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Kikusakari Junmai Ginjo
Kikusakari, SakeJunmai Ginjo is brewed with "Yamada Nishiki" rice, the best quality Sake Rice which polished to 45%. On the bouquet, it is fragrant and rich flavor on the palate. Product details: Rice polishing rate: 45% Rice: Yamadanishiki Yeast: original Shubo (yeast starter): Sokujo Alcohol volume: 16% Sake meter value (nihonshudo): 3 Acidity: 1.6 Amino acidity: 1.0 Recommended way to drink: cold or room temperature Season: All year round$225.00Under the law of Hong Kong, intoxicating liquor must not be sold or supplied to a minor in the course of business.
根據香港法律,不得在業務過程中,向未成年人售賣或供應令人醺醉的酒類。
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Kikusakari Pure Ibaraki Junmai-daiginjo
Kikusakari, SakePure Ibaraki Junmai-daiginjo is brewed using locally grown rice, "Hitachinishiki" (made in Ibaraki), which is highly polished to 45%, and fermented by the original “Hitachi” yeast. On the bouquet is wonderful fragrant and smooth sake. It is good paired with Hitachino’s seasonal dishes. Product details: Rice polishing rate: 45% Rice: Hitachinishiki, locally grown rice Yeast: Hitachi Kobo Shubo (yeast starter): Sokujo Alcohol volume: 16% Sake meter value (nihonshudo): 3 Acidity: 1.6 Amino acidity: 1.0 Recommended way to drink: cold or warm or room temperature Season: All year round$275.00Under the law of Hong Kong, intoxicating liquor must not be sold or supplied to a minor in the course of business.
根據香港法律,不得在業務過程中,向未成年人售賣或供應令人醺醉的酒類。
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Kikusakari Daiginjo
Kikusakari, SakeDaiginjo is brewed with over 60% polished "Yamada Nishiki" rice, the best quality Sake Rice. On the bouquet, it is fragrant and rich flavor on the palate. Product details: Rice polishing rate: 40% Rice: Yamadanishiki Yeast: original Shubo (yeast starter): Sokujo Alcohol volume: 16% Sake meter value (nihonshudo): 3 Acidity: 1.6 Amino acidity: 1.0 Recommended way to drink: cold or room temperature Season: All year round$340.00Under the law of Hong Kong, intoxicating liquor must not be sold or supplied to a minor in the course of business.
根據香港法律,不得在業務過程中,向未成年人售賣或供應令人醺醉的酒類。