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B568 HATSUGASUMI 初霞 特別純米 温故知新 久保本家酒造 奈良県 R5BY(2023) 1800ml
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B328 SHINRAI Song of the Forest 神雷 森の唄 神石酵母 三輪酒造 広島県 R6BY 720ml
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B567 KIMOTONODOBU 生酛のどぶ 仕18号 +18 久保本家酒造 奈良県 R6BY(2024) 1800ml
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R5BY(2023) Onko-Chishin (Learn from the past)
The DNA of Kubo-Honke Shuzo, where over 300 years of inherited tradition coexist with a spirit of innovation that breaks conventional wisdom, can be summed up in one phrase: "Onko Chishin" (learning from the past to develop new insights). This sake proudly bears that phrase on its label.
"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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[Song of the Forest by Jinseki Yeast]
This sake is made from locally grown Hattan-Nishiki + Shin-Gin Moeibuki, fermented by the yeast from grapes harvested at Hara Farm. Rice Polishing Rate : 65%, Junmai-Shu.
Jinseki Yeast Project - Yeast was sampled from various sources, including flowers and beehives. With the cooperation of the Hiroshima Food Technology Industrial Center, after numerous processes, a yeast strain selected from grapes harvested at Hara Farm was chosen.
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R6BY Tank No.18
Nihonshu-do +18 / Oumi Nipponbare(Kakemai) + Awa Yamada-Nishiki(Koujimai) / 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). R6BY(2024), Release Date : 2025.07
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B566 KIMOTONODOBU 生酛のどぶ 仕17号 +18 久保本家酒造 奈良県 R6BY(2024) 1800ml
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B565 KIMOTONODOBU 生酛のどぶ 仕16号 +17 久保本家酒造 奈良県 R6BY(2024) 1800ml
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B564 KIMOTONODOBU 生酛のどぶ 仕14号 +17 久保本家酒造 奈良県 R6BY(2024) 1800ml
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R6BY Tank No.17
Nihonshu-do +18 / Oumi Nipponbare(Kakemai) + Awa Yamada-Nishiki(Koujimai) / 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). R6BY(2024), Release Date : 2025.07
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R6BY Tank No.16
Nihonshu-do +17 / Oumi Nipponbare(Kakemai) + Awa Yamada-Nishiki(Koujimai) / 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). R6BY(2024), Release Date : 2025.07
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R6BY Tank No.14
Nihonshu-do +17 / Oumi Nipponbare(Kakemai) + Awa Yamada-Nishiki(Koujimai) / 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). R6BY(2024), Release Date : 2025.07
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B563 KIMOTONODOBU 生酛のどぶ 仕13号 +15 久保本家酒造 奈良県 R6BY(2024) 1800ml
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B562 KIMOTONODOBU 生酛のどぶ 仕9号 +15 久保本家酒造 奈良県 R6BY(2024) 1800ml
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4856 KAKUREI Sōjun 鶴齢 特別純米 爽醇 青木酒造 新潟県 R6BY 1800ml
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R6BY Tank No.13
Nihonshu-do +15 / Oumi Nipponbare(Kakemai) + Awa Yamada-Nishiki(Koujimai) / 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). R6BY(2024), Release Date : 2025.07
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R6BY Tank No.9
Nihonshu-do +15 / Oumi Nipponbare(Kakemai) + Awa Yamada-Nishiki(Koujimai) / 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). R6BY(2024), Release Date : 2025.07
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爽醇 (Sōjun, meaning "refreshing and mellow") is a limited summer edition from Kakurei. It is made from 100% locally grown Koshi-Tanrei rice, polished to 55% (Tokubetsu Junmai). The sake is aged in a snow chamber before release.
We benchmark this Sōjun every year, and for the R6BY vintage this year, we felt that not only has the freshness improved, but the changes over time after opening have become more wine-like and dynamic. Its sharpness and definition increase over time, and by the second day, the flavor becomes more focused and refined. If you plan to finish it in one day, it’s best to use a katakuchi (decanter).
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5812 KAKUREI Sōjun 鶴齢 特別純米 爽醇 青木酒造 新潟県 R6BY 720ml
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A531 YAHIKO The Fresh Beyond 彌彦 吟醸 氷温熟成 超本生原酒 弥彦酒造 新潟県 R6BY 720ml
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B542 KAKUREI Ginjo Nama (Fresh) 鶴齢 吟醸 生 青木酒造 新潟県 720ml
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爽醇 (Sōjun, meaning "refreshing and mellow") is a limited summer edition from Kakurei. It is made from 100% locally grown Koshi-Tanrei rice, polished to 55% (Tokubetsu Junmai). The sake is aged in a snow chamber before release.
We benchmark this Sōjun every year, and for the R6BY vintage this year, we felt that not only has the freshness improved, but the changes over time after opening have become more wine-like and dynamic. Its sharpness and definition increase over time, and by the second day, the flavor becomes more focused and refined. If you plan to finish it in one day, it’s best to use a katakuchi (decanter).
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[Unpasteurized, Undiluted]
This is the undiluted saké with Aruten (added alcohol), and it’s also namazaké (unpasteurized). It’s a Ginjo-shu made from Yamada Nishiki rice grown in Yahiko village, polished down to 55%, aged at near-freezing temperatures, and released as a summer edition. With an alcohol content of 17%, this undiluted saké has thickness and richness, yet it has an oddly smooth, comfortable mouthfeel that makes you drink it faster than you intend. According to Yahiko Shuzo, it is also recommended to enjoy it diluted with soda or on the rocks.
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[Ginjo, Unpasteurized]
Kakurei Ginjo Nama (Fresh) has arrived from Niigata! Actually, we had only introduced this to Japanese restaurants, but many customers who see the stock waiting for delivery or being packed inside the shop show strong interest. We think it's because the frosted bottle, which looks so cool, has the word "Nama" (fresh) written prominently in kanji—which, of course, many people in Hong Kong can read—making it look incredibly delicious.
So this time, we’ve also stocked it for retail! With the typical Hong Kong weather—both temperature and humidity—the perfect setting is ready for enjoying this sake. The taste? Of course, it’s superb. It’s so pleasant that you have to be careful not to drink or serve too much.
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A990 SHINRAI Kimoto Shin-Gin 神雷 風鈴 生酛純米 真吟八反錦 三輪酒造 広島県 R6BY 1800ml
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B290 SHINRAI Summer Kimoto Shin-Gin 神雷 風鈴 生酛純米 真吟八反錦 三輪酒造 広島県 R6BY 720ml
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A269 ABEKAN Goldfish 阿部勘 純米吟醸 金魚 阿部勘酒造 宮城県 R6BY 1800ml
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[Summer Kimoto Shin-Gin]
Miwa-Shuzou has expressed "a cool feeling" through the fine-tuned Kimoto method. Locally grown Hattan-Nishiki rice is polished using the "Shin-Gin" method (rice polishing rate: 72%) and brewed with the Kimoto method, fermented by ambient yeasts (no cultured yeasts are added).
Generally, when the polishing ratio is low (meaning the rice is not polished much), the amino acid content increases, resulting in a heavier flavor. However, even with a polishing ratio of 72%, it is possible to keep the amino acid content low when Shin-Gin polishing is used. The depth of flavor from the Kimoto method, combined with the lightness achieved through Shin-Gin polishing, creates a sense of dimensionality and dynamism rarely found in other sake.
What’s even more remarkable is that no culture yeast has been added. The brewery must be very fortunate because it is rare to find such a clean and refreshing aroma derived solely from the ambient yeasts present in the brewery.
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[Summer Kimoto Shin-Gin]
Miwa-Shuzou has expressed "a cool feeling" through the fine-tuned Kimoto method. Locally grown Hattan-Nishiki rice is polished using the "Shin-Gin" method (rice polishing rate: 72%) and brewed with the Kimoto method, fermented by ambient yeasts (no cultured yeasts are added).
Generally, when the polishing ratio is low (meaning the rice is not polished much), the amino acid content increases, resulting in a heavier flavor. However, even with a polishing ratio of 72%, it is possible to keep the amino acid content low when Shin-Gin polishing is used. The depth of flavor from the Kimoto method, combined with the lightness achieved through Shin-Gin polishing, creates a sense of dimensionality and dynamism rarely found in other sake.
What’s even more remarkable is that no culture yeast has been added. The brewery must be very fortunate because it is rare to find such a clean and refreshing aroma derived solely from the ambient yeasts present in the brewery.
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It’s a goldfish bowl filled with Junmai Ginjo! Abekan’s limited edition "Goldfish" is made from Kuranohana and Sasanishiki rice, polished to 55%. Aged under -5℃ since winter, all the elements are now well integrated. Smooth, dry, light, yet flavorful.
Lately, we feel that Abekan has become somewhat richer in flavor. While retaining Abekan’s smooth and crisp dry style, it seems to have gained a slight fullness in taste. According to the producer, possibly due to the warming climate, the rice dissolves more easily, and this might be reflected in the flavor.
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A912 ABEKAN Goldfish 阿部勘 純米吟醸 金魚 阿部勘酒造 宮城県 R6BY 720ml
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4726 KAKUREI Super Dry 鶴齢 純米超辛口 原酒 青木酒造 新潟県 R6BY 1800ml
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A558 KAKUREI Super Dry 鶴齢 純米超辛口 原酒 青木酒造 新潟県 R6BY 720ml
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It’s a goldfish bowl filled with Junmai Ginjo! Abekan’s limited edition "Goldfish" is made from Kuranohana and Sasanishiki rice, polished to 55%. Aged under -5℃ since winter, all the elements are now well integrated. Smooth, dry, light, yet flavorful.
Lately, we feel that Abekan has become somewhat richer in flavor. While retaining Abekan’s smooth and crisp dry style, it seems to have gained a slight fullness in taste. According to the producer, possibly due to the warming climate, the rice dissolves more easily, and this might be reflected in the flavor.
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The ever-popular Super Dry returns. Of course, it’s always Super Dry, but the flavor subtly changes each year. The R5BY vintage surprisingly had a fruity (grape) note, while the R6BY is genuinely dry and full-bodied with a heavy weight (yes, this is genshu=undiluted). A few years ago, some restaurants we supply complained that it was too dry, and this year’s edition is again a truly ultra-dry sake that might catch you off guard if you approach it carelessly.
Serve it well chilled or with ice cubes. Made from Miyama-Nishiki rice from Nagano, with a rice polishing rate of 60%.
Miyama-Nishiki is generally considered suitable for Tanrei style (light, smooth, and crisp) ginjo sake, but Aoki Shuzo has brought out the charm of this rice from a different angle with Kakurei Super Dry. Indeed, you won’t find another Miyama-Nishiki quite like this.
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The ever-popular Super Dry returns. Of course, it’s always Super Dry, but the flavor subtly changes each year. The R5BY vintage surprisingly had a fruity (grape) note, while the R6BY is genuinely dry and full-bodied with a heavy weight (yes, this is genshu=undiluted). A few years ago, some restaurants we supply complained that it was too dry, and this year’s edition is again a truly ultra-dry sake that might catch you off guard if you approach it carelessly.
Serve it well chilled or with ice cubes. Made from Miyama-Nishiki rice from Nagano, with a rice polishing rate of 60%.
Miyama-Nishiki is generally considered suitable for Tanrei style (light, smooth, and crisp) ginjo sake, but Aoki Shuzo has brought out the charm of this rice from a different angle with Kakurei Super Dry. Indeed, you won’t find another Miyama-Nishiki quite like this.
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A440 SAN-IN TOGO 山陰東郷 仏法僧 生酛純米 強力88 酵母無添加 福羅酒造 鳥取県 R2BY(2020) 1800ml
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B241 JINSEKIKOUGEN Kimoto Raw 神石高原 生酛木桶仕込 純米無濾過生原酒 - unfiltered/unpasteurized/undiluted - 三輪酒造 広島県 R6BY 1800ml
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B517 JINSEKIKOUGEN Kimoto Raw 神石高原 生酛木桶仕込 純米無濾過生原酒 - unfiltered/unpasteurized/undiluted - 三輪酒造 広島県 R6BY 720ml
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Kimoto Junmai / Tottori locally grown Gouriki 100% (Ida farm) / Rice polishing rate 88% / No yeast added / Alc.15 / R2BY(2020) / Release Date : 2025.4
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[Unpasteurised, unfiltered, undiluted]
The latest "Jinseki Kougen" surprised us with its modern taste. Even the kimoto-brewed sake has evolved significantly in the 2020s! Although it is described as modernized, it differs from the light, fragrant, sweet, sour, and fruity trends that were popular a little while ago. The sake from Miwa-Shuzo is consistently dense and clear.
The rice, Hattan-Nishiki No.2, cultivated by rice farmers in Jinseki Kougen, was polished to 65% and brewed using kimoto methods without added yeast in wooden vats. The fresh sake is bottled without dilution, filtration, or pasteurization.
We also expected good ageing potential of Jinseki-Kougen since the beginning, and it's been well demonstrated. Please check R2BY, R3BY, R4BY and R5BY too.
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[Unpasteurised, unfiltered, undiluted]
The latest "Jinseki Kougen" surprised us with its modern taste. Even the kimoto-brewed sake has evolved significantly in the 2020s! Although it is described as modernized, it differs from the light, fragrant, sweet, sour, and fruity trends that were popular a little while ago. The sake from Miwa-Shuzo is consistently dense and clear.
The rice, Hattan-Nishiki No.2, cultivated by rice farmers in Jinseki Kougen, was polished to 65% and brewed using kimoto methods without added yeast in wooden vats. The fresh sake is bottled without dilution, filtration, or pasteurization.
We also expected good ageing potential of Jinseki-Kougen since the beginning, and it's been well demonstrated. Please check R2BY, R3BY, R4BY and R5BY too.
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B169 YAHIKO Kiwami-Goe The Ultimate Beyond 彌彦 極超 生原酒 - unfiltered/unpasteurized/undiluted - 弥彦酒造 新潟県 R6BY 1800ml
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A472 YAHIKO Kiwami-Goe The Ultimate Beyond 彌彦 極超 生原酒 - unfiltered/unpasteurized/undiluted - 弥彦酒造 新潟県 R6BY 720ml
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6348 YAHIKO 彌彦 純米大吟醸 PREMIUM 33 弥彦酒造 新潟県 720ml
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[Unpasteurized, unfiltered, undiluted]
Yahiko The Ultimate Beyond is a special cuvée, made from fully fermented moromi under low temperature for a long period. It is freshly brewed and bottled by hand, without dilution, filtration, or pasteurization. Released humbly as a 'futsuu-shu' (akin to a Vin de Table), The Ultimate Beyond delivers a knockout blow. It showcases the true worth of Yahiko's sake brewing. Although detailed information is not provided, it promises extremely high quality and strong impact.
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[Unpasteurized, unfiltered, undiluted]
Yahiko The Ultimate Beyond is a special cuvée, made from fully fermented moromi under low temperature for a long period. It is freshly brewed and bottled by hand, without dilution, filtration, or pasteurization. Released humbly as a 'futsuu-shu' (akin to a Vin de Table), The Ultimate Beyond delivers a knockout blow. It showcases the true worth of Yahiko's sake brewing. Although detailed information is not provided, it promises extremely high quality and strong impact.
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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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