食品及饮品

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食品及饮品供应商和制造商

Food & Beverage

酒精饮品

搜罗全球顶尖酒精饮品公司提供的酒精饮品资讯。您可在贸发网采购平台即时谘询可靠和专业的产品供应商，以获取详尽的资料及报价。

酒精饮品供应商和制造商

Alcoholic Beverages

米酒

搜罗全球顶尖米酒公司提供的米酒资讯。您可在贸发网采购平台即时谘询可靠和专业的产品供应商，以获取详尽的资料及报价。

米酒供应商和制造商

Rice Wine

Liquor Innovation

 	 Aogiri Daiginjo Super Dry +10 	 Aogiri super dry is made with Yamagata Prefecture superior brewing rice, Dewa Kirari painstakingly polished so that only 45% of the inner part of the grain remains for an ultra orthodox super-dry sharp finish, venturing one foot into slightly new territory with its more savoury overlay. The sake is named after a type of tree which, according to Chinese folklore, is the one and only place where the phoenix bird comes to roost - in very much the same way that we hope KURAND will become a perch for sake lovers from all over the world. This cheeky naming is the brainchild of the partner brewery who we concocted this original product with, Shuho Shuzojo. Despite rating at the higher end of the dryness scale, this is dry sake in a much sleeker, more easy drinking mould. It certainly doesn&#39;t taste as dry as its specs suggest. Well balanced, with a hint of sweetness, and crisp finish. 	 SAKAGURA : Shuho Shuzo (Yamagata Prefecture) Shuhou Brewery was started by first generation Seigoro in 1890 in Yamaha Town which lies NorthEast of Yamagata City at the foot of the Zao Renpo mountain range. Shuhou translates to calm. Rich nature, pristine water and a calm soul are the key ingredients of their hand- crafted sake. Tradition and the brewery&#39;s personality and techniques complete a natural production. Over 10 different varieties of sake rice are used, and distinctive characteristics and umami from the rice is used to maximum effect to lend the sake an individuality and make it shine in the regional sake country of Yamagata. The result? warm feeling Yamagata shake that moves the drinker.  

Aogiri Daiginjo Super Dry +10

 	 CRAFT SPARKLING SAKE 	 Brought to you by a small boutique brewery in Saitama, this sparkling sake was crafted completely by hand using the authentic sparkling sake method, where gas is naturally created through a secondary fermentation (similar to the way champagne is made), with the lees intentionally, and rather daringly, left inside the bottle to give the sake its inherent rice- coloured off-white appearance. A mouth-popping bubbly entrance is followed by sizzling notes of pear and white peach that burst on the palate before being rounded off. So silky and easy drinking you will hardly notice the alcohol. 	 SAKAGURA : Takizawa Shuzo (Saitama Prefecture) Established in 1863, originally based in Kogawa Town, Saitama, but later moved to Fukaya City in 1900 to get better access to the location&#39;s water and benefits. From the beginning, the focus has been on quality so they use only the traditional small box koji production method. The inner sanctum of sake brewing, the koji room, is made from Fukaya red brick, the same brick used in Tokyo Station. In a historical building. with a traditional production, in just the last few years, they have received high acclaim: national sake championships gold 4 years in a row, IWC gold medal two years in a row. A strong brewery in Saitama that cares about the future of sake.  

Craft Soarkling Sake

 	 Single Origine Sake Uonuma 	 -Uonuma- is sake lovingly handcrafted with just three ingredients: a specific variety of rice grown exclusively by a single farmer, water from the region, and the skills of Japanese artisans. Made with sake-specific rice varietal, Ipponjime, grown by a young farmer and brewer who unite with the same passion to conserve the wonderful scenic views of Uonuma. A sake with a story to tell, steeped in the charms of the rice and the love for their region. Taste the story of this sake brimming with the craftsmanship of the artisans of Uonuma. 	 SAKAGURA : Tamagawa Shuzo (Niigata Prefecture) Established in 1673, Tamagawa Shuzo is located in one of Japan&#39;s many snow covered landscapes and was one of the first breweries to start maturing their sake in the snow. Constantly, reinventing their brewing, the current concept of their brewing is sake that brings health and prosperity to the drinker and their local region. In 2015, they began working with local farmers to grow rice locally and produce a new line of products, the first of which was Ichigo Ichie, a shake that truly embodies the region&#39;sl terror in every drop.  

Single Origine Sake Uonuma

 	 Inu Neko 	 This is 5th generation brewer Watanabe&#39;s first new product since returning to his family&#39;s brewery, Takarayama Shuzo in Niigata Prefecture to inherit the business. All of the ingredients and the people are carefully selected locally from within the prefecture. The sake is made in the light- dry (tantei karakuchi) style for which the region is best known, but beneath its sleek exterior lies a much firmer body packed full of the inherent savoury flavours of the rice. The names translates to dog &amp; cat which refers to the personalities of both Watanabe and his friend and is the fulfillment of a promise they made in university to one day brew sake together. Watanabe san does the brewing and his friend does the selling. The brewery cat should also take a small amount of credit for the inspiration behind this product. 	 SAKAGURA : Takayama Shuzo (Niigata Prefecture) Takayama Brewery is a small brewery that began life in 1885 as regional sake to lwarnuro Onsen,a well-known 300 year old inner parlour in Niigata. In the frozen lands of Echo, with &quot;harmony among people&quot; as their motto, a team of three including the master cherish every single drop of the brewing process. In a little pilot at the back of the brewery the staff grow the variety of sake rice that was developed in Niigata: Echigo Tanrei. From this year, master brewer Watanabe Keita who completed his training in a brewery outside the prefecture joins the team and takes over the reins from 78 year old master Mr. Aoyagi. A new wind is blowing at 	 this brewery.  

Inu Neko Sake

 	 Rice Wine Te-hajime 	 With a lower alcohol content and an eloquently sweet palate of citrus fruits, it is closer to the definition of a rice wine than any product that come has come before it. Tehajime is as beginner friendly as sake gets. It is also great as an aperitif. 	 With a lower alcohol content and a unique, eloquently sweet palate of citrus fruits, Te-hajime is closer to the definition of a rice wine than any product that come has come before it and that is what Makes this, from entrance to finish, the ultimate beginner- friendly sake, providing that perfect first encounter with this magical beverage. 	 SAKAGURA : Fukunishii Shuzo (Hyogo Prefecture) Established in 1839, Fukunishiki Brewery is located slap bang in the centre of the Banshu Plains, the number one grower of sake rice in Japan. They might be small but they brew sake with belief. In 1992 they switched to junmai-only sake and since 1996, brew with only rice grown in their local Kasai City. There is a passion for pure honest sake brewing that &quot;is what it is because it is loved by the region&quot;. Using the umami from the rice to full effect to give it a slightly golden hue and melt in the mouth acidity. The flavour that resounds in your heart half way through is evidence of the mutual love for rice.  

Rice Wine Te-hajime

展兴发展贸易有限公司

Honghua Lang 15 Years

华润五丰国际分销有限公司

Pagoda Brand Shaoxin Chiew Ben Jiu

北米婆婆生物科技股份有限公司

Rice wine is an alcoholic beverage fermented and distilled from rice. The featured rice wine use water and glutinous rice as raw materials and offers a delicious flavor. It is a great wine for cooking use and has a shelf life of 18 months. Raw material: water, glutinous rice.Product type: rice wine.Shelf life: 18 months.Alcoholic beverage fermented and distilled from rice.Delicious flavor.Great wine for cooking use.Packaging details: 250G/500G/900G/880G/300ML/708ML.

 	 Size: 680ML 	 Alcoholic: 15% vol 	 Wine colour as soft amber luster, sparkling 	 Taste as a mature fragrance and classic charm, sweet and fresh, delicate and smooth  

Pagoda Brand Shaoxin Hua Tiao Chiew 30-years

 	 容量: 375ML 	 酒精浓度: 15% 	 酒色泽橙黄、清澈光亮 	 酒香较浓、且优雅 	 酒味醇厚丰满、鲜爽，诸味协调、余味较长  

塔牌十年陈特质绍兴酒

 	 容量: 475ML 	 酒精浓度: 53% 	 二十年陈酿年份酒特香，特绵，特爽 	 酒体清香优雅，醇厚清爽，入口绵，落口甜  

二十年陈酿汾酒（黑坛）

 	 容量: 475ML 	 酒精浓度: 53% 	 参照「太平洋万国博览会」巴拿马赛会甲等大奖章的获奖瓶型，包装成为20年陈汾酒黑坛  

二十年陈酿汾酒巴拿马

 	 Size: 640 ml 	 Alcoholic: 16% vol 	 Cooking Wine  

Pagoda Brand Hua Tiao Chiew

 	 容量: 1000ML 	 酒精浓度: 16% 	 酒色琥珀中含金黄 	 酒味优雅柔顺、丰满、细致、舒愉 	 宜藏於20℃以下环境 	 最佳饮用温度12～15 ℃，加冰块亦可  

塔牌本酒

Wu Liang Ye 1618

Honghua Lang 10 Years

Qinghua Lang 20 Years

Pagoda Brand Selected Shaoxin Chiew 15-years

Iwamura Brewery Inc.

 	 Junmai Daiginjo SAKE 	 Feature: Fresh 	 Origin: Japan 	 Ingredient: Rice 	 Allergy (Contains): Wheat 	 Taste: Strong 	 Size: 720ml 	 Packaging: Gift Box  

Junmai Daginjo

Flavour of Life Limited

 	 2019 Sake Competition Silver Winner - Medium body with rich rice aroma. 	 Fresh mild after taste with clean finish. 	 Very fragrant rich highlighting complex fermentation process of sake. 	 60% polished locally grown Yamada Nishiki rice, King of sake rice. 	 12 bottles per carton  

Miyoshi Blue Junmai Ginjyo (720ml)

JapanPage

 	 Rokkon Sapphire Junmai-ginjo (720 ml) / 六根 サファイア 純米吟醸 (720 ml)  [Awards] 	 The Fine Sake Awards Japan2019 Premium Junmai Division Gold 	 &quot;Rokkon Sapphire Junmai-ginjo Muroka&quot; is a Junmai Ginjo in which &quot;Hanaomoi&quot;, the best variety of brewer&#39;s rice from Aomori Prefecture, is used. 	 The rich flavor, characteristic of &quot;Hanaomoi&quot;, is summarized wonderfully by a strong acidity. You can enjoy its unique flavor with a crisp, lingering finish together with Western cuisine as well. 	 Praised enough to receive the The Fine Sake Awards Japan2019, it is recommended for those who want to drink sake in a new setting (such as drinking from a wine glass). 	 By pouring it into a wine glass, you can enjoy the elegant fragrance and beautiful color unique to &quot;Hanaomoi&quot; to your heart&#39;s content.  [About &quot;The Rokkon&quot;] 	 Rokkon refers to the six senses of vision, hearing, smell, taste, touch, and consciousness. 	 Apropos the name, the sakes that fall under the &quot;Rokkon&quot; brand can be enjoyed with the five senses and the heart. 	 This unique brand of sake is made from using high-quality mother liquor produced at Matsumidori sake brewery ⁠&mdash; a brewery that has been specializing in making mother liquors since its establishment &mdash; and the soft under flowing water of Shirakami Suikei Iwakisan.&nbsp;  

Rokkon Sapphire Junmai-Ginjo Rice Wine

 	 Light and floral hint of apple with a clean refreshing finish signature note of a single pasteurized sake. 	 50% polished locally grown Yamada Nishiki rice, King of sake rice. 	 6 per carton  

Miyoshi Black Junmai Dai Ginjyo (1800ml)

Rokkon Hisui Junmai-daiginjo (720 ml) / 六根 翡翠 純米大吟醸 (720 ml)
[Awards] 	 The Fine Sake Awards Japan2019 Daiginjo Division Gold 	 &quot;Rokkon Hisui Junmai-daiginjo&quot; is a Junmai Daiginjo in which &quot;Hanaomoi&quot;, the best variety of brewer&#39;s rice from Aomori Prefecture, is used. With this sake, a subtle sweetness spreads in your mouth along with a soft taste unique to non-filtered sake, after which you can feel a strong flavor. 	 Praised enough to receive the The Fine Sake Awards Japan2019, it is recommended for those who want to drink sake in a new setting (such as drinking from a wine glass). 	 By pouring it into a wine glass, you can enjoy the elegant fragrance and beautiful color unique to Hanaomoi even better.  [About &quot;The Rokkon&quot;] 	 Rokkon refers to the six senses of vision, hearing, smell, taste, touch, and consciousness. 	 Apropos the name, the sakes that fall under the &quot;Rokkon&quot; brand can be enjoyed with the five senses and the heart. 	 This unique brand of sake is made from using high-quality mother liquor produced at Matsumidori sake brewery ⁠&mdash; a brewery that has been specializing in making mother liquors since its establishment &mdash; and the soft underflowing water of Shirakami Suikei Iwakisan.&nbsp;  

Rokkon Hisui Junmai-Daiginjo Rice Wine

Sanbyakunen-no-okiteyaburi Junmai-ginjo, unpasteurized undiluted without charcoaled (720 ml) / 三百年の掟や 	 &quot;Sanbyakunen-no-okiteyaburi Junmai-ginjo, unpasteurized undiluted without charcoaled&quot; is a type of sake brewed with &quot;Dewasansan&quot; rice from Yamagata milled at a rate of 50%, Yamagata yeast, and &quot;Zaou&#39;s Melted Snow,&quot; a type of spring water overflowing with the power of nature. 	 The Murokagenshu is bottled in the pressing room, so you can enjoy the alluring fragrance, sharp taste, and smooth texture that only brewery workers could experience before. 	 When you drink it, the rich ginjo fragrance fills the room, and you can feel the heavy body and flavor perfectly balanced between sweet and sour. 	 It&#39;s a punchy, memorable Junmai Ginjo, with the unique feel of Muroka Genshu.  [About &quot;Sanbyakunen-no-okiteyaburi&quot;] 	 A completely unprocessed Murokagenshu, bottled in the pressing room immediately after it gets made. 	 We want you to taste sake as it is naturally, even if it means breaking the rule of always sterilizing sake with heat before shipping, which our business has upheld since our founding 300 years ago. 	 That&#39;s what drove us to create this limited series. 	 This sake has a powerful impact created by the body and taste of koji mold, and its slight effervescence.  

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