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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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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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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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[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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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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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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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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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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6429 HATSUGASUMI 初霞 特別純米 久保本家酒造 奈良県 R4BY(2022) 720ml
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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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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%.
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B340 KAKUREI 鶴齢 特別純米 越淡麗55 - unpasteurized/undiluted - 生原酒 青木酒造 新潟県 R5BY 720ml
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4542 KAKUREI 鶴齢 特別純米 越淡麗55 - unpasteurized/undiluted - 生原酒 青木酒造 新潟県 R4BY 720ml
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B138 HATSUGASUMI 初霞 特別純米 一所懸命 久保本家酒造 奈良県 R1BY(2019-20) 1800ml
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[Limited Brewing, unpasteurised, undiluted]
R5BY : Kakurei Limited Brewing Series #2 is Koshi-Tanrei 100% Tokubetsu-Junmai. Usually Koshi-Tanrei is selected to produce Ginjou or Dauginjou, Aoki-Shuzou controlled rice plishing rate to 55% for this cuveé and bottled without pasteurisation and dilution to focus on richness of this rice varietal. Gorgeous aroma, thick and rich on the palate, with long lasting, followed by dry finish.
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[Limited Brewing, unpasteurised, undiluted]
R4BY : Kakurei Limited Brewing Series #3 is Koshi-Tanrei 100% Tokubetsu-Junmai. Usually Koshi-Tanrei is selected to produce Ginjou or Dauginjou, Aoki-Shuzou controlled rice plishing rate to 55% for this cuveé and bottled without pasteurisation and dilution to focus on richness of this rice varietal. Gorgeous aroma, thick and rich on the palate, with long lasting, followed by dry finish.
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R1BY(2019) Issho-Kenmei
"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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5812 KAKUREI 鶴齢 特別純米 爽醇 青木酒造 新潟県 R3BY 720ml
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6551 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 R3BY 720ml
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: HK$220.00 SALE HK$128.00
Available
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: HK$240.00 SALE HK$158.00
Available
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爽醇（＝so-jun, refreshing and mellow） is a Kakurei's limited summer edition. Kakurei's artisan team packed richness and fruitiness in lightweight body with smoothness and refreshing finish. Locally grown Koshi-Tanrei 100%. Rice polishing rate 55% - Tokubetsu-Junmai.
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[Limited Series. Unpasteurised, undiluted]
Omachi from Seto(Akaiwa-Okayama) 100%, rice polishing rate : 55%, Tokubetsu-Junmai. It's a "Raw" type, unpasteurised, undiluted. Robust, rich and dry Omachi.
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