|
B512 KAKUREI YEARS BOTTLE 2024 鶴齢 純米大吟醸 雄町40 青木酒造 新潟県 720ml
|
|
A434 KAKUREI YEARS BOTTLE 2022 鶴齢 純米大吟醸 雄町48 青木酒造 新潟県 720ml
|
|
B486 ABEKAN 阿部勘 純米大吟醸 山田錦 阿部勘酒造 宮城県 R5BY 720ml
|
|
|
|
|
|
|
|
[2024 Vintage / Art Label]
A sensational sake has arrived from Aoki Shuzou. Selected from the finest sake matured in a snow chamber, it is released under the name “Years Bottle.” Each year, a renowned Japanese artist is commissioned to create the label, and for the fifth edition, the 2024 Years Bottle label was designed by Higuchi Yuko.
Typically, this series features Omachi Junmai-daiginjo. The rice polishing ratio was 48% for the first three editions, but it was refined to 40% starting with the fourth edition. Undoubtedly, every year’s release is excellent, but the fifth edition, the 2024 Years Bottle, is truly exceptional. It is the first time we have encountered a sake that expresses Omachi in this direction and at this level.
*Aoki Shuzou's "Years Bottle" is the project for the coming 100 years, to aim to create a new value of Japanese culture by integration of Sake and Japanese modern art. Released once a year, and label will be drawn by Japanese artists.
|
[2022 Vintage / Art Label]
Aoki Shuzou's "Years Bottle" is the project for the coming 100 years, to aim to create a new value of Japanese culture by integration of Sake and Japanese modern art. Released once a year, and label will be drawn by Japanese artists. 2022's label is drawn by artist Otake Ayana. This cuvee is Junmai-daiginjou, Omachi 48% rice polishing rate, aged in snow cellar.
|
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.
|
|
|
|
A461 ABEKAN 阿部勘 純米大吟醸 白鶴錦 阿部勘酒造 宮城県 R5BY 720ml
|
|
B475 ABEKAN 阿部勘 純米大吟醸 白鶴錦 阿部勘酒造 宮城県 R5BY 1800ml
|
|
B384 YAHIKO 彌彦 純米大吟醸 PREMIUM 33 弥彦酒造 新潟県 720ml
|
|
|
|
|
|
|
|
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.
|
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.
|
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.
|
|
|
|
A029 KAKUREI 鶴齢 純米大吟醸 山田錦37 青木酒造 新潟県 720ml
|
|
A957 SUIRYUU 睡龍 純米大吟醸 まほろば 久保本家酒造 奈良県 30BY(2018) 1800ml
|
|
A172 KAKUREI 鶴齢 純米大吟醸 越淡麗40 青木酒造 新潟県 720ml
|
: HK$650.00 SALE HK$398.00
Available
|
|
|
|
: HK$420.00 SALE HK$278.00
Available
|
|
|
|
|
|
|
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.
|
30BY(2018) Junmai-daiginjou
Rice polishing rate : 40%
Aged Junmai-daiginjou made by "complete fermentation" process. Super dry.
|
Locally grown Koshi-Tanrei 100%, rice polishing rate : 40%, Junmai-daiginjou. Refined, smooth texture, rich umami in a resolute manner.
|
|
|
|
6712 SUIRYUU 睡龍 純米大吟醸 まほろば 久保本家酒造 奈良県 27BY(2015) 720ml
|
|
A184 AKISHIKA 秋鹿 純米大吟醸 RETRO LABEL 秋鹿酒造 大阪府 2019 1800ml
|
|
5302 YOROKOBIGAIJIN 悦凱陣 純米大吟醸 丸尾本店 香川県 720ml
|
|
|
|
|
|
|
|
27BY(2015) Junmai-daiginjou
Rice polishing rate : 40%
Aged Junmai-daiginjou made by "complete fermentation" process. Super dry.
|
Junmai-daiginjou. Yamada-Nishiki 100%. Rice polishing rate : 50%, Yeast No.9. Restored old label.
|
Yamada-Nishiki 100%, rice polishing rate : 40%, Junmai-Daiginjou / Yeast : Kimamoto No.9 / Nihonshu-do +6 / Acidity 2.1 / Amino Acid 0.9 / Alc. 16-17% / Release Date : 2014.06
|
|
|
