{"title":"鶴齢 青木酒造 Kakurei Aoki Shuzo","description":"\u003cp\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\/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\u003ch3\u003e\u003cbr\u003e\u003c\/h3\u003e\n\u003ch3\u003eThe brewery also meticulously selects and handles a wide variety of sake rice—including Niigata's local Koshi-Tanrei and Gohyakumangoku, Nagano's Miyama Nishiki, and Hyogo's Yamada Nishiki and Aiyama, as well as Seto's Omachi—shining a spotlight on the unique charm of each grain, sometimes from a head-on traditional approach and other times from an unexpected, creative angle.\u003c\/h3\u003e\n\u003ch3\u003e\u003cbr\u003e\u003c\/h3\u003e\n\u003ch3\u003eDespite being a small-scale, artisanal brewery, constantly evolving and leading Japanese sake culture, Aoki Shuzo took the world by storm with its unfiltered, undiluted sake (muroka nama genshu) in the 1990s, released ocean-aged sake in 2014, initiated snow-cellar (Yukimuro) aging in 2017, and launched the \"Years Bottle Project\"—a collaboration with contemporary Japanese artists—in 2019. Continuing this relentless pursuit of innovation into 2026, the brewery has completely renewed its custom-ordered \"Limited Brew Series\" for designated retailers, proudly introducing the brand-new \"Fūmi Zekka\" series.\u003c\/h3\u003e\n\u003ch3\u003e\u003cbr\u003e\u003c\/h3\u003e\n\u003ch2\u003e\n\u003cmeta charset=\"utf-8\"\u003eFūmi Zekka\u003c\/h2\u003e\n\u003ch3\u003ePrior to this, following a decision by the National Tax Agency—which regulates the production and distribution of alcohol in Japan from a tax collection perspective—the requirement to state the \"production date\" on sake labels was changed from a mandatory rule to a voluntary option, effective January 1, 2023.\u003c\/h3\u003e\n\u003ch3\u003e\u003cbr\u003e\u003c\/h3\u003e\n\u003ch3\u003eA major driving force behind this regulatory reform was the long-standing issue where sake was not being evaluated fairly. This was caused by a combination of two factors: first, the Agency’s official definition of \"production date\" deviated significantly from what the term commonly implies to consumers; second, erroneous myths regarding sake expiration dates had widely spread among domestic new consumers and even penetrated international markets.\u003c\/h3\u003e\n\u003ch3\u003e\u003cbr\u003e\u003c\/h3\u003e\n\u003ch3\u003eTo rectify these issues step-by-step, the traditional \"production date\" label first became optional. Consequently, each producer gained the freedom to voluntarily indicate details such as the rice harvest year, brewing year, or bottling date.For the first year or two, most brewers adopted a wait-and-see approach, watching the industry trends and the moves of their peers. However, Aoki Shuzo's decisive move at this juncture is expected to exert a massive influence on other producers across Japan.\u003c\/h3\u003e\n\u003ch3\u003e\u003cbr\u003e\u003c\/h3\u003e\n\u003ch3\u003eIn this groundbreaking Fūmi Zekka series, the traditional production date is completely omitted; instead, the Brewery Year (BY) is explicitly stated. Furthermore, it completely strips away conventional classifications (Tokutei Meishō) such as Daiginjo or Junmai Ginjo, removes the rice-polishing ratio (Seimai-buai), and dispenses with labels indicating whether the sake is unpasteurized (namazake) or pasteurized. Instead, each unique sake is beautifully crowned with the name of a traditional Japanese color.\u003c\/h3\u003e\n\u003ch3\u003e\u003cbr\u003e\u003c\/h3\u003e\n\u003ch3\u003e\n\u003cmeta charset=\"utf-8\"\u003e \u003cspan\u003eAs an increasing number of brewers are expected to follow this movement, we can perhaps say that the sake industry has officially entered a major paradigm shift—moving away from the specific designations and rice-polishing ratios that have served as the absolute benchmarks for evaluating sake since 1989.\u003c\/span\u003e\n\u003c\/h3\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\/\" title=\"青木酒造 Aoki Shuzo\" rel=\"noopener\" target=\"_blank\"\u003e\u0026gt;\u0026gt;\u0026gt;Read more stories at the News Archive\u003c\/a\u003e\u003c\/h3\u003e","products":[{"product_id":"b543-kakurei-koiai-iro-鶴齢-濃藍色-山田錦-生原酒-青木酒造-新潟県-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":"6307-kakurei-koiai-iro-鶴齢-濃藍色-山田錦-生原酒-青木酒造-新潟県-r7by-1800ml","title":"[6307] Kakurei Koiai-iro 鶴齢 濃藍色 山田錦 (生原酒) 青木酒造 新潟県 R7BY 1800ml","description":"\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cspan\u003e\u003cmeta charset=\"utf-8\"\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":49618895241444,"sku":"T04150006JCS0000","price":440.0,"currency_code":"HKD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0825\/9728\/2020\/files\/6307_kakurei_koiaiiro_735x735_01.jpg?v=1786344689"},{"product_id":"4643-kakurei-shikkoku-鶴齢-漆黒-山田錦-生原酒-青木酒造-新潟県-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":"4644-kakurei-shikkoku-鶴齢-漆黒-山田錦-生原酒-青木酒造-新潟県-r7by-1800ml","title":"[4644] Kakurei Shikkoku 鶴齢 漆黒 山田錦 生原酒 青木酒造 新潟県 R7BY 1800ml","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":49619603194084,"sku":"T04150006CAS000A","price":280.0,"currency_code":"HKD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0825\/9728\/2020\/files\/4644_kakurei_shikkoku_735x735_01.jpg?v=1786352870"},{"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":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0825\/9728\/2020\/files\/5754_kakurei_TSUYUKUSAIRO_735x735_01.jpg?v=1786355573"},{"product_id":"a831-kakurei-tsuyukusa-iro-r7by-1800ml","title":"[A831] Kakurei Tsuyukusa-iro 鶴齢 露草色 美山錦超辛口 原酒 青木酒造 新潟県 R7BY 1800ml","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":49619711262948,"sku":"T04150006EAS000A","price":440.0,"currency_code":"HKD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0825\/9728\/2020\/files\/A831_kakurei_TSUYUKUSAIRO_735x735_01.jpg?v=1786356011"},{"product_id":"4542-kakurei-shikkoku-鶴齢-深紫-越淡麗-青木酒造-新潟県-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-鶴齢-純米大吟醸-雄町48-青木酒造-新潟県-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-2023-鶴齢-純米大吟醸-雄町40-青木酒造-新潟県-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-鶴齢-純米大吟醸-雄町40-青木酒造-新潟県-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":"b496-kakurei-gin-nama-鶴齢-吟醸-生酒-青木酒造-新潟県-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-鶴齢-純米酒-にごり酒-生原酒-青木酒造-新潟県-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":"a445-kakurei-fresh-cloudy-genshu-鶴齢-純米酒-にごり酒-生原酒-青木酒造-新潟県-r7by-1800ml","title":"[A445] Kakurei Fresh Cloudy Genshu 鶴齢 純米酒 にごり酒 生原酒 青木酒造 新潟県 R7BY 1800ml","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":49649026662628,"sku":"T04150006SAS000A","price":440.0,"currency_code":"HKD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0825\/9728\/2020\/files\/6695_kakurei_735x735_02.jpg?v=1786697503"},{"product_id":"b245-kakurei-yukimuro-鶴齢-純米大吟醸-雪室-青木酒造-新潟県-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-鶴齢-純米吟醸-愛山-青木酒造-新潟県-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":"a909-kakurei-yamahai-junmai-2021-鶴齢-山廃純米-青木酒造-新潟県-1800ml","title":"[A909] Kakurei Yamahai Junmai 2020 鶴齢 山廃純米 青木酒造 新潟県 1800ml","description":"\u003cp\u003eThe eccentric anomaly of the Kakurei lineup. This is the only Yamahai-style sake crafted by Aoki Shuzo, brewed in a single tank each season. Furthermore, the brewery purposefully limits the polishing ratio to 70% for Koshi-Tanrei—a premium rice typically reserved for high-precision, highly polished brewing.\u003c\/p\u003e\n\u003cp\u003eWhile most Yamahai sakes are often defined by intense lactic acidity, a heavy structure, and rustic complexity, Kakurei’s expression achieves a deep yet remarkably smooth and gentle profile, beautifully capturing the silky essence of the Koshi-Tanrei grain. Serving this sake warm (Kanzake) is highly recommended.\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\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\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":49659650605284,"sku":"T041500062AS000A","price":440.0,"currency_code":"HKD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0825\/9728\/2020\/files\/A401_kakurei_735x735_02.jpg?v=1786873305"}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0825\/9728\/2020\/collections\/kakurei_koiaiiro_banner_01_490x735_d02e1a86-a0fa-4258-9986-a8f1b2fd6563.jpg?v=1783078188","url":"https:\/\/vinetsakenature.com\/collections\/kakurei.oembed","provider":"Vin et Saké Nature","version":"1.0","type":"link"}