|
|
|
|
|
|
4242 KIMOTONODOBU 生酛のどぶ 仕7号 +14 久保本家酒造 奈良県 R2BY(2020) 720ml
|
Available
|
|
|
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).
|
|
|
|
|
|
|
|
|
|
4292 HATSUGASUMI 初霞 純米 旨辛無垢 久保本家酒造 奈良県 24BY(2012) 1800ml
|
|
Available
|
|
|
24BY(2012) 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.
|
|
|
|
|
|
|
|
|
|
4757 KIMOTONODOBU 生酛のどぶ 仕7号 +11 久保本家酒造 奈良県 R3BY(2021) 1800ml
|
|
Available
|
|
|
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).
|
|
|
|
|
|
|
|
|
|
4758 KIMOTONODOBU 生酛のどぶ 仕8号 +14 久保本家酒造 奈良県 R3BY(2021) 1800ml
|
|
Available
|
|
|
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).
|
|
|
|
|
|
|
|
|
|
4759 KIMOTONODOBU 生酛のどぶ 仕9号 +14 久保本家酒造 奈良県 R3BY(2021) 1800ml
|
|
Available
|
|
|
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).
|
|
|
|
|
|
|
|
|
|
4760 KIMOTONODOBU 生酛のどぶ 仕10号 +15 久保本家酒造 奈良県 R3BY(2021) 1800ml
|
|
Available
|
|
|
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).
|
|
|
|
|
|
|
|
|
|
4761 KIMOTONODOBU 生酛のどぶ 仕11号 +16 久保本家酒造 奈良県 R3BY(2021) 1800ml
|
|
Available
|
|
|
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).
|
|
|
|
|
|
|
|
|
|
5769 KIMOTONODOBU 生酛のどぶ 仕12号 +12 久保本家酒造 奈良県 R5BY(2023) 720ml
|
|
Available
|
|
|
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
|
|
|
|
|
|
|
|
|
|
6429 HATSUGASUMI 初霞 特別純米 久保本家酒造 奈良県 R4BY(2022) 720ml
|
|
Available
|
|
|
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%.
|
|
|
|
|
|
|
|
|
|
6492 SUIRYUU 睡龍 生酛純米 久保本家酒造 奈良県 21BY(2009) 720ml
|
|
Available
|
|
|
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.
|
|
|
|
|
|
|
|
|
|
6493 SUIRYUU 睡龍 生酛純米 久保本家酒造 奈良県 22BY(2010) 1800ml
|
|
Available
|
|
|
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.
|
|
|
|
|
|
|
|
|
|
6494 SUIRYUU 睡龍 純米 久保本家酒造 奈良県 22BY(2010-1) 720ml
|
|
Available
|
|
|
22BY(2010) 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.
|
|
|
|
|
|
|
|
|
|
6503 SUIRYUU 睡龍 生酛純吟 久保本家酒造 奈良県 24BY(2012) 720ml
|
|
Available
|
|
|
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.
|
|
|
|
|
|
|
|
|
|
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
|
|
Available
|
|
|
27BY(2015) Junmai-daiginjou
Rice polishing rate : 40%
Aged Junmai-daiginjou made by "complete fermentation" process. Super dry.
|
|
|
|
|
|
|
|
|
|
6959 SUIRYUU 睡龍 生酛純米 久保本家酒造 奈良県 19BY(2007) 1800ml
|
|
Available
|
|
|
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.
|
|
|
|
|
|
|
|
|
|
6962 SUIRYUU 睡龍 生酛純米 涼 久保本家酒造 奈良県 22BY(2010) 1800ml
|
|
Available
|
|
|
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.
|
|
|
|
|
|
|
|
|
|
A154 KIMOTONODOBU 生酛のどぶ 仕13号 +14 久保本家酒造 奈良県 R1BY(2019) 1800ml
|
|
Available
|
|
|
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
|
|
|
|
|
|
|
|
|
|
A249 SUIRYUU 睡龍 梅酒 生酛純米酒漬 久保本家酒造 奈良県 R1BY(2019) 500ml
|
|
Available
|
|
|
Umeshu made from Kimoto Junmai + honey. Beautiful balance between rich-sweetness and acidity. Straight, on the rocks, with soda.
|
|
|
|
|
|
|
|
|
|
A590 KIMOTONODOBU 生酛のどぶ 仕14号 +15 久保本家酒造 奈良県 R4BY(2022) 1800ml
|
|
Available
|
|
|
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).
|
|
|
|
|
|
|
|
|
|
A591 KIMOTONODOBU 生酛のどぶ 仕15号 +14 久保本家酒造 奈良県 R4BY(2022) 1800ml
|
|
Available
|
|
|
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).
|
|
|
|
