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6062 KAKUREI Raw 鶴齢 特別純米 山田錦55 生原酒 - unpasteurised/undiluted - 青木酒造 新潟県 R5BY 1800ml
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4301 SHINRAI Autumn Release Kimoto 神雷 生酛純米酒 三輪酒造 広島県 R5BY 1800ml
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4918 SHINRAI Autumn Release Kimoto 神雷 生酛純米酒 三輪酒造 広島県 R5BY 720ml
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[Limited Series. Unpasteurised, undiluted]
Yamada-Nishiki 100%, rice polishing rate : 55%, Tokubetsu-Junmai. It's a RAW type: Unpasteurised and undiluted. Rich taste with fine texture.
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[R5BY Autumn Release]
This sake is made from 100% locally grown Senbon Nishiki, using the Kimoto method with no added yeast. Rice polishing rate: 65%. The sake emits a cool refreshing aroma, a smooth texture, a clear-cut structure, umami flavor, followed by a dry and crispy finish. It is suitable for both cold and warm temperatures.
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[R5BY Autumn Release]
This sake is made from 100% locally grown Senbon Nishiki, using the Kimoto method with no added yeast. Rice polishing rate: 65%. The sake emits a cool refreshing aroma, a smooth texture, a clear-cut structure, umami flavor, followed by a dry and crispy finish. It is suitable for both cold and warm temperatures.
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A036 ABEKAN Rooster 阿部勘 純米吟醸 鶏 阿部勘酒造 宮城県 R5BY 1800ml
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A037 ABEKAN Rooster 阿部勘 純米吟醸 鶏 阿部勘酒造 宮城県 R5BY 720ml
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4921 KAKUREI Autumn 鶴齢 特別純米 山田錦55 冷卸(ひやおろし) 青木酒造 新潟県 R5BY 1800ml
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Abekan "Rooster" is made from "Sasanishiki" (famous as an edible rice) and Kuranohana (local to Miyagi). It's a Junmai-ginjou with a rice polishing rate of 55%, aged in the cellar during summertime, and all the elements are well integrated. The R5BY Rooster has a smooth texture, a rich body, a dry finish, and is refined. The striking image of a rooster catches the eye. The morning crowing of a rooster has historically been a symbol of good fortune, as it is considered to convey a positive omen. By the way, this little gimmick is also a regular event of Abekan during this season. Please peel off the double sticker label; you will find another artwork symbolizing good fortune.
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Abekan "Rooster" is made from "Sasanishiki" (famous as an edible rice) and Kuranohana (local to Miyagi). It's a Junmai-ginjou with a rice polishing rate of 55%, aged in the cellar during summertime, and all the elements are well integrated. The R5BY Rooster has a smooth texture, a rich body, a dry finish, and is refined. The striking image of a rooster catches the eye. The morning crowing of a rooster has historically been a symbol of good fortune, as it is considered to convey a positive omen. By the way, this little gimmick is also a regular event of Abekan during this season. Please peel off the double sticker label; you will find another artwork symbolizing good fortune.
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Autumn Release Tokubetsu-Junmai. Yamada-Nishiki 100%, rice polishing rate: 55%. Brewed last winter and aged during the summertime, all the elements have melded together into one harmonious body—this is the merit of maturation. It is suitable for both cold and warm temperatures.
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4920 KAKUREI Autumn 鶴齢 特別純米 山田錦55 冷卸(ひやおろし) 青木酒造 新潟県 R5BY 720ml
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A643 ABEKAN Cat 阿部勘 純米吟醸 まねき 阿部勘酒造 宮城県 R4BY 720ml
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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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: HK$240.00 SALE HK$148.00
Available
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Autumn Release Tokubetsu-Junmai. Yamada-Nishiki 100%, rice polishing rate: 55%. Brewed last winter and aged during the summertime, all the elements have melded together into one harmonious body—this is the merit of maturation. It is suitable for both cold and warm temperatures.
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Abekan "Cat" is made from "Sasanishiki"(famous as edible rice) and Kuranohana(Miyagi local). It's a Junmai-ginjou, rice polishing rate : 55%, aged in the cellar during summertime and all the elements were well integrated. R4BY Cat has smooth texture, rich body, and dry finish. *Please peel off the double sticker label. you will see another emotion of the cat.
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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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B467 YUKIOTOKO 雪男 純米酒 青木酒造 新潟県 1800ml
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A175 ABEKAN 阿部勘 純米 辛口 阿部勘酒造 宮城県 1800ml
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4872 ABEKAN 阿部勘 純米吟醸 亀の尾 阿部勘酒造 宮城県 1800ml
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Yukiotoko(=Snow monster) is an Aoki-Shuzou's another label in dry style. Focuses on pure umami of rice and sharp finish. This Junmaishu is made from Miyama-Nishiki 100%, rice polishing rate : 60%. Good for both cold and hot temperature. A great standard for Sake drinkers.
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The essence of the Abekan series is this black label Junmai-Dry. Abekan Shuzou is also skilled in brewing sake using table rice, and this particular sake is made with Sasa-Nishiki rice. It is light and refreshing, with a sharp dry finish. What an enticing sake; it encourages you to keep pouring!
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Junmai Ginjou version of Abekan made from "Kame-no-o," one of the rare and revived sake rice varietals. It has a clear taste and smooth texture with a rich body. Polish rate: 55%.
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4902 KAKUREI Aiyama Snow Aged 鶴齢 純米吟醸 愛山 雪室熟成 青木酒造 新潟県 R5BY 1800ml
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B466 KAKUREI Aiyama Snow Aged 鶴齢 純米吟醸 愛山 雪室熟成 青木酒造 新潟県 R5BY 720ml
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A309 OMOTAKA-OTOKOYAMA 於茂多加男山 本醸造 阿部勘酒造 宮城県 1800ml
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Rare and noble sake rice "Aiyama" by Kakurei: Aoki-Shuzou. This is a Junmai-ginjou: rice polishing rate 57%, aged in a snow chamber. "It has a classy sweet aroma, brightened by fine acidity and a sharp, dry finish. R5BY is the finest Aiyama produced by Kakurei.
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Rare and noble sake rice "Aiyama" by Kakurei: Aoki-Shuzou. This is a Junmai-ginjou: rice polishing rate 57%, aged in a snow chamber. "It has a classy sweet aroma, brightened by fine acidity and a sharp, dry finish. R5BY is the finest Aiyama produced by Kakurei.
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Omotaka-Otokoyama is a well-known basic brand that has long been loved in the hometown of Abekan Shuzou in Shiogama. Shiogama is a famous city for seafood. Omotaka-Otokoyama has been crafted over many years to be enjoyed alongside seafood. What sophistication! Everything about Abekan Shuzou is encapsulated in this sake. It is a Honjozou-shu made from 100% Miyagi Prefecture rice, with a rice-polishing ratio of 68%.
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4856 KAKUREI Sōjun 鶴齢 特別純米 爽醇 青木酒造 新潟県 R5BY 1800ml
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B289 KAKUREI Sōjun 鶴齢 特別純米 爽醇 青木酒造 新潟県 R5BY 720ml
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4878 ABEKAN 阿部勘 特別純米 阿部勘酒造 宮城県 1800ml
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爽醇 (＝Sōjun, refreshing and mellow) is a limited summer edition from Kakurei. Kakurei's artisan team packs richness and fruitiness in a lightweight body with smoothness and a refreshing finish. It uses 100% locally grown Koshi-Tanrei rice polished to a rate of 55% - Tokubetsu-Junmai.
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爽醇 (＝Sōjun, refreshing and mellow) is a limited summer edition from Kakurei. Kakurei's artisan team packs richness and fruitiness in a lightweight body with smoothness and a refreshing finish. It uses 100% locally grown Koshi-Tanrei rice polished to a rate of 55% - Tokubetsu-Junmai.
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The series bearing the name "Abekan" is a premium brand allocated only to limited authorized retailers. The blue label is a staple among Abekan series. This blue-labeled Tokubetsu-Junmai has a rich, full-bodied taste compared to others in the lineup. Combining Abekan's inherent smoothness with a crisp finish, it achieves an exquisite balance. While Abekan Shuzou is known for its skilled sake brewing using table rice varieties like Sasa-Nishiki, this Tokubetsu-Junmai is also made from the table rice Toyo-Nishiki. Rice polishing ratio: 60%
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B073 SHIKINOMATSUSHIMA 四季の松島 吟醸 阿部勘酒造 宮城県 1800ml
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4958 SHIKINOMATSUSHIMA 四季の松島 吟醸 阿部勘酒造 宮城県 720ml
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B468 OMOTAKA-OTOKOYAMA 於茂多加男山 本醸造 阿部勘酒造 宮城県 720ml
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Although labeled as a Ginjou-Shu, this sake has a rice polishing ratio of 40%, essentially making it a Daiginjou-Shu. It is made from locally grown Yamada-Nishiki and Kura-no-Hana. Shiki-no-Matsushima embodies the refined style of Abekan Shuozu, with a delicate fruity aroma, exceptional clarity, and a crisp yet soft texture. It is recommended for those seeking chicness in sake.
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Although labeled as a Ginjou-Shu, this sake has a rice polishing ratio of 40%, essentially making it a Daiginjou-Shu. It is made from locally grown Yamada-Nishiki and Kura-no-Hana. Shiki-no-Matsushima embodies the refined style of Abekan Shuozu, with a delicate fruity aroma, exceptional clarity, and a crisp yet soft texture. It is recommended for those seeking chicness in sake.
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Omotaka-Otokoyama is a well-known basic brand that has long been loved in the hometown of Abekan Shuzou in Shiogama. Shiogama is a famous city for seafood. Omotaka-Otokoyama has been crafted over many years to be enjoyed alongside seafood. What sophistication! Everything about Abekan Shuzou is encapsulated in this sake. It is a Honjozou-shu made from 100% Miyagi Prefecture rice, with a rice-polishing ratio of 68%.
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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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B132 YUKIOTOKO Cup 雪男 純米酒 青木酒造 新潟県 180ml
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A267 BOKUSHI White Bottle 牧之 限定 大吟醸 生詰原酒 青木酒造 新潟県 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 : 2024.07
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Cupzaké(Cup saké : ) is one of Japan’s great inventions. You can enjoy it anytime, anywhere, either cold and hot(you can just put it into hot water). Easy to carry, you don't need any other glassware or equipment like opener. Just pop the lid and enjoy. The size is 180ml, if that is not enough you just go to 2nd cup straightly. You can also reuse the cup.
Yukiotoko(=Yeti, Snow beast) is an Aoki-Shuzou's another label in dry style. Focuses on pure umami of rice and sharp finish. This Junmaishu is made from Miyama-Nishiki 100%, rice polishing rate : 60%. Good for both cold and hot temperature. A great standard for Sake drinkers.
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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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5469 BOKUSHI Black Bottle 牧之 限定 大吟醸 青木酒造 新潟県 1800ml
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A008 BOKUSHI Black Bottle 牧之 限定 大吟醸 青木酒造 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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: HK$1,300.00 SALE HK$888.00
Available
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: HK$650.00 SALE HK$398.00
Available
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: HK$650.00 SALE HK$398.00
Available
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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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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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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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4979 SAN-IN TOGO 山陰東郷 生酛純米にごり 山田錦60 +5 原酒 福羅酒造 鳥取県 29BY(2017) 1800ml
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A001 SAN-IN TOGO 山陰東郷 生酛 ORANGE65 +13 原酒 福羅酒造 鳥取県 29BY(2017) 1800ml
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4148 SAN-IN TOGO 山陰東郷 生酛純米 山田錦60 +18 原酒 福羅酒造 鳥取県 28BY(2016) 1800ml
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Kimoto Junmai / Tottori locally grown Yamada-Nishiki 100% / Rice polishing rate 60% / Yeast No.7 / Genshu (Undiluted) / Alc.20 / Nihonshu-do +5 / Acidity 2.7 / 29BY(2017) / Release Date : 2018.11
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Kimoto (Junmai) / Tottori locally grown Shuzo-Kotekimai(non-standard) 100% / Rice polishing rate 65% / Yeast No.7 / Genshu (Undiluted) / Alc.19 / Nihonshu-do +13 / Acidity 2.4 / 29BY(2017) / Release Date : 2018.11
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Kimoto Junmai / Tottori locally grown Yamada-Nishiki 100% / Rice polishing rate 60% / Yeast No.7 / Genshu (Undiluted) / Alc.20 / Nihonshu-do +18 / Acidity 2.2 / 28BY(2016) / Release Date : 2018.11
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4142 SAN-IN TOGO 山陰東郷 生酛純米 玉栄60 +16 原酒 福羅酒造 鳥取県 28BY(2016) 1800ml
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4926 SAN-IN TOGO Raw 山陰東郷 生酛純米 玉栄60 +13 生原酒 福羅酒造 鳥取県 27BY(2015) 1800ml
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4136 SAN-IN TOGO 山陰東郷 生酛純米 玉栄60 -11 福羅酒造 鳥取県 27BY(2015) 1800ml
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Kimoto Junmai / Tottori locally grown Tamasakae 100% / Rice polishing rate 60% / Yeast No.7 / Undiluted and pasteurized / Alc.19 / Nihonshu-do +16 / Acidity 2.2 / 28BY(2016) / Release Date : 2018.11
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Kimoto Junmai / Tottori locally grown Tamasakae 100% / Rice polishing rate 60% / Yeast No.7 / Undiluted and unpasteurized / Alc.18 / Nihonshu-do +13.5 / Acidity 2.1 / 27BY(2015) / Release Date : 2018.11
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Kimoto Junmai / Tottori locally grown Tamasakae 100% / Rice polishing rate 60% / Yeast No.7 / Alc.15 / Nihonshu-do -11 / Acidity 1.8 / 27BY(2015) / Release Date : 2018.08
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4976 SAN-IN TOGO 山陰東郷 生酛純米 強力65 -5 原酒 福羅酒造 鳥取県 29BY(2017) 1800ml
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6341 KAKUREI Raw 鶴齢 特別純米 瀬戸産雄町55 生原酒 - unpasteurized/undiluted - 青木酒造 新潟県 R5BY 1800ml
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6584 KAKUREI Raw 鶴齢 特別純米 瀬戸産雄町55 生原酒 - unpasteurized/undiluted - 青木酒造 新潟県 R5BY 720ml
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Kimoto Junmai / Tottori locally grown Gouriki 100% / Rice polishing rate 65% / Yeast No.6 / Genshu (Undiluted) / Alc.18 / Nihonshu-do -5 / Acidity 2.9 / 29BY(2017) / Release Date : 2018.11
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[Unpasteurised, undiluted]
R5BY Tokubetsu-junmai-shu made with Omachi rice from Seto as a raw version. Fresh, rich, thick and good structure. The nama genshu series (raw type) produced by Aoki Brewery is ultimately refined every year.
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[Unpasteurised, undiluted]
R5BY Tokubetsu-junmai-shu made with Omachi rice from Seto as a raw version. Fresh, rich, thick and good structure. The nama genshu series (raw type) produced by Aoki Brewery is ultimately refined every year.
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B072 ABEKAN Goldfish 阿部勘 純米吟醸 金魚 阿部勘酒造 宮城県 R5BY 1800ml
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A270 ABEKAN Goldfish 阿部勘 純米吟醸 金魚 阿部勘酒造 宮城県 R5BY 720ml
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A990 SHINRAI Summer Kimoto 神雷 風鈴 夏生酛純米 真吟八反錦 三輪酒造 広島県 R5BY 1800ml
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It's a goldfish bowl filled with Junmai-ginjou! : Abekan cool summer limited edition "Goldfish" is made from Kuranohana+Sasanishiki, 55% rice polishing rate. Aged under -5℃ from winter time and now all the elements are well integrated. Smooth, dry, light yet tasty - what a nice bottle for cooling off on hot summer days!
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It's a goldfish bowl filled with Junmai-ginjou! : Abekan cool summer limited edition "Goldfish" is made from Kuranohana+Sasanishiki, 55% rice polishing rate. Aged under -5℃ from winter time and now all the elements are well integrated. Smooth, dry, light yet tasty - what a nice bottle for cooling off on hot summer days!
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[Kimoto Shin-Gin]
Summer Edition. Miwa-Shuzou has expressed "a cool feeling in summer" by the fine tuned Kimoto method. Locally grown Hattan-Nishiki is polished by "Shin-Gin" method(Rice polishing rate : 72%), and brewed by Kimoto method, fermented by ambient yeasts(no cultured yeasts added).
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A991 SHINRAI Summer Kimoto 神雷 風鈴 夏生酛純米 真吟八反錦 三輪酒造 広島県 R5BY 720ml
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4517 SHINRAI Fizzy Raw Raizin Blue 神雷 水色雷神 純米酒 八反錦うすにごり生酒 - light cloudy/unpasteurized - 三輪酒造 広島県 R5BY 720ml
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A311 SHINRAI Kimoto 神雷 黒ラベル 生酛純米吟醸 千本錦 三輪酒造 広島県 1800ml
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[Kimoto Shin-Gin]
Summer Edition. Miwa-Shuzou has expressed "a cool feeling in summer" by the fine tuned Kimoto method. Locally grown Hattan-Nishiki is polished by "Shin-Gin" method(Rice polishing rate : 72%), and brewed by Kimoto method, fermented by ambient yeasts(no cultured yeasts added).
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[Unpasteurised, Light Cloudy and Fizzy]
This sake was bottled with fine lees without pasteurisation. Hattan-Nishiki with 60% rice polishing ratio. Refreshing, fizzy and refined umami.
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[Kimoto, Ambient yeast]
Over the past few years, Miwa Brewery has been carefully transitioning to Kimoto brewing and ambient yeast fermentation. Until now, they have only produced seasonal edition and experimental cuvées by Kimoto method, but they have finally converted their flagship - Black Label Junmai-Ginjou to Kimoto brewing. Although it is not stated on the label, no yeast is added. We think Miwa Brewery is quite fortunate. This is because they have achieved such a beautiful finish using their own ambient yeast. The ‘refreshing flavour and rice umami’ of Shinrai is wonderfully embodied. The sharp aftertaste, a trademark of the Black Label’s neat style, has also leveled up. For those who have been drinking the Jinseki-Kougen series and recent Summer Kimoto-Junmai, this release may be a milestone-like that clearly illustrates the history of the Kimoto project so far and the intentions of the Toji, Mr. Miwa.
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5700 SHINRAI Kimoto 神雷 黒ラベル 生酛純米吟醸 千本錦 三輪酒造 広島県 720ml
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6867 YAMASAN-MASAMUNE ヤマサン正宗 山廃仕込 純米酒 酒持田本店 島根県 25BY 1800ml
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A960 SHINKAME 神亀 純米酒 上槽中汲 無濾過生酒 神亀酒造 1800ml
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[Kimoto, Ambient yeast]
Over the past few years, Miwa Brewery has been carefully transitioning to Kimoto brewing and ambient yeast fermentation. Until now, they have only produced seasonal edition and experimental cuvées by Kimoto method, but they have finally converted their flagship - Black Label Junmai-Ginjou to Kimoto brewing. Although it is not stated on the label, no yeast is added. We think Miwa Brewery is quite fortunate. This is because they have achieved such a beautiful finish using their own ambient yeast. The ‘refreshing flavour and rice umami’ of Shinrai is wonderfully embodied. The sharp aftertaste, a trademark of the Black Label’s neat style, has also leveled up. For those who have been drinking the Jinseki-Kougen series and recent Summer Kimoto-Junmai, this release may be a milestone-like that clearly illustrates the history of the Kimoto project so far and the intentions of the Toji, Mr. Miwa.
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Locally grown Gohyakumangoku 100%, rice polishing rate 70%, Junmai-shu. Nihonshu-do +2.0 / Alc.16% / 25BY(2013-14), Release Date : 2017.02
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The Junmai-shu which is bottled the best part - spontaneously flowed out of the tank(fune) without applying any pressure. Unpasteurized, unfiltered and lightly cloudy. Rice polishing rate 55%. It's an aged bottle. / R2BY(2020), Release Date : 2021.01
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6805 YOROKOBIGAIJIN 悦凱陣 純米吟醸 興 広島八反錦 うすにごり生 丸尾本店 香川県 R4BY(2022) 1800ml
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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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Hiroshima Hattan-Nishiki 100%, rice polishing rate 50% Junmai-ginjou. It's a light cloudy with dry finish. Produced by small tank with only 600kg of rice. Unfiltered and unpasteurised. Nihonshu-do +9 / Acidity 1.4 / Alc. 17 / Yeast : Kumamoto No.9 / R4BY(2022), Release Date : 2022.12
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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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5754 KAKUREI Super Dry 鶴齢 純米超辛口 原酒 青木酒造 新潟県 R5BY 720ml
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A351 HOMAREGAIJIN 誉凱陣 純米吟醸 山田錦 丸尾本店 香川県 R3BY 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 : 2024.04
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Super-Dry is one of the most popular bottle during the summer season. It offers a refreshing and fruity aroma, rich umami, smooth throat feel, and finishes with super dryness. Serve it well chilled or with ice cubes. Made from Miyama-Nishiki rice from Nagano, with a rice polishing rate of 60%, it’s a Junmai-shu and a “genshu” (undiluted, no water added).
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Tokushima Yamada-Nishiki 100%, rice polishing rate 60% Junmai-Ginjou. Produced by small tank with only 600kg of rice. / Yeast : Kumamoto No.9 / Nihonshu-do +5 / Acidity 1.5 / Amino Acid 0.8 / R3BY(2021-22), Release Date : 2022.06
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6307 KAKUREI Raw 鶴齢 純米吟醸 生原酒 山田錦50 - unpasteurized/undiluted - 青木酒造 新潟県 R5BY 1800ml
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4645 KAKUREI Raw 鶴齢 純米吟醸 生原酒 山田錦50 - unpasteurized/undiluted - 青木酒造 新潟県 R5BY 720ml
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A909 KAKUREI Yamahai 鶴齢 山廃純米 青木酒造 新潟県 1800ml
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[Limited Series. Unpasteurised, undiluted]
Yamada-Nishiki 100%, rice polishing rate : 50%, Junmai-ginjou. It's a RAW type: Unpasteurised and undiluted. Rich and sophisticated.
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[Limited Series. Unpasteurised, undiluted]
Yamada-Nishiki 100%, rice polishing rate : 50%, Junmai-ginjou. It's a RAW type: Unpasteurised and undiluted. Rich and sophisticated.
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This is the only "Yamahai" among the series of Kakurei. Koshitanrei 70% rice polishing rate. / Release Date : 2020.11
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A155 YUKIOTOKO 雪男 辛口 本醸造 青木酒造 新潟県 1800ml
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4868 TOONO Vinegar 玄米酢 民宿とおの濁酒製造場 岩手県 500ml
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B007 TENON Kimoto 天穏 生酛純米吟醸 無窮天穏 天雲 板倉酒造 島根県 R2BY 720ml
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Yukiotoko(=Snow monster) is an Aoki-Shuzou's another label in dry style. Focuses on pure umami of rice and sharp finish. This Honjouzou is made from Gohyakumangoku and Koshiibuki, rice polishing rate : 65%. Good for both cold and hot temperature. A great standard for Sake drinkers.
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[Brown Rice Vinegar]
Made from Doburoku and brown rice. All made from locally grown rice.
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Okuizumo - locally grown Kairyou-Omachi 100%, rice polishing rate 60%, Junmai-ginjou. No yeast added. Pasteurised and diluted. Nihonshu-do +4 / R2BY(2020-21), Release Date : 2022.02
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