Isojiman Aiyama Nakadori Junmai Daiginjo Limited Edition
1003008
Manufacturer : Isojiman Sake maker
Place of Production : Shizuoka Prefecture
Raw Material : Aiyama
Rice Refinement : 40%
Alcohol : 16-17%
Volume : 720ml
Introduction :
“Aiyama Nakadori Junmai Daiginjo”is a good sake that needs to be patiently tasted. After sobering for 45 minutes to an hour, this sake will show its high degree of
Isojiman Furuke Junmai Daiginjo
1003003
Manufacturer : Isojiman Sake maker
Place of Production : Shizuoka Prefecture
Raw Material : Furuke Yamadanishiki
Rice Refinement : 40%
Alcohol : 16-17%
Volume : 720ml
Introduction :
Furuke rice, Tsuneda rice and Saido rice are representatives of Tojo Akitsu, Tsuneda and Nishito in Special A region respectively. The area specially producing sake rice in
Isojiman La Isojiman Junmai Daiginjo
1003026
Manufacturer : Isojiman Sake maker
Place of Production : Shizuoka Prefecture
Raw Material : Yamadanishiki
Rice Refinement : 18%
Alcohol : 16%
Volume : 720ml
Introduction :
After harvested from Furuke, Saido and Tsuneda in Special A region, a second screening of Yamada Nishiki is carried out.“Isojiman La Isojiman Junmai Daiginjo”is made with the best
Isojiman Nakadori 35 Adagio Junmai Daiginjo
1003002
Manufacturer : Isojiman Sake maker
Place of Production : Shizuoka Prefecture
Raw Material : Yamadanishiki
Rice Refinement : 35%
Alcohol : 16-17%
Volume : 720ml
Introduction : “Nakadori 35 Adagio”is the advanced version of “Nakadori 35”. It is bottled after“Nakadori 35”being matured. The tonality is slightly closed and firm. You can smell its extremely complex
Isojiman Nakadori 35 Junmai Daiginjo
1003001
Manufacturer : Isojiman Sake maker
Place of Production : Shizuoka Prefecture
Raw Material : Yamadanishiki
Rice Refinement : 35%
Alcohol : 16%
Volume : 720ml
Introduction :
“Nakadori 35”is known as the peak of Isojiman series. It is made with rice of the highest grade. Refining rice to 35% and choosing the most central part
Isojiman Omachi Junmai Daiginjo
1003022
Manufacturer : Isojiman Sake maker
Place of Production : Shizuoka Prefecture
Raw Material : Akaiwashi Omachi
Rice Refinement : 43%
Alcohol : 16-17%
Volume : 720ml
Introduction :
Omachi uses Isojiman's freezing technology to control the temperature of distillers grains at about 5 degrees Celsius, and uses Shizuoka yeast to give it an sulphur aroma
Isojiman Saido Junmai Daiginjo
Manufacturer : Isojiman Sake maker
Place of Production : Shizuoka Prefecture
Raw Material : Saido Yamadanishiki
Rice Refinement : 40%
Alcohol : 16-17%
Volume : 720ml
Introduction :
Furuke rice, Tsuneda rice and Saido rice are representatives of Tojo Akitsu, Tsuneda and Nishito in Special A region respectively. The area specially producing sake rice in Japan
Isojiman Tsuneda Junmai Daiginjo
Manufacturer : Isojiman Sake maker
Place of Production : Shizuoka Prefecture
Raw Material : Tsuneda Yamadanishiki
Rice Refinement : 40%
Alcohol : 16-17%
Volume : 720ml
Introduction :
Furuke rice, Tsuneda rice and Saido rice are representatives of Tojo Akitsu, Tsuneda and Nishito in Special A region respectively. The area specially producing sake rice in Japan
Kokuryu Ginpu Junmai Daiginjo
1002034
Manufacturer : Kokuryu Sake Maker
Place of Production : Fukui Prefecture
Raw Material : Hokkaido Ginpu
Rice Refinement : 40%
Alcohol : 16%
Volume : 720ml
Introduction :
Polished 40% of the Hokkaido Ginpu which is highly praised, and matured the original sake at ice temperature for about one year to make unique flavor of Ginpu
Kokuryu Hairazu Junmai Daiginjo
1002004
Manufacturer : Kokuryu Sake Maker
Place of Production : Fukui Prefecture
Raw Material : Yamadanishiki
Rice Refinement : 35%
Alcohol : 16%
Volume : 720ml
Introduction :
"Hiirazu" is the only Pure Rice Daiginjo Sake produced in Kokuryu. It is a reserved production item. Its tonality is quite plump, and it is a sake of very
Kokuryu Ishidaya Long-term Low Temperature Aging Junmai Daiginjo
1002001
Manufacturer : Kokuryu Sake Maker
Place of Production : Fukui Prefecture
Raw Material : Yamadanishiki
Rice Refinement : 35%
Alcohol : 15%
Volume : 720ml
Introduction : Ishidaya is an ice temperature matured product which is a masterpiece of Kokuryu Sake Maker. Matured at low temperature for three years, its fragrance is deep and not dull
Kokuryu Nizaemon Junmai Daiginjo
1002002
Manufacturer : Kokuryu Sake Maker
Place of Production : Fukui Prefecture
Raw Material : Yamadanishiki
Rice Refinement : 35%
Alcohol : 15%
Volume : 720ml
Introduction :
“Nizaemon”is another first-line product of Kokuryu Sake Maker. It is named after the original master Ishidaya Nizaemon. It collects sake into a bottle without adding external pressure and adopts
Yamamoto Junmai Daiginjo Brewing in Wooden Barrel
Manufacturer : Yamamoto Brewing
Place of Production : Akita Prefecture
Raw Material : Akita Komachi
Rice Refinement : 29%
Alcohol : 15%
Volume : 720ml
Introduction : Yamamoto Junmai Daiginjo Brewing in Wooden Barrel is brewed with yeast from Akita Prefecture and fermented in wooden barrels made of Akita cedar. The level of polished rice reaches
根據香港法律，所有酒類產品只可發售予18歲以上之人士