It is a spring limited edition sake and the label is spring-like. It has a refreshing sweet and sour taste. It went well with fresh katsuo (fresh bonito) that will be in season in the near future.
Sake of the Day
Ryo
Junmai Ginjo-shu with Kawazu-zakura yeast
Rice: 100% Wakamizu grown in Kanagawa Prefecture
Rice polishing ratio: 55
Alcohol content: 15% alcohol by volume
Ryo Special Junmai Sake with Kawazu Sakura Yeast
Seasonal sake "Ryo" from Nakazawa Shuzo, brewer of Matsumidori
There are two types, Wakamizu and Kinuhikari, this time Kinuhikari.
It has a slightly gentle effervescence and umami flavor, with a refreshing sweet and sour taste.
It is sweet and sour, but has a sharpness that makes it easy to have another glass.
This is a good taste!
Ryo, it is a good sake!
I have never seen this brand before.
Aren't there a lot of drinks derived from people's names these days, regardless of whether they are historical figures or not? Is it because of a growing need for approval?
According to information on the Internet, the brand uses a miraculously discovered natural floral yeast from Kawazu cherry blossoms in Matsuda-cho. The net information is that it is made from the natural flower yeast found in Kawazu cherry trees in Matsuda Town.
It was a sake with the goodness of a fresh sake.
The temperature changes too much.
On Sunday it was warm and sunny and the cherry blossoms were about to bloom, but two days later today it is snowing... This is how we are getting closer to spring!
The photo is of Kawazu cherry blossoms on the bank of the Koide River. The sake is brewed with Kawazu cherry yeast, and the bottle is slightly cherry blossom colored!
Spring is almost here, and it's delicious 🌸🌸🌸
At a nearby bar.
Pink! The eye-catching packet. Cute.
I saw the address of the flower collection place,
I used to live near there, so it made me nostalgic.
The taste is light but strong, with a refreshing aftertaste.
Delicious.
