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5769 KIMOTONODOBU 生酛のどぶ 仕12号 +12 久保本家酒造 奈良県 R5BY(2023) 720ml
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B427 KIMOTONODOBU 生酛のどぶ 仕17号 +16 久保本家酒造 奈良県 0605A R5BY(2023) 1800ml
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B426 KIMOTONODOBU 生酛のどぶ 仕16号 +18 久保本家酒造 奈良県 R5BY(2023) 1800ml
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R5BY Tank No.12
Nihonshu-do +12 / Oumi Nipponbare(Kakemai) 75% + Awa Yamada-Nishiki(Koujimai) 25% / 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). R5BY(2023), Release Date : 2024.07
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R5BY Tank No.17
Nihonshu-do +16 / Oumi Nipponbare(Kakemai) 75% + Awa Yamada-Nishiki(Koujimai) 25% / 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). R5BY(2023), Release Date : 2024.04
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R5BY Tank No.16
Nihonshu-do +18 / Oumi Nipponbare(Kakemai) 75% + Awa Yamada-Nishiki(Koujimai) 25% / 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). R5BY(2023), Release Date : 2024.04
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B425 KIMOTONODOBU 生酛のどぶ 仕15号 +17 久保本家酒造 奈良県 R5BY(2023) 1800ml
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B424 KIMOTONODOBU 生酛のどぶ 仕14号 +17 久保本家酒造 奈良県 R5BY(2023) 1800ml
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B423 KIMOTONODOBU 生酛のどぶ 仕13号 +16 久保本家酒造 奈良県 R5BY(2023) 1800ml
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R5BY Tank No.15
Nihonshu-do +17 / Oumi Nipponbare(Kakemai) 75% + Awa Yamada-Nishiki(Koujimai) 25% / 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). R5BY(2023), Release Date : 2024.04
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R5BY Tank No.14
Nihonshu-do +17 / Oumi Nipponbare(Kakemai) 75% + Awa Yamada-Nishiki(Koujimai) 25% / 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). R5BY(2023), Release Date : 2024.04
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R5BY Tank No.13
Nihonshu-do +16 / Oumi Nipponbare(Kakemai) 75% + Awa Yamada-Nishiki(Koujimai) 25% / 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). R5BY(2023), Release Date : 2024.04
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B422 KIMOTONODOBU 生酛のどぶ 仕12号 +12 久保本家酒造 奈良県 R5BY(2023) 1800ml
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6429 HATSUGASUMI 初霞 特別純米 久保本家酒造 奈良県 R4BY(2022) 720ml
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6492 SUIRYUU 睡龍 生酛純米 久保本家酒造 奈良県 21BY(2009) 720ml
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R5BY Tank No.12
Nihonshu-do +12 / Oumi Nipponbare(Kakemai) 75% + Awa Yamada-Nishiki(Koujimai) 25% / 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). R5BY(2023), Release Date : 2024.04
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R4BY(2022) Tokubetsu-junmai
"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). Rice from local, polishing rate : 60%.
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21BY(2009) Kimoto Junmai-shu Rice polishing rate : 65%
The combination of the process of complete fermentation and a long lapse of time makes this unparalleled Kimoto Junmai-shu. The bottle is released after long ageing period - 6 to 8 years, sometimes over 10 years. It has beautiful amber colour and superb purity.
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6503 SUIRYUU 睡龍 生酛純吟 久保本家酒造 奈良県 24BY(2012) 720ml
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A594 KIMOTONODOBU 生酛のどぶ 仕20号 +17 久保本家酒造 奈良県 R4BY(2022) 1800ml
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A593 KIMOTONODOBU 生酛のどぶ 仕19号 +18 久保本家酒造 奈良県 R4BY(2022) 1800ml
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24BY(2012) Kimoto Junmai-ginjou
Rice polishing rate : 50%
The combination of the process of complete fermentation and a long lapse of time makes this unparalleled Kimoto Junmai-shu. The bottle is released after long ageing period - 6 to 8 years, sometimes over 10 years. It has beautiful amber colour and superb purity.
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R4BY Tank No.20
Nihonshu-do +17 / Oumi Nipponbare(Kakemai) 75% + Awa Yamada-Nishiki(Koujimai) 25% / Rice polishing rate Kakemai 60% Koujimi 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).
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R4BY Tank No.19
Nihonshu-do +18 / Oumi Nipponbare(Kakemai) 75% + Awa Yamada-Nishiki(Koujimai) 25% / Rice polishing rate Kakemai 60% Koujimi 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).
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A592 KIMOTONODOBU 生酛のどぶ 仕16号 +16 久保本家酒造 奈良県 R4BY(2022) 1800ml
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A591 KIMOTONODOBU 生酛のどぶ 仕15号 +14 久保本家酒造 奈良県 R4BY(2022) 1800ml
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A590 KIMOTONODOBU 生酛のどぶ 仕14号 +15 久保本家酒造 奈良県 R4BY(2022) 1800ml
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R4BY Tank No.16
Nihonshu-do +16 / Oumi Nipponbare(Kakemai) 75% + Awa Yamada-Nishiki(Koujimai) 25% / Rice polishing rate Kakemai 60% Koujimi 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).
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R4BY Tank No.15
Nihonshu-do +14 / Oumi Nipponbare(Kakemai) 75% + Awa Yamada-Nishiki(Koujimai) 25% / Rice polishing rate Kakemai 60% Koujimi 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).
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R4BY Tank No.14
Nihonshu-do +15 / Oumi Nipponbare(Kakemai) 75% + Awa Yamada-Nishiki(Koujimai) 25% / Rice polishing rate Kakemai 60% Koujimi 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).
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B138 HATSUGASUMI 初霞 特別純米 一所懸命 久保本家酒造 奈良県 R1BY(2019-20) 1800ml
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B128 MARCEL RICHAUD CAIRANNE ROUGE 2020 1500ml
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B127 MARCEL RICHAUD CAIRANNE ROUGE 2020 750ml
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R1BY(2019) Issho-Kenmei
"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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The signature cuvée of Marcel Richaud is a masterpiece of natural wine from southern Rhone. Extremely concentrated, and possesses great depth and complexity. Ripe and smooth Mourvèdre gives vibrancy to the wine. This cuvée obviously has good ageing potential. Cépages : Mourvedre 20%, Grenache 40%, Syrah 20%, Counoise 10%, and Carignan 10%. Terroirs : Chantal, Les Garrigues, Les Combes, Les Partides, La Ridel, and Les Bayes.
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The signature cuvée of Marcel Richaud is a masterpiece of natural wine from southern Rhone. Extremely concentrated, and possesses great depth and complexity. Ripe and smooth Mourvèdre gives vibrancy to the wine. This cuvée obviously has good ageing potential. Cépages : Mourvedre 20%, Grenache 40%, Syrah 20%, Counoise 10%, and Carignan 10%. Terroirs : Chantal, Les Garrigues, Les Combes, Les Partides, La Ridel, and Les Bayes.
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B130 MARCEL RICHAUD VdF A LA SOURCE 2021 750ml
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4761 KIMOTONODOBU 生酛のどぶ 仕11号 +16 久保本家酒造 奈良県 R3BY(2021) 1800ml
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4760 KIMOTONODOBU 生酛のどぶ 仕10号 +15 久保本家酒造 奈良県 R3BY(2021) 1800ml
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Mysterious balance between freshness and sweetness. Biologique, selection from young vines. Super excellent value. Cépages : Grenache 50%, Mourvedre 20%, Carignan 1o%, Cinsault 10% and Counoise 10%. Terroirs : Plantiers des Garrigues, and de la Grange.
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R3BY Tank No.11
Nihonshu-do +16 / Rice polishing rate 65% / Yeast No.6
"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).
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R3BY Tank No.10
Nihonshu-do +15 / Rice polishing rate 65% / Yeast No.6
"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).
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4759 KIMOTONODOBU 生酛のどぶ 仕9号 +14 久保本家酒造 奈良県 R3BY(2021) 1800ml
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4758 KIMOTONODOBU 生酛のどぶ 仕8号 +14 久保本家酒造 奈良県 R3BY(2021) 1800ml
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4757 KIMOTONODOBU 生酛のどぶ 仕7号 +11 久保本家酒造 奈良県 R3BY(2021) 1800ml
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R3BY Tank No.9
Nihonshu-do +14 / Rice polishing rate 65% / Yeast No.7
"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).
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R3BY Tank No.8
Nihonshu-do +14 / Rice polishing rate 65% / Yeast No.7
"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).
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R3BY Tank No.7
Nihonshu-do +11 / Rice polishing rate 65% / Yeast No.7
"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).
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A154 KIMOTONODOBU 生酛のどぶ 仕13号 +14 久保本家酒造 奈良県 R1BY(2019) 1800ml
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4242 KIMOTONODOBU 生酛のどぶ 仕7号 +14 久保本家酒造 奈良県 R2BY(2020) 720ml
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A697 HATSUGASUMI 初霞 純米 久保本家酒造 奈良県 27BY(2015) 1800ml
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R1BY Tank No.13
Nihonshu-do +14 / Rice polishing rate 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). R1BY(2019), Release Date : 2021.08
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R2BY Tank No.7
Nihonshu-do +14 / Rice polishing rate 65% / Yeast No.6
"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).
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27BY(2015) Junmai-shu
Gohyakumangoku + Nippon-bare
Rice polishing rate : 65%
"Hatsugasumi" is a traditional brand of Kubo-Honke Shuzou. The authentic sake made by "complete fermentation" process. Released after several years of ageing period.
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6959 SUIRYUU 睡龍 生酛純米 久保本家酒造 奈良県 19BY(2007) 1800ml
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6493 SUIRYUU 睡龍 生酛純米 久保本家酒造 奈良県 22BY(2010) 1800ml
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6962 SUIRYUU 睡龍 生酛純米 涼 久保本家酒造 奈良県 22BY(2010) 1800ml
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19BY(2007) Kimoto Junmai-shu
Rice polishing rate : 65%
The combination of the process of complete fermentation and a long lapse of time makes this unparalleled Kimoto Junmai-shu. The bottle is released after long ageing period - 6 to 8 years, sometimes over 10 years. It has beautiful amber colour and superb purity.
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22BY(2010) Kimoto Junmai-shu
Rice polishing rate : 65%
The combination of the process of complete fermentation and a long lapse of time makes this unparalleled Kimoto Junmai-shu. The bottle is released after long ageing period - 6 to 8 years, sometimes over 10 years. It has beautiful amber colour and superb purity.
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22BY(2010) Kimoto Junmai-shu "Cool Off"
Rice polishing rate : 65%
The combination of the process of complete fermentation and a long lapse of time makes this unparalleled Kimoto Junmai-shu. The bottle is released after long ageing period - 6 to 8 years, sometimes over 10 years. It has beautiful amber colour and superb purity.
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