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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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A008 BOKUSHI Black Bottle 牧之 限定 大吟醸 青木酒造 新潟県 720ml
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4301 SHINRAI Autumn Release Kimoto 神雷 生酛純米酒 三輪酒造 広島県 R5BY 1800ml
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: HK$650.00 SALE HK$398.00
Available
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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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The Yamada-Nishiki from Tojo can be likened to Pinot Noir from the Chambertin Grand Cru in Burgundy. Not only does it possess exceptional aroma and flavor, but it also has great ageing potential. This 37 series does not indicate a brewing year (BY), and it is typically released after about three years of ageing in snow chamber. Even after its release, we can expect long-term ageing. This sake is made to order.
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[R5BY Autumn Release]
This sake is made from 100% locally grown Senbon Nishiki, using the Kimoto method with no added yeast. Rice polishing rate: 65%. The sake emits a cool refreshing aroma, a smooth texture, a clear-cut structure, umami flavor, followed by a dry and crispy finish. It is suitable for both cold and warm temperatures.
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4918 SHINRAI Autumn Release Kimoto 神雷 生酛純米酒 三輪酒造 広島県 R5BY 720ml
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A036 ABEKAN Rooster 阿部勘 純米吟醸 鶏 阿部勘酒造 宮城県 R5BY 1800ml
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A037 ABEKAN Rooster 阿部勘 純米吟醸 鶏 阿部勘酒造 宮城県 R5BY 720ml
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[R5BY Autumn Release]
This sake is made from 100% locally grown Senbon Nishiki, using the Kimoto method with no added yeast. Rice polishing rate: 65%. The sake emits a cool refreshing aroma, a smooth texture, a clear-cut structure, umami flavor, followed by a dry and crispy finish. It is suitable for both cold and warm temperatures.
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Abekan "Rooster" is made from "Sasanishiki" (famous as an edible rice) and Kuranohana (local to Miyagi). It's a Junmai-ginjou with a rice polishing rate of 55%, aged in the cellar during summertime, and all the elements are well integrated. The R5BY Rooster has a smooth texture, a rich body, a dry finish, and is refined. The striking image of a rooster catches the eye. The morning crowing of a rooster has historically been a symbol of good fortune, as it is considered to convey a positive omen. By the way, this little gimmick is also a regular event of Abekan during this season. Please peel off the double sticker label; you will find another artwork symbolizing good fortune.
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Abekan "Rooster" is made from "Sasanishiki" (famous as an edible rice) and Kuranohana (local to Miyagi). It's a Junmai-ginjou with a rice polishing rate of 55%, aged in the cellar during summertime, and all the elements are well integrated. The R5BY Rooster has a smooth texture, a rich body, a dry finish, and is refined. The striking image of a rooster catches the eye. The morning crowing of a rooster has historically been a symbol of good fortune, as it is considered to convey a positive omen. By the way, this little gimmick is also a regular event of Abekan during this season. Please peel off the double sticker label; you will find another artwork symbolizing good fortune.
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4921 KAKUREI Autumn 鶴齢 特別純米 山田錦55 冷卸(ひやおろし) 青木酒造 新潟県 R5BY 1800ml
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4920 KAKUREI Autumn 鶴齢 特別純米 山田錦55 冷卸(ひやおろし) 青木酒造 新潟県 R5BY 720ml
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A643 ABEKAN Cat 阿部勘 純米吟醸 まねき 阿部勘酒造 宮城県 R4BY 720ml
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: HK$240.00 SALE HK$148.00
Available
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Autumn Release Tokubetsu-Junmai. Yamada-Nishiki 100%, rice polishing rate: 55%. Brewed last winter and aged during the summertime, all the elements have melded together into one harmonious body—this is the merit of maturation. It is suitable for both cold and warm temperatures.
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Autumn Release Tokubetsu-Junmai. Yamada-Nishiki 100%, rice polishing rate: 55%. Brewed last winter and aged during the summertime, all the elements have melded together into one harmonious body—this is the merit of maturation. It is suitable for both cold and warm temperatures.
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Abekan "Cat" is made from "Sasanishiki"(famous as edible rice) and Kuranohana(Miyagi local). It's a Junmai-ginjou, rice polishing rate : 55%, aged in the cellar during summertime and all the elements were well integrated. R4BY Cat has smooth texture, rich body, and dry finish. *Please peel off the double sticker label. you will see another emotion of the cat.
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B384 YAHIKO 彌彦 純米大吟醸 PREMIUM 33 弥彦酒造 新潟県 720ml
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B467 YUKIOTOKO 雪男 純米酒 青木酒造 新潟県 1800ml
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A175 ABEKAN 阿部勘 純米 辛口 阿部勘酒造 宮城県 1800ml
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New Premium Junmai-Daiginjou from Yahiko-Shuzou. Locally grown Yahiko Yamada-Nishiki 100%. 33% rice polishing rate is the limit of the balance between aroma and taste. "Yahiko" is born from fully fermented moromi under low temperature for a long period. Bottled without filtering, pasteurised with bottle, all processes are done manually, with extreme care that they could think of.
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Yukiotoko(=Snow monster) 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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The essence of the Abekan series is this black label Junmai-Dry. Abekan Shuzou is also skilled in brewing sake using table rice, and this particular sake is made with Sasa-Nishiki rice. It is light and refreshing, with a sharp dry finish. What an enticing sake; it encourages you to keep pouring!
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4872 ABEKAN 阿部勘 純米吟醸 亀の尾 阿部勘酒造 宮城県 1800ml
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4902 KAKUREI Aiyama Snow Aged 鶴齢 純米吟醸 愛山 雪室熟成 青木酒造 新潟県 R5BY 1800ml
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B466 KAKUREI Aiyama Snow Aged 鶴齢 純米吟醸 愛山 雪室熟成 青木酒造 新潟県 R5BY 720ml
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Junmai Ginjou version of Abekan made from "Kame-no-o," one of the rare and revived sake rice varietals. It has a clear taste and smooth texture with a rich body. Polish rate: 55%.
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Rare and noble sake rice "Aiyama" by Kakurei: Aoki-Shuzou. This is a Junmai-ginjou: rice polishing rate 57%, aged in a snow chamber. "It has a classy sweet aroma, brightened by fine acidity and a sharp, dry finish. R5BY is the finest Aiyama produced by Kakurei.
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Rare and noble sake rice "Aiyama" by Kakurei: Aoki-Shuzou. This is a Junmai-ginjou: rice polishing rate 57%, aged in a snow chamber. "It has a classy sweet aroma, brightened by fine acidity and a sharp, dry finish. R5BY is the finest Aiyama produced by Kakurei.
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