamada-Nishiki(Koujimai) / Rice polishing rate Kakemai 60% Koujimai 65%
"Kimoto-no-dobu" is an ultimate kimoto cloudy sake made by complete fermentation process. Creamy, pure rich umami with refreshing dry finish. Serve chilled, on the rocks, with soda, and kanzake(warm - hot). R6BY(2024), Release Date : 2025.07
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B566 KIMOTONODOBU 生酛のどぶ 仕17号 +18 久保本家酒造 奈良県 R6BY(2024) 1800ml
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B565 KIMOTONODOBU 生酛のどぶ 仕16号 +17 久保本家酒造 奈良県 R6BY(2024) 1800ml
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B564 KIMOTONODOBU 生酛のどぶ 仕14号 +17 久保本家酒造 奈良県 R6BY(2024) 1800ml
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R6BY Tank No.17
Nihonshu-do +18 / Oumi Nipponbare(Kakemai) + Awa Yamada-Nishiki(Koujimai) / Rice polishing rate Kakemai 60% Koujimai 65%
"Kimoto-no-dobu" is an ultimate kimoto cloudy sake made by complete fermentation process. Creamy, pure rich umami with refreshing dry finish. Serve chilled, on the rocks, with soda, and kanzake(warm - hot). R6BY(2024), Release Date : 2025.07
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R6BY Tank No.16
Nihonshu-do +17 / Oumi Nipponbare(Kakemai) + Awa Yamada-Nishiki(Koujimai) / Rice polishing rate Kakemai 60% Koujimai 65%
"Kimoto-no-dobu" is an ultimate kimoto cloudy sake made by complete fermentation process. Creamy, pure rich umami with refreshing dry finish. Serve chilled, on the rocks, with soda, and kanzake(warm - hot). R6BY(2024), Release Date : 2025.07
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R6BY Tank No.14
Nihonshu-do +17 / Oumi Nipponbare(Kakemai) + Awa Yamada-Nishiki(Koujimai) / Rice polishing rate Kakemai 60% Koujimai 65%
"Kimoto-no-dobu" is an ultimate kimoto cloudy sake made by complete fermentation process. Creamy, pure rich umami with refreshing dry finish. Serve chilled, on the rocks, with soda, and kanzake(warm - hot). R6BY(2024), Release Date : 2025.07
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B563 KIMOTONODOBU 生酛のどぶ 仕13号 +15 久保本家酒造 奈良県 R6BY(2024) 1800ml
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B562 KIMOTONODOBU 生酛のどぶ 仕9号 +15 久保本家酒造 奈良県 R6BY(2024) 1800ml
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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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R6BY Tank No.13
Nihonshu-do +15 / Oumi Nipponbare(Kakemai) + Awa Yamada-Nishiki(Koujimai) / Rice polishing rate Kakemai 60% Koujimai 65%
"Kimoto-no-dobu" is an ultimate kimoto cloudy sake made by complete fermentation process. Creamy, pure rich umami with refreshing dry finish. Serve chilled, on the rocks, with soda, and kanzake(warm - hot). R6BY(2024), Release Date : 2025.07
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R6BY Tank No.9
Nihonshu-do +15 / Oumi Nipponbare(Kakemai) + Awa Yamada-Nishiki(Koujimai) / Rice polishing rate Kakemai 60% Koujimai 65%
"Kimoto-no-dobu" is an ultimate kimoto cloudy sake made by complete fermentation process. Creamy, pure rich umami with refreshing dry finish. Serve chilled, on the rocks, with soda, and kanzake(warm - hot). R6BY(2024), Release Date : 2025.07
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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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4856 KAKUREI Sōjun 鶴齢 特別純米 爽醇 青木酒造 新潟県 R6BY 1800ml
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5812 KAKUREI Sōjun 鶴齢 特別純米 爽醇 青木酒造 新潟県 R6BY 720ml
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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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爽醇 (Sōjun, meaning "refreshing and mellow") is a limited summer edition from Kakurei. It is made from 100% locally grown Koshi-Tanrei rice, polished to 55% (Tokubetsu Junmai). The sake is aged in a snow chamber before release.
We benchmark this Sōjun every year, and for the R6BY vintage this year, we felt that not only has the freshness improved, but the changes over time after opening have become more wine-like and dynamic. Its sharpness and definition increase over time, and by the second day, the flavor becomes more focused and refined. If you plan to finish it in one day, it’s best to use a katakuchi (decanter).
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爽醇 (Sōjun, meaning "refreshing and mellow") is a limited summer edition from Kakurei. It is made from 100% locally grown Koshi-Tanrei rice, polished to 55% (Tokubetsu Junmai). The sake is aged in a snow chamber before release.
We benchmark this Sōjun every year, and for the R6BY vintage this year, we felt that not only has the freshness improved, but the changes over time after opening have become more wine-like and dynamic. Its sharpness and definition increase over time, and by the second day, the flavor becomes more focused and refined. If you plan to finish it in one day, it’s best to use a katakuchi (decanter).
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