香港酒業

炎炎夏日為大家帶黎2款岩哂夏天既意大利酒
一紅一白襯番您呢個夏天🌊💥🔥

Cesarini Sartori
Rossobastardo IGT Umbria-
Roosbastardo 有水果、香草和巧克力的味道，餘味中帶有耐嚼的單寧和黑胡椒，而葡萄酒則有黑色水果的味道。香草和巧克力，口感成熟、飽滿，餘味果香濃郁。它在橡木桶中陳釀 12 個月。

Signae
Grechetto IGT Umbria
葡萄品種：格雷切托（Grechetto）、長相思（Sauvignon Blanc） 清爽的白葡萄酒，帶有野花的香氣。洋甘菊和熱帶水果。
它具有良好的酸度和濃郁的味道，支持葡萄柚、菠蘿和香蕉的味道，並帶有杏仁的餘味。
該酒在鋼中發酵和陳釀，賦予其清脆新鮮的特性。

有美酒當然要有佳餚🍸🥂🍻
7月份限定優惠，購買Cesarini Sartori
Rossobastardo IGT Umbria-或Signae
Grechetto IGT Umbria紅、白葡萄酒，即可免費獲贈以下小食之一：1. 雞翼、2. 牛舌、3. 秋葵、4. 鱈魚干。快來品嚐美酒佳餚的完美組合吧！

Shiraume Genshu Umeshu is a generous liqueur made from plums macerated in Ginjo sake.

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Hatozaki Pure Malt has a rich profile of sweet cereals and malty dried fruit with a light touch of smoke.

Refreshing for the spring... Our Ume Tonic !

INGREDIENTS :
- 40 ml Umeshu liqueur
- 30 ml white vermouth
- 60 ml sparkling sake

GARNISH : Sakura flower

Cherry blossom petals dancing in the wind. A perfect harmony with Sashimi and a Tokubetsu Junmai. 🥢

Honjozo Genshu Tokubetsu & Tempura

“There is much to be said for cherry blossoms, but they seem so flighty. They are so quick to run off and leave you.” – Murasaki Shikibu

Illustration by Morgane Boullier

A classic with a Japanese twist ? Here is the recipe for our Kaikyo Negroni cocktail:

30 ml - 135° East Gin
30 ml - Italian Bitter
30 ml - Sweet Vermouth

Garnish : Okinawa molasses andsesame seed roasted on the rim of the glass

Show your creation to the global gin lovers by tagging 🍸

3 excellent ways to enjoy our Finest Blended Hatozaki: On Ice, Highball & Matcha Tea Highball !

Matcha Tea highball recipe:
- Hatozaki blend 4cl
- Lemon juice 1,5 cl
- Honey syrup 1,5 cl
- Matcha green tea powder 1/4 teaspoon
- Complete with sparkling water

Here is the recipe for our Longitude line cocktail:

30 ml 135° EAST Gin
10 ml Akashi-Tai Umeshu Liqueur 10 ml Hibiscus syrup
15 ml Fresh lime juice
10 ml Egg white or Aquafaba
Show your creation to the global gin lovers by tagging 135 East Gin 🍸

Are you ready for this opening?​

​Capturing the essence of each Japanese botanical through a vacuum distillation process, a technique used in the luxury perfume industry, 135° EAST preserves the pure olfactory notes and subtleties of their aromas.​

An unexpected gin made with traditional western and unique Japanese botanicals, crowned by a splash of sake distillate.135°EAST represents our passion for discovering what lies beyond borders. ​

We never get bored of a Classic Highball! Do you also feel the same?​

Try Hatozaki Classic Highball with our easy recipe!​

Hatozaki Finest Blended - 4 cl​
A top of tonic or soda water​
Garnish with a lemon peel.​

Cheers!

Junmai Daiginjo Genshu is Akashi Sake Brewery’s “Grand Cru”, which showcases the most intense flavours of the Yamadanishiki rice.

A clean and well-structured traditional brew.

Tokubetsu Junmai possesses an umami flavour profile which is rich but refreshing. Creamy with undertones of pear and banana. A rich luxurious mouthfeel.

Hatozaki Small Batch Pure Malt Whisky is a vatting of 100% malt whiskies which have been aged in imported bourbon casks, imported sherry casks and native Mizunara oak barrels.

Tag a friend you want to warm up with our Hatozaki whisky tonight.

Did you recognize something familiar on this postcard?

Yes! The Hatozaki Lighthouse!

Akashi, 1657. The Hatozaki Lighthouse rises from the waters of this strategic seaport. Its rich history and symbolism inspired the name and signature of our whisky.

Akashi-Tai Sake

The rice we used for the Akashi-Tai sake is only sourced from the Hyogo prefecture. Kimio uses 2 rice varieties. The first one is called Yamadanishiki, from Harima (the birth place for this variety), and is considered by many as the “king of rice for sake”. This is Kimio’s signature rice. The second one, Gohyakumangoku is used to produce drier & cleaner sakes.