食品及飲品

搜羅全球頂尖食品及飲品公司提供的食品及飲品資訊。您可在貿發網採購平台即時諮詢可靠和專業的產品供應商，以獲取詳盡的資料及報價。

食品及飲品供應商和製造商

Food & Beverage

酒精飲品

food

搜羅全球頂尖酒精飲品公司提供的酒精飲品資訊。您可在貿發網採購平台即時諮詢可靠和專業的產品供應商，以獲取詳盡的資料及報價。

酒精飲品供應商和製造商

Alcoholic Beverages

IKETOME.Co.Ltd

Brewed using plenty of locally grown Gohyakumangoku rice, this undiluted sake has a rich umami unique to genshu (undiluted sake), characterized by its full-bodied sweetness from the aged rice. It's slightly sweet but well-balanced with a mellow, mature flavor. Details of Sanshoraku GENSYU, ・Rice Variety &amp; Polishing Ratio: Gohyakumangoku 65% (for Koji &amp; Shubo), Tentakaku 70% (for Kakemai) ・ Yeast: Association Yeast 7 ・ Sake Meter Value (SMV): +1.5 ・ Acidity: 1.5 ・ Alcohol Content: 18% Sanshoraku Sake Brewery claims to be “Japan's most remote sake brewery.” Its location in Gokayama is one of Japan's heavy snowfall areas. The local people have cherished the beech forests here, which protect the settlements from avalanches. These beech trees, known as natural dams, store vast amounts of melted snow, producing soft spring water. Gokayama is also famous for its World Heritage Site, the Gassho-style houses, registered in 1995, as well as its local specialty, bear meat, making it a remote area of Japan worth visiting at least once. Sanshoraku's sake is characterized by the rich umami of rice and refreshing acidity.It pairs well with Bold-tasting dishes, complementing the flavors and providing a refreshing palate for the next bite. The name "Sanshoraku" is derived from the ancient Chinese story of the Noh play "Sansho," meaning "Drink happily with laughter."  

Sanshoraku GENSYU

When autumn came, God hid himself, leaving the fruit on the earth. Without waiting for the next spring, the god of sake who revives life comes, and the brewed Dai-Ginjo drips from the sake bag, and the sparkling spirit of sake gathers in a golden stream. The God of Sake. The SYUKONDEI-NOSHIRO-KAMUTACHI is the best undiluted sake and called the sake of drops made through cloth bag gravity drip process method. We put the best fermentation mash of the year into cloth bag and hang it, and sake drops come down by natural gravity. we gathered those fallen drops into bottles and it aged three years in the tunnel. The best Dai-Ginjo, The SYUKONDEI-NOSHIRO-KAMUTACHI, which condenses the original aroma and taste of alcohol, is truly a work of art. We product it only 60 bottles per year as a 1800ml bottle. Although it is an aperitif type’s sake, it goes well with meat and fish dishes. We recommend drinking it chilled. At KIKUSUI Sake Brewery, all our designated sake is stored in a "tunnel," an earth-friendly refrigerator that naturally maintains the temperature at 11 degrees all year round. It almost eliminates the deterioration caused by light and temperature, which are the biggest enemies of Japanese sake, and keeps it in its best condition until just before shipping. Our storage tunnel is an old Ohu Main Line of Japan Railways one that was completed in 1900. It remained in use until 1973, when a new tunnel was completed next door with electrification and double tracking. we purchased it in 1996 and began storing sake at there. Technical Details Nihon Shu-do, Sake meter value ±０ Total acid :1.2 Amino acid content :0.9 Alcohol content: 17.5% Made from 100% Yamada Nishiki rice from Hyogo Prefecture Polished rice ratio: 40%. 

Dai-Ginjyo SYUKONDEI NOSHIRO KAMUTACHI

This Honjozo sake is brewed using an abundant amount of locally grown Gohyakumangoku rice from Johana. Designed with warm sake in mind, it offers rich flavors after sufficient aging, making it ideal for drinking warm. Details of Sanshoraku Honjozo, ・Rice Variety &amp; Polishing Ratio: Gohyakumangoku 65% (for Koji &amp; Shubo), Tentakaku 70% (for Kakemai) ・ Yeast: Association Yeast 7(with foam) ・ Sake Meter Value (SMV): +1.5 ・ Acidity: 1.4 ・ Alcohol Content: 15% Sanshoraku Sake Brewery claims to be “Japan's most remote sake brewery.” Its location in Gokayama is one of Japan's heavy snowfall areas. The local people have cherished the beech forests here, which protect the settlements from avalanches. These beech trees, known as natural dams, store vast amounts of melted snow, producing soft spring water. Gokayama is also famous for its World Heritage Site, the Gassho-style houses, registered in 1995, as well as its local specialty, bear meat, making it a remote area of Japan worth visiting at least once. Sanshoraku's sake is characterized by the rich umami of rice and refreshing acidity.It pairs well with Bold-tasting dishes, complementing the flavors and providing a refreshing palate for the next bite. The name "Sanshoraku" is derived from the ancient Chinese story of the Noh play "Sansho," meaning "Drink happily with laughter."  

Sanshoraku HONJYOZO Yamai method

Details of "Junmai-Daiginjyo Koshino-Setsugetsuka", ・Rice (for sakemaking)： Not open to the public ・Rice-polishingrate： 50% ・Rice-polishingway： Standard polishing(In-house polishing) ・WaterHardness： Water hardness: 73 mg　(soft water) ・(Sake) yeast：　K-1501 ・Total acid： 1.6 ・Amino acidcontent：　1.5 ・Alcoholpercentage：　16.5 ・sake metervalue (SMV)：　-15 ・Maturing period and temperature, Aged for approximately 2 years at around 2°C ・Other,manufacturing methods and so on that affect the product, One-time bottle pasteurization, cold bottle aging ・Pairing with food, Fish simmered in soy sauce, Grilled chicken (with sweet &amp; salty soy sauce) This sake is crafted using carefully polished high-quality rice from Niigata Prefecture, milled down to 50%, and brewed with pristine underground spring water (soft water) from the Mt. Myoko range, utilizing the traditional skills of Echigo master brewers. After pasteurization in the bottle, it undergoes a period of low-temperature aging in refrigeration, allowing the umami to fully develop before being released for sale. It boasts an elegant Ginjo fragrance and refined rice umami, with an exceptional balance of aroma and flavor. In Japan, it is available exclusively at member stores. In Japan, it is available exclusively at member stores.  

Junmai-Daiginjyo Koshino-Setsugetsuka

Details of Ginjyo "Koshino-Setsugetsuka Namacyo" 300ml, ・Rice (for sakemaking)： Gohyakumangoku ・Rice-polishingrate： 55% ・Rice-polishingway： Standard polishing(In-house polishing) ・WaterHardness： Water hardness: 73 mg　(soft water) ・(Sake) yeast：　Akita Konno 12 + K-1501 ・Total acid： 1.3 ・Amino acidcontent：　1.1 ・Alcoholpercentage：　14.8 ・sake metervalue (SMV)：　2 ・Maturing period and temperature, Aged for approximately 1 years at around 2°C ・Other,manufacturing methods and so on that affect the product, By slightly lowering the alcoholcontent of the sake,　we achieve a clean and refreshing taste. ・Pairing with food, It pairs exceptionally well with white fish sashimi and edamame. This sake is brewed using Niigata-grown Gohyakumangoku rice, carefully polished down to 55%, and pristine underground spring water from the Mt. Myoko range. It offers a refined, fruity Ginjo aroma, a pleasant umami from the rice, and the freshness unique to unpasteurized sake. Best enjoyed chilled, it pairs well with a wide variety of dishes. In Japan, it is available exclusively at member stores. 

Ginjyo "Koshino-Setsugetsuka Namacyo "300ml This sake

Details of "Daiginjyo Koshino-Setsugetsuka Fukurotori-GENSYU", ・Rice (for sakemaking)： Yamada Nishiki (Hyogo Prefecture-grown) ・Rice-polishingrate： 35% ・Rice-polishingway： Standard polishing(In-house polishing) ・WaterHardness： Water hardness: 73 mg　(soft water) ・(Sake) yeast：　K-1501 ・Total acid： 1.3 ・Amino acidcontent：　0.8 ・Alcoholpercentage：　17.2 ・sake metervalue (SMV)：　-3 ・Maturing period and temperature, Aged for approximately 1 years at around 2°C ・Other,manufacturing methods and so on that affect the product, One-time bottle pasteurization, cold bottle aging ・Pairing with food, Yudofu (hot tofu), premium kamaboko (fish cake), and more.  This sake is crafted using Yamada Nishiki, often called the 'king of sake rice,' carefully polished down to35%, and brewed with pristine underground spring water (soft water) from the Mt. Myoko range,employing the traditional skills of Echigo master brewers. After pasteurization in the bottle, itundergoes a period of low-temperature aging in refrigeration, allowing the umami to fully develop before being released for sale. It features a fragrant Ginjo bouquet, refined rice umami, deep flavor, and a long, lingering finish. In Japan, it is available exclusively at member stores. 

Daiginjyo Koshino-Setsugetsuka Fukurotori-GENSYU

HANAHATO Kijoshu 30-Year Aged Daikoshu 500ml Released to commemorate 120 years since our founding! For those who wish to savor the passage of time, this luxurious Kijoshu is made using sake instead of water and has been aged in the brewery for over 30 years. You might expect the maturation aroma to become more intense after 30 years, right? However, with this 30-Year Aged Daikoshu, the opposite is true—the aroma becomes less prominent. Instead, it develops a beautiful harmony of flavors. Overall, it has a delicate feel, so if you prefer a more robustly aged sake, we recommend our 10-Year Aged Daikoshu or the 8-Year Aged version. At our company, to maintain consistent quality during the maturation process of our Kijoshu, we employ the solera system, similar to how eel sauce is aged. The "30-Year Aged" label indicates that the average aging period of the sake is over 30 years. Volume: 500ml Rice: Akitsuho Polishing Ratio: 65% Alcohol Content: 16% Sake Meter Value (SMV): -42 Acidity: 4 What is Kijoshu? Kijoshu is a type of sake developed by the National Tax Agency’s Brewing Laboratory to be served when welcoming foreign guests, such as at the State Guest House, and making toasts with Japanese sake. It was developed in 1973 by Dr. Sato and his team at the Brewing Laboratory as a premium sake, unique to Japan. It was named "Kijoshu" as a luxurious Japanese sake comparable to noble rot wines. While traditional sake is made from rice, rice koji, and water, the defining characteristic of Kijoshu is that it is brewed using sake instead of water. During the final stage of the three-step brewing process, known as "tomozoe," junmai sake is used in place of water. Because of this method, the yeast's alcohol fermentation process is slower, resulting in a sake that is rich, full-bodied, and packed with flavor.  HANAHATO’s Kijoshu, At Hakuko, we were the first in Japan to produce Kijoshu in 1974, based on the National Tax Agency’s Brewing Laboratory's patent. Driven by the desire to expand the possibilities of Japanese sake by creating a new type of sake that no one had ever tasted before, we dedicated ourselves to producing Kijoshu.  The Flavor of Kijoshu, Kijoshu is rich, mellow, and sweet. It has a deep flavor reminiscent of raisins and nuts, with an additional richness. However, unlike regular sake, it has a higher acidity, which creates a refreshing, clean finish despite its sweetness—this is one of Kijoshu’s unique qualities. As Kijoshu ages, its amber color deepens and its flavor matures. It may remind you more of sherry, Madeira, noble rot wines, or aged Chinese huangjiu (yellow wine) than typical sake. However, in its fresh form, Kijoshu is clear, and visually resembles ordinary sake. In terms of taste, it is light and refreshing, somewhat like a sweet white wine. 

HANAHATO Kijoshu 30-Year Aged Daikoshu 500ml

Maturing period and temperature : From March 2018. to present,This sake is stored in tunnel underground where temperature 11 degrees. Other, manufacturing methods and so on that affect the product : We are brewed this sake by Kame-no-o(亀の尾) rice.And we made the Koji for suitable this rice that the fullest. Pairing with food : It is perfect for an aperitif or toast. It goes well with anything during meals, but chicken is especially recommended. Other special fatures : This sake won the gold medal at the 2017 National New Sake Tasting Competition.It received high praise at the 2018 National New Sake Tasting Competition, and is now in its sixth year in the tunnel. Although it is an aged sake, it retains the same clarity as when it was new. Its mellow and gentle flavor is one of a kind. It has an exquisite taste that may never be replicated again.  

Dai-Ginjyo "My Turtle Earth"

This is a masterpiece from Sansyoraku Sake Brewery. Made with the traditional Yamahai starter culture (without the grinding process), it is bottle-aged at room temperature for one year. You can enjoy the umami and acidity that form the backbone of Japanese sake, along with a smooth, soft aftertaste. This sake has a rich flavor, pairing well with oily dishes and richly flavored cuisine. Details of Sanshoraku Junmai-Daiginjo, ・Rice Variety &amp; Polishing Ratio: Omachi, 40% ・ Yeast: Association Yeast No. 7 ・ Sake Meter Value (SMV): +1 ・ Acidity: 1.8 ・ Alcohol Content: 17% Sanshoraku Sake Brewery claims to be “Japan's most remote sake brewery.” Its location in Gokayama is one of Japan's heavy snowfall areas. The local people have cherished the beech forests here, which protect the settlements from avalanches. These beech trees, known as natural dams, store vast amounts of melted snow, producing soft spring water. Gokayama is also famous for its World Heritage Site, the Gassho-style houses, registered in 1995, as well as its local specialty, bear meat, making it a remote area of Japan worth visiting at least once. Sanshoraku's sake is characterized by the rich umami of rice and refreshing acidity.It pairs well with Bold-tasting dishes, complementing the flavors and providing a refreshing palate for the next bite. The name "Sanshoraku" is derived from the ancient Chinese story of the Noh play "Sansho," meaning "Drink happily with laughter."  

Sanshoraku Junmai-Daiginjo

Details of "Junmai Koshino-Setsugetsuka", ・Rice (for sakemaking)： Gohyakumangoku ・Rice-polishingrate： 55% ・Rice-polishingway： Standard polishing(In-house polishing) ・WaterHardness： Water hardness: 73 mg　(soft water) ・(Sake) yeast：　Akita Konno 12 + K-1501 ・Total acid： 1.5 ・Amino acidcontent：　1.4 ・Alcoholpercentage：　15.6% ・sake metervalue (SMV)：　+1 ・Maturing period and temperature, Aged for approximately 2 years at around 2°C ・Other,manufacturing methods and so on that affect the product, One-time bottle pasteurization, cold bottle aging ・Pairing with food, Fish simmered in soy sauce, Grilled chicken (with sweet &amp; salty soy sauce) This sake is brewed using Niigata-grown Gohyakumangoku rice, carefully polished down to 55%,comparable to Ginjo sake, and pristine underground spring water (soft water) from the Mt. Myokorange, with the traditional skills of Echigo master brewers. After pasteurization in the bottle, it undergoes a period of low-temperature aging in refrigeration, allowing the umami to fully develop before being released for sale. This is an authentic Junmai sake, rich in full-bodied umami. It can be enjoyed both chilled and warm. In Japan, it is available exclusively at member stores. 

Junmai Koshino-Setsugetsuka

Details of Junmai KIICHIROU’s Sake, ・Rice (for sakemaking)： AKITA-Shu Komachi ・Rice-polishingrate： 58% ・Rice-polishingway： Outsourced ・WaterHardness： Soft Water　77 ・(Sake) yeast：　M-310 ・Total acid： 1.5 ・Amino acidcontent：　1 ・Alcoholpercentage：　15.5 ・sake metervalue (SMV)：　-1 KIICHIROU is the brew master’s name, and he adjusts the brewing process a little each year to create this sake that customers will satisfy. KIICHIROU’s sake is emphasizing gentle sweetness and a good balance of the flavors. Fermented at low temperatures with M-310, one of the finest yeasts in Japan, this sake is highly fragrant, has a smooth texture and moderate acidity, and is popular with both men and women as a sake to drink with meals that goes well with any dish. It has also been highly praised as an excellent deal for its taste and price. 

Junmai KIICHIROU’s Sake

Details of Honjyozo "Koshino-Setsugetsuka, ・Rice (for sakemaking)： Miyama Nishiki/ Gohyakumangoku ・Rice-polishingrate： 55% ・Rice-polishingway： Standard polishing(In-house polishing) ・WaterHardness： Water hardness: 73 mg　(soft water) ・(Sake) yeast：　Akita Konno 12 + K-1501 ・Total acid： 1 ・Amino acidcontent：　1.4 ・Alcoholpercentage：　15.6 ・sake metervalue (SMV)：　±01 ・Maturing period and temperature, Aged for approximately 2 years at around 2°C ・Other,manufacturing methods and so on that affect the product, One-time bottle pasteurization, cold bottle aging ・Pairing with food, Pair with sushi, sashimi, grilled fish, or grilled chicken (with salt) This sake is crafted using high-quality sake rice, carefully polished down to 55%, comparable to Ginjo sake, and brewed with pristine underground spring water (soft water) from the Mt. Myoko range, using the traditional skills of Echigo master brewers. After pasteurization in the bottle, it undergoes a period of low-temperature aging in refrigeration, allowing the umami to fully develop before being released for sale. It features the pure umami and crisp finish unique to low-temperature aging. In Japan, it is available exclusively at member stores. 

Honjyozo Koshino-Setsugetsuka

SARL Les Domaines Jeeper

ASSEMBLAGE:88 % Chardonnay; 12% Pinot Noir DOSAGE: 6g/L WINEMAKING:40% of the Chardonnay aged 2 years in burgundy oak barrels. Ageing on lees: 4 years - Malolactic Fermentation TERROIR:Dual climate (oceanic &amp; continental), limestone subsoil and sloping vineyard WINEMAKER: Matthieu Prioux 

Champagne Jeeper Grand Rose Magnum 

ASSEMBLAGE:100 % Chardonnay DOSAGE:8g/L WINEMAKING:40% of the Chardonnay aged 2 years in burgundy oak barrels. Ageing on lees: 6 years - Malolactic Fermentation. The homemade liqueur used for the dosage is produced with our Chardonnay Grands Crus vinified in oak barrels. It provides to this champagne a luxury twist ! TERROIR:Dual climate (oceanic &amp; continental), limestone subsoil and sloping vineyard WINEMAKER:Nicolas Dubois 

Champagne Jeeper LUXE Silver Blanc de Blancs

SHAKE-IT GROUP

The Cocktail Factory offers a modern, award-winning, innovative range of cocktails and mocktails. The current range consists of four cocktails with an alcohol strength of 4,6 % and two alcohol-free expressions. The portfolio won three gold and two silver medals for their exceptional taste in the “2022 Spirit Business Global Pre-Mixed and RTD Masters”. The cocktail factory offers a modern take on cocktails by combining beautiful Nordic design with exceptional taste. 

THE COCKTAIL FACTORY

ASSEMBLAGE:100% Chardonnay DOSAGE:0g/L; sulfites free WINEMAKING:100% Chardonnay: 65% from Grands Crus villages: Oger, Le Mesnil and Avize, vinified in 600 liters demi-muids 35% from Premiers Crus villages: Ville-Dommange (30%), vinified in vats prior to 3 months of aging, as well as a historic pearl from the first Jeeper plot in Oger (5%), vinified in 228 liters barrels. TERROIR:Dual climate (oceanic &amp; continental), limestone subsoil and sloping vineyard WINEMAKER: Matthieu Prioux 

Champagne Jeeper Grand Blanc de Blancs 

This Daiginjo is brewed in January, the coldest month in Gokayama, using Yamada Nishiki rice from Hyogo Prefecture polished to 40%. It offers the delicate and elegant aroma characteristic of Kanazawa yeast and the gentle sweetness of Yamada Nishiki. Details of Sanshoraku Junmai-Daiginjo, ・Rice Variety &amp; Polishing Ratio: Omachi, 40% ・ Yeast: Association Yeast 14 (Kanazawa Yeast with foam) ・ Sake Meter Value (SMV): +3 ・ Acidity: 1.4 ・ Alcohol Content: 16% Sanshoraku Sake Brewery claims to be “Japan's most remote sake brewery.” Its location in Gokayama is one of Japan's heavy snowfall areas. The local people have cherished the beech forests here, which protect the settlements from avalanches. These beech trees, known as natural dams, store vast amounts of melted snow, producing soft spring water. Gokayama is also famous for its World Heritage Site, the Gassho-style houses, registered in 1995, as well as its local specialty, bear meat, making it a remote area of Japan worth visiting at least once. Sanshoraku's sake is characterized by the rich umami of rice and refreshing acidity.It pairs well with Bold-tasting dishes, complementing the flavors and providing a refreshing palate for the next bite. The name "Sanshoraku" is derived from the ancient Chinese story of the Noh play "Sansho," meaning "Drink happily with laughter."  

Sanshoraku Daiginjo

Champagne Jeeper Grand Rose 

Champagne Grand Blanc de Blancs Jeroboam

ASSEMBLAGE:93% Chardonnay; 7% Pinot Noir DOSAGE:8g/L WINEMAKING:30% of the Chardonnay aged 2 years in burgundy oak barrels. Ageing on lees: 5 years - Malolactic Fermentation TERROIR:Dual climate (oceanic &amp; continental), limestone subsoil and sloping vineyard WINEMAKER:Nicolas Dubois 

Champagne Jeeper LUXE Rose 

ASSEMBLAGE:60% Chardonnay; 25% Pinot Noir; 15% Meunier DOSAGE:8g/L WINEMAKING:30% of the Chardonnay aged 2 years in burgundy oak barrels. Ageing on lees: 5 years - Malolactic Fermentation. The homemade liqueur used for the dosage is produced with our Chardonnay Grands Crus vinified in oak barrels. It provides to this champagne a luxury twist ! TERROIR:Dual climate (oceanic &amp; continental), limestone subsoil and sloping vineyard WINEMAKER:Nicolas Dubois 

Champagne Jeeper LUXE Gold 

Sanshoraku Junmai

Meow (HK) Cellars Co., Limited

這款啤酒風味強烈但口感平衡，由於在糖化過程中需要添加大量麥芽，我們混合使用國產和進口兩種麥芽，創新性地將釀造過程分為兩部分處理。確保每一粒麥芽都能充分發揮風味潛力。這不僅賦予啤酒豐富的層次感，還帶來了焦糖、乾果、黑朱古力和咖啡的味道。在熟化階段，我們還額外添加了來自雲南的雲呢嗱可可豆和咖啡豆，使其風味更加濃郁。 🏅世界啤酒大賽 | 銅獎 🏅亞洲啤酒錦標賽 | 銀獎 🏅 國際啤酒杯 | 銀獎 🏅亞洲國際啤酒大賽| 銀獎 

貓員外精釀啤酒-侍郎（双倍巧克力帝國世濤啤酒）

這款清爽的西海岸皮爾森專為想同時嘗到拉格的順滑和現代IPA酒花風味的人設計，選用了紐西蘭的Moteuka和Nectoron酒花乾投釀造，實屬酒花愛好者的解渴神器。香氣豐富，苦味更為柔和，較低的酒精度，鮮爽富有活力，完美適合大啖暢飲。 🏅中國國際啤酒挑戰賽 | 天祿獎二星 

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