LOT 1001
下一件
山崎 Yamazaki-Genmu 幻夢 Premium Red Edition (1) 山崎 Yamazaki-Genmu 幻夢 (1) 山崎 Yamazaki-1991-Black Hitomi 黒瞳-Cask #1S70427 (1) 山崎 Yamazaki-Green Hitomi 碧瞳 (1)
作品估价：HKD 300,000 - 500,000
货币换算
成交状态：未知
买家佣金拍卖企业在落槌价的基础上收取买家佣金
28%
图录号：
1001
拍品名称：
山崎 Yamazaki-Genmu 幻夢 Premium Red Edition (1) 山崎 Yamazaki-Genmu 幻夢 (1) 山崎 Yamazaki-1991-Black Hitomi 黒瞳-Cask #1S70427 (1) 山崎 Yamazaki-Green Hitomi 碧瞳 (1)
拍品描述：
山崎 Yamazaki-Genmu 幻夢 Premium Red Edition (1)
Distilled and Bottled at Yamazaki Distillery.
One of 40 bottles. In original wooden case. Good label. Signed by Mr Seiichi Koshimizu 與水精一. Level: into neck. Exclusively created for Mr Kenichi Hashimoto. Owner and Chef of the famous Michelin-starred Kaiseki style restaurant "Ryozanpaku", in Kyoto. This unique Yamazaki Whisky is a vatting of extremely rare single malts.
Yamazaki distilled in 1989 using direct fire stills have been matured for over 20 years using different types of casks that are hardly found in any Suntory whisky, which we find in this 山崎 Yamazaki Single Malt-Genmu 幻夢: Puncheon and Brandy barrels, French Red Wine casks and two different types of Port Casks.
This already unrepealable whisky formula was enriched by adding some truly spectacular Yamazaki single malts. One distilled in 1960 and fully matured in a Mizunara oak cask, a second distilled in 1970 from a single American white oak cask, and Yamazaki distilled in the 1980s matured in Sherry casks.
This is only one of 40 bottles ever produced.
專為京都米芝蓮星級懷石料理「梁山泊」老闆兼主廚橋本憲一先生創製。這款獨特的山崎由極其珍稀的單一麥芽威士忌調配而成。
1989年的山崎以直火蒸餾器蒸餾，並於不同類型木桶中熟陳20多年，有別於其他三得利出品。山崎幻夢單一麥芽威士忌包含：龐頌桶和白蘭地桶、法國紅酒木桶及兩種不同類型的砵酒桶。
此威士忌配方早已無可替代，再添加真正壯麗的山崎單一麥芽威士忌後，更為出類拔萃。 一款於 1960 年蒸餾並在水楢橡木桶中完全熟陳，另一於 1970 年蒸餾並在單一美國白橡木桶熟成，以及於1980年代蒸餾並在雪莉酒桶中熟化的山崎。
總共只有 40 瓶。
700ml. Single Malt., 48% volume.
山崎 Yamazaki-Genmu 幻夢 (1)
Distilled and Bottled by Yamazaki Distillery.
In original wooden case. Good label. Signed by Mr Seiichi Koshimizu 與水精一 Level: into neck. 700ml. Single Malt., 48% volume.
山崎 Yamazaki-1991-Black Hitomi 黒瞳-Cask #1S70427 (1)
Bottled 2010. Distilled and Bottled at Yamazaki Distillery.
Bottle Number 047 of 420. Cask #1S70427. Sherry Butt. In origianl wooden case. Good label. Signed by Mr Seiichi Koshimizu 與水精一. Level: into neck. Exclusively created for Mr Kenichi Hashimoto. Owner and Chef of the famous Michelin-starred Kaiseki style restaurant "Ryozanpaku", in Kyoto.
This single Sherry butt cask was distilled in 1991 and bottled in 2010, with the addition of some 50-year-old Yamazaki distilled in 1960, fully matured in a single Mizunara cask.
This ultra-long-aged Mizunara Yamazaki was specifically added to add the unique flavours peculiar to Mizunara wood aged single malt of sandalwood and Incense, that Suntory's Chief Blender Seiichi Koshimizu found most prominent in the Yamazaki 1960 vintage he vatted with the 1991 single Sherry butt cask for Mr Hashimoto.
專為京都米芝蓮星級懷石料理「梁山泊」老闆兼主廚橋本憲一先生創製。
這款雪莉酒單桶於1991年蒸餾，2010年裝瓶，加入了1960年蒸餾、在水楢桶中完全熟陳的50年山崎陳釀。
添加此水楢桶山崎超陳釀是神來之筆，提升了其特有的檀香和熏香味；三得利首席調酒師輿水精一發現，在橋本先生的1991年單一雪莉桶酒中，加入1960年山崎威士忌，最能突出這獨特味道。
700ml. Single Malt., 59% volume.
山崎 Yamazaki-Green Hitomi 碧瞳 (1)
Distilled and Bottled by Yamazaki Distillery.
Matured in Sherry and Mizunara casks. In original carton. Level: into neck. 700ml. Single Malt., 48% volume.
4 bottles
Distilled and Bottled at Yamazaki Distillery.
One of 40 bottles. In original wooden case. Good label. Signed by Mr Seiichi Koshimizu 與水精一. Level: into neck. Exclusively created for Mr Kenichi Hashimoto. Owner and Chef of the famous Michelin-starred Kaiseki style restaurant "Ryozanpaku", in Kyoto. This unique Yamazaki Whisky is a vatting of extremely rare single malts.
Yamazaki distilled in 1989 using direct fire stills have been matured for over 20 years using different types of casks that are hardly found in any Suntory whisky, which we find in this 山崎 Yamazaki Single Malt-Genmu 幻夢: Puncheon and Brandy barrels, French Red Wine casks and two different types of Port Casks.
This already unrepealable whisky formula was enriched by adding some truly spectacular Yamazaki single malts. One distilled in 1960 and fully matured in a Mizunara oak cask, a second distilled in 1970 from a single American white oak cask, and Yamazaki distilled in the 1980s matured in Sherry casks.
This is only one of 40 bottles ever produced.
專為京都米芝蓮星級懷石料理「梁山泊」老闆兼主廚橋本憲一先生創製。這款獨特的山崎由極其珍稀的單一麥芽威士忌調配而成。
1989年的山崎以直火蒸餾器蒸餾，並於不同類型木桶中熟陳20多年，有別於其他三得利出品。山崎幻夢單一麥芽威士忌包含：龐頌桶和白蘭地桶、法國紅酒木桶及兩種不同類型的砵酒桶。
此威士忌配方早已無可替代，再添加真正壯麗的山崎單一麥芽威士忌後，更為出類拔萃。 一款於 1960 年蒸餾並在水楢橡木桶中完全熟陳，另一於 1970 年蒸餾並在單一美國白橡木桶熟成，以及於1980年代蒸餾並在雪莉酒桶中熟化的山崎。
總共只有 40 瓶。
700ml. Single Malt., 48% volume.
山崎 Yamazaki-Genmu 幻夢 (1)
Distilled and Bottled by Yamazaki Distillery.
In original wooden case. Good label. Signed by Mr Seiichi Koshimizu 與水精一 Level: into neck. 700ml. Single Malt., 48% volume.
山崎 Yamazaki-1991-Black Hitomi 黒瞳-Cask #1S70427 (1)
Bottled 2010. Distilled and Bottled at Yamazaki Distillery.
Bottle Number 047 of 420. Cask #1S70427. Sherry Butt. In origianl wooden case. Good label. Signed by Mr Seiichi Koshimizu 與水精一. Level: into neck. Exclusively created for Mr Kenichi Hashimoto. Owner and Chef of the famous Michelin-starred Kaiseki style restaurant "Ryozanpaku", in Kyoto.
This single Sherry butt cask was distilled in 1991 and bottled in 2010, with the addition of some 50-year-old Yamazaki distilled in 1960, fully matured in a single Mizunara cask.
This ultra-long-aged Mizunara Yamazaki was specifically added to add the unique flavours peculiar to Mizunara wood aged single malt of sandalwood and Incense, that Suntory's Chief Blender Seiichi Koshimizu found most prominent in the Yamazaki 1960 vintage he vatted with the 1991 single Sherry butt cask for Mr Hashimoto.
專為京都米芝蓮星級懷石料理「梁山泊」老闆兼主廚橋本憲一先生創製。
這款雪莉酒單桶於1991年蒸餾，2010年裝瓶，加入了1960年蒸餾、在水楢桶中完全熟陳的50年山崎陳釀。
添加此水楢桶山崎超陳釀是神來之筆，提升了其特有的檀香和熏香味；三得利首席調酒師輿水精一發現，在橋本先生的1991年單一雪莉桶酒中，加入1960年山崎威士忌，最能突出這獨特味道。
700ml. Single Malt., 59% volume.
山崎 Yamazaki-Green Hitomi 碧瞳 (1)
Distilled and Bottled by Yamazaki Distillery.
Matured in Sherry and Mizunara casks. In original carton. Level: into neck. 700ml. Single Malt., 48% volume.
4 bottles