{"title":"四合瓶 720ml","description":null,"products":[{"product_id":"a270-abekan-summer-tide-720ml","title":"[A270] Shiogama Abekan Summer Tide 塩竈阿部勘 夏の潮 金魚 阿部勘酒造 宮城県 720ml","description":"\u003cp\u003e“Summer Tide”—promises an exceptional drinking experience. As you may know, Abekan pairs beautifully with sushi and sashimi. As noted in small print on the label, it also goes particularly well with wasabi and other condiments. Indeed, spices and herbs such as wasabi, pepper, chili flakes, sanshō, green onion, and myōga enhance the sake’s crisp finish, adding both depth and a refreshing lift.\u003c\/p\u003e\n\u003cp\u003eThis season's Summer Tide features a label design created by Shiogama-based artist Oda Yūji. Depicted in watercolor are the sea of Shiogama seen through the glass, fireworks reminiscent of the Minato Festival, and goldfish swimming gracefully. The soft color palette and use of blank space evoke the gentle atmosphere of summer in this port town.\u003c\/p\u003e\n\u003cp\u003eThe name has also changed slightly—from “Abekan” to “Shiogama Abekan”—highlighting its stronger connection to the local area. And while we call it “Goldfish,” you won’t find the word “Goldfish” anywhere on the bottle. Its actual name is “Summer Tide.”\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e\u003ca href=\"https:\/\/vinetsake.wordpress.com\/category\/sake\/abekan-%e9%98%bf%e9%83%a8%e5%8b%98%e3%83%bb%e5%9b%9b%e5%ad%a3%e3%81%ae%e6%9d%be%e5%b3%b6%e3%83%bb%e6%96%bc%e8%8c%82%e5%a4%9a%e5%8a%a0%e7%94%b7%e5%b1%b1%ef%bc%88%e9%98%bf%e9%83%a8%e5%8b%98%e9%85%92\/\" title=\"Shiogama Abekan Gencho 塩竈阿部勘玄潮\" rel=\"noopener\" target=\"_blank\"\u003e\u0026gt;\u0026gt;\u0026gt;Read more stories at the News Archive\u003c\/a\u003e\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003e\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0825\/9728\/2020\/files\/abekan_goldfish_2026_label_01_939x1100_cad644ee-dc97-4033-bfaa-7e281b142d5d.jpg?v=1783073892\" alt=\"\"\u003e\u003c\/p\u003e","brand":"Vin et Saké Nature","offers":[{"title":"Default Title","offer_id":49304420876516,"sku":"T02040176KCC0000","price":240.0,"currency_code":"HKD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0825\/9728\/2020\/files\/A270_abekan_735x735_08.jpg?v=1783062470"},{"product_id":"b543-kakurei-koiai-iro-r7by-720ml","title":"[B543] Kakurei Koiai-iro 鶴齢 濃藍色 山田錦 (生原酒) 青木酒造 新潟県 R7BY 720ml","description":"\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cspan\u003eAoki Shuzo’s “Fūmi Zekka” Series: Koiai-iro\u003c\/span\u003e\u003cbr\u003e\u003cspan\u003e\u003cbr\u003e\u003c\/span\u003e\u003cspan\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003eAoki Shuzo has made a move. The Kakurei limited-brewing series will be completely renewed. This is more than just a rebranding—it’s something that could influence the entire sake industry. The impact could be significant, potentially reshaping long-held conventions within the world of Japanese sake. Aoki Shuzo may not be a large manufacturer, but it’s a highly respected producer whose influence is widely recognized.\u003c\/p\u003e\n\u003cp\u003eFirst, the production date has been removed; only the brewing year is stated. The label also no longer shows the polishing ratio that everyone loves to check. Therefore, it’s impossible to tell whether this sake is a Daiginjo, a Junmai Ginjo, or a Junmai. While the sake rice used is listed as Yamada-Nishiki, there’s no need to spell out Aoki Shuzo’s intention; you’ve probably guessed it already.\u003c\/p\u003e\n\u003cp\u003eInstead of focusing on technical details, Aoki Shuzo invites the drinker to imagine and interpret. The sake is named after a traditional Japanese color, and the \"Kakurei\" name is written in yosemoji calligraphy—the lettering style used for vaudeville playbills since the Edo period. This particular sake is called Koiai-iro, and that deep color is beautifully used on its label.\u003c\/p\u003e\n\u003cp\u003eUpon close inspection of the actual label, you'll notice its remarkably high quality. This series consistently employs traditional Japanese colors, and it's evident that achieving these subtle hues required sophisticated attention to paper quality, printing techniques, and other advanced elements.\u003c\/p\u003e\n\u003cp\u003eNow, what kind of flavor do you imagine from this label? Feel free to savor it first with pure intuition—or dive into the story of Koiai-iro afterward—for an even more profound experience.\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003e\u003ca href=\"https:\/\/vinetsake.wordpress.com\/category\/sake\/kakurei-bokushi-yukiotoko-%e9%b6%b4%e9%bd%a2%e3%83%bb%e7%89%a7%e4%b9%8b%e3%83%bb%e9%9b%aa%e7%94%b7%ef%bc%88%e9%9d%92%e6%9c%a8%e9%85%92%e9%80%a0%ef%bc%89\/\" title=\"鶴齢 青木酒造 Kakurei\" rel=\"noopener\" target=\"_blank\"\u003e\u0026gt;\u0026gt;\u0026gt;Read more stories at the News Archive\u003c\/a\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e\u003cbr\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0825\/9728\/2020\/files\/kakurei_koiaiiro_banner_01_490x735_d02e1a86-a0fa-4258-9986-a8f1b2fd6563.jpg?v=1783078067\" alt=\"\"\u003e\u003c\/span\u003e\u003cspan\u003e\u003c\/span\u003e\u003cspan\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e[Koiai-iro]\u003c\/span\u003e\u003cspan\u003e\u003cbr\u003e\u003cbr\u003e\u003c\/span\u003e\u003cspan\u003eKoiai (or Koai. \"deep indigo\") is one of Japan's traditional colors, representing the darkest stage of indigo dyeing—an extremely deep shade of blue reminiscent of a profound night sky or richly layered indigo fabric, with a serene and elegant blue-purple hue.\u003c\/span\u003e\u003cbr\u003e\u003cspan\u003e\u003c\/span\u003e\u003cbr\u003e\u003cspan\u003e\u003c\/span\u003e\u003cspan\u003eKoiai appears in the Engishiki, a comprehensive 50-volume legal code compiled in the mid-Heian period (10th century) that details the implementation rules (manual) for the ritsuryō system. Commissioned by Emperor Daigo in 905, it was completed in 927 and enacted in 967, meticulously recording ancient government structures, rituals, and annual court events—making it an indispensable national treasure for ancient Japanese history research.\u003c\/span\u003e\u003cbr\u003e\u003cspan\u003e\u003c\/span\u003e\u003cbr\u003e\u003cspan\u003e\u003c\/span\u003e\u003cspan\u003eIn the official and ceremonial world defined by the Engishiki, colors were not mere decoration but essential elements for distinguishing attire and maintaining order. Koiai, as the deepest stage of indigo dyeing, was understood to symbolize calmness, dignity, and purity. The indigo color hierarchy included stages such as Koisi (deep indigo), Nakaai (medium indigo), Asaai (light indigo), and Shiraai (white indigo), with koiai at the pinnacle, denoting the highest level of prestige.\u003c\/span\u003e\u003cbr\u003e\u003cspan\u003e\u003c\/span\u003e\u003cbr\u003e\u003cspan\u003e\u003c\/span\u003e\u003cspan\u003eKoiai in the Engishiki served as the supreme indigo shade, enforcing hierarchical order in courtly robes through its profound depth and noble connotations—bridging aesthetics, ritual, and social rank in Heian Japan.\u003c\/span\u003e\u003cbr\u003e\u003cspan\u003e\u003c\/span\u003e\u003cbr\u003e\u003cspan\u003e\u003c\/span\u003e\u003cspan\u003eDuring the mid-Edo period, with the widespread adoption of cotton fabrics and advancements in indigo dyeing techniques, koiai began to be used in everyday commoner life. Indigo adhered exceptionally well to cotton, producing durable and practical results, which led to its permeation into clothes, daily tools, and noren curtains. Thus, koiai and other indigo shades have endured as quintessentially Japanese colors, beloved to this day.\u003c\/span\u003e\u003cspan\u003e\u003cbr\u003e\u003c\/span\u003e\u003c\/p\u003e","brand":"Vin et Saké Nature","offers":[{"title":"Default Title","offer_id":49311614206180,"sku":"T04150006JCC000B","price":220.0,"currency_code":"HKD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0825\/9728\/2020\/files\/B543_kakurei_koiaiiro_735x735_01.jpg?v=1783077573"},{"product_id":"5521-gerard-schueller-marc-dalsace-muscat-750ml","title":"[5521] GERARD SCHUELLER MARC D'ALSACE MUSCAT (Alc.48%) 700ml","description":"\u003cp\u003eFor fans of Gérard Schueller, Marc is something worth keeping on hand. After a generous meal and plenty of wine, a small glass of this can work wonders—leaving you feeling surprisingly light and refreshed the next day, without any heaviness in the stomach.\u003c\/p\u003e\n\u003cp\u003e[Marc]\u003c\/p\u003e\n\u003cp\u003eMarc is a traditional French spirit, broadly comparable to what is known in Italy as grappa. After pressing the wine, the grape skins still retain concentrated aromatic compounds and flavour. These are further fermented and then distilled to increase the alcohol level, resulting in a richly aromatic spirit.\u003c\/p\u003e\n\u003cp\u003eThose aged in barrel take on an amber hue, while unaged versions remain clear. Gérard Schueller deliberately avoids barrel aging in order to express the grape’s natural aromatics, producing a transparent style.\u003c\/p\u003e\n\u003cp\u003eIn Alsace, it is referred to as Marc d’Alsace, while in Burgundy it is known as Marc de Bourgogne.\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003e\u003cimg alt=\"\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0825\/9728\/2020\/files\/gerard_schueller_banner_09_373x560_d274fc47-472a-44c1-8791-5146ac34dfcc.jpg?v=1784110833\"\u003e\u003c\/p\u003e","brand":"Vin et Saké Nature","offers":[{"title":"Default Title","offer_id":49409373634788,"sku":"F02090003JKJ0000","price":650.0,"currency_code":"HKD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0825\/9728\/2020\/files\/gerard_schueller_marc_muscat_735x735_01.jpg?v=1784111290"},{"product_id":"b663-shinrai-summer-kimoto-r7by-720ml","title":"[B663] Shinrai Summer Kimoto 神雷 風鈴 夏生酛純米 真吟八反錦 三輪酒造 広島県 R7BY 720ml","description":"\u003cp\u003e[Summer Kimoto Shin-Gin]\u003c\/p\u003e\n\u003cp\u003eMiwa-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).\u003c\/p\u003e\n\u003cp\u003eGenerally, 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.\u003c\/p\u003e\n\u003cp\u003eWhat’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.\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003e\u003ca href=\"https:\/\/vinetsake.wordpress.com\/category\/sake\/shinrai-jinseki-kogen-%e7%a5%9e%e9%9b%b7%e3%83%bb%e7%a5%9e%e7%9f%b3%e9%ab%98%e5%8e%9f%ef%bc%88%e4%b8%89%e8%bc%aa%e9%85%92%e9%80%a0%ef%bc%89\/\" title=\"神雷 三輪酒造 Shinrai\" rel=\"noopener\" target=\"_blank\"\u003e\u0026gt;\u0026gt;\u0026gt;Read more stories at the News Archive\u003c\/a\u003e\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003eSituated at an altitude of approximately 500 meters in the Chugoku Mountains, Miwa Shuzo is the highest-elevation sake brewery in Hiroshima Prefecture. This region features a cool climate with average temperatures comparable to the Tohoku region. Winter brings a harsh environment where temperatures frequently drop below freezing, yet these conditions are ideal for sake brewing, enabling a \"slow, low-temperature fermentation\" process. Furthermore, the cool summer climate is perfect for aging, allowing the sake to refine its quality over time. The supple resilience of Shinrai’s sake is born from this cool climate.\u003cbr\u003e \u003c\/p\u003e\n\u003cp\u003eIn addition, two types of groundwater are essential elements that characterize Shinrai: soft water drawn from a shallow well in the back mountain, and medium-hard water pumped from 50 meters beneath the brewery. These water sources extract a soft, rich flavor from Hiroshima-grown rice while maintaining a beautifully structured profile. In this way, Shinrai truly embodies a terroir-driven sake, woven together by unique weather conditions, water quality, and locally grown rice.\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003e\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0825\/9728\/2020\/files\/shinrai_summer_kimoto_01_490x735_6d3188b0-9291-4675-8d9a-a0e2932c164c.jpg?v=1789547804\" alt=\"\"\u003e\u003c\/p\u003e","brand":"Vin et Saké Nature","offers":[{"title":"Default Title","offer_id":49480974794980,"sku":"T06340050MAC000B","price":220.0,"currency_code":"HKD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0825\/9728\/2020\/files\/A991_shinrai_735x735_02.jpg?v=1784714979"},{"product_id":"b672-shiogama-abekan-gencho-720ml","title":"[B672] Shiogama Abekan Gencho 塩竈阿部勘 玄潮 阿部勘酒造 宮城県 720ml","description":"\u003cp\u003eAbekan is particularly renowned as a sake that pairs exceptionally well with sushi. The Sanriku coast is famous for seafood, especially Shiogama Fishing Port has the highest tuna catch volume in Japan. Moreover, Shiogama has the highest number of sushi restaurants per capita in the country. \u003c\/p\u003e\n\u003cp\u003eSushi in Shiogama embodies a distinct philosophy from that of Edomae. While Edomae emphasizes seasoning and knife techniques applied to the toppings, Shiogama places value on the intrinsic flavour of impeccably fresh ingredients. Such freshness carries a quiet yet powerful umami on its own.\u003c\/p\u003e\n\u003cp\u003eOver many years, Abekan Shuzo has shaped Shiogama’s food culture alongside its fish and sushi. In 2026, the brewery has renewed the series, completely revising its flavour design and refining its precision. \u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003ch3\u003e\n\u003cmeta charset=\"utf-8\"\u003eGenchō\u003c\/h3\u003e\n\u003cp\u003eGenchō\u003cstrong\u003e \u003c\/strong\u003eis characterized by a delicate, refined aroma with a sense of clarity. A soft texture, transparency, and a crisp, refreshing finish enhance the natural flavours of food ingrediants. While carrying forward the hallmarks of Abekan, it presents a cleaner profile with heightened definition.\u003c\/p\u003e\n\u003cp\u003eNo specific classification such as Daiginjo or Junmai Ginjo is indicated. The rice polishing ratio is 55%, the sake rice is undisclosed, and the ingredients list includes only rice and koji. No production date is shown.\u003c\/p\u003e\n\u003cp\u003eThe bottle design differs between the 720 ml and 1.8 L formats. The flavour profile also varies between the two (which, of course, can be said of many sake and wines). As of July 2026, the 720 ml shows more softness, while the 1.8 L presents a more pronounced dryness.\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003e\u003ca href=\"https:\/\/vinetsake.wordpress.com\/category\/sake\/abekan-%e9%98%bf%e9%83%a8%e5%8b%98%e3%83%bb%e5%9b%9b%e5%ad%a3%e3%81%ae%e6%9d%be%e5%b3%b6%e3%83%bb%e6%96%bc%e8%8c%82%e5%a4%9a%e5%8a%a0%e7%94%b7%e5%b1%b1%ef%bc%88%e9%98%bf%e9%83%a8%e5%8b%98%e9%85%92\/\" title=\"Shiogama Abekan Gencho 塩竈阿部勘玄潮\" rel=\"noopener\" target=\"_blank\"\u003e\u0026gt;\u0026gt;\u0026gt;Read more stories at the News Archive\u003c\/a\u003e\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003e\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0825\/9728\/2020\/files\/shiogama_abekan_banner_01_490x735_78d3d884-429d-4f8c-976d-c1ee9c1be33b.jpg?v=1786011981\" alt=\"\"\u003e\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e","brand":"Vin et Saké Nature","offers":[{"title":"Default Title","offer_id":49588264698084,"sku":"T02040176FCC0000","price":240.0,"currency_code":"HKD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0825\/9728\/2020\/files\/A980_abekan_gencho_735x735_01.jpg?v=1786012458"},{"product_id":"a307-abekan-kame-no-o-720ml","title":"[A307] Abekan Kame-no-o 阿部勘 純米吟醸 亀の尾 阿部勘酒造 宮城県 720ml","description":"\u003cp\u003eIt has been a while, but Kame-no-o Junmai-Ginjo is back in stock—possibly for the final time. Abekan Shuzō is planning a full renewal of the series, including a significant overhaul of the lineup. While they are expected to continue brewing sake using Kame-no-o rice, both the label and flavor profile will likely change.\u003c\/p\u003e\n\u003cp\u003eThis latest lot is superb—quite possibly the best yet. It offers a soft, elegant clarity, with a subtle bitterness that enhances its refreshing character.\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003ch3\u003eKame-no-o\u003c\/h3\u003e\n\u003cp\u003e\u003cbr\u003eKame-no-o is a historical rice variety used for both sake brewing and eating. In 1893, a farmer named Kameji Abe discovered three ears of rice that had successfully ripened while the rest of the indigenous Sōbewase crop was destroyed by cold weather. He spent several years multiplying and refining the strain. After sharing it with his neighbors, Kame-no-o became highly popular across northern Japan for several decades. Eventually, newer improved varieties took over, and Kame-no-o completely disappeared by the 1970s. However, it was meticulously revived in the 1980s. Since its comeback, Kame-no-o has regained deep recognition as a rare, premium sake rice.\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e\u003ca href=\"https:\/\/vinetsake.wordpress.com\/category\/sake\/abekan-%e9%98%bf%e9%83%a8%e5%8b%98%e3%83%bb%e5%9b%9b%e5%ad%a3%e3%81%ae%e6%9d%be%e5%b3%b6%e3%83%bb%e6%96%bc%e8%8c%82%e5%a4%9a%e5%8a%a0%e7%94%b7%e5%b1%b1%ef%bc%88%e9%98%bf%e9%83%a8%e5%8b%98%e9%85%92\/\" title=\"Shiogama Abekan Gencho 塩竈阿部勘玄潮\" rel=\"noopener\" target=\"_blank\"\u003e\u0026gt;\u0026gt;\u0026gt;Read more stories at the News Archive\u003c\/a\u003e\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003e\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0825\/9728\/2020\/files\/abekan_kamenoo_01_490x735_0779b17f-3409-4b3a-938a-08e85e5645c2.jpg?v=1786013682\" alt=\"\"\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e","brand":"Vin et Saké Nature","offers":[{"title":"Default Title","offer_id":49588445839588,"sku":"T02040176BCC000A","price":240.0,"currency_code":"HKD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0825\/9728\/2020\/files\/4871_abekan_735x735_02.jpg?v=1786015091"},{"product_id":"b654-abekan-blue-720ml","title":"[B654] Abekan Blue 阿部勘 特別純米酒 阿部勘酒造 宮城県 720ml","description":"\u003cp\u003eFrom the very beginning, we tasted every Abekan cuvée across a wide range of temperatures, multiple times over—from their entry-level sake to their Junmai, Junmai Ginjō, and even Daiginjō. Yet, we always reached the same conclusion: they were undeniably best suited for chilling. Because we already carried plenty of sake ideal for warming, we felt no need to go out of our way to heat Abekan.\u003c\/p\u003e\n\u003cp\u003eThat all changed with Abekan Blue. It completely shattered our long-held assumption that Abekan must be enjoyed chilled. More than that, it became a major turning point for us, unlocking a deeper understanding of how to successfully warm their other cuvées as well. While there is no shortage of sake built for warming, there is a singular, distinctive character that only warmed Abekan can express.\u003c\/p\u003e\n\u003cp\u003eFor restaurant and bar professionals aiming for precise, elevated pairings, mastering the art of warming a delicate sake like Abekan is well worth the effort. That said, if you prefer simplicity, it remains absolutely delicious served straight from the fridge.\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e\u003ca href=\"https:\/\/vinetsake.wordpress.com\/category\/sake\/abekan-%e9%98%bf%e9%83%a8%e5%8b%98%e3%83%bb%e5%9b%9b%e5%ad%a3%e3%81%ae%e6%9d%be%e5%b3%b6%e3%83%bb%e6%96%bc%e8%8c%82%e5%a4%9a%e5%8a%a0%e7%94%b7%e5%b1%b1%ef%bc%88%e9%98%bf%e9%83%a8%e5%8b%98%e9%85%92\/\" title=\"Shiogama Abekan Gencho 塩竈阿部勘玄潮\" rel=\"noopener\" target=\"_blank\"\u003e\u0026gt;\u0026gt;\u0026gt;Read more stories at the News Archive\u003c\/a\u003e\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003e\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0825\/9728\/2020\/files\/abekan_tokubetsu_junmai_banner_02_490x735_a2cfd426-35a9-4891-ab26-a8822b2dab92.jpg?v=1786015530\" alt=\"\"\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e","brand":"Vin et Saké Nature","offers":[{"title":"Default Title","offer_id":49588501709028,"sku":"T02040176EBC000A","price":220.0,"currency_code":"HKD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0825\/9728\/2020\/files\/B654_abekan_735x735_01.jpg?v=1786015829"},{"product_id":"4643-kakurei-shikkoku-r7by-720ml","title":"[4643] Kakurei Shikkoku 鶴齢 漆黒 山田錦 生原酒 青木酒造 新潟県 R7BY 720ml","description":"\u003cp\u003eAoki Shuzo’s “Fūmi Zekka” Series: Shikkoku\u003c\/p\u003e\n\u003cp\u003eIs there an English equivalent for the color shikkoku? The term refers to the pitch-black hue achieved through lacquerware—built up over time through repeated applications, meticulous drying, polishing, and finishing. It is a richly concentrated black, yet one that seems to hold both light and time within its depths. It is an almost mystical hue, defined by its unique luster and profound weight.\u003c\/p\u003e\n\u003cp\u003eLacquerware techniques were originally introduced to Japan from China between the Asuka and Heian periods. Extensively used for court and temple furnishings, these exquisite items led the Japanese to discover a deep sense of spirituality and aesthetic refinement in the color shikkoku—a sensibility passed down to the present day.\u003c\/p\u003e\n\u003cp\u003eAt first glance, seeing the sleek black label, one might assume, “Ah, this must be the shikkoku they mean.” But that is not the case. While the high-quality paper and printing techniques beautifully evoke its image, what Aoki Shuzo truly refers to as shikkoku is the sake itself. Layered yet perfectly clear, boasting a refined sheen, the liquid is the true embodiment of the color. Though dense and richly concentrated, its polished texture carries absolutely no excess weight. To achieve this profound expression, premium Yamada-Nishiki rice was used.\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003e\u003ca href=\"https:\/\/vinetsake.wordpress.com\/category\/sake\/kakurei-bokushi-yukiotoko-%e9%b6%b4%e9%bd%a2%e3%83%bb%e7%89%a7%e4%b9%8b%e3%83%bb%e9%9b%aa%e7%94%b7%ef%bc%88%e9%9d%92%e6%9c%a8%e9%85%92%e9%80%a0%ef%bc%89\/\" title=\"鶴齢 青木酒造 Kakurei\" rel=\"noopener\" target=\"_blank\"\u003e\u0026gt;\u0026gt;\u0026gt;Read more stories at the News Archive\u003c\/a\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e\u003cbr\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0825\/9728\/2020\/files\/kakurei_shikkoku_banner_01_490x735_a2e0468f-eba0-42e5-895e-58e5a41f9d2b.jpg?v=1786352337\" alt=\"\"\u003e\u003c\/p\u003e","brand":"Vin et Saké Nature","offers":[{"title":"Default Title","offer_id":49619591823588,"sku":"T04150006CAC000A","price":280.0,"currency_code":"HKD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0825\/9728\/2020\/files\/4643_kakurei_shikkoku_735x735_01.jpg?v=1786352740"},{"product_id":"5754-kakurei-tsuyukusa-iro-r7by-720ml","title":"[5754] Kakurei Tsuyukusa-iro 鶴齢 露草色 美山錦超辛口 原酒 青木酒造 新潟県 R7BY 720ml","description":"\u003cp\u003eAoki Shuzo’s “Fūmi Zekka” Series: Tsuyukusa-iro\u003c\/p\u003e\n\u003cp\u003eA super-dry sake crafted for summer.\u003c\/p\u003e\n\u003cp\u003eTsuyukusa-iro is a traditional Japanese color, referring to the bright, vivid bluish-purple of the dayflower that blooms in the early hours of a summer morning. The tsuyukusa plant was once a common sight along roadsides during the warmer months. In ancient times, it was known as tsukikusa. Since the era of the Manyoshu (Japan's oldest poetry anthology), it has been prized as a textile dye and frequently celebrated in classic literature.\u003c\/p\u003e\n\u003cp\u003eKimonos dyed with tsukikusa were notorious for fading easily when washed. Because of this, they often appeared in ancient poems as a moving metaphor for changing hearts or the fleeting, transient nature of life.\u003c\/p\u003e\n\u003cp\u003eKnowing this rich history, what kind of flavor do you imagine? And for those of you who have already tasted it, how did it strike you?In Kakurei’s new series, “Fūmi Zekka,” each sake is given the name of a traditional Japanese color that reflects its unique flavor profile and overall concept.\u003c\/p\u003e\n\u003cp\u003eHonestly, my own impression of this sake was quite different from the imagery suggested by the delicate flower. While the vibrant color of the label beautifully evokes a sense of summer coolness, the actual taste felt entirely removed from the gentle atmosphere of the tsuyukusa. Perhaps this contrast reflects my own limited understanding of the hue, or even of flavor profiles themselves—or perhaps the brewery has a brilliant, hidden intention behind this sake. In any case, pondering these endless possibilities is half the fun, isn’t it? We look forward to hearing your feedback as well.\u003c\/p\u003e\n\u003cp\u003eThis sake is brewed using Miyama-Nishiki rice. The label is marked “R7BY” and “Super Dry.”\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003e\u003ca href=\"https:\/\/vinetsake.wordpress.com\/category\/sake\/kakurei-bokushi-yukiotoko-%e9%b6%b4%e9%bd%a2%e3%83%bb%e7%89%a7%e4%b9%8b%e3%83%bb%e9%9b%aa%e7%94%b7%ef%bc%88%e9%9d%92%e6%9c%a8%e9%85%92%e9%80%a0%ef%bc%89\/\" title=\"鶴齢 青木酒造 Kakurei\" rel=\"noopener\" target=\"_blank\"\u003e\u0026gt;\u0026gt;\u0026gt;Read more stories at the News Archive\u003c\/a\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e\u003cbr\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0825\/9728\/2020\/files\/kakurei_TSUYUKUSAIRO_banner_01_490x735_d5f888aa-be33-4460-bd19-718408c5cb22.jpg?v=1786353854\" alt=\"\"\u003e\u003c\/p\u003e","brand":"Vin et Saké Nature","offers":[{"title":"Default Title","offer_id":49619636486372,"sku":"T04150006EAC0000","price":220.0,"currency_code":"HKD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0825\/9728\/2020\/files\/5754_kakurei_TSUYUKUSAIRO_735x735_01.jpg?v=1786355573"},{"product_id":"4542-kakurei-kokimurasaki-r7by-720ml","title":"[4542] Kakurei Kokimurasaki 鶴齢 深紫 越淡麗 青木酒造 新潟県 R7BY 720ml","description":"\u003cp\u003eAoki Shuzo’s “Fūmi Zekka” Series: Kokimurasaki\u003c\/p\u003e\n\u003cp\u003eThis premium series is named “Fūmi Zekka.” In Japanese, fūmi zekka means far more than just “delicious”; it is a term expressing the highest level of praise, traditionally used to describe exceptional food, fine sake, or masterfully crafted goods like artisan knives. (Many Japanese people will instantly recognize this phrase as the historic catchphrase printed on Morinaga Caramel boxes.)\u003c\/p\u003e\n\u003cp\u003eWhat immediately stands out about this series is the complete absence of typical technical details, such as the production date, rice polishing ratio, or \"Special Designation\" class. Instead, each bottle simply bears the name of a traditional Japanese color. This particular sake is named Kokimurasaki (deep purple), and it is brewed using Koshi-Tanrei—Aoki Shuzo's signature specialty rice.\u003c\/p\u003e\n\u003cp\u003eKokimurasaki R7BY offers an elegant, refined flavor profile that beautifully matches its regal color name, boasting a remarkably rich umami core. If you let it breathe for about fifteen minutes after opening, its sharpness crisply increases, revealing a brilliantly balanced structure. Served well-chilled, its flavors truly shine.\u003c\/p\u003e\n\u003cp\u003eAt first glance, this series might seem intimidating to global audiences due to its deep ties to traditional Japanese colors and historical lore. However, that is not the case at all. We believe the vibrant labels allow anyone to intuitively enjoy the sake through visual color associations. For those who wish to delve deeper into its essence, the series invites you to ponder what the color signifies based on the flavors you experience, or to explore the fascinating history behind the name.\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003e\u003ca href=\"https:\/\/vinetsake.wordpress.com\/category\/sake\/kakurei-bokushi-yukiotoko-%e9%b6%b4%e9%bd%a2%e3%83%bb%e7%89%a7%e4%b9%8b%e3%83%bb%e9%9b%aa%e7%94%b7%ef%bc%88%e9%9d%92%e6%9c%a8%e9%85%92%e9%80%a0%ef%bc%89\/\" title=\"鶴齢 青木酒造 Kakurei\" rel=\"noopener\" target=\"_blank\"\u003e\u0026gt;\u0026gt;\u0026gt;Read more stories at the News Archive\u003c\/a\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e\u003cbr\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0825\/9728\/2020\/files\/kakurei_kokimurasaki_banner_01_490x735_a6369f64-8380-42db-9b72-2534a096ff70.jpg?v=1786356817\" alt=\"\"\u003e\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003e[Kokimurasaki]\u003c\/p\u003e\n\u003cp\u003eMurasaki was a representative wild grass of the Nara and Heian periods, appearing in numerous poetry anthologies and tales, including the Manyōshū. It is a perennial herb of the Murasaki family that blooms with small white flowers around June.\u003c\/p\u003e\n\u003cp\u003eKokimurasaki (deep purple) is an intensely dark violet tinged with black, standing out as one of the most prestigious colors among Japan’s traditional palette. Crafted from the pigment shikonin extracted from the roots of the murasaki plant, this deep hue was exceptionally difficult to produce in ancient times, making it a powerful symbol of authority, nobility, and elegance.\u003c\/p\u003e\n\u003cp\u003eThe backdrop to Kokimurasaki gaining special significance is the “Cap and Rank System of Twelve Levels” established by Shōtoku Taishi (Prince Umayado) in the 11th year of Empress Suiko’s reign (603 AD). In this system, rank was indicated by color, with purple shades—especially deep purple—used for the highest rank. In other words, Kokimurasaki was not merely a beautiful color but one that visually embodied virtue and order.\u003c\/p\u003e\n\u003cp\u003eBy the Heian period, purple became even more beloved in aristocratic culture. Sei Shōnagon wrote in The Pillow Book: “All things purple are truly wonderful—flowers, threads, paper, and all.” While Kokimurasaki itself was a color of authority, within the sensibilities of the Heian era, it was cherished as evoking intelligence, elegance, and refined charm.\u003c\/p\u003e","brand":"Vin et Saké Nature","offers":[{"title":"Default Title","offer_id":49619726336228,"sku":"T04150006VBC000A","price":220.0,"currency_code":"HKD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0825\/9728\/2020\/files\/4542_kakurei_kokimurasaki_735x735_01.jpg?v=1786356734"},{"product_id":"a830-kakurei-years-bottle-2022-720ml","title":"[A830] Kakurei Years Bottle 2022 鶴齢 純米大吟醸 雄町48 青木酒造 新潟県 720ml","description":"\u003cp\u003e\u003cstrong\u003eYears Bottle Project\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eFounded in 1717 (the second year of the Kyoho era), Aoki Shuzo celebrated its 300th anniversary in 2017. Looking ahead to the next 100 years, the brewery launched an initiative to blend the traditional culture of Japanese sake with contemporary art to elevate modern Japanese culture. This initiative is the Years Bottle Project.\u003c\/p\u003e\n\u003cp\u003eReleased as a limited edition once a year, this project collaborates with prominent Japanese artists—including manga artists, illustrators, and painters—to create an entirely integrated design across the entire package, from the box and bottle to the label.\u003c\/p\u003e\n\u003cp\u003eBeyond the pleasure of keeping and collecting the empty bottles after drinking every year, this series offers the unique joy of aging the sake itself like a fine wine, thanks to the excellent aging potential of the Omachi sake rice used. The Omachi rice is highly polished to craft a premium Junmai Daiginjo, which is then stored in \"Kakurei's Snow Cellar (yukimuro)\" and bottled for release only when it reaches peak condition.\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e2022\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eThe Years Bottle 2022 was brewed with 100% Omachi rice polished down to 48%, featuring a design by contemporary Japanese painter Ayana Otake. \u003ca href=\"https:\/\/ayana-otake.com\/\" target=\"_blank\" title=\"Ayana Otake Artist\" rel=\"noopener\"\u003e\u0026gt;\u0026gt;\u0026gt;Ayana Otake Official Website\u003c\/a\u003e\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003e\u003ca href=\"https:\/\/vinetsake.wordpress.com\/category\/sake\/kakurei-bokushi-yukiotoko-%e9%b6%b4%e9%bd%a2%e3%83%bb%e7%89%a7%e4%b9%8b%e3%83%bb%e9%9b%aa%e7%94%b7%ef%bc%88%e9%9d%92%e6%9c%a8%e9%85%92%e9%80%a0%ef%bc%89\/\" title=\"鶴齢 青木酒造 Kakurei\" rel=\"noopener\" target=\"_blank\"\u003e\u0026gt;\u0026gt;\u0026gt;Read more stories at the News Archive\u003c\/a\u003e\u003c\/p\u003e\n\u003cp\u003e\u003ca href=\"https:\/\/vinetsake.wordpress.com\/2025\/03\/26\/sake-and-ageing\/\" title=\"Kakurei years Bottle 2022 鶴齢 純米大吟醸 雄町48 青木酒造\" rel=\"noopener\" target=\"_blank\"\u003e\u003cspan\u003e\u0026gt;\u0026gt;\u0026gt;Read more about this bottle at the News Archive\u003c\/span\u003e\u003c\/a\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0825\/9728\/2020\/files\/kakurei_years_bottle_2022_banner_01_490x735_00dee317-69dd-4f02-86cd-af6327328fd3.jpg?v=1786440375\" alt=\"\"\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e[Omachi]\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eOmachi is one of Japan's oldest heirloom sake rice varieties and serves as the genetic root for many modern strains. It is a direct ancestor to renowned varieties such as Yamada-Nishiki, Aiyama, and Gohyakumangoku. Remarkably, Omachi is the only variety that has remained entirely unhybridized and unchanged since its discovery in 1859. Today, it is primarily cultivated in Okayama Prefecture, which accounts for approximately 90% of its total production.\u003c\/p\u003e\n\u003cp\u003eCultivating Omachi is notoriously difficult; the plants grow over 160 cm tall, making them highly prone to lodging (falling over) and disease. Despite these agricultural challenges, brewers prize Omachi for its large grains and substantial shinpaku (the opaque white center). Its soft texture allows the rice to dissolve easily during fermentation. Rich in amino acids, it yields a full-bodied, umami-forward sake with a remarkably mellow taste. In Japan, sake brewed from this legendary rice has garnered such a passionate following that its devoted fans are proudly known as “Omachists.”\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e","brand":"Vin et Saké Nature","offers":[{"title":"Default Title","offer_id":49626625212644,"sku":"T041500062JC000A","price":500.0,"currency_code":"HKD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0825\/9728\/2020\/files\/A434_kakurei_735x735_06.jpg?v=1786441465"},{"product_id":"b512-kakurei-years-bottle-2024-720ml","title":"[B512] Kakurei Years Bottle 2024 鶴齢 純米大吟醸 雄町40 青木酒造 新潟県 720ml","description":"\u003cp\u003e\u003cstrong\u003eYears Bottle Project\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eFounded in 1717 (the second year of the Kyoho era), Aoki Shuzo celebrated its 300th anniversary in 2017. Looking ahead to the next 100 years, the brewery launched an initiative to blend the traditional culture of Japanese sake with contemporary art to elevate modern Japanese culture. This initiative is the Years Bottle Project.\u003c\/p\u003e\n\u003cp\u003eReleased as a limited edition once a year, this project collaborates with prominent Japanese artists—including manga artists, illustrators, and painters—to create an entirely integrated design across the entire package, from the box and bottle to the label.\u003c\/p\u003e\n\u003cp\u003eBeyond the pleasure of keeping and collecting the empty bottles after drinking every year, this series offers the unique joy of aging the sake itself like a fine wine, thanks to the excellent aging potential of the Omachi sake rice used. The Omachi rice is highly polished to craft a premium Junmai Daiginjo, which is then stored in \"Kakurei's Snow Cellar (yukimuro)\" and bottled for release only when it reaches peak condition.\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e2024\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eThe fifth edition, the 2024 Years Bottle, features a design by Yuko Higuchi. \u003ca href=\"https:\/\/higuchiyuko.com\/\" title=\"Yuko Higuchi Artist\" rel=\"noopener\" target=\"_blank\"\u003e\u0026gt;\u0026gt;\u0026gt;Yuko Higuchi Official Website\u003c\/a\u003e\u003c\/p\u003e\n\u003cp\u003eWhile this series typically showcases Omachi Junmai-Daiginjo, the rice polishing ratio—which was 48% for the first three editions—was further refined to 40% starting with the fourth. While every annual release is undoubtedly outstanding, the 2024 edition stands out as truly exceptional. It marks the very first time we have experienced an Omachi sake crafted with this unique stylistic direction and to such an extraordinary level of perfection.\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003e\u003ca href=\"https:\/\/vinetsake.wordpress.com\/category\/sake\/kakurei-bokushi-yukiotoko-%e9%b6%b4%e9%bd%a2%e3%83%bb%e7%89%a7%e4%b9%8b%e3%83%bb%e9%9b%aa%e7%94%b7%ef%bc%88%e9%9d%92%e6%9c%a8%e9%85%92%e9%80%a0%ef%bc%89\/\" title=\"鶴齢 青木酒造 Kakurei\" rel=\"noopener\" target=\"_blank\"\u003e\u0026gt;\u0026gt;\u0026gt;Read more stories at the News Archive\u003c\/a\u003e\u003c\/p\u003e\n\u003cp\u003e\u003ca href=\"https:\/\/vinetsake.wordpress.com\/2025\/03\/17\/the-finest-omachi-weve-ever-encountered\/\" target=\"_blank\" title=\"Kakurei years Bottle 2024 鶴齢 純米大吟醸 雄町40 青木酒造\" rel=\"noopener\"\u003e\u003cspan\u003e\u0026gt;\u0026gt;\u0026gt;Read more about this bottle at the News Archive\u003c\/span\u003e\u003c\/a\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0825\/9728\/2020\/files\/kakurei_years_bottle_2024_banner_01_490x735_80f75064-0a8c-410d-826f-d6886d6da1ae.jpg?v=1786447087\" alt=\"\"\u003e\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e[Omachi]\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eOmachi is one of Japan's oldest heirloom sake rice varieties and serves as the genetic root for many modern strains. It is a direct ancestor to renowned varieties such as Yamada-Nishiki, Aiyama, and Gohyakumangoku. Remarkably, Omachi is the only variety that has remained entirely unhybridized and unchanged since its discovery in 1859. Today, it is primarily cultivated in Okayama Prefecture, which accounts for approximately 90% of its total production.\u003c\/p\u003e\n\u003cp\u003eCultivating Omachi is notoriously difficult; the plants grow over 160 cm tall, making them highly prone to lodging (falling over) and disease. Despite these agricultural challenges, brewers prize Omachi for its large grains and substantial shinpaku (the opaque white center). Its soft texture allows the rice to dissolve easily during fermentation. Rich in amino acids, it yields a full-bodied, umami-forward sake with a remarkably mellow taste. In Japan, sake brewed from this legendary rice has garnered such a passionate following that its devoted fans are proudly known as “Omachists.”\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e","brand":"Vin et Saké Nature","offers":[{"title":"Default Title","offer_id":49627285455076,"sku":"T041500062JC000B","price":800.0,"currency_code":"HKD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0825\/9728\/2020\/files\/B512_kakurei_years_bottle_735x735_01.jpg?v=1786445947"},{"product_id":"b582-kakurei-years-bottle-2025-720ml","title":"[B582] Kakurei Years Bottle 2025 鶴齢 純米大吟醸 雄町40 青木酒造 新潟県 720ml","description":"\u003cp\u003e\u003cstrong\u003eYears Bottle Project\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eFounded in 1717 (the second year of the Kyoho era), Aoki Shuzo celebrated its 300th anniversary in 2017. Looking ahead to the next 100 years, the brewery launched an initiative to blend the traditional culture of Japanese sake with contemporary art to elevate modern Japanese culture. This initiative is the Years Bottle Project.\u003c\/p\u003e\n\u003cp\u003eReleased as a limited edition once a year, this project collaborates with prominent Japanese artists—including manga artists, illustrators, and painters—to create an entirely integrated design across the entire package, from the box and bottle to the label.\u003c\/p\u003e\n\u003cp\u003eBeyond the pleasure of keeping and collecting the empty bottles after drinking every year, this series offers the unique joy of aging the sake itself like a fine wine, thanks to the excellent aging potential of the Omachi sake rice used. The Omachi rice is highly polished to craft a premium Junmai Daiginjo, which is then stored in \"Kakurei's Snow Cellar (yukimuro)\" and bottled for release only when it reaches peak condition.\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e2025\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eThe sixth edition, the 2025 Years Bottle, features a design by Akino Kondoh. \u003ca href=\"https:\/\/akinokondoh.com\/\" target=\"_blank\" title=\"Akino Kondoh Artist\" rel=\"noopener\"\u003e\u0026gt;\u0026gt;\u0026gt;Akino Kondoh Official Website \u003c\/a\u003e\u003c\/p\u003e\n\u003cp\u003eIt is incredibly rare to find a sake that, when chilled, delivers such a dreamy, weightless sensation. While it possesses an exceptionally fine texture and a dense, elegant structure, it melts gracefully on the palate and unfolds with effortless ease. One cannot help but wonder—perhaps the label doesn't just reflect the flavor; it might actually be shaping it, appealing to our senses and guiding our perception.While today’s wine and sake worlds are filled with beautiful and unique labels, the profound harmony between the artwork and the liquid in YB25 makes it a true masterpiece.\u003c\/p\u003e\n\u003cp\u003eRice: 100% Omachi \/ Rice Polishing Ratio: 40%\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003e\u003ca href=\"https:\/\/vinetsake.wordpress.com\/category\/sake\/kakurei-bokushi-yukiotoko-%e9%b6%b4%e9%bd%a2%e3%83%bb%e7%89%a7%e4%b9%8b%e3%83%bb%e9%9b%aa%e7%94%b7%ef%bc%88%e9%9d%92%e6%9c%a8%e9%85%92%e9%80%a0%ef%bc%89\/\" title=\"鶴齢 青木酒造 Kakurei\" rel=\"noopener\" target=\"_blank\"\u003e\u0026gt;\u0026gt;\u0026gt;Read more stories at the News Archive\u003c\/a\u003e\u003c\/p\u003e\n\u003cp\u003e\u003ca href=\"https:\/\/vinetsake.wordpress.com\/2026\/01\/30\/years-bottle-2025-label-art-by-kondoh-akino\/\" target=\"_blank\" title=\"Kakurei Years Bottle 2025 鶴齢 純米大吟醸 雄町40 青木酒造\" rel=\"noopener\"\u003e\u003cspan\u003e\u0026gt;\u0026gt;\u0026gt;Read more about this bottle at the News Archive\u003c\/span\u003e\u003c\/a\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0825\/9728\/2020\/files\/kakurei_years_bottle_2025_banner_01_490x735_690b4a70-b09b-4ad5-b427-1e933cd55243.jpg?v=1786446788\" alt=\"\"\u003e\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e[Omachi]\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eOmachi is one of Japan's oldest heirloom sake rice varieties and serves as the genetic root for many modern strains. It is a direct ancestor to renowned varieties such as Yamada-Nishiki, Aiyama, and Gohyakumangoku. Remarkably, Omachi is the only variety that has remained entirely unhybridized and unchanged since its discovery in 1859. Today, it is primarily cultivated in Okayama Prefecture, which accounts for approximately 90% of its total production.\u003c\/p\u003e\n\u003cp\u003eCultivating Omachi is notoriously difficult; the plants grow over 160 cm tall, making them highly prone to lodging (falling over) and disease. Despite these agricultural challenges, brewers prize Omachi for its large grains and substantial shinpaku (the opaque white center). Its soft texture allows the rice to dissolve easily during fermentation. Rich in amino acids, it yields a full-bodied, umami-forward sake with a remarkably mellow taste. In Japan, sake brewed from this legendary rice has garnered such a passionate following that its devoted fans are proudly known as “Omachists.”\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e","brand":"Vin et Saké Nature","offers":[{"title":"Default Title","offer_id":49627768881380,"sku":"T041500062DC000C","price":800.0,"currency_code":"HKD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0825\/9728\/2020\/files\/B582_kakurei_years_bottle_735x735_01.jpg?v=1786446815"},{"product_id":"a341-yukiotoko-junmai-720ml","title":"[A341] Yukiotoko Junmai 雪男 純米酒 青木酒造 新潟県 720ml","description":"\u003cp\u003e\"Yukiotoko\" (meaning \"Snow Monster\") is another label from Aoki Shuzou, crafted in a dry style. While Aoki Shuzo is located in Niigata—the heartland of Tanrei Karakuchi (delicate and dry) sake—the brewery is actually best known for its Nōjun Umakuchi (rich and savory) style. However, this Yukiotoko is uniquely crafted to be Tanrei Karakuchi. It focuses on the pure umami of rice and a sharp, clean finish. This Junmai-shu is made from 100% Miyama-Nishiki rice with a polishing rate of 60%. Excellent served both chilled and warmed, it is a great standard for any sake lover.\u003c\/p\u003e\n\u003cp\u003eThe adorable, furry character depicted on the label is the \"Yukiotoko\" (Snow Monster). It is based on a \"strange beast\" featured in Hokuetsu Seppu (Snow Country Tales), a late-Edo period bestseller written by Uonuma-native author Bokushi Suzuki, which portrays life in Japan's snow country. In the book, this character is described as a kind-hearted mountain spirit who, in exchange for a rice ball from a traveler lost in the mountains, helps them by carrying their heavy luggage and guiding them to safety. Inheriting this spirit of mutual aid, Aoki Shuzo has been donating a portion of the sales from the \"Yukiotoko\" series to the local mountain rescue and accident prevention council since 2010. Even today, Yukiotoko remains a deeply meaningful and romantic sake that actively supports rescue missions to keep mountain climbers safe.\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003e\u003ca href=\"https:\/\/vinetsake.wordpress.com\/category\/sake\/kakurei-bokushi-yukiotoko-%e9%b6%b4%e9%bd%a2%e3%83%bb%e7%89%a7%e4%b9%8b%e3%83%bb%e9%9b%aa%e7%94%b7%ef%bc%88%e9%9d%92%e6%9c%a8%e9%85%92%e9%80%a0%ef%bc%89\/\" title=\"鶴齢 青木酒造 Kakurei\" rel=\"noopener\" target=\"_blank\"\u003e\u0026gt;\u0026gt;\u0026gt;Read more stories at the News Archive\u003c\/a\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e\u003cbr\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0825\/9728\/2020\/files\/yukiotoko_banner_05_490x735_9d299363-bb4a-49b3-98d0-f0a5ca128a53.jpg?v=1786522059\" alt=\"\"\u003e\u003c\/p\u003e","brand":"Vin et Saké Nature","offers":[{"title":"Default Title","offer_id":49637549474020,"sku":"T04150006PAC000B","price":180.0,"currency_code":"HKD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0825\/9728\/2020\/files\/A244_yukiotoko_735x735_01.jpg?v=1786522176"},{"product_id":"b496-kakurei-gin-nama-720ml","title":"[B496] Kakurei Gin-Nama 鶴齢 吟醸 生酒 青木酒造 新潟県 720ml","description":"\u003cp\u003eThe frosted bottle, which looks incredibly cool, prominently features the Kanji for \"Nama\" (raw\/fresh)—a character many here in Hong Kong can easily read—instantly making it look mouthwatering.\u003c\/p\u003e\n\u003cp\u003eOf course, the flavor fully lives up to its striking appearance. Brewed with Koshi-Tanrei, Niigata's highly esteemed sake rice, this Ginjo Nama reveals a beautifully clear yet rich profile. The lively acidity sharpens its umami, creating a crisp, well-balanced sake with a clean finish. While it shines as a refreshing chilled drink during the winter months, here in Hong Kong, it feels absolutely perfect for the hot summer days.\u003c\/p\u003e\n\u003cp\u003eWhile Aoki Shuzo is located in Niigata—the heartland of Tanrei Karakuchi (light and dry) sake—the brewery is actually best known for its Nōjun Umakuchi (rich and savory) style. However, this Gin-Nama is uniquely crafted to be Tanrei Karakuchi. Furthermore, while Tanrei Karakuchi sakes are typically pasteurized (hiire), Aoki Shuzo’s true craftsmanship shines in their ability to deliver this crisp, dry style as an unpasteurized (namazake) sake.\u003c\/p\u003e\n\u003cp\u003eInterestingly, Gin-Nama is not a seasonal product. Thanks to Aoki Shuzo’s specialized snow chamber storage facility (Yukimuro), this label can be supplied year-round. However, because distribution is heavily focused within its local region of Niigata, it has rarely, if ever, been offered to overseas markets. By a stroke of luck, we discovered it and imported a small quantity to try—and it exceeded all our expectations! Thanks to its low-temperature aging in the snow chamber, this namazake has become beautifully refined and tastes spectacular when chilled close to zero degrees Celsius.\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003e\u003ca href=\"https:\/\/vinetsake.wordpress.com\/category\/sake\/kakurei-bokushi-yukiotoko-%e9%b6%b4%e9%bd%a2%e3%83%bb%e7%89%a7%e4%b9%8b%e3%83%bb%e9%9b%aa%e7%94%b7%ef%bc%88%e9%9d%92%e6%9c%a8%e9%85%92%e9%80%a0%ef%bc%89\/\" title=\"鶴齢 青木酒造 Kakurei\" rel=\"noopener\" target=\"_blank\"\u003e\u0026gt;\u0026gt;\u0026gt;Read more stories at the News Archive\u003c\/a\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e\u003cbr\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0825\/9728\/2020\/files\/kakurei_ginjo_nama_banner_01_490x735_7234d8dd-fe4c-4f51-9eb8-3890dac3de1d.jpg?v=1786531984\" alt=\"\"\u003e\u003c\/p\u003e","brand":"Vin et Saké Nature","offers":[{"title":"Default Title","offer_id":49638550241508,"sku":"T04150006WGC0000","price":180.0,"currency_code":"HKD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0825\/9728\/2020\/files\/B542_kakurei_ginjo_nama_735x735_01.jpg?v=1786532219"},{"product_id":"a444-kakurei-fresh-cloudy-genshu-r7by-720ml","title":"[A444] Kakurei Fresh Cloudy Genshu 鶴齢 純米酒 にごり酒 生原酒 青木酒造 新潟県 R7BY 720ml","description":"\u003cp\u003eKakurei Junmai Nigori Namagenshu is a dry, active cloudy sake that boasts outstanding quality among the many varieties of nigori sake found throughout Japan. It perfectly harmonizes the rich flavor of rice with a refreshing, slightly effervescent crispness.\u003c\/p\u003e\n\u003cp\u003eThis is a Namagenshu, meaning it is completely unpasteurized and undiluted. Because the yeast is still alive inside the bottle, it contains a pleasant, fizzy carbonation. Unlike sparkling sake that is artificially carbonated afterward, this is an active type that undergoes natural secondary fermentation inside the bottle. As a result, the level of effervescence can vary from year to year, ranging from stronger to milder gas pressure.\u003c\/p\u003e\n\u003cp\u003eRich yet Refreshing CrispnessIt features a creamy, rich depth from the coarsely filtered moromi (sake mash). As an undiluted sake (genshu), its alcohol content is slightly high at 17%, yet it goes down smoothly and finishes with an astonishingly clean, refreshing crispness.\u003c\/p\u003e\n\u003cp\u003eCrafted from 100% Koshi-Tanrei from Niigata Prefecture, Rice Polishing Ratio: 60%\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003e\u003ca href=\"https:\/\/vinetsake.wordpress.com\/category\/sake\/kakurei-bokushi-yukiotoko-%e9%b6%b4%e9%bd%a2%e3%83%bb%e7%89%a7%e4%b9%8b%e3%83%bb%e9%9b%aa%e7%94%b7%ef%bc%88%e9%9d%92%e6%9c%a8%e9%85%92%e9%80%a0%ef%bc%89\/\" title=\"鶴齢 青木酒造 Kakurei\" rel=\"noopener\" target=\"_blank\"\u003e\u0026gt;\u0026gt;\u0026gt;Read more stories at the News Archive\u003c\/a\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e\u003cbr\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0825\/9728\/2020\/files\/kakurei_cloudy_r3by_banner_01_490x735_2b7a01db-f697-4d4c-8442-bd0d42a4913b.jpg?v=1786617675\" alt=\"\"\u003e\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eKoshi-Tanrei\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eNiigata Prefecture is one of Japan’s foremost sake-producing regions. However, until the 1990s, Niigata breweries relied on Yamada-Nishiki rice from other prefectures to brew their premium Ginjo-shu and Daiginjo-shu.\u003c\/p\u003e\n\u003cp\u003eNiigata is renowned for Gohyakumangoku, a rice variety well-suited to cold regions that has yielded numerous masterpiece sakes across Niigata and the Hokuriku region. However, Gohyakumangoku is not suitable for high degrees of polishing, making it less than ideal for Ginjo-shu. This sparked a strong desire among local brewers to produce premium Ginjo-shu using 100% locally grown rice. Consequently, in the mid-1990s, the Niigata Prefectural Agricultural Research Center began developing a new variety of sake rice designed to surpass Yamada-Nishiki.\u003c\/p\u003e\n\u003cp\u003eA vast number of crossbred varieties were cultivated in small quantities, promptly brewed into sake at the Niigata Sake Research Institute, and evaluated for selection. Among them, one specific strain consistently stood out and survived the rigorous selection process, eventually becoming known as “Sake No. 72.” This variety was a cross between Yamada-Nishiki as the maternal parent and Gohyakumangoku as the paternal parent.\u003c\/p\u003e\n\u003cp\u003eTest cultivation of Sake No. 72 started in 2001. This new variety was officially registered in September 2004 and ultimately named Koshi-Tanrei.\u003c\/p\u003e\n\u003cp\u003eIn developing Koshi-Tanrei, brewing characteristics were prioritized over cultivation traits. As a result, it poses some agricultural challenges, such as tall stalks that are prone to lodging (falling over). However, it is well-suited to Niigata’s cold climate, produces large grains, and boasts excellent sake-brewing qualities that withstand the high polishing ratios required for Daiginjo-shu. With its low protein content, Koshi-Tanrei is optimal for crafting Ginjo and Daiginjo sakes, delivering a soft, full-bodied flavor profile. While its yield is lower than that of Gohyakumangoku, it yields more successfully in Niigata than Yamada-Nishiki does.\u003c\/p\u003e","brand":"Vin et Saké Nature","offers":[{"title":"Default Title","offer_id":49644096192740,"sku":"T04150006SAC000A","price":220.0,"currency_code":"HKD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0825\/9728\/2020\/files\/A444_kakurei_735x735_01.jpg?v=1786618063"},{"product_id":"b245-kakurei-yukimuro-2019-720ml","title":"[B245] Kakurei Yukimuro 鶴齢 純米大吟醸 雪室 青木酒造 新潟県 2019 720ml","description":"\u003cp\u003e\u003cstrong\u003eWisdom of the snow country\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eBefore refrigerators, people in the Uonuma region buried food in the snow to preserve it. Grains and vegetables, such as sweet potatoes, that matured in these snow chambers had a sweeter taste and deeper flavour thanks to low-temperature saccharification.\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eKakurei Yukimuro\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eInspired by this snow country wisdom, Aoki Shuzou built a snow chamber in 2017 and named it “Kakurei Yukimuro”. The cold air from the stored winter snow maintains perfect humidity and temperature levels inside the cellar throughout the year. Storing sake in the Kakurei Yukimuro reduces stress on the liquid, allowing it to mature in an ideal environment. Aoki Shuzou carefully selects only the best sake with excellent aging potential each year to reserve for long-term cellaring.\u003c\/p\u003e\n\u003cp\u003eThe vintage 2019 Junmai Daiginjo was released after 5 years of aging. This snow-aging process gave the sake a softer taste and smoother mouthfeel. (Yamada-Nishiki 100%, rice polishing rate: 37%).\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003eThere are generally three types of aged sake:\u003c\/p\u003e\n\u003cp\u003e1) Those with a yellowish or brownish hue and rich, mature aromas.\u003c\/p\u003e\n\u003cp\u003e2) Those that become rounded with a robust, concentrated umami.\u003c\/p\u003e\n\u003cp\u003e3) Those that remain nearly transparent as off-flavors (zatsumi) are eliminated, leaving only a clean, delicate umami.\u003c\/p\u003e\n\u003cp\u003eEach type results from a unique combination of the original sake quality, aging temperature, and cellaring period. The Kakurei Yukimuro 2019 falls into the third category. It is truly impressive how this originally luxurious and powerful sake has been refined to become so soft and smooth. While you can age sake at low temperatures in a standard refrigerator or wine cellar, the distinct softness achieved in this finish is truly the exclusive result of snow-room aging.\u003c\/p\u003e\n\u003cp\u003eFor enthusiasts like us, aging wine or sake ourselves is one of life's greatest joys. However, in snowless Hong Kong, it is virtually impossible to replicate a snow chamber. In that sense, the Kakurei Yukimuro 2019 is indeed an intriguing and precious bottle.\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003e\u003ca href=\"https:\/\/vinetsake.wordpress.com\/category\/sake\/kakurei-bokushi-yukiotoko-%e9%b6%b4%e9%bd%a2%e3%83%bb%e7%89%a7%e4%b9%8b%e3%83%bb%e9%9b%aa%e7%94%b7%ef%bc%88%e9%9d%92%e6%9c%a8%e9%85%92%e9%80%a0%ef%bc%89\/\" title=\"鶴齢 青木酒造 Kakurei\" rel=\"noopener\" target=\"_blank\"\u003e\u0026gt;\u0026gt;\u0026gt;Read more stories at the News Archive\u003c\/a\u003e\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003e\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0825\/9728\/2020\/files\/kakurei_yukimuro_2019_banner_01_490x735_c38827f6-a9a0-44e9-b71e-66bc2317cb31.jpg?v=1786698022\" alt=\"\"\u003e\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eYamada-Nishiki\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eThe sake rice used is the well-known Yamada-Nishiki, which boasts the largest production volume in Japan today. When people get deeply into sake, most tend to chase rare rice varieties—and we, too, were no different. The same is true for wine; drinkers are often attracted to stories of rare grapes grown only in specific regions, or the revival of extinct varieties. In that context, major varieties can sometimes be dismissed as lacking rarity, and therefore seen as boring. However, those who drink sake over the long term eventually come to understand the true greatness of Yamada-Nishiki.\u003c\/p\u003e\n\u003cp\u003eIn the wine world, Château Latour and Dominus are crafted from Cabernet Sauvignon, Pétrus from Merlot, and Montrachet from Chardonnay. These world-class wines are made from the most popular grape varieties on earth. (Though it might be more accurate to say that it was precisely because such legendary wines existed that these grape varieties came to be cultivated globally.) Similarly, the finest sake is born from Yamada-Nishiki, the most dominant variety. Its flavor profile is spectacularly gorgeous.\u003c\/p\u003e\n\u003cp\u003eYamada-Nishiki grows to about 130 cm tall, making it fragile and prone to falling over in the wind. It takes a long time to mature and is vulnerable to diseases and pests, making it difficult to cultivate. Yet for sake brewers, it is highly manageable and considered the ultimate canvas. It is perfectly suited for high polishing rates, making it ideal for brewing Ginjo-style sake.\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eYK35\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eSince the debut of Yamada-Nishiki, sake brewed with this rice has dominated the top ranks of the National New Sake Appraisal. In the mid-1980s (the late Showa period), a brewing formula known as “YK35” became a phenomenon. It proved that using Yamada-Nishiki (Y), Kyokai No. 9 yeast (also known as Kumamoto yeast, K), and polishing the rice down to 35% or less would almost guarantee an excellent appraisal score.\u003c\/p\u003e\n\u003cp\u003eBecause of this, competition for quality intensified at the top tier, sparking the creation of many renowned sake brands. Aoki Shuzo is a premier brewery in Niigata. While they are naturally masters at brewing with the local Koshi-Tanrei rice, their highest-grade premium sake is crafted using Yamada-Nishiki sourced from the prestigious Hyogo Special A district.\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eOver a Century of Yamada-Nishiki\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eThe sake rice celebrated as the finest ingredient for Ginjo-shu was born in 1923 by crossing Yamada-ho (mother) with Tankan-Wataribune (father). It was officially named “Yamada-Nishiki” and registered as a recommended variety in 1936. This undisputed king of sake rice has maintained its crown for generations, cementing a legacy that now spans over a century.\u003c\/p\u003e","brand":"Vin et Saké Nature","offers":[{"title":"Default Title","offer_id":49649028530404,"sku":"T04150006KDC000D","price":1000.0,"currency_code":"HKD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0825\/9728\/2020\/files\/B245_kakurei_yukimuro_735x735_01.jpg?v=1786697880"},{"product_id":"b466-kakurei-aiyama-r5by-720ml","title":"[B466] Kakurei Aiyama 鶴齢 純米吟醸 愛山 青木酒造 新潟県 R5BY Vintage Bottle 720ml","description":"\u003cp\u003eKakurei Aiyama Junmai Ginjo is matured in a snow chamber during the summer and always arrives in late summer. For us, this has become a seasonal tradition that beautifully signals the approaching autumn. Its first release was from the 2017 Brewing Year (29BY), and it has since become one of the absolute highlights of the Kakurei lineup released in the latter half of the year.\u003c\/p\u003e\n\u003cp\u003eWhile Kakurei Aiyama is undeniably delicious upon immediate release, we discovered that its flavor evolves beautifully with time. We invite you to experience the deep, evolving character of our vintage bottles, which have been aged further in the bottle.\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003e\u003ca href=\"https:\/\/vinetsake.wordpress.com\/category\/sake\/kakurei-bokushi-yukiotoko-%e9%b6%b4%e9%bd%a2%e3%83%bb%e7%89%a7%e4%b9%8b%e3%83%bb%e9%9b%aa%e7%94%b7%ef%bc%88%e9%9d%92%e6%9c%a8%e9%85%92%e9%80%a0%ef%bc%89\/\" title=\"鶴齢 青木酒造 Kakurei\" rel=\"noopener\" target=\"_blank\"\u003e\u0026gt;\u0026gt;\u0026gt;Read more stories at the News Archive\u003c\/a\u003e\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003e\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0825\/9728\/2020\/files\/kakurei_aiyama_banner_06_490x735_1f59c0f2-ac12-450f-ba56-ac18679a4ea6.jpg?v=1786701168\" alt=\"\"\u003e\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eAiyama\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eAiyama was created in 1941 as a cross between Aifune 117 and Yamao 67—both of which descend from the legendary Yamada-Nishiki and Omachi families. While Aiyama produced exceptionally large grains and tall stalks that indicated excellent brewing quality, the rice proved incredibly difficult to cultivate. Because of these agricultural challenges, the Akashi Agricultural Laboratory eventually decided to discontinue the variety.\u003c\/p\u003e\n\u003cp\u003eHowever, Kenbishi Shuzo recognized Aiyama's immense potential. They kept the variety alive by cultivating it exclusively through private contracts with local farmers until the mid-1990s.\u003c\/p\u003e\n\u003cp\u003eTragically, Kenbishi Shuzo was severely impacted by the Great Hanshin Earthquake in 1995. Their sake production was temporarily halted, which also forced a suspension of Aiyama cultivation.\u003c\/p\u003e\n\u003cp\u003eSeizing the opportunity to save this rare variety, Takagi Shuzo (the makers of Juyondai) stepped in to revive Aiyama. Because it remains notoriously difficult to grow, very few farmers cultivate it even today. Its total production volume is only about 2% of Yamada-Nishiki’s, making Aiyama an incredibly rare commodity allocated exclusively to a handful of Japan's top breweries.\u003c\/p\u003e","brand":"Vin et Saké Nature","offers":[{"title":"Default Title","offer_id":49649103274212,"sku":"T041500061CC000B","price":280.0,"currency_code":"HKD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0825\/9728\/2020\/files\/4903_kakurei_735x735_03.jpg?v=1786701238"},{"product_id":"6693-bokushi-daiginjo-720ml","title":"[6693] Bokushi Daiginjo Black Bottle 牧之 限定 大吟醸 青木酒造 新潟県 720ml","description":"\u003cp\u003e\"Bokushi\" is Aoki Shuzo's premium Daiginjo, a masterpiece that crystallizes Japan's highest level of brewing craftsmanship. It features top-tier Yamada Nishiki sake rice from the Toku-A (Special A) district in Hyogo, polished down to 37%, along with rigorous Ginjo brewing, the alcohol addition technique known as \"aruten,\" water dilution (kasui), pasteurization, and snow-cellar aging (Yukimuro). This prestigious sake is perfect for special occasions. It is ideal for the New Year, Spring's Beginning (Risshun), celebrations, entertaining important guests, or as a gift.\u003c\/p\u003e\n\u003cp\u003eWith its majestic aroma, dense yet weightless elegance, flawlessly clean crispness, and a lingering finish, it is an utterly gorgeous, ultra-premium sake.\u003c\/p\u003e\n\u003cp\u003eThe name \"Bokushi\" comes from Suzuki Bokushi, the author of \"Hokuetsu Seppu,\" a best-selling book in the Edo period that depicted life in the deep snow of Echigo (the historical name of Niigata). Aoki Shuzo shares a deep connection with Suzuki Bokushi; his second son, Yahachi, was adopted into the family as the seventh-generation head of the brewery. Furthermore, the name of Aoki Shuzo's current flagship brand, \"Kakurei,\" was bestowed by Suzuki Bokushi himself.\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003e\u003ca href=\"https:\/\/vinetsake.wordpress.com\/category\/sake\/kakurei-bokushi-yukiotoko-%e9%b6%b4%e9%bd%a2%e3%83%bb%e7%89%a7%e4%b9%8b%e3%83%bb%e9%9b%aa%e7%94%b7%ef%bc%88%e9%9d%92%e6%9c%a8%e9%85%92%e9%80%a0%ef%bc%89\/\" title=\"鶴齢 青木酒造 Kakurei\" rel=\"noopener\" target=\"_blank\"\u003e\u0026gt;\u0026gt;\u0026gt;Read more stories at the News Archive\u003c\/a\u003e\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003e\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0825\/9728\/2020\/files\/bokushi_banner_05_490x735_d4bac7b1-d18e-4a0c-bab1-895c7752a818.jpg?v=1786789318\" alt=\"\"\u003e\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eYamada-Nishiki\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eThe sake rice used is the well-known Yamada-Nishiki, which boasts the largest production volume in Japan today. When people get deeply into sake, most tend to chase rare rice varieties—and we, too, were no different. The same is true for wine; drinkers are often attracted to stories of rare grapes grown only in specific regions, or the revival of extinct varieties. In that context, major varieties can sometimes be dismissed as lacking rarity, and therefore seen as boring. However, those who drink sake over the long term eventually come to understand the true greatness of Yamada-Nishiki.\u003c\/p\u003e\n\u003cp\u003eIn the wine world, Château Latour and Dominus are crafted from Cabernet Sauvignon, Pétrus from Merlot, and Montrachet from Chardonnay. These world-class wines are made from the most popular grape varieties on earth. (Though it might be more accurate to say that it was precisely because such legendary wines existed that these grape varieties came to be cultivated globally.) Similarly, the finest sake is born from Yamada-Nishiki, the most dominant variety. Its flavor profile is spectacularly gorgeous.\u003c\/p\u003e\n\u003cp\u003eYamada-Nishiki grows to about 130 cm tall, making it fragile and prone to falling over in the wind. It takes a long time to mature and is vulnerable to diseases and pests, making it difficult to cultivate. Yet for sake brewers, it is highly manageable and considered the ultimate canvas. It is perfectly suited for high polishing rates, making it ideal for brewing Ginjo-style sake.\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eYK35\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eSince the debut of Yamada-Nishiki, sake brewed with this rice has dominated the top ranks of the National New Sake Appraisal. In the mid-1980s (the late Showa period), a brewing formula known as “YK35” became a phenomenon. It proved that using Yamada-Nishiki (Y), Kyokai No. 9 yeast (also known as Kumamoto yeast, K), and polishing the rice down to 35% or less would almost guarantee an excellent appraisal score.\u003c\/p\u003e\n\u003cp\u003eBecause of this, competition for quality intensified at the top tier, sparking the creation of many renowned sake brands. Aoki Shuzo is a premier brewery in Niigata. While they are naturally masters at brewing with the local Koshi-Tanrei rice, their highest-grade premium sake is crafted using Yamada-Nishiki sourced from the prestigious Hyogo Special A district.\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eOver a Century of Yamada-Nishiki\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eThe sake rice celebrated as the finest ingredient for Ginjo-shu was born in 1923 by crossing Yamada-ho (mother) with Tankan-Wataribune (father). It was officially named “Yamada-Nishiki” and registered as a recommended variety in 1936. This undisputed king of sake rice has maintained its crown for generations, cementing a legacy that now spans over a century.\u003c\/p\u003e","brand":"Vin et Saké Nature","offers":[{"title":"Default Title","offer_id":49656107303140,"sku":"T04150006AHC000B","price":650.0,"currency_code":"HKD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0825\/9728\/2020\/files\/5468_bokushi_735x735_07.jpg?v=1786789402"},{"product_id":"b664-bokushi-daiginjo-white-bottle-720ml","title":"[B664] Bokushi Daiginjo White Bottle 牧之 限定 大吟醸 生詰原酒 青木酒造 新潟県 720ml","description":"\u003cp\u003e\"Bokushi\" is Aoki Shuzo's premium Daiginjo, a masterpiece that crystallizes Japan's highest level of brewing craftsmanship. It features top-tier Yamada Nishiki sake rice from the Toku-A (Special A) district in Hyogo, polished down to 37%, along with rigorous Ginjo brewing, and snow-cellar aging (Yukimuro). This prestigious sake is perfect for special occasions. It is ideal for the New Year, Spring's Beginning (Risshun), celebrations, entertaining important guests, or as a gift.\u003c\/p\u003e\n\u003cp\u003e\"Bokushi\" comes in two versions: the Black Bottle and the White Bottle. The White Bottle, released exclusively in a 720ml size, is a genshu namazume (undiluted sake that is pasteurized only once before bottling). Though the White Bottle has only a 1% difference in alcohol content, its allure lies in the rich density and robust power characteristic of an undiluted genshu.\u003c\/p\u003e\n\u003cp\u003eWith its majestic aroma, dense yet weightless elegance, flawlessly clean crispness, and a lingering finish, it is an utterly gorgeous, ultra-premium sake.\u003c\/p\u003e\n\u003cp\u003eThe name \"Bokushi\" comes from Suzuki Bokushi, the author of \"Hokuetsu Seppu,\" a best-selling book in the Edo period that depicted life in the deep snow of Echigo (the historical name of Niigata). Aoki Shuzo shares a deep connection with Suzuki Bokushi; his second son, Yahachi, was adopted into the family as the seventh-generation head of the brewery. Furthermore, the name of Aoki Shuzo's current flagship brand, \"Kakurei,\" was bestowed by Suzuki Bokushi himself.\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003e\u003ca href=\"https:\/\/vinetsake.wordpress.com\/category\/sake\/kakurei-bokushi-yukiotoko-%e9%b6%b4%e9%bd%a2%e3%83%bb%e7%89%a7%e4%b9%8b%e3%83%bb%e9%9b%aa%e7%94%b7%ef%bc%88%e9%9d%92%e6%9c%a8%e9%85%92%e9%80%a0%ef%bc%89\/\" title=\"鶴齢 青木酒造 Kakurei\" rel=\"noopener\" target=\"_blank\"\u003e\u0026gt;\u0026gt;\u0026gt;Read more stories at the News Archive\u003c\/a\u003e\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003e\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0825\/9728\/2020\/files\/bokushi_banner_05_490x735_d4bac7b1-d18e-4a0c-bab1-895c7752a818.jpg?v=1786789318\" alt=\"\"\u003e\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eYamada-Nishiki\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eThe sake rice used is the well-known Yamada-Nishiki, which boasts the largest production volume in Japan today. When people get deeply into sake, most tend to chase rare rice varieties—and we, too, were no different. The same is true for wine; drinkers are often attracted to stories of rare grapes grown only in specific regions, or the revival of extinct varieties. In that context, major varieties can sometimes be dismissed as lacking rarity, and therefore seen as boring. However, those who drink sake over the long term eventually come to understand the true greatness of Yamada-Nishiki.\u003c\/p\u003e\n\u003cp\u003eIn the wine world, Château Latour and Dominus are crafted from Cabernet Sauvignon, Pétrus from Merlot, and Montrachet from Chardonnay. These world-class wines are made from the most popular grape varieties on earth. (Though it might be more accurate to say that it was precisely because such legendary wines existed that these grape varieties came to be cultivated globally.) Similarly, the finest sake is born from Yamada-Nishiki, the most dominant variety. Its flavor profile is spectacularly gorgeous.\u003c\/p\u003e\n\u003cp\u003eYamada-Nishiki grows to about 130 cm tall, making it fragile and prone to falling over in the wind. It takes a long time to mature and is vulnerable to diseases and pests, making it difficult to cultivate. Yet for sake brewers, it is highly manageable and considered the ultimate canvas. It is perfectly suited for high polishing rates, making it ideal for brewing Ginjo-style sake.\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eYK35\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eSince the debut of Yamada-Nishiki, sake brewed with this rice has dominated the top ranks of the National New Sake Appraisal. In the mid-1980s (the late Showa period), a brewing formula known as “YK35” became a phenomenon. It proved that using Yamada-Nishiki (Y), Kyokai No. 9 yeast (also known as Kumamoto yeast, K), and polishing the rice down to 35% or less would almost guarantee an excellent appraisal score.\u003c\/p\u003e\n\u003cp\u003eBecause of this, competition for quality intensified at the top tier, sparking the creation of many renowned sake brands. Aoki Shuzo is a premier brewery in Niigata. While they are naturally masters at brewing with the local Koshi-Tanrei rice, their highest-grade premium sake is crafted using Yamada-Nishiki sourced from the prestigious Hyogo Special A district.\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eOver a Century of Yamada-Nishiki\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eThe sake rice celebrated as the finest ingredient for Ginjo-shu was born in 1923 by crossing Yamada-ho (mother) with Tankan-Wataribune (father). It was officially named “Yamada-Nishiki” and registered as a recommended variety in 1936. This undisputed king of sake rice has maintained its crown for generations, cementing a legacy that now spans over a century.\u003c\/p\u003e","brand":"Vin et Saké Nature","offers":[{"title":"Default Title","offer_id":49656236409060,"sku":"T04150006DHC000A","price":650.0,"currency_code":"HKD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0825\/9728\/2020\/files\/5753_bokushi_735x735_06.jpg?v=1786793413"},{"product_id":"4877-abekan-shinriki-720ml","title":"[4877] Abekan Shinriki 阿部勘 特別純米 神力 長期低温熟成 阿部勘酒造 宮城県 720ml","description":"\u003cp\u003eAbekan's long-term, low-temperature aged sake (R4BY). It might come as a surprise to see an aged sake from Abekan Shuzō, but come to think of it, they did release a Junmai Daiginjo made with Hakutsuru Nishiki from R1BY (2019–2020) in the summer of 2022. So it seems that brewing sake for long-term ageing is something they do from time to time.\u003c\/p\u003e\n\u003cp\u003eThat said, the character of this long-aged sake differs quite a bit from the ones made by Kubo Honke in Nara or the so-called San’in-style aged sakes. It also sets itself apart from those ultra-premium Niigata sakes—from Aoki Shuzō or Yahiko Shuzō—where highly polished Junmai Daiginjo is slowly aged at low temperatures. The result is something distinctly Abekan—unique and individual. It is delicious not only served chilled but also warmed.\u003c\/p\u003e\n\u003cp\u003eWe were also surprised to see that they used the rice variety Shinriki (from Kumamoto). It’s a fairly rare sake rice variety. The sake is clean and transparent, showing excellent restraint. Furthermore, low-temperature aging is believed to have refined it by stripping away any harshness, enhancing its sophistication. This indeed highlights the perfect synergy between Abekan’s style and the inherent qualities of this sake rice.\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e\u003ca href=\"https:\/\/vinetsake.wordpress.com\/category\/sake\/abekan-%e9%98%bf%e9%83%a8%e5%8b%98%e3%83%bb%e5%9b%9b%e5%ad%a3%e3%81%ae%e6%9d%be%e5%b3%b6%e3%83%bb%e6%96%bc%e8%8c%82%e5%a4%9a%e5%8a%a0%e7%94%b7%e5%b1%b1%ef%bc%88%e9%98%bf%e9%83%a8%e5%8b%98%e9%85%92\/\" title=\"Shiogama Abekan Gencho 塩竈阿部勘玄潮\" rel=\"noopener\" target=\"_blank\"\u003e\u0026gt;\u0026gt;\u0026gt;Read more stories at the News Archive\u003c\/a\u003e\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003e\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0825\/9728\/2020\/files\/abekan_shinriki_banner_01_490x735_7f49848e-f2c3-41a5-bd66-72c5d413e3ea.jpg?v=1786877623\" alt=\"\"\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eShinriki\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e“Shinriki” is a sake-brewing rice variety that was discovered in Hyogo Prefecture during the Meiji era and later gained popularity due to its high yield and excellent qualities for sake production.\u003c\/p\u003e\n\u003cp\u003eIn 1877 (Meiji 10), farmer Shigejiro Maruo from Mitsu Town, Tatsuno City, Hyogo Prefecture, found just three awnless ears while cultivating “Hodoyoshi” (meaning \"fairly good\") rice in his paddy field and began breeding them. He initially named the variety “Kiryōyoshi” (meaning \"good‑looking\").\u003c\/p\u003e\n\u003cp\u003eUpon further cultivation, he discovered that its leaves and husks had an elegant color and that its yield was 25% higher than that of other varieties. Maruo then renamed it “Shinriki” (“divine power”), believing it to be “the power of the gods.” Although susceptible to diseases, it offers high yields, has excellent lodging resistance, and is easy to grow.\u003c\/p\u003e\n\u003cp\u003eBecause of its soft texture, high polishing is difficult, and its flavor profile is not suited for table eating. However, as a sake rice, it is ideal for koji production and dissolves easily during fermentation. It contains very few components that impart off-flavors, resulting in a remarkably clear and clean sake.\u003c\/p\u003e\n\u003cp\u003eIt spread nationwide and was widely cultivated across major sake-producing regions until the early Showa era, but it eventually disappeared amid successive waves of modern breeding improvements. Since its revival in the 1990s, its superior aptitude for sake brewing has been enthusiastically re-evaluated. It is currently produced in Kumamoto, Hyogo, and Fukui Prefectures; however, because the strains in each region were independently revived from separate preserved seed stocks, each variant possesses a slightly different character.\u003c\/p\u003e\n\u003cp\u003eIt stands as an foundational ancestral rice for many modern sake-brewing varieties, serving as a root genetic line for legendary sake rices such as Gohyakumangoku, Miyamanishiki, and Tamasakae.\u003c\/p\u003e","brand":"Vin et Saké Nature","offers":[{"title":"Default Title","offer_id":49659695136996,"sku":"T02040176EBC0000","price":220.0,"currency_code":"HKD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0825\/9728\/2020\/files\/4877_abekan_shinriki_735x735_01.jpg?v=1786877874"},{"product_id":"4875-abekan-yamahai-720ml","title":"[4875] Abekan Yamahai 阿部勘 純米吟醸 山廃仕込み 阿部勘酒造 宮城県 720ml","description":"\u003cp\u003eYamahai from Abekan? Indeed, it offers a distinctive taste not seen in the brewery’s usual lineup. While it retains the brand’s hallmark purity — a refreshing aroma, smooth texture, and a crisp, dry finish free from any ostentatious impression — it also carries a subtle complexity, an uncommon nuance that quietly shifts its expression. Rather than boldly declaring its yamahai character, this sake is crafted with restraint and elegance. For Abekan, it feels both new and traditional; within the broader yamahai category, it stands out as a refined newcomer with a unique personality.\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003eWhat deserves special attention is the sake rice, Gin no Iroha. Abekan Shuzō clearly shows conviction in choosing Gin no Iroha to craft this Yamahai Junmai-Ginjo. The rice leaves a stellar impression; it tastes wonderful right now, while promising beautiful development over the coming months. For breweries in Miyagi Prefecture, Gin no Iroha will undoubtedly continue to establish itself as an increasingly important variety in the years ahead.\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003e\u003ca href=\"https:\/\/vinetsake.wordpress.com\/2026\/01\/24\/yamahai-from-abekan\/\" target=\"_blank\" title=\"Abekan Yamahai 阿部勘 山廃\" rel=\"noopener\"\u003e\u0026gt;\u0026gt;\u0026gt;Read more about this bottle at the News Archive\u003c\/a\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e\u003ca href=\"https:\/\/vinetsake.wordpress.com\/category\/sake\/abekan-%e9%98%bf%e9%83%a8%e5%8b%98%e3%83%bb%e5%9b%9b%e5%ad%a3%e3%81%ae%e6%9d%be%e5%b3%b6%e3%83%bb%e6%96%bc%e8%8c%82%e5%a4%9a%e5%8a%a0%e7%94%b7%e5%b1%b1%ef%bc%88%e9%98%bf%e9%83%a8%e5%8b%98%e9%85%92\/\" title=\"Shiogama Abekan Gencho 塩竈阿部勘玄潮\" rel=\"noopener\" target=\"_blank\"\u003e\u0026gt;\u0026gt;\u0026gt;Read more stories at the News Archive\u003c\/a\u003e\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003e\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0825\/9728\/2020\/files\/abekan_yamahai_banner_01_490x735_ae954673-8c05-477a-b908-f541646aed3a.jpg?v=1787039749\" alt=\"\"\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003eInterestingly, the pattern in the background of the label is a design based on the chemical structural formula of lactic acid.\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eYamahai Method\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eYamahai is a historic, artisanal brewing method that relies entirely on natural, wild lactic acid bacteria from the brewery’s air, rather than adding commercially cultured acid.\u003c\/p\u003e\n\u003cp\u003eHistorically, the traditional Kimoto method required a grueling, overnight manual process called Yama-oroshi, where brewers stood over tubs in the freezing winter to mash the steamed rice and koji into a paste, believing it was necessary to dissolve the rice and cultivate the bacteria.\u003c\/p\u003e\n\u003cp\u003eHowever, in 1909, national researchers discovered a scientific breakthrough: if the temperature was meticulously controlled at the start of brewing, the natural enzymes in the koji would automatically dissolve the rice on their own, completely eliminating the need for physical mashing. This led to the creation of the Yamahai method—literally meaning the \"elimination (hai) of Yama-oroshi.\u003c\/p\u003e\n\u003cp\u003e\"While it discarded the backbreaking physical labor, Yamahai remains a highly time-consuming technique that takes twice as long as modern brewing. It requires master brewers to flawlessly manage invisible microorganisms over a month-long period. Today, Yamahai sakes are highly celebrated worldwide for their rich, deep umami, intricate complexity, and vibrant acidity, making them exceptionally well-suited for serving warm (Kanzake).\u003c\/p\u003e","brand":"Vin et Saké Nature","offers":[{"title":"Default Title","offer_id":49671564230884,"sku":"T02040176DCC0000","price":240.0,"currency_code":"HKD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0825\/9728\/2020\/files\/4875_abekan_yamahai_735x735_01.jpg?v=1787039461"},{"product_id":"a812-abekan-kaeru-hanam-720ml","title":"[A812] Abekan Kaeru HanaM 阿部勘 純米吟醸 蛙 花笑む 阿部勘酒造 宮城県 720ml","description":"\u003cp\u003eThe Abekan KAERU series makes a comeback after three years—this time, named \"HanaEmu\" (Flower Smiling). \"HanaEmu\" is an ancient Japanese expression carrying beautiful meanings such as \"flowers blooming,\" \"bearing fruit,\" or \"a beaming smile.\" For convenience, we will refer to it here as \"HanaM.\" This Junmai Ginjo is crafted using Miyagi Prefecture's \"Gin-no-Iroha\" rice, polished down to 55%.\"\u003c\/p\u003e\n\u003cp\u003eGin-no-Iroha\" is a relatively new variety that debuted in 2019. Abekan Shuzo released its first 100% Gin-no-Iroha version—a Junmai Ginjo White Label—last spring. This season, they are utilizing the rice for both HanaM and a Yamahai Junmai Ginjo. This particular rice variety seems to yield a surprisingly full-bodied flavor profile. Combined with a subtle sweetness and a rounded mouthfeel, HanaM delivers considerable volume and presence despite its low 13% alcohol content. Interestingly, the previous White Label release also developed a remarkably rich, thickened flavor after a few months on the market, showing the fascinating potential of this rice.\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003e\u003ca href=\"https:\/\/vinetsake.wordpress.com\/2026\/01\/18\/kaeru-hana-m\/\" title=\"Abekan Kaeru HanaM 阿部勘 純米吟醸 蛙 花笑む\" rel=\"noopener\" target=\"_blank\"\u003e\u0026gt;\u0026gt;\u0026gt;Read more about this bottle at the News Archive\u003c\/a\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e\u003ca href=\"https:\/\/vinetsake.wordpress.com\/category\/sake\/abekan-%e9%98%bf%e9%83%a8%e5%8b%98%e3%83%bb%e5%9b%9b%e5%ad%a3%e3%81%ae%e6%9d%be%e5%b3%b6%e3%83%bb%e6%96%bc%e8%8c%82%e5%a4%9a%e5%8a%a0%e7%94%b7%e5%b1%b1%ef%bc%88%e9%98%bf%e9%83%a8%e5%8b%98%e9%85%92\/\" title=\"Shiogama Abekan Gencho 塩竈阿部勘玄潮\" rel=\"noopener\" target=\"_blank\"\u003e\u0026gt;\u0026gt;\u0026gt;Read more stories at the News Archive\u003c\/a\u003e\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003e\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0825\/9728\/2020\/files\/abekan_kaeru_hanaM_banner_01_490x735_8f848151-4753-41a2-a17b-dd9e77574c4d.jpg?v=1787040852\" alt=\"\"\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003eInterestingly, the pattern in the background of the label is a design based on the chemical structural formula of lactic acid.\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eYamahai Method\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eYamahai is a historic, artisanal brewing method that relies entirely on natural, wild lactic acid bacteria from the brewery’s air, rather than adding commercially cultured acid.\u003c\/p\u003e\n\u003cp\u003eHistorically, the traditional Kimoto method required a grueling, overnight manual process called Yama-oroshi, where brewers stood over tubs in the freezing winter to mash the steamed rice and koji into a paste, believing it was necessary to dissolve the rice and cultivate the bacteria.\u003c\/p\u003e\n\u003cp\u003eHowever, in 1909, national researchers discovered a scientific breakthrough: if the temperature was meticulously controlled at the start of brewing, the natural enzymes in the koji would automatically dissolve the rice on their own, completely eliminating the need for physical mashing. This led to the creation of the Yamahai method—literally meaning the \"elimination (hai) of Yama-oroshi.\u003c\/p\u003e\n\u003cp\u003e\"While it discarded the backbreaking physical labor, Yamahai remains a highly time-consuming technique that takes twice as long as modern brewing. It requires master brewers to flawlessly manage invisible microorganisms over a month-long period. Today, Yamahai sakes are highly celebrated worldwide for their rich, deep umami, intricate complexity, and vibrant acidity, making them exceptionally well-suited for serving warm (Kanzake).\u003c\/p\u003e","brand":"Vin et Saké Nature","offers":[{"title":"Default Title","offer_id":49671903707364,"sku":"T02040176NCC0000","price":240.0,"currency_code":"HKD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0825\/9728\/2020\/files\/A812_abekan_Kaeru_735x735_02.jpg?v=1787040874"},{"product_id":"a461-abekan-junmai-daiginjo-720ml","title":"[A461] Abekan Junmai Daiginjo 阿部勘 純米大吟醸 白鶴錦 阿部勘酒造 宮城県 720ml","description":"\u003cp\u003ePremium Abekan. Crafted from 100% Hyogo-grown Hakutsuru-Nishiki rice. Because Hakutsuru-Nishiki is produced in such extremely limited quantities, this precious Junmai Daiginjo is not a guaranteed annual release. Fortunately, we were able to secure two consecutive vintages: R5BY and R6BY. It is delicate and silky, offering an exquisite texture paired with crystalline clarity.\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003e\u003ca href=\"https:\/\/vinetsake.wordpress.com\/2025\/01\/27\/sushi-and-abekans-three-daiginjou\/\" target=\"_blank\" title=\"Abekan 阿部勘\" rel=\"noopener\"\u003e\u0026gt;\u0026gt;\u0026gt;Read more about this bottle at the News Archive\u003c\/a\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e\u003ca href=\"https:\/\/vinetsake.wordpress.com\/category\/sake\/abekan-%e9%98%bf%e9%83%a8%e5%8b%98%e3%83%bb%e5%9b%9b%e5%ad%a3%e3%81%ae%e6%9d%be%e5%b3%b6%e3%83%bb%e6%96%bc%e8%8c%82%e5%a4%9a%e5%8a%a0%e7%94%b7%e5%b1%b1%ef%bc%88%e9%98%bf%e9%83%a8%e5%8b%98%e9%85%92\/\" title=\"Shiogama Abekan Gencho 塩竈阿部勘玄潮\" rel=\"noopener\" target=\"_blank\"\u003e\u0026gt;\u0026gt;\u0026gt;Read more stories at the News Archive\u003c\/a\u003e\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003e\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0825\/9728\/2020\/files\/abekan_hakutsuru_nishiki_banner_02_490x735_3becbd27-0b4e-4db3-ad81-ffa9e1a5b736.jpg?v=1787048223\" alt=\"\"\u003e\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eHakutsuru-Nishiki\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eHakutsuru-Nishiki is a premium, proprietary sake rice variety developed by Hakutsuru Sake Brewing in Hyogo Prefecture. It shares a rare \"sibling\" relationship with Yamada-Nishiki, the undisputed king of sake rice. Like its famous sibling, Hakutsuru-Nishiki is a crossbreed of the legendary heirloom strains Yamada-Ho and Tankan-Wataribune. Following eight years of rigorous research and cross-selection, Hakutsuru successfully stabilized the grain and officially registered it in 2007.\u003c\/p\u003e\n\u003cp\u003eBeyond producing exceptionally clean sake with complex, floral aromatics, Hakutsuru-Nishiki offers distinct agricultural benefits: its stalks grow slightly shorter than Yamada-Nishiki, making it sturdier against harsh weather. The large grains also boast a magnificent shinpaku (white starch core) that resists cracking during high-ratio milling.\u003c\/p\u003e\n\u003cp\u003eWhile originally exclusive to Hakutsuru, this exceptional rice is now shared with a select group of Japan's top cult breweries—including the makers of abekan and Juyondai—solidifying its reputation as a modern masterpiece in sake agriculture.\u003c\/p\u003e","brand":"Vin et Saké Nature","offers":[{"title":"Default Title","offer_id":49672529182948,"sku":"T02040176KDC000A","price":268.0,"currency_code":"HKD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0825\/9728\/2020\/files\/A447_abekan_735x735_02.jpg?v=1787048121"},{"product_id":"a174-abekan-daiginjo-720ml","title":"[A174] Abekan Daiginjo 阿部勘 大吟醸 阿部勘酒造 宮城県 720ml","description":"\u003cp\u003eAbekan Daiginjo represents the pinnacle of the Abekan lineup. Crafted from 100% premium Hyogo Yamada Nishiki rice polished down to 40%, this refined sake is a masterpiece of artisanal, handcrafted brewing.\u003c\/p\u003e\n\u003cp\u003eIt delivers an elegant aroma of fresh melon and pear, paired with a silky-smooth texture and a crisp, clean finish. While it beautifully complements delicate seafood, its vibrant acidity and clean structure also make it an exceptional pairing for rich Wagyu beef, effortlessly cutting through the marbling.\u003c\/p\u003e\n\u003cp\u003eThis versatile sake can also be enjoyed in a wine glass to fully appreciate its expressive aromas.\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003e\u003ca href=\"https:\/\/vinetsake.wordpress.com\/2025\/01\/27\/sushi-and-abekans-three-daiginjou\/\" title=\"Abekan 阿部勘\" rel=\"noopener\" target=\"_blank\"\u003e\u0026gt;\u0026gt;\u0026gt;Read more about this bottle at the News Archive\u003c\/a\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e\u003ca href=\"https:\/\/vinetsake.wordpress.com\/category\/sake\/abekan-%e9%98%bf%e9%83%a8%e5%8b%98%e3%83%bb%e5%9b%9b%e5%ad%a3%e3%81%ae%e6%9d%be%e5%b3%b6%e3%83%bb%e6%96%bc%e8%8c%82%e5%a4%9a%e5%8a%a0%e7%94%b7%e5%b1%b1%ef%bc%88%e9%98%bf%e9%83%a8%e5%8b%98%e9%85%92\/\" title=\"Shiogama Abekan Gencho 塩竈阿部勘玄潮\" rel=\"noopener\" target=\"_blank\"\u003e\u0026gt;\u0026gt;\u0026gt;Read more stories at the News Archive\u003c\/a\u003e\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003e\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0825\/9728\/2020\/files\/abekan_banner_08_490x735_0feefd95-8a16-4686-b729-9e0e04c7b60d.jpg?v=1787134331\" alt=\"\"\u003e\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eYamada-Nishiki\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eThe sake rice used is the well-known Yamada-Nishiki, which boasts the largest production volume in Japan today. When people get deeply into sake, most tend to chase rare rice varieties—and we, too, were no different. The same is true for wine; drinkers are often attracted to stories of rare grapes grown only in specific regions, or the revival of extinct varieties. In that context, major varieties can sometimes be dismissed as lacking rarity, and therefore seen as boring. However, those who drink sake over the long term eventually come to understand the true greatness of Yamada-Nishiki.\u003c\/p\u003e\n\u003cp\u003eIn the wine world, Château Latour and Dominus are crafted from Cabernet Sauvignon, Pétrus from Merlot, and Montrachet from Chardonnay. These world-class wines are made from the most popular grape varieties on earth. (Though it might be more accurate to say that it was precisely because such legendary wines existed that these grape varieties came to be cultivated globally.) Similarly, the finest sake is born from Yamada-Nishiki, the most dominant variety. Its flavor profile is spectacularly gorgeous.\u003c\/p\u003e\n\u003cp\u003eYamada-Nishiki grows to about 130 cm tall, making it fragile and prone to falling over in the wind. It takes a long time to mature and is vulnerable to diseases and pests, making it difficult to cultivate. Yet for sake brewers, it is highly manageable and considered the ultimate canvas. It is perfectly suited for high polishing rates, making it ideal for brewing Ginjo-style sake.\u003c\/p\u003e","brand":"Vin et Saké Nature","offers":[{"title":"Default Title","offer_id":49678999650532,"sku":"T02040176AHC000D","price":380.0,"currency_code":"HKD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0825\/9728\/2020\/files\/A034_abekan_735x735_01.jpg?v=1787134454"},{"product_id":"4242-kimoto-no-dobu-no-7-r2by2020-720ml","title":"[4242] Kimoto no Dobu No.7 生酛のどぶ 仕7号 久保本家酒造 奈良県 R2BY(2020) 720ml","description":"\u003cp\u003e\"Kimoto no Dobu\" is the ultimate Kimoto-style cloudy sake, crafted through a complete fermentation process. It offers a creamy, pure, and rich umami flavor with a refreshingly dry finish. Enjoy it chilled, on the rocks, or as Kanzake (warmed to hot). While its young, fresh taste is wonderful, the flavor achieved through long-term aging is truly exceptional.\u003c\/p\u003e\n\u003cp\u003eKimoto no Dobu is a drink somehow akin to a Zen koan. While it is a true, authentic sake, it doesn’t taste like typical sake. It seems highly unique, yet it possesses a universal flavor. It appears complex, but is actually simple. In Japan, it tends to be favored by hard-core enthusiasts, but its taste is by no means bizarre. It pairs beautifully with any cuisine—Japanese, Western, or Chinese—and honestly, drinking it alongside wine feels perfectly natural. One thing is for certain: it has a special something that no other sake possesses, and once you fall under its spell, you can never go back.\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003e\u003ca href=\"https:\/\/vinetsake.wordpress.com\/category\/sake\/hatsugasumi-suiryu-kimoto-no-dobu-%e5%88%9d%e9%9c%9e%e3%83%bb%e7%9d%a1%e9%be%8d%e3%83%bb%e7%94%9f%e9%85%9b%e3%81%ae%e3%81%a9%e3%81%b6%ef%bc%88%e4%b9%85%e4%bf%9d%e6%9c%ac%e5%ae%b6%e9%85%92%e9%80%a0\/\" title=\"生酛のどぶ 久保本家酒造 Kimoto no Dobu\" rel=\"noopener\" target=\"_blank\"\u003e\u0026gt;\u0026gt;\u0026gt;Read more stories at the News Archive\u003c\/a\u003e\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003e\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0825\/9728\/2020\/files\/kubohonke_banner_23_490x735_0b5ab7ee-296c-4669-aa9e-d94f7acd0fa2.jpg?v=1787391260\" alt=\"\"\u003e\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eKimoto Method\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eKimoto is a traditional brewing method featuring 'Yama-oroshi'—a labor-intensive process where brewers manually mash steamed rice and koji into a paste using wooden poles. This traditional technique fosters natural, wild lactic acid bacteria, yielding a sake with a robust, deeply layered umami and a crisp acidity.\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cstrong\u003eNigorizaké\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eNigorizaké (Nigori saké) is a traditional cloudy sake that is roughly filtered to retain fine rice particles, giving it a creamy texture and rich flavor. Historically, it has been cherished as a nutrient-rich, nourishing beverage, often consumed during the hot summer months to restore energy and stamina.\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e","brand":"Vin et Saké Nature","offers":[{"title":"Default Title","offer_id":49699170877668,"sku":"T05290055AJC2621","price":220.0,"currency_code":"HKD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0825\/9728\/2020\/files\/4242_kimotonodobu_735x735_01.jpg?v=1787397491"},{"product_id":"b499-suiryu-kimoto-utatane-23by2011-720ml","title":"[B499] Suiryu Kimoto Utatane 睡龍 生酛純米 長期熟成一二三 久保本家酒造 奈良県 23BY(2011) 720ml","description":"\u003cp\u003e23BY (2011) Kimoto Junmai\u003cbr\u003eRice polishing rate: 65%\u003c\/p\u003e\n\u003cp\u003eThe combination of complete fermentation and a long lapse of time makes this an unparalleled Kimoto Junmai-shu. This sake was brewed in 2011 and cellared for 14 years. Kubo-honke Shuzo believes that, although this sake has not yet reached perfect maturity, this moment too is an unmissable, beautiful scene in its life cycle. They have thus decided to release it at this captivating stage. (Released in January 2025) Thereafter, we hope you will take pleasure in aging it further with your own hands, for as long as you wish.\u003c\/p\u003e\n\u003cp\u003eAlthough the label features the kanji characters for \"one, two, three\" (一二三), it is meant to be read as \"Utatane,\" which translates to \"dozing\" or \"napping.\" This signifies a dragon taking a light nap, not yet fully awake—a poetic metaphor for a sake that is still in the middle of its aging process.\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003e\u003ca href=\"https:\/\/vinetsake.wordpress.com\/category\/sake\/hatsugasumi-suiryu-kimoto-no-dobu-%e5%88%9d%e9%9c%9e%e3%83%bb%e7%9d%a1%e9%be%8d%e3%83%bb%e7%94%9f%e9%85%9b%e3%81%ae%e3%81%a9%e3%81%b6%ef%bc%88%e4%b9%85%e4%bf%9d%e6%9c%ac%e5%ae%b6%e9%85%92%e9%80%a0\/\" title=\"生酛のどぶ 久保本家酒造 Kimoto no Dobu\" rel=\"noopener\" target=\"_blank\"\u003e\u0026gt;\u0026gt;\u0026gt;Read more stories at the News Archive\u003c\/a\u003e\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003e\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0825\/9728\/2020\/files\/kubohonke_banner_17_490x735_fbf0d2f6-dc2a-4d85-b0c3-b45f78c9fd3e.jpg?v=1787472690\" alt=\"\"\u003e\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eKimoto Method\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eKimoto is a traditional brewing method featuring 'Yama-oroshi'—a labor-intensive process where brewers manually mash steamed rice and koji into a paste using wooden poles. This traditional technique fosters natural, wild lactic acid bacteria, yielding a sake with a robust, deeply layered umami and a crisp acidity.\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cstrong\u003eDragon Legends\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003ePeople in Chinese culture really love dragons. In China, dragons are revered as sacred symbols of power, good fortune, and the emperor, embodying benevolence as masters of rain and water. This influence reached Japan through Tang dynasty envoys during the Nara period, forming the foundation of dragon deity worship. Nara is truly the heartland. Particularly around Uda City’s Murou district—near Kubohonke Shuzō—abundant dragon legends, sacred sites, and spiritual power spots exist, with rain-prayer rituals still performed today. \u003c\/p\u003e\n\u003cp\u003eMeanwhile, in Japan, long before dragon deity worship was transmitted from the Tang dynasty, the Ōmononushi no Kami had been venerated as the serpent god, water god, and thunder god at Ōmiwa Shrine on Mount Miwa. We will set aside a separate occasion later to explain this clearly and simply.\u003c\/p\u003e\n\u003cp\u003eAmong the various dragon legends, “Suiryū” means “sleeping dragon,” symbolizing sealing and protection. Kubohonke Shuzō’s “Suiryū” (“Sleeping Dragon”) evokes a dragon awakening from deep slumber, symbolizing sake that reveals its true character through patient maturation. Far from flashy youth, this is sake that grows richer and deeper with time.\u003c\/p\u003e\n\u003cp\u003eThis slender, ribbon-like paper label, spiraled around the bottle, is a stylized design of a dragon—and it’s a registered trademark of Kubohonke Shuzō.\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003e\u003ca href=\"https:\/\/vinetsake.wordpress.com\/2026\/04\/04\/dragon-legends\/\" title=\"睡龍 久保本家酒造 Suiryu\" rel=\"noopener\" target=\"_blank\"\u003e\u0026gt;\u0026gt;\u0026gt;Read about Dragon Legends at the News Archive\u003c\/a\u003e\u003c\/p\u003e\n\u003cp\u003e\u003ca href=\"https:\/\/vinetsake.wordpress.com\/2026\/04\/05\/syncretism-eclecticism\/\" target=\"_blank\" title=\"睡龍 久保本家酒造 Suiryu\" rel=\"noopener\"\u003e\u0026gt;\u0026gt;\u0026gt;Read more about history of Nara and Suiryu at the News Archive\u003c\/a\u003e\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e","brand":"Vin et Saké Nature","offers":[{"title":"Default Title","offer_id":49702195429604,"sku":"T05290055NCC0000","price":420.0,"currency_code":"HKD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0825\/9728\/2020\/files\/B499_suiryu_123_01_1200x1200_81366def-d1d3-4f2a-8a75-b7f7e351b7f5.jpg?v=1788773842"},{"product_id":"6497-kimoto-no-dobu-no-8-r3by2021-720ml","title":"[6497] Kimoto no Dobu No.8 生酛のどぶ 仕8号 久保本家酒造 奈良県 R3BY(2021) 720ml","description":"\u003cp\u003e\"Kimoto no Dobu\" is the ultimate Kimoto-style cloudy sake, crafted through a complete fermentation process. It offers a creamy, pure, and rich umami flavor with a refreshingly dry finish. Enjoy it chilled, on the rocks, or as Kanzake (warmed to hot). While its young, fresh taste is wonderful, the flavor achieved through long-term aging is truly exceptional.\u003c\/p\u003e\n\u003cp\u003eKimoto no Dobu is a drink somehow akin to a Zen koan. While it is a true, authentic sake, it doesn’t taste like typical sake. It seems highly unique, yet it possesses a universal flavor. It appears complex, but is actually simple. In Japan, it tends to be favored by hard-core enthusiasts, but its taste is by no means bizarre. It pairs beautifully with any cuisine—Japanese, Western, or Chinese—and honestly, drinking it alongside wine feels perfectly natural. One thing is for certain: it has a special something that no other sake possesses, and once you fall under its spell, you can never go back.\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003e\u003ca href=\"https:\/\/vinetsake.wordpress.com\/category\/sake\/hatsugasumi-suiryu-kimoto-no-dobu-%e5%88%9d%e9%9c%9e%e3%83%bb%e7%9d%a1%e9%be%8d%e3%83%bb%e7%94%9f%e9%85%9b%e3%81%ae%e3%81%a9%e3%81%b6%ef%bc%88%e4%b9%85%e4%bf%9d%e6%9c%ac%e5%ae%b6%e9%85%92%e9%80%a0\/\" title=\"生酛のどぶ 久保本家酒造 Kimoto no Dobu\" rel=\"noopener\" target=\"_blank\"\u003e\u0026gt;\u0026gt;\u0026gt;Read more stories at the News Archive\u003c\/a\u003e\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003e\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0825\/9728\/2020\/files\/kubohonke_banner_23_490x735_0b5ab7ee-296c-4669-aa9e-d94f7acd0fa2.jpg?v=1787391260\" alt=\"\"\u003e\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eKimoto Method\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eKimoto is a traditional brewing method featuring 'Yama-oroshi'—a labor-intensive process where brewers manually mash steamed rice and koji into a paste using wooden poles. This traditional technique fosters natural, wild lactic acid bacteria, yielding a sake with a robust, deeply layered umami and a crisp acidity.\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cstrong\u003eNigorizaké\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eNigorizaké (Nigori saké) is a traditional cloudy sake that is roughly filtered to retain fine rice particles, giving it a creamy texture and rich flavor. Historically, it has been cherished as a nutrient-rich, nourishing beverage, often consumed during the hot summer months to restore energy and stamina.\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e","brand":"Vin et Saké Nature","offers":[{"title":"Default Title","offer_id":49749821849828,"sku":"T05290055AJC2713","price":220.0,"currency_code":"HKD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0825\/9728\/2020\/files\/6497_kimotonodobu_735x735_01.jpg?v=1788171561"},{"product_id":"5769-kimoto-no-dobu-no-12-r5by2023-720ml","title":"[5769] Kimoto no Dobu No.12 生酛のどぶ 仕12号 久保本家酒造 奈良県 R5BY(2023) 720ml","description":"\u003cp\u003eR5BY Tank No.12\u003cbr\u003eNihonshu-do: +12\u003cbr\u003eOumi Nipponbare(Kakemai) 75%\u003cbr\u003e+ Awa Yamada-Nishiki(Koujimai) 25%\u003cbr\u003eRice polishing rate: Kakemai 60% Koujimai 65%\u003c\/p\u003e\n\u003cp\u003e\"Kimoto no Dobu\" is the ultimate Kimoto-style cloudy sake, crafted through a complete fermentation process. It offers a creamy, pure, and rich umami flavor with a refreshingly dry finish. Enjoy it chilled, on the rocks, or as Kanzake (warmed to hot). While its young, fresh taste is wonderful, the flavor achieved through long-term aging is truly exceptional.\u003c\/p\u003e\n\u003cp\u003eKimoto no Dobu is a drink somehow akin to a Zen koan. While it is a true, authentic sake, it doesn’t taste like typical sake. It seems highly unique, yet it possesses a universal flavor. It appears complex, but is actually simple. In Japan, it tends to be favored by hard-core enthusiasts, but its taste is by no means bizarre. It pairs beautifully with any cuisine—Japanese, Western, or Chinese—and honestly, drinking it alongside wine feels perfectly natural. One thing is for certain: it has a special something that no other sake possesses, and once you fall under its spell, you can never go back.\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003e\u003ca href=\"https:\/\/vinetsake.wordpress.com\/category\/sake\/hatsugasumi-suiryu-kimoto-no-dobu-%e5%88%9d%e9%9c%9e%e3%83%bb%e7%9d%a1%e9%be%8d%e3%83%bb%e7%94%9f%e9%85%9b%e3%81%ae%e3%81%a9%e3%81%b6%ef%bc%88%e4%b9%85%e4%bf%9d%e6%9c%ac%e5%ae%b6%e9%85%92%e9%80%a0\/\" title=\"生酛のどぶ 久保本家酒造 Kimoto no Dobu\" rel=\"noopener\" target=\"_blank\"\u003e\u0026gt;\u0026gt;\u0026gt;Read more stories at the News Archive\u003c\/a\u003e\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003e\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0825\/9728\/2020\/files\/kubohonke_banner_23_490x735_0b5ab7ee-296c-4669-aa9e-d94f7acd0fa2.jpg?v=1787391260\" alt=\"\"\u003e\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eKimoto Method\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eKimoto is a traditional brewing method featuring 'Yama-oroshi'—a labor-intensive process where brewers manually mash steamed rice and koji into a paste using wooden poles. This traditional technique fosters natural, wild lactic acid bacteria, yielding a sake with a robust, deeply layered umami and a crisp acidity.\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cstrong\u003eNigorizaké\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eNigorizaké (Nigori saké) is a traditional cloudy sake that is roughly filtered to retain fine rice particles, giving it a creamy texture and rich flavor. Historically, it has been cherished as a nutrient-rich, nourishing beverage, often consumed during the hot summer months to restore energy and stamina.\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e","brand":"Vin et Saké Nature","offers":[{"title":"Default Title","offer_id":49749935685860,"sku":"T05290055AJC26BY","price":220.0,"currency_code":"HKD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0825\/9728\/2020\/files\/5769_kimotonodobu_735x735_06.jpg?v=1788174317"},{"product_id":"a153-kimoto-no-dobu-no-13-r6by2024-720ml","title":"[A153] Kimoto no Dobu No.13 生酛のどぶ 仕13号 久保本家酒造 奈良県 R6BY(2024) 720ml","description":"\u003cp\u003eR6BY Tank No.13\u003cbr\u003eNihonshu-do: +15\u003cbr\u003eOumi Nipponbare(Kakemai) + Awa Yamada-Nishiki(Koujimai) \u003cbr\u003eRice polishing rate: Kakemai 60% Koujimai 65%\u003c\/p\u003e\n\u003cp\u003eRelease Date : 2025.09\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003e\"Kimoto no Dobu\" is the ultimate Kimoto-style cloudy sake, crafted through a complete fermentation process. It offers a creamy, pure, and rich umami flavor with a refreshingly dry finish. Enjoy it chilled, on the rocks, or as Kanzake (warmed to hot). While its young, fresh taste is wonderful, the flavor achieved through long-term aging is truly exceptional.\u003c\/p\u003e\n\u003cp\u003eKimoto no Dobu is a drink somehow akin to a Zen koan. While it is a true, authentic sake, it doesn’t taste like typical sake. It seems highly unique, yet it possesses a universal flavor. It appears complex, but is actually simple. In Japan, it tends to be favored by hard-core enthusiasts, but its taste is by no means bizarre. It pairs beautifully with any cuisine—Japanese, Western, or Chinese—and honestly, drinking it alongside wine feels perfectly natural. One thing is for certain: it has a special something that no other sake possesses, and once you fall under its spell, you can never go back.\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003e\u003ca href=\"https:\/\/vinetsake.wordpress.com\/category\/sake\/hatsugasumi-suiryu-kimoto-no-dobu-%e5%88%9d%e9%9c%9e%e3%83%bb%e7%9d%a1%e9%be%8d%e3%83%bb%e7%94%9f%e9%85%9b%e3%81%ae%e3%81%a9%e3%81%b6%ef%bc%88%e4%b9%85%e4%bf%9d%e6%9c%ac%e5%ae%b6%e9%85%92%e9%80%a0\/\" title=\"生酛のどぶ 久保本家酒造 Kimoto no Dobu\" rel=\"noopener\" target=\"_blank\"\u003e\u0026gt;\u0026gt;\u0026gt;Read more stories at the News Archive\u003c\/a\u003e\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003e\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0825\/9728\/2020\/files\/kubohonke_banner_23_490x735_0b5ab7ee-296c-4669-aa9e-d94f7acd0fa2.jpg?v=1787391260\" alt=\"\"\u003e\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eKimoto Method\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eKimoto is a traditional brewing method featuring 'Yama-oroshi'—a labor-intensive process where brewers manually mash steamed rice and koji into a paste using wooden poles. This traditional technique fosters natural, wild lactic acid bacteria, yielding a sake with a robust, deeply layered umami and a crisp acidity.\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cstrong\u003eNigorizaké\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eNigorizaké (Nigori saké) is a traditional cloudy sake that is roughly filtered to retain fine rice particles, giving it a creamy texture and rich flavor. Historically, it has been cherished as a nutrient-rich, nourishing beverage, often consumed during the hot summer months to restore energy and stamina.\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e","brand":"Vin et Saké Nature","offers":[{"title":"Default Title","offer_id":49755069120740,"sku":"T05290055AJC0000","price":220.0,"currency_code":"HKD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0825\/9728\/2020\/files\/A153_kimoto_no_dobu_01_1200x1200_31554413-6320-4af3-8004-6778c60112eb.jpg?v=1788348820"},{"product_id":"b662-shiogama-abekan-suicho-720ml","title":"[B662] Shiogama Abekan Suicho 塩竈阿部勘 翠潮 阿部勘酒造 宮城県 720ml","description":"\u003cp\u003eAbekan is particularly renowned as a sake that pairs exceptionally well with sushi. The Sanriku coast is famous for seafood, especially Shiogama Fishing Port has the highest tuna catch volume in Japan. Moreover, Shiogama has the highest number of sushi restaurants per capita in the country. \u003c\/p\u003e\n\u003cp\u003eSushi in Shiogama embodies a distinct philosophy from that of Edomae. While Edomae emphasizes seasoning and knife techniques applied to the toppings, Shiogama places value on the intrinsic flavour of impeccably fresh ingredients. Such freshness carries a quiet yet powerful umami on its own.\u003c\/p\u003e\n\u003cp\u003eOver many years, Abekan Shuzo has shaped Shiogama’s food culture alongside its fish and sushi. In 2026, the brewery has renewed the series, completely revising its flavour design and refining its precision. \u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003ch3\u003e\n\u003cmeta charset=\"utf-8\"\u003eSuichō\u003c\/h3\u003e\n\u003cp\u003eWhen it comes to Shiogama's culinary culture, seafood reigns supreme. To complement the pristine sushi and sashimi featuring seafood freshly landed at Shiogama Port, Abekan Shuzo has spent many years refining and perfecting its flavor profile.\u003c\/p\u003e\n\u003cp\u003eAs a sharper, higher-definition expression of the \"Shiogama Abekan\" identity, Suichō serves as the definitive food-pairing sake that embodies the essence of Abekan's flavor. It is an exquisite brew, boasting enhanced clarity with a gentle profile yet a remarkably crisp finish.\u003c\/p\u003e\n\u003cp\u003eSpecific classifications like Daiginjo or Junmai Ginjo are intentionally left off the label, and details such as the rice-polishing ratio and rice variety remain undisclosed—listing simply rice and koji as the sole ingredients. This style of labeling is a defining trend in 2026. It is an expression of a uniquely Japanese attitude that works exclusively on the mutual trust binding producers, distributors, restaurants, and consumers. Ultimately, it reflects the shared trust that underpins the profound minimalism linking Shiogama’s sushi culture and the taste of Abekan.\u003c\/p\u003e\n\u003cp\u003eThe bottle design differs between the 720 ml and 1.8 L formats. The flavour profile also varies between the two (which, of course, can be said of many sake and wines). The 720 ml shows more softness, while the 1.8 L presents a more pronounced dryness.\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003e\u003ca href=\"https:\/\/vinetsake.wordpress.com\/category\/sake\/abekan-%e9%98%bf%e9%83%a8%e5%8b%98%e3%83%bb%e5%9b%9b%e5%ad%a3%e3%81%ae%e6%9d%be%e5%b3%b6%e3%83%bb%e6%96%bc%e8%8c%82%e5%a4%9a%e5%8a%a0%e7%94%b7%e5%b1%b1%ef%bc%88%e9%98%bf%e9%83%a8%e5%8b%98%e9%85%92\/\" title=\"Shiogama Abekan Gencho 塩竈阿部勘玄潮\" rel=\"noopener\" target=\"_blank\"\u003e\u0026gt;\u0026gt;\u0026gt;Read more stories at the News Archive\u003c\/a\u003e\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e","brand":"Vin et Saké Nature","offers":[{"title":"Default Title","offer_id":49804028018916,"sku":"T02040176HIC0000","price":220.0,"currency_code":"HKD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0825\/9728\/2020\/files\/B662_abekan_suicho_01_1200x1200_06b3fc34-cc57-42f5-b689-ecc395d30561.jpg?v=1788683659"},{"product_id":"4860-shinrai-iwakura-super-dry-720ml","title":"[4860] Shinrai Iwakura Super Dry 神雷 磐座 超辛口 純米 八反錦 三輪酒造 広島県 720ml","description":"\u003cp\u003e[Shinrai Iwakura Super Dry]\u003c\/p\u003e\n\u003cp\u003eAs far as we know, this is the driest Shinrai yet. The Junmai-shu brewed with Hattan-Nishiki lives up to its label as a \"Super Dry\"—it really is super dry. Compared to another masterpiece of Super Dry, Kakurei, the level of dryness is similar, but Shinrai's center of gravity is higher. If Kakurei’s dryness has the sharpness of an axe, this Shinrai is more like the precision sharpness of a Japanese kitchen knife. (I wanted to say a Japanese sword, but I’ve never actually cut anything with a real one, so...) In our shop, we’re often asked for something dry, and this is one we can confidently recommend.\u003c\/p\u003e\n\u003cp\u003eShinrai Iwakura is the new series. Iwakura represents a prehistoric form of nature worship in Japan that predates built shrines. Large rocks or boulders marked with shimenawa ropes or enclosed by tamagaki fences are treated as sacred sites where deities are believed to dwell or temporarily descend. Miwa Shuzo is located in Jinsekikogen, and “Jinseki” literally means “divine stone,” which is exactly what an Iwakura is. Mr. Miwa says that the name Iwakura reflects his wish to brew sake while giving thanks for the blessings of nature in the land of Jinseki (Iwakura).\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003eHiroshima Hattan-Nishiki 100% \/ Polishing Ratio: 60%\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003e\u003ca href=\"https:\/\/vinetsake.wordpress.com\/category\/sake\/shinrai-jinseki-kogen-%e7%a5%9e%e9%9b%b7%e3%83%bb%e7%a5%9e%e7%9f%b3%e9%ab%98%e5%8e%9f%ef%bc%88%e4%b8%89%e8%bc%aa%e9%85%92%e9%80%a0%ef%bc%89\/\" title=\"神雷 三輪酒造 Shinrai\" rel=\"noopener\" target=\"_blank\"\u003e\u0026gt;\u0026gt;\u0026gt;Read more stories at the News Archive\u003c\/a\u003e\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003eSituated at an altitude of approximately 500 meters in the Chugoku Mountains, Miwa Shuzo is the highest-elevation sake brewery in Hiroshima Prefecture. This region features a cool climate with average temperatures comparable to the Tohoku region. Winter brings a harsh environment where temperatures frequently drop below freezing, yet these conditions are ideal for sake brewing, enabling a \"slow, low-temperature fermentation\" process. Furthermore, the cool summer climate is perfect for aging, allowing the sake to refine its quality over time. The supple resilience of Shinrai’s sake is born from this cool climate.\u003cbr\u003e \u003c\/p\u003e\n\u003cp\u003eIn addition, two types of groundwater are essential elements that characterize Shinrai: soft water drawn from a shallow well in the back mountain, and medium-hard water pumped from 50 meters beneath the brewery. These water sources extract a soft, rich flavor from Hiroshima-grown rice while maintaining a beautifully structured profile. In this way, Shinrai truly embodies a terroir-driven sake, woven together by unique weather conditions, water quality, and locally grown rice.\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003e\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0825\/9728\/2020\/files\/shinrai_iwakura_banner_01_490x735_1666e08a-f7aa-41dd-ac5e-6b8b43c68c82.jpg?v=1784718325\" alt=\"\"\u003e\u003c\/p\u003e","brand":"Vin et Saké Nature","offers":[{"title":"Default Title","offer_id":49900124274916,"sku":"T06340050IAC0000","price":220.0,"currency_code":"HKD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0825\/9728\/2020\/files\/B245_shinra_iwakura_white_735x735_01.jpg?v=1789728474"},{"product_id":"b242-shinrai-iwakura-blue-label-720ml","title":"[B242] Shinrai Iwakura Blue Label 神雷 磐座 青ラベル 純米酒 千本錦 三輪酒造 広島県 720ml","description":"\u003cp\u003e[Shinrai Iwakura Blue]\u003c\/p\u003e\n\u003cp\u003eThis is the most critical item for Shinrai. According to Mr. Miwa, while the Blue Label has always been the foundation and true essence of Shinrai, it holds the exact same pivotal position within the Iwakura series.\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003eHowever, the fundamental flavor profile of this Blue Label has undergone a massive shift—far beyond a mere minor tweak. Needless to say, this change is a significant step up. While it naturally retains that signature Shinrai character, the overall resolution of the flavor has skyrocketed. I was told that various techniques they had been experimenting with behind the scenes have finally been fully implemented into their main brand, even if they aren't explicitly listed on the label. This craftsmanship truly radiates Mr. Miwa's immense confidence.\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003eShinrai Iwakura is the new series. Iwakura represents a prehistoric form of nature worship in Japan that predates built shrines. Large rocks or boulders marked with shimenawa ropes or enclosed by tamagaki fences are treated as sacred sites where deities are believed to dwell or temporarily descend. Miwa Shuzo is located in Jinsekikogen, and “Jinseki” literally means “divine stone,” which is exactly what an Iwakura is. Mr. Miwa says that the name Iwakura reflects his wish to brew sake while giving thanks for the blessings of nature in the land of Jinseki (Iwakura).\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003eHiroshima Senbon-Nishiki 100% \/ Polishing Ratio: 60%\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e\u003ca href=\"https:\/\/vinetsake.wordpress.com\/2026\/09\/21\/shinrai-iwakura-blue\/\" title=\"神雷 磐座 青 純米酒 千本錦 三輪酒造 Shinrai Iwakura Blue\" rel=\"noopener\" target=\"_blank\"\u003e\u0026gt;\u0026gt;\u0026gt;Read more about this bottle at the News Archive\u003c\/a\u003e\u003c\/p\u003e\n\u003cp\u003e\u003ca href=\"https:\/\/vinetsake.wordpress.com\/category\/sake\/shinrai-jinseki-kogen-%e7%a5%9e%e9%9b%b7%e3%83%bb%e7%a5%9e%e7%9f%b3%e9%ab%98%e5%8e%9f%ef%bc%88%e4%b8%89%e8%bc%aa%e9%85%92%e9%80%a0%ef%bc%89\/\" title=\"神雷 三輪酒造 Shinrai\" rel=\"noopener\" target=\"_blank\"\u003e\u0026gt;\u0026gt;\u0026gt;Read more stories at the News Archive\u003c\/a\u003e\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003eSituated at an altitude of approximately 500 meters in the Chugoku Mountains, Miwa Shuzo is the highest-elevation sake brewery in Hiroshima Prefecture. This region features a cool climate with average temperatures comparable to the Tohoku region. Winter brings a harsh environment where temperatures frequently drop below freezing, yet these conditions are ideal for sake brewing, enabling a \"slow, low-temperature fermentation\" process. Furthermore, the cool summer climate is perfect for aging, allowing the sake to refine its quality over time. The supple resilience of Shinrai’s sake is born from this cool climate.\u003cbr\u003e \u003c\/p\u003e\n\u003cp\u003eIn addition, two types of groundwater are essential elements that characterize Shinrai: soft water drawn from a shallow well in the back mountain, and medium-hard water pumped from 50 meters beneath the brewery. These water sources extract a soft, rich flavor from Hiroshima-grown rice while maintaining a beautifully structured profile. In this way, Shinrai truly embodies a terroir-driven sake, woven together by unique weather conditions, water quality, and locally grown rice.\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eShinrai Iwakura\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eMr. Yuji Miwa, who has led the brewery as the 15th-generation head since 2016, first joined the sake-making process in 2005 and has since steadily driven reforms and evolution in his brewing. Having partnered with Miwa Shuzo since 2017, we have closely witnessed this evolution over the past decade or so. Essentially, he has introduced changes with great care, yet at times with bold determination. In 2026, as the culmination of various trials and transformations, they refreshed their main brand with the launch of \"Shinrai Iwakura.\u003c\/p\u003e\n\u003cp\u003eThis \"Shinrai Iwakura\" series is far more than a simple label update of the previous Blue, Black, White, and Green editions. While it still carries hints of the former series, a profound overhaul has taken place at the very core of their sake-making process. Those who have been purchasing Shinrai from us for many years will notice the difference immediately. The distinct personality of each cuvée is now more sharply defined, and the overall quality of every sake has been significantly elevated.\u003c\/p\u003e\n\u003cp\u003e\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0825\/9728\/2020\/files\/shinrai_iwakura_banner_03-1200x1800.jpg?v=1789981931\" alt=\"\"\u003e\u003c\/p\u003e","brand":"Vin et Saké Nature","offers":[{"title":"Default Title","offer_id":49918528422116,"sku":"T06340050HAC000D","price":220.0,"currency_code":"HKD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0825\/9728\/2020\/files\/B242_shinrai_iwakura_blue_01_1200x1200_48b423dd-4f65-4563-bb10-e18d37a05a81.jpg?v=1789902541"},{"product_id":"6161c-ichiros-malt-chichibu-the-floor-malted-japanese-single-malt-whisky-distilled-in-2009-bottled-in-2012-50-5-700ml","title":"[6061C] ICHIRO'S MALT 秩父 CHICHIBU THE FLOOR MALTED JAPANESE SINGLE MALT WHISKY (DISTILLED IN 2009 \/ BOTTLED IN 2012) 50.5% 700ml","description":"","brand":"Vin et Saké Nature","offers":[{"title":"Default Title","offer_id":67395391979748,"sku":"T04200086AMW0000C","price":2480.0,"currency_code":"HKD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0825\/9728\/2020\/files\/whisky_c_ichiro_floor_malted_735x735_392cedcb-0c60-47c0-89bd-259f9a38a483.jpg?v=1790595039"},{"product_id":"6061d-ichiros-malt-chichibu-single-cask-706-hogshead-exclusively-bottled-for-modern-malt-whisky-market-2014-in-osaka-cask-in-feb-2010-bottled-in-apr-2014-63-4-700ml","title":"[6061D] ICHIRO'S MALT CHICHIBU SINGLE CASK #706 HOGSHEAD (EXCLUSIVELY BOTTLED FOR MODERN MALT WHISKY MARKET 2014 IN OSAKA \/ CASK-IN FEB 2010 \/ BOTTLED IN APR 2014) 63.4% 700ml","description":"","brand":"Vin et Saké Nature","offers":[{"title":"Default Title","offer_id":67395439296740,"sku":"T04200086AMW0000D","price":9980.0,"currency_code":"HKD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0825\/9728\/2020\/files\/whisky_d_ichiro_osaka_735x735_8be800d4-da44-4a3d-8cc1-00757dc90a27.jpg?v=1790595460"},{"product_id":"6061e-ichiros-malt-秩父蒸留所-chichibu-distillery-chibidaru-2010-877-japanese-single-cask-whisky-61-5-700ml","title":"[6061E] ICHIRO'S MALT 秩父蒸留所 CHICHIBU DISTILLERY CHIBIDARU 2010 #877 JAPANESE SINGLE CASK WHISKY 61.5% 700ml","description":"","brand":"Vin et Saké Nature","offers":[{"title":"Default Title","offer_id":67395450142948,"sku":"T04200086AMW0000E","price":8880.0,"currency_code":"HKD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0825\/9728\/2020\/files\/whisky_e_ichiro_chibidaru_2010_735x735_0783c6c0-8fa6-4211-8e8c-9e2176153b5e.jpg?v=1790595655"},{"product_id":"6061f-ichiros-malt-秩父-chichibu-2625-fino-sherry-hogshead-exclusively-bottled-for-shinanoya-cask-in-jun-2010-bottled-in-apr-2014-59-7-700ml","title":"[6061F] ICHIRO'S MALT 秩父 CHICHIBU #2625 FINO SHERRY HOGSHEAD (EXCLUSIVELY BOTTLED FOR SHINANOYA \/ CASK-IN JUN 2010 \/ BOTTLED IN APR 2014) 59.7% 700ml","description":"","brand":"Vin et Saké Nature","offers":[{"title":"Default Title","offer_id":67395576725732,"sku":"T04200086AMW0000F","price":8880.0,"currency_code":"HKD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0825\/9728\/2020\/files\/whisky_f_ichiro_shinanoya_735x735_a565b5a9-2518-4c8c-9edf-69c92491a073.jpg?v=1790597372"},{"product_id":"6061g-ichiros-malt-grain-premium-chichibu-blended-whisky-non-chill-filtered-non-coloured-50-700ml","title":"[6061G] ICHIRO'S MALT \u0026 GRAIN PREMIUM CHICHIBU BLENDED WHISKY NON-CHILL FILTERED, NON COLOURED 50% 700ml","description":"","brand":"Vin et Saké Nature","offers":[{"title":"Default Title","offer_id":67395586457828,"sku":"T04200086AMW0000G","price":2880.0,"currency_code":"HKD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0825\/9728\/2020\/files\/whisky_g_ichiro_malt_and_grain_premium_735x735_d7fae588-3732-4af3-aba0-7eef0fa853a7.jpg?v=1790597506"},{"product_id":"5812-kakurei-unohana-iro-so-jun-r7by-720ml","title":"[5812] Kakurei Unohana-iro So-Jun 鶴齢 卯の花色 爽醇 青木酒造 新潟県 R7BY 720ml","description":"\u003cp\u003e\u003cstrong\u003eAoki Shuzo’s “Fūmi Zekka” Series: Unohana-iro\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eThe limited-edition Sō-Jun, which has been highly popular for some time, has now been carried over to the new Fūmi Zekka series. True to its name, this sake beautifully brings out the charm of Koshi-Tanrei—Niigata Prefecture's proud signature sake rice—delivering a highly sophisticated flavor profile that is both exceptionally refreshing and richly mellow. Actually, this sake is also incredibly delicious when well-chilled and enjoyed from a wine glass.\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0825\/9728\/2020\/files\/2026.10.012_unohanairo2.jpg?v=1790855803\" alt=\"\"\u003e\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cstrong\u003eUnohana-iro\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\"Unohana-iro” (the color of the unohana flower) refers to a pure, pristine white with subtle hints of yellow and blue, resembling the blossoms of the deutzia bush (utsugi) that bloom in early summer. It is one of Japan’s traditional colors, used since the Heian period. Just as the name Uzuki (the fourth month of the traditional Japanese calendar, around May in the modern calendar) implies, the blooming of unohana flowers signals the arrival of summer. \u003c\/p\u003e\n\u003cp\u003eDishes dressed with okara—the soy pulp remaining after making tofu—are called “Unohana-ae.” This culinary name compares the appearance of ingredients coated in tiny, stardust-like white bits of okara to the unohana flower.\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eUnohana-iro x Wine Glass\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eIn Hong Kong, many people like to enjoy sake in wine glasses. When the sake and the glass complement each other perfectly, it feels like a wonderful little discovery. Usually, the goal is to enhance the aroma. However, this is actually quite challenging; simply drinking any sake from a wine glass does not automatically improve the aroma. In fact, it often makes the alcohol feel too sharp or disrupts the balance between taste and aroma.\u003c\/p\u003e\n\u003cp\u003eTo begin with, sake is not brewed with the expectation of being drunk from a wine glass, and brewing sake specifically for that purpose gets the priorities backward. Therefore, if a combination happens to work well by chance, it is a wonderful discovery and something to be happy about—and that is more than enough.\u003c\/p\u003e\n\u003cp\u003eFurthermore, the right combination changes depending on your purpose—whether you want to simply enjoy it as a delicious drink or for quality assessment purposes. To be honest, we don't have enough experience with sake and wine glasses to explain it systematically, nor is it something we actively pursue, so we cannot offer grand insights. However, based on our experience, we can confidently say that this Kakurei Unohana-iro pairs exceptionally well with a wine glass.\u003c\/p\u003e\n\u003cp\u003eThe glass used here is the Piccolo 10oz from Kimura Glass Shop. It is a standard glass that you can find at almost any natural wine bar across Japan. \u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003e\u003ca href=\"https:\/\/vinetsake.wordpress.com\/2026\/10\/01\/kakurei-unohana-iro-x-wine-glass\/\" title=\"Kakurei Unohana-iro Sō-Jun 鶴齢 卯の花色 爽醇\" rel=\"noopener\" target=\"_blank\"\u003e\u0026gt;\u0026gt;\u0026gt;Read more about this bottle at the News Archive\u003c\/a\u003e\u003c\/p\u003e\n\u003cp\u003e\u003ca href=\"https:\/\/vinetsake.wordpress.com\/category\/sake\/kakurei-bokushi-yukiotoko-%e9%b6%b4%e9%bd%a2%e3%83%bb%e7%89%a7%e4%b9%8b%e3%83%bb%e9%9b%aa%e7%94%b7%ef%bc%88%e9%9d%92%e6%9c%a8%e9%85%92%e9%80%a0%ef%bc%89\/\" title=\"鶴齢 青木酒造 Kakurei\" rel=\"noopener\" target=\"_blank\"\u003e\u0026gt;\u0026gt;\u0026gt;Read more stories at the News Archive\u003c\/a\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e\u003cbr\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eKoshi-Tanrei\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eNiigata Prefecture is one of Japan’s foremost sake-producing regions. However, until the 1990s, Niigata breweries relied on Yamada-Nishiki rice from other prefectures to brew their premium Ginjo-shu and Daiginjo-shu.\u003c\/p\u003e\n\u003cp\u003eNiigata is renowned for Gohyakumangoku, a rice variety well-suited to cold regions that has yielded numerous masterwork sakes across Niigata and the Hokuriku region. However, Gohyakumangoku is not suitable for high degrees of polishing, making it less than ideal for Ginjo-shu. This sparked a strong desire among local brewers to produce premium Ginjo-shu using 100% locally grown rice. Consequently, in the mid-1990s, the Niigata Prefectural Agricultural Research Center began developing a new variety of sake rice designed to surpass Yamada-Nishiki.\u003c\/p\u003e\n\u003cp\u003eA vast number of crossbred varieties were cultivated in small quantities, promptly brewed into sake at the prefectural brewing research station, and evaluated for selection. Among them, one specific lineage consistently stood out and survived the rigorous selection process, eventually becoming known as “Sake No. 72.” This variety was a cross between Yamada-Nishiki as the maternal parent and Gohyakumangoku as the paternal parent.\u003c\/p\u003e\n\u003cp\u003eTest cultivation of Sake No. 72 started in 2001. This new variety was officially registered in September 2004 and ultimately named Koshi-Tanrei.\u003c\/p\u003e\n\u003cp\u003eIn developing Koshi-Tanrei, brewing characteristics were prioritized over cultivation traits. As a result, it poses some agricultural challenges, such as tall stalks that are prone to lodging (falling over). However, it is well-suited to Niigata’s cold climate, produces large grains, and boasts excellent sake-brewing qualities that withstand the high polishing ratios required for Daiginjo-shu. With its low protein content, Koshi-Tanrei is optimal for crafting Ginjo and Daiginjo sakes, delivering a soft, full-bodied flavor profile. Although its yield is lower than that of Gohyakumangoku, it surpasses Yamada-Nishiki.\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003e\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0825\/9728\/2020\/files\/kakurei_unohanairo_banner_01_1200x1800_c3cf76a6-8e1c-40d0-85de-c308e2bb2f79.jpg?v=1790846412\" alt=\"\"\u003e\u003c\/p\u003e","brand":"Vin et Saké Nature","offers":[{"title":"Default Title","offer_id":67417656525028,"sku":"T04150006GBC0000","price":220.0,"currency_code":"HKD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0825\/9728\/2020\/files\/5812_kakurei_unohanairo_01_1200x1200_07a50cc3-7dcb-4b27-9316-d3f4ee2c1d95.jpg?v=1790853069"},{"product_id":"6494-suiryu-junmai-junkara-22by2010-720ml","title":"[6494] Suiryu Junmai Junkara 睡龍 純米 醇辛 久保本家酒造 奈良県 22BY(2010) 720ml","description":"\u003cp\u003e22BY(2010) Junmai\u003cbr\u003eRice polishing rate 65%\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003eComplete fermentation and long aging periods combine to create a one-of-a-kind junmai-shu. It is released from the brewery after 6–8 years, sometimes over 10 years of extended maturation. Naturally, it continues to age for years afterward, even evolving and maturing for several years after opening. It has beautiful amber colour and superb purity. “Suiryū” (“Sleeping Dragon”) evokes a dragon awakening from deep slumber, symbolizing sake that reveals its true character through patient maturation.\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003e\u003ca href=\"https:\/\/vinetsake.wordpress.com\/category\/sake\/hatsugasumi-suiryu-kimoto-no-dobu-%e5%88%9d%e9%9c%9e%e3%83%bb%e7%9d%a1%e9%be%8d%e3%83%bb%e7%94%9f%e9%85%9b%e3%81%ae%e3%81%a9%e3%81%b6%ef%bc%88%e4%b9%85%e4%bf%9d%e6%9c%ac%e5%ae%b6%e9%85%92%e9%80%a0\/\" title=\"生酛のどぶ 久保本家酒造 Kimoto no Dobu\" rel=\"noopener\" target=\"_blank\"\u003e\u0026gt;\u0026gt;\u0026gt;Read more stories at the News Archive\u003c\/a\u003e\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003e\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0825\/9728\/2020\/files\/kubohonke_banner_27_490x735_92e3b1cc-3914-45db-894a-789c1f439e29.jpg?v=1791627243\" alt=\"\"\u003e\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eKimoto Method\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eKimoto is a traditional brewing method featuring 'Yama-oroshi'—a labor-intensive process where brewers manually mash steamed rice and koji into a paste using wooden poles. This traditional technique fosters natural, wild lactic acid bacteria, yielding a sake with a robust, deeply layered umami and a crisp acidity.\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eDragon Legends\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003ePeople in Chinese culture really love dragons. In China, dragons are revered as sacred symbols of power, good fortune, and the emperor, embodying benevolence as masters of rain and water. This influence reached Japan through Tang dynasty envoys during the Nara period, forming the foundation of dragon deity worship. Nara is truly the heartland. Particularly around Uda City’s Murou district—near Kubohonke Shuzō—abundant dragon legends, sacred sites, and spiritual power spots exist, with rain-prayer rituals still performed today. \u003c\/p\u003e\n\u003cp\u003eMeanwhile, in Japan, long before dragon deity worship was transmitted from the Tang dynasty, the Ōmononushi no Kami had been venerated as the serpent god, water god, and thunder god at Ōmiwa Shrine on Mount Miwa. We will set aside a separate occasion later to explain this clearly and simply.\u003c\/p\u003e\n\u003cp\u003eAmong the various dragon legends, “Suiryū” means “sleeping dragon,” symbolizing sealing and protection. Kubohonke Shuzō’s “Suiryū” (“Sleeping Dragon”) evokes a dragon awakening from deep slumber, symbolizing sake that reveals its true character through patient maturation. Far from flashy youth, this is sake that grows richer and deeper with time.\u003c\/p\u003e\n\u003cp\u003eThis slender, ribbon-like paper label, spiraled around the bottle, is a stylized design of a dragon—and it’s a registered trademark of Kubohonke Shuzō.\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003e\u003ca href=\"https:\/\/vinetsake.wordpress.com\/2026\/04\/04\/dragon-legends\/\" title=\"睡龍 久保本家酒造 Suiryu\" rel=\"noopener\" target=\"_blank\"\u003e\u0026gt;\u0026gt;\u0026gt;Read about Dragon Legends at the News Archive\u003c\/a\u003e\u003c\/p\u003e\n\u003cp\u003e\u003ca href=\"https:\/\/vinetsake.wordpress.com\/2026\/04\/05\/syncretism-eclecticism\/\" title=\"睡龍 久保本家酒造 Suiryu\" rel=\"noopener\" target=\"_blank\"\u003e\u0026gt;\u0026gt;\u0026gt;Read more about history of Nara and Suiryu at the News Archive\u003c\/a\u003e\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e","brand":"Vin et Saké Nature","offers":[{"title":"Default Title","offer_id":67529157476580,"sku":"T05290055IAC24BY","price":290.0,"currency_code":"HKD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0825\/9728\/2020\/files\/6494_suiryuu_735x735_04.jpg?v=1791714709"},{"product_id":"6492-suiryu-kimoto-junmai-21by2009-720ml","title":"[6492] Suiryu Kimoto Junmai 睡龍 生酛純米 久保本家酒造 奈良県 21BY(2009) 720ml","description":"\u003cp\u003e21BY(2009) Kimoto Junmai\u003cbr\u003eRice polishing rate 65%\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003eComplete fermentation and long aging periods combine to create a one-of-a-kind junmai-shu. It is released from the brewery after 6–8 years, sometimes over 10 years of extended maturation. Naturally, it continues to age for years afterward, even evolving and maturing for several years after opening. It has beautiful amber colour and superb purity. “Suiryū” (“Sleeping Dragon”) evokes a dragon awakening from deep slumber, symbolizing sake that reveals its true character through patient maturation.\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003e\u003ca href=\"https:\/\/vinetsake.wordpress.com\/category\/sake\/hatsugasumi-suiryu-kimoto-no-dobu-%e5%88%9d%e9%9c%9e%e3%83%bb%e7%9d%a1%e9%be%8d%e3%83%bb%e7%94%9f%e9%85%9b%e3%81%ae%e3%81%a9%e3%81%b6%ef%bc%88%e4%b9%85%e4%bf%9d%e6%9c%ac%e5%ae%b6%e9%85%92%e9%80%a0\/\" title=\"生酛のどぶ 久保本家酒造 Kimoto no Dobu\" rel=\"noopener\" target=\"_blank\"\u003e\u0026gt;\u0026gt;\u0026gt;Read more stories at the News Archive\u003c\/a\u003e\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003e\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0825\/9728\/2020\/files\/kubohonke_banner_27_490x735_92e3b1cc-3914-45db-894a-789c1f439e29.jpg?v=1791627243\" alt=\"\"\u003e\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eKimoto Method\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eKimoto is a traditional brewing method featuring 'Yama-oroshi'—a labor-intensive process where brewers manually mash steamed rice and koji into a paste using wooden poles. This traditional technique fosters natural, wild lactic acid bacteria, yielding a sake with a robust, deeply layered umami and a crisp acidity.\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eDragon Legends\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003ePeople in Chinese culture really love dragons. In China, dragons are revered as sacred symbols of power, good fortune, and the emperor, embodying benevolence as masters of rain and water. This influence reached Japan through Tang dynasty envoys during the Nara period, forming the foundation of dragon deity worship. Nara is truly the heartland. Particularly around Uda City’s Murou district—near Kubohonke Shuzō—abundant dragon legends, sacred sites, and spiritual power spots exist, with rain-prayer rituals still performed today. \u003c\/p\u003e\n\u003cp\u003eMeanwhile, in Japan, long before dragon deity worship was transmitted from the Tang dynasty, the Ōmononushi no Kami had been venerated as the serpent god, water god, and thunder god at Ōmiwa Shrine on Mount Miwa. We will set aside a separate occasion later to explain this clearly and simply.\u003c\/p\u003e\n\u003cp\u003eAmong the various dragon legends, “Suiryū” means “sleeping dragon,” symbolizing sealing and protection. Kubohonke Shuzō’s “Suiryū” (“Sleeping Dragon”) evokes a dragon awakening from deep slumber, symbolizing sake that reveals its true character through patient maturation. Far from flashy youth, this is sake that grows richer and deeper with time.\u003c\/p\u003e\n\u003cp\u003eThis slender, ribbon-like paper label, spiraled around the bottle, is a stylized design of a dragon—and it’s a registered trademark of Kubohonke Shuzō.\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003e\u003ca href=\"https:\/\/vinetsake.wordpress.com\/2026\/04\/04\/dragon-legends\/\" title=\"睡龍 久保本家酒造 Suiryu\" rel=\"noopener\" target=\"_blank\"\u003e\u0026gt;\u0026gt;\u0026gt;Read about Dragon Legends at the News Archive\u003c\/a\u003e\u003c\/p\u003e\n\u003cp\u003e\u003ca href=\"https:\/\/vinetsake.wordpress.com\/2026\/04\/05\/syncretism-eclecticism\/\" title=\"睡龍 久保本家酒造 Suiryu\" rel=\"noopener\" target=\"_blank\"\u003e\u0026gt;\u0026gt;\u0026gt;Read more about history of Nara and Suiryu at the News Archive\u003c\/a\u003e\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e","brand":"Vin et Saké Nature","offers":[{"title":"Default Title","offer_id":67529169141988,"sku":"T05290055HAC19BY","price":320.0,"currency_code":"HKD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0825\/9728\/2020\/files\/6492_suiryuu_735x735_01.jpg?v=1791715010"},{"product_id":"6503-suiryu-kimoto-junmai-ginjo-24by2012-720ml","title":"[6503] Suiryu Kimoto Junmai Ginjo 睡龍 生酛純米吟醸 久保本家酒造 奈良県 24BY(2012) 720ml","description":"\u003cp\u003e24BY(2012) Kimoto Junmai-ginjou\u003c\/p\u003e\n\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003eRice polishing rate: 50%\u003c\/p\u003e\n\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eComplete fermentation and long aging periods combine to create a one-of-a-kind junmai-shu. It is released from the brewery after 6–8 years, sometimes over 10 years of extended maturation. Naturally, it continues to age for years afterward, even evolving and maturing for several years after opening. It has beautiful amber colour and superb purity. “Suiryū” (“Sleeping Dragon”) evokes a dragon awakening from deep slumber, symbolizing sake that reveals its true character through patient maturation.\u003c\/p\u003e\n\u003cp\u003eAmong the various Suiryu series, this one is a Junmai-Ginjo from 24BY with a 50% polishing ratio.\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003e\u003ca href=\"https:\/\/vinetsake.wordpress.com\/category\/sake\/hatsugasumi-suiryu-kimoto-no-dobu-%e5%88%9d%e9%9c%9e%e3%83%bb%e7%9d%a1%e9%be%8d%e3%83%bb%e7%94%9f%e9%85%9b%e3%81%ae%e3%81%a9%e3%81%b6%ef%bc%88%e4%b9%85%e4%bf%9d%e6%9c%ac%e5%ae%b6%e9%85%92%e9%80%a0\/\" title=\"生酛のどぶ 久保本家酒造 Kimoto no Dobu\" rel=\"noopener\" target=\"_blank\"\u003e\u0026gt;\u0026gt;\u0026gt;Read more stories at the News Archive\u003c\/a\u003e\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003e\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0825\/9728\/2020\/files\/kubohonke_banner_27_490x735_92e3b1cc-3914-45db-894a-789c1f439e29.jpg?v=1791627243\" alt=\"\"\u003e\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eKimoto Method\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eKimoto is a traditional brewing method featuring 'Yama-oroshi'—a labor-intensive process where brewers manually mash steamed rice and koji into a paste using wooden poles. This traditional technique fosters natural, wild lactic acid bacteria, yielding a sake with a robust, deeply layered umami and a crisp acidity.\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eDragon Legends\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003ePeople in Chinese culture really love dragons. In China, dragons are revered as sacred symbols of power, good fortune, and the emperor, embodying benevolence as masters of rain and water. This influence reached Japan through Tang dynasty envoys during the Nara period, forming the foundation of dragon deity worship. Nara is truly the heartland. Particularly around Uda City’s Murou district—near Kubohonke Shuzō—abundant dragon legends, sacred sites, and spiritual power spots exist, with rain-prayer rituals still performed today. \u003c\/p\u003e\n\u003cp\u003eMeanwhile, in Japan, long before dragon deity worship was transmitted from the Tang dynasty, the Ōmononushi no Kami had been venerated as the serpent god, water god, and thunder god at Ōmiwa Shrine on Mount Miwa. We will set aside a separate occasion later to explain this clearly and simply.\u003c\/p\u003e\n\u003cp\u003eAmong the various dragon legends, “Suiryū” means “sleeping dragon,” symbolizing sealing and protection. Kubohonke Shuzō’s “Suiryū” (“Sleeping Dragon”) evokes a dragon awakening from deep slumber, symbolizing sake that reveals its true character through patient maturation. Far from flashy youth, this is sake that grows richer and deeper with time.\u003c\/p\u003e\n\u003cp\u003eThis slender, ribbon-like paper label, spiraled around the bottle, is a stylized design of a dragon—and it’s a registered trademark of Kubohonke Shuzō.\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003e\u003ca href=\"https:\/\/vinetsake.wordpress.com\/2026\/04\/04\/dragon-legends\/\" title=\"睡龍 久保本家酒造 Suiryu\" rel=\"noopener\" target=\"_blank\"\u003e\u0026gt;\u0026gt;\u0026gt;Read about Dragon Legends at the News Archive\u003c\/a\u003e\u003c\/p\u003e\n\u003cp\u003e\u003ca href=\"https:\/\/vinetsake.wordpress.com\/2026\/04\/05\/syncretism-eclecticism\/\" title=\"睡龍 久保本家酒造 Suiryu\" rel=\"noopener\" target=\"_blank\"\u003e\u0026gt;\u0026gt;\u0026gt;Read more about history of Nara and Suiryu at the News Archive\u003c\/a\u003e\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e","brand":"Vin et Saké Nature","offers":[{"title":"Default Title","offer_id":67529185427684,"sku":"T05290055NCC16BY","price":360.0,"currency_code":"HKD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0825\/9728\/2020\/files\/6503_suiryuu_735x735_03.jpg?v=1791715663"},{"product_id":"a956-suiryu-junmai-daiginjo-30by2018-720ml","title":"[A956] Suiryu Junmai Daiginjo 睡龍 純米大吟醸 久保本家酒造 奈良県 30BY(2018) 720ml","description":"\u003cp\u003e30BY(2018) Junmai Daiginjou\u003c\/p\u003e\n\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003eRice polishing rate: 40%\u003c\/p\u003e\n\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eSuiryu is born from the integration of complete fermentation and long-term aging. Among its lineup, this particular Junmai Daiginjo is truly exceptional, possessing characteristics entirely different from its Junmai or Junmai Ginjo.\u003c\/p\u003e\n\u003cp\u003eWhen young, it has a sharp, almost unapproachable edge, like a raw, unrefined axe. At first, we couldn't understand why Kubohonka Shuzo went out of their way to brew a Junmai Daiginjo like this. However, as we let it mature over time, we gradually began to see why.\u003c\/p\u003e\n\u003cp\u003eThis transformation can be compared to the sharpening of a traditional Japanese kitchen knife. Upon release, it is like a blade sharpened with a coarse whetstone. After about five years, it evolves as if honed with a medium whetstone, and after a few more years, it reaches the state of being finished with a fine whetstone. In other words, it achieves a terrifying sharpness, yet the cut becomes incredibly smooth and calm.\u003c\/p\u003e\n\u003cp\u003eWith absolutely none of the flashy aromas of banana or melon, this is a Junmai Daiginjo at the farthest reaches of the craft—boldly yet delicately drawing out the true umami and roundness of the rice.\u003c\/p\u003e\n\u003cp\u003e(Now, coming back to where we started, why did Kubohonka Shuzo release it in such a raw, unrefined state? Especially when their other cuvées are typically released only after being polished and perfected over many long years...? While that mystery remains unsolved, let us taste this beautifully aged Junmai Daiginjo first, and then revisit a younger bottle. Surely, we will discover the answer.)\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003e\u003ca href=\"https:\/\/vinetsake.wordpress.com\/category\/sake\/hatsugasumi-suiryu-kimoto-no-dobu-%e5%88%9d%e9%9c%9e%e3%83%bb%e7%9d%a1%e9%be%8d%e3%83%bb%e7%94%9f%e9%85%9b%e3%81%ae%e3%81%a9%e3%81%b6%ef%bc%88%e4%b9%85%e4%bf%9d%e6%9c%ac%e5%ae%b6%e9%85%92%e9%80%a0\/\" title=\"生酛のどぶ 久保本家酒造 Kimoto no Dobu\" rel=\"noopener\" target=\"_blank\"\u003e\u0026gt;\u0026gt;\u0026gt;Read more stories at the News Archive\u003c\/a\u003e\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003e\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0825\/9728\/2020\/files\/kubohonke_banner_27_490x735_92e3b1cc-3914-45db-894a-789c1f439e29.jpg?v=1791627243\" alt=\"\"\u003e\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eKimoto Method\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eKimoto is a traditional brewing method featuring 'Yama-oroshi'—a labor-intensive process where brewers manually mash steamed rice and koji into a paste using wooden poles. This traditional technique fosters natural, wild lactic acid bacteria, yielding a sake with a robust, deeply layered umami and a crisp acidity.\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eDragon Legends\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003ePeople in Chinese culture really love dragons. In China, dragons are revered as sacred symbols of power, good fortune, and the emperor, embodying benevolence as masters of rain and water. This influence reached Japan through Tang dynasty envoys during the Nara period, forming the foundation of dragon deity worship. Nara is truly the heartland. Particularly around Uda City’s Murou district—near Kubohonke Shuzō—abundant dragon legends, sacred sites, and spiritual power spots exist, with rain-prayer rituals still performed today. \u003c\/p\u003e\n\u003cp\u003eMeanwhile, in Japan, long before dragon deity worship was transmitted from the Tang dynasty, the Ōmononushi no Kami had been venerated as the serpent god, water god, and thunder god at Ōmiwa Shrine on Mount Miwa. We will set aside a separate occasion later to explain this clearly and simply.\u003c\/p\u003e\n\u003cp\u003eAmong the various dragon legends, “Suiryū” means “sleeping dragon,” symbolizing sealing and protection. Kubohonke Shuzō’s “Suiryū” (“Sleeping Dragon”) evokes a dragon awakening from deep slumber, symbolizing sake that reveals its true character through patient maturation. Far from flashy youth, this is sake that grows richer and deeper with time.\u003c\/p\u003e\n\u003cp\u003eThis slender, ribbon-like paper label, spiraled around the bottle, is a stylized design of a dragon—and it’s a registered trademark of Kubohonke Shuzō.\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003e\u003ca href=\"https:\/\/vinetsake.wordpress.com\/2026\/04\/04\/dragon-legends\/\" title=\"睡龍 久保本家酒造 Suiryu\" rel=\"noopener\" target=\"_blank\"\u003e\u0026gt;\u0026gt;\u0026gt;Read about Dragon Legends at the News Archive\u003c\/a\u003e\u003c\/p\u003e\n\u003cp\u003e\u003ca href=\"https:\/\/vinetsake.wordpress.com\/2026\/04\/05\/syncretism-eclecticism\/\" title=\"睡龍 久保本家酒造 Suiryu\" rel=\"noopener\" target=\"_blank\"\u003e\u0026gt;\u0026gt;\u0026gt;Read more about history of Nara and Suiryu at the News Archive\u003c\/a\u003e\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e","brand":"Vin et Saké Nature","offers":[{"title":"Default Title","offer_id":67529195094244,"sku":"T05290055PDC0000","price":390.0,"currency_code":"HKD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0825\/9728\/2020\/files\/6712_suiryuu_735x735_01.jpg?v=1791716271"}],"url":"https:\/\/vinetsakenature.com\/collections\/720ml.oembed","provider":"Vin et Saké Nature","version":"1.0","type":"link"}