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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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A029 KAKUREI 鶴齢 純米大吟醸 山田錦37 青木酒造 新潟県 720ml
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A447 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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: HK$650.00 SALE HK$398.00
Available
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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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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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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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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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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
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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
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Aoki-Shuzou carefully selects only the best saké which has good ageing potential every year and reserves for long-ageing in snow chamber. The vintage 2017 Junmai-Daiginjou had been released after 5 years ageing. 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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30BY(2018) Junmai-daiginjou
Rice polishing rate : 40%
Aged Junmai-daiginjou made by "complete fermentation" process. Super dry.
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27BY(2015) Junmai-daiginjou
Rice polishing rate : 40%
Aged Junmai-daiginjou made by "complete fermentation" process. Super dry.
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A184 AKISHIKA 秋鹿 純米大吟醸 RETRO LABEL 秋鹿酒造 大阪府 2019 1800ml
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A030 KAKUREI 鶴齢 純米大吟醸 越淡麗40 青木酒造 新潟県 720ml
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5302 YOROKOBIGAIJIN 悦凱陣 純米大吟醸 丸尾本店 香川県 720ml
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: HK$420.00 SALE HK$278.00
Stockout
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Junmai-daiginjou. Yamada-Nishiki 100%. Rice polishing rate : 50%, Yeast No.9. Restored old label.
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Locally grown Koshi-Tanrei 100%, rice polishing rate : 40%, Junmai-daiginjou. Refined, smooth texture, rich umami in a resolute manner.
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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
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