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Bishonen Assortment Set [5bottles]
Bishonen Assortment Set [5bottles]
Bishonen Assortment Set [5bottles]
Bishonen Assortment Set [5bottles]
Bishonen Assortment Set [5bottles]
Bishonen Assortment Set [5bottles]
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Load image into Gallery viewer, Bishonen Assortment Set [5bottles]
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Bishonen Assortment Set [5bottles]

Regular price ¥20,400

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Summary

  • Received high accolades for flavor in the US, France, and England.
  • An exquisite sake created using land with a bounty of nature along with a focus on each aspect of water, rice, air, techniques, and flavor.
  • Rich flavor of rice.


Junmai Daiginjo"Aotenjo" 720ml

 

Product Detail

This sake is lovingly crafted with Kumamoto Prefecture’s original sake rice known as Hananishiki along with the water of Kikuchi, selected as one of Japan’s top 100 remarkable bodies of water. It has a characteristically fruity, gentle, refined aroma and a light aftertaste that feels refreshing and crisp as you drink it. Chill to experience an even greater degree of flavor. Just like its name, Aotenjo, meaning blue ceiling, it is a choice sake from top to bottom with an aroma and flavor that knows no ceiling. The aroma is like ripe fresh fruits. Also recommended as an aperitif. Following the rich aroma is a piquant dry flavor, making it excellent to enjoy the taste of the natural ingredients with a meal.

Type Refreshing Smooth Type
Grade Junmai Daiginjo
Body Light Body
Raw Material Rice, Rice malt
Variety of Rice Hananishiki
Variety of Rice The aroma is like ripe fresh fruits. Also recommended as an aperitif. Following the rich aroma is a piquant dry flavor, making it excellent to enjoy the taste of the natural ingredients with a meal.
Dry or Sweet Slightly Dry
Taste Refreshing flavor and goes down smooth.
Aroma Refined and gentle fruity aroma.
Suitable Temperature 5°C〜20°C
Rice Milling Level 50%
Alcohol Percentage 15%
Sake Meter Value +5
Acid Degree 1.4
Amino Acid Degree 1.2

Daiginjo "bishonen Kikuchi" 720ml

Product Detail

This sake has the longest history outside of Japan, being judged very favorably in US exhibitions. This daiginjo is produced with Yamada Nishiki rice and water from Kikuchi. It is an outstanding sake with a rich aroma, sweetness, and a lovely aftertaste working in harmony to create a light, mellow flavor enveloped by the well-rounded umami flavor of the rice. Easy to drink for those that are not a fan of alcohol due to its light and fruity flavor.

Type Refreshing Smooth Type
Grade Daiginjo
Body Medium
Prize 2019 U.S. National Sake Appraisal Gold Medal award winner
2019 Outstanding sake award received at sake competition
Raw Material Rice, Rice malt, Distilled alcohol
Variety of Rice Yamadanishiki
Nuts and Bolts Flavor reminiscent of white wine with a characteristic fruity aroma. Recommended as an aperitif.
Dry or Sweet Slightly Dry
Taste Light, mellow flavor enveloped by the well-rounded umami of the rice
Aroma Flowery aroma
Suitable Temperature 5°C〜20°C(Cold - Room temperature)
Rice Milling Level 40%
Alcohol Percentage 16%
Sake Meter Value +3
Acid Degree 1.5
Amino Acid Degree 1

Junmai Ginjo"Bishonen KIKUCHI" 720ml

Pruduct Detail

Received excellent reviews from French sommeliers and five-star restaurant chefs at a sake exhibition held in France.
Has a characteristic fruity aroma and is the most popular sake among women.
The flavor profile is fruity and the sweetness and umami flavors of the rice are prominent. Easy to drink with a refreshing and smooth aftertaste. Even more refreshing when served chilled.

Type Aromatic Type
Grade Junmai Ginjo
Body Medium
Prize

2019 Kura Master Junmai Category「Gold Medal」

Raw Material Rice, Rice malt
Variety of Rice Kikuchi-sourced Hinohikari, Hananishiki
Nuts and Bolts The floral aroma and sweet flavor of this Kikuchi Junmai Ginjo pairs well with raw ingredients with a natural and softly sweet flavor. The sweetness of Kikuchi Junmai Ginjo pairs particularly outstandingly well with the sweetness of sauces.
Dry or Sweet Slightly Sweet
Taste The sweetness and umami flavors of the rice are prominent. Refreshing and smooth aftertaste. Refined balance of acidity and dryness. Recommended as part of a meal.
Aroma Fruity aroma
Suitable Temperature 5~20°C(Cold - Room Temperature)
Rice Milling Level 60%
Alcohol Percentage 15%
Sake Meter Value -1
Acid Degree 2
Amino Acid Degree 1.8

Jumai Ginjo"Bishonen Kenmon" 720ml

Pruduct Detail

Enjoy a floral scent and a well-rounded body with the flavor of rice. A crisp sake that makes it easy to imagine numerous pairings with food that bring out the flavor of the ingredients.
Great chilled as well as warm. Enjoy tasting the difference in flavor at different temperatures.

Type Refreshing Smooth Type
Grade Junmai Ginjo
Body Medium Body
Prize 2014 London Sake Challenge Gold
Raw Material Rice, Rice malt
Variety of Rice Kikuchi-sourced Hinohikari, Hananishiki
Nuts and Bolts Brings out the flavor of ingredients.
The crisp feel of the sake pairs well with sashimi and egg-based dishes. Dishes with salt in particular pair extremely well with Kenmon‘s piquancy.
Dry or Sweet Slightly Dry
Taste The well-rounded body with the flavor of rice along with the refreshing aroma of a ginjo sets off a superb balance of sour, sweet, and an outstanding aftertaste. This junmai ginjo is ideally paired with a meal.
Aroma Flowery aroma
Suitable Temperature 5~20°C(Cold - Room temperature)
Rice Milling Level 60%
Alcohol Percentage 16%
Sake Meter Value +4
Acid Degree 2
Amino Acid Degree 1.8

Jummai-shu"Bishonen Seiya" 720ml

Pruduct Detail

Received excellent reviews from French sommeliers and five-star restaurant chefs at a sake exhibition held in France. Kikuchi-sourced rice known as Hinohikari was primarily used. This junmai sake is rich and strong. A well-rounded sweetness in the mouth along with a proper acidity level that goes down smooth.

Type Rich Type
Grade Junmai-shu
Body Full-bodied
Prize 2019 Kura Master Junmai Category「Platinum」
2015 Japanese National Sake Appraisal Jumai Category [Semi-Grand Prize]
Raw Material Rice, Rice malt
Variety of Rice Kikuchi-sourced Hinohikari, Hananishiki
Nuts and Bolts Outstanding when paired with a meal.
It pairs particularly well with heavy meals and is excellent with meat-based dishes or fatty dishes.
Dry or Sweet Medium
Taste A well-rounded sweetnes that spreads in the mouth with a bold, acidic flavor and goes down smooth, making it easy to drink while enjoying a meal.
Aroma Gentle aroma
Suitable Temperature 15~40°C(Room temperature - Warm)
Rice Milling Level 70%
Alcohol Percentage 15%
Sake Meter Value +2
Acid Degree 2.5
Amino Acid Degree 2

Sake Sommelier Comment

 

In the mountains of Kumamoto Prefecture, there is an elementary school nearby a nature-rich valley full of delicious rice and clear water. This former elementary school is now being used as a brewery by a Kumamoto sake maker in this unique environment. This brewery, Bishonen, is now in the SAKEYOI lineup.
These products are made with a sharp focus on water, rice, air, technique, and flavor. They have won famous awards in Japan as well as in numerous other countries around the world.
Their quality will please everyone from the sake beginner to the fine sake connoisseur.


Brewery Detail

Bishonen brews sake in the halls of the former Suigen Elementary School, a school with a 130-year history situated in the mountains of Kikuchi in Kumamoto Prefecture on the island of Kyushu.
As a representative brand, Bishonen has a long history of brewing sake that dates from the Edo era.
Known for their characteristic rich flavor, Bishonen sources their water from the nature-rich Kikuchi Gorge in Kumamoto Prefecture. This natural water along with the brewing techniques passed on throughout the generations between each brewmaster and brewery worker has protected their distinctive flavor, making them a sake brand representative of Japan and loved by people all across Japan.

Focus #1: [Water] Sake brewed in the beautiful nature of Kikuchi.
Kikuchi Gorge has been selected as one of the top 100 remarkable waters of Japan as well as one of the top 100 forest water sources. Bishonen is the closest sake brewery to Kikuchi Gorge and uses its water for the brewing of sake. The use of this mineral-filled water provides an energy source for the koji and yeast used to make sake and plays a role in encouraging fermentation.
Focus #2: [Rice] Superior rice is grown in the fertile soil of Kikuchi
The Kikuchi River and its tributaries in the city of Kikuchi that nurture the fertile soil along with the sake breweries nearby make this area famous for rice across Japan.
Bishonen uses the superior Higomai rice of Kikuchi to brew sake.
Focus #3: [Air] Abundant nature surrounded by green and rice fields.
The difference in temperature during each season and the abundant natural water resources makes this a rich land for cultivating excellent rice. The city of Kikuchi has ideal weather conditions for brewing sake as well as land blessed by nature.
Focus #4: [Technique] Carrying on traditions with techniques refined by brewery staff
Rice and water infuses life into sake.
Air temperature, humidity, and climate come together, and skilled techniques are used to pursue deliciousness by very subtly changing the temperature and time during brewing.
Focus #5: [Flavor] Sake that is refined, gentle, and reminds you of the good times.
This carefully and gently brewed sake has a rich fragrance and will fill your mouth with a lingering flavor of fine rice.
The focus is on brewing Japanese sake that expresses the beauty of sake in itself, allows the flavors of the ingredients to be enjoyed, and enhances the cuisine it is paired with.

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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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