{"title":"牧之 青木酒造 Bokushi Aoki Shuzo","description":"\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\u003ch3\u003eFounded in 1717, Aoki Shuzo is the oldest sake brewery in the Minami-Uonuma area, boasting a history of over 300 years in the Shiozawa district of Niigata Prefecture—a region famous for its exceptionally heavy snowfall. While Niigata sake is widely renowned for its clean and dry (Tanrei Karakuchi) style, Aoki Shuzo delights enthusiasts with a remarkably diverse spectrum of expressions: \u003ca href=\"https:\/\/vinetsakenature.com\/collections\/%E9%9B%AA%E7%94%B7-%E9%9D%92%E6%9C%A8%E9%85%92%E9%80%A0-yukiotoko-aoki-shuzo\" title=\"雪男 青木酒造 Yukiotoko Aoki Shuzo\"\u003ethe Yukiotoko series offers a crisp, dry profile; \u003c\/a\u003ethe \u003ca href=\"https:\/\/vinetsakenature.com\/collections\/kakurei-%E9%9D%92%E6%9C%A8%E9%85%92%E9%80%A0\" title=\"鶴齢 青木酒造 Kakurei Aoki Shuzo\"\u003eKakurei series delivers a rich, savory style (Nōjun Umakuchi) bursting with rice umami;\u003c\/a\u003e and \u003ca href=\"https:\/\/vinetsakenature.com\/collections\/%E7%89%A7%E4%B9%8B-%E9%9D%92%E6%9C%A8%E9%85%92%E9%80%A0-bokushi-aoki-shuzo\" title=\"牧之 青木酒造 Bokushi Aoki Shuzo\"\u003eBokushi presents a magnificent, ultra-premium Daiginjo.\u003c\/a\u003e\n\u003c\/h3\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003ch2\u003eBokushi\u003c\/h2\u003e\n\u003ch3\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\/h3\u003e\n\u003ch3\u003eWith its majestic aroma, dense yet weightless elegance, flawlessly clean crispness, and a lingering finish, it is an utterly gorgeous, ultra-premium sake.\u003c\/h3\u003e\n\u003ch3\u003e\u003cbr\u003e\u003c\/h3\u003e\n\u003ch2\u003eSuzuki Bokushi\u003c\/h2\u003e\n\u003ch3\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\/h3\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003ch3\u003e\u003cstrong\u003eHyogo Toku-A (Special A) district Yamada Nishiki\u003c\/strong\u003e\u003c\/h3\u003e\n\u003ch4\u003e\n\u003cbr\u003eYamada Nishiki grown in the Special A-district (Toku-A) of Hyogo Prefecture is universally recognized as the absolute highest pinnacle of sake-brewing rice. Located on the northern side of Mount Rokko—primarily encompassing cities like Miki (Yokawa) and Kato (Tojo)—this micro-region produces rice of unparalleled quality, coveted by premium sake brewers across Japan.\u003c\/h4\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003ch3\u003e\u003cstrong\u003eKey Characteristics\u003c\/strong\u003e\u003c\/h3\u003e\n\u003ch4\u003e\n\u003cbr\u003e*Large Shinpaku: The grain features a large, well-defined shinpaku (the opaque, starchy white core), which is essential for creating clean and complex flavors.\u003c\/h4\u003e\n\u003ch4\u003e\n\u003cbr\u003e*Low Protein \u0026amp; Fat: It contains minimal protein and lipids in its outer layers, resulting in a sake with fewer off-flavors and exceptional clarity.\u003c\/h4\u003e\n\u003ch4\u003e\n\u003cbr\u003e*High Polishing Resilience: The grain is structurally robust. It can withstand intense milling (polishing down to 30% or less of its original size) without cracking, making it the ultimate choice for Daiginjo and Junmai Daiginjo sake.\u003c\/h4\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003ch3\u003e\u003cstrong\u003eTerroir\u003c\/strong\u003e\u003c\/h3\u003e\n\u003ch4\u003e\n\u003cbr\u003eThe extraordinary quality of Special A-Area Yamada Nishiki is driven by a unique combination of natural factors:\u003c\/h4\u003e\n\u003ch4\u003e*Clay-Rich Soil: The fields are rich in nutrient-dense, mineral-rich clay (specifically montmorillonite), which fosters deep root growth and healthy grains.\u003c\/h4\u003e\n\u003ch4\u003e\n\u003cbr\u003e*Diurnal Temperature Variation: Significant temperature drops between day and night prevent the rice plants from wasting energy during the evening, allowing optimal starch accumulation.\u003c\/h4\u003e\n\u003ch4\u003e\n\u003cbr\u003e*Topography: The terraced fields face southward on undulating hills, ensuring perfect sunlight exposure and excellent natural water drainage.\u003c\/h4\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003ch3\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\/\" target=\"_blank\" title=\"青木酒造 Aoki Shuzo\" rel=\"noopener\"\u003e\u0026gt;\u0026gt;\u0026gt;Read more stories at the News Archive\u003c\/a\u003e\u003c\/h3\u003e","products":[{"product_id":"6693-bokushi-daiginjo-牧之-限定-大吟醸-青木酒造-新潟県-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":"a443-bokushi-daiginjo-牧之-限定-大吟醸-青木酒造-新潟県-1800ml","title":"[A443] Bokushi Daiginjo Black Bottle 牧之 限定 大吟醸 青木酒造 新潟県 1800ml","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_06_560x560_74136664-ce65-415d-832c-a2b4cea10862.jpg?v=1786791720\" 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":49656172151012,"sku":"T04150006AHS000B","price":1300.0,"currency_code":"HKD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0825\/9728\/2020\/files\/A009_bokushi_735x735_01.jpg?v=1786791798"},{"product_id":"b664-bokushi-daiginjo-white-bottle-牧之-限定-大吟醸-生詰原酒-青木酒造-新潟県-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"}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0825\/9728\/2020\/collections\/bokushi_banner_04_551x560_6968530f-a277-468d-9951-5b184ce23e37.jpg?v=1786790370","url":"https:\/\/vinetsakenature.com\/collections\/bokushi.oembed","provider":"Vin et Saké Nature","version":"1.0","type":"link"}