All 3 men in our family (2 kids live away from home) have the same name for their drinks. lol
So I bought one of them.
I was hoping that if I had the chance, my son would come over for a visit,
I ended up drinking it, lol.
Ryo
It seems that the 11th generation of the brewery named the sake brewery after themselves in order to grow together.
They are involved in growing their own rice, and they also harvest their own yeast from Kawazu-zakura trees.
When you drink it, it's fresh and unpasteurized! It's like a fresh, unpasteurized sake!
A little tangy on the tongue.
It also has a sourness.
It gets a little sweeter as it goes along.
Sake that grows every year.
Hi Takashi 🐦.
It's great that you all have the same name for your sake 😳‼️ coincidence? If I had a sake with my name on it, I would definitely be a fan 😁.
Thank you, Ponchan!
I thought I had enough for all three of us, and even lined them up, but since they were raw, I didn't wait and drank them. lol!
But later I checked and found a sake with my daughter's name on it!
I'd love to have all four of them someday 😃.
Good evening, Takashi 😃.
It's nice to have a sake 🍶 with your child's name on it 🤗 and 4 bottles for your daughter to find too! I don't have a problem with your choice of celebratory drinks 😊.
Thank you, Jay & Nobby!
I'm not sure what the name sake means, but it makes me kind of happy☺.
But the kids don't drink that much sake, so I enjoy it the most.
100% "Wakamizu" from Kanagawa Prefecture, 55% polished rice. Alcohol content 15%. I couldn't help but murmur how delicious it was after just one sip. It has a fresh and gorgeous flavor that spreads on the palate. It is a refreshing sake with a nice sharpness. The label reads, "This sake was brewed by Ryo Kagiwada, the 11th generation sake brewer, who himself collected Kawazu cherry trees in Matsuda-machi and brewed it with their flower yeast. The water is from the Tanzawa River in Kanagawa Prefecture, the rice is Wakamizu from Ashigara in Kanagawa Prefecture, and the yeast is Kawazu-zakura yeast from Nishi-Hirahata Park in Matsuda-cho, Kanagawa Prefecture. Please enjoy this excellent product made with a commitment to "ALL Kanagawa. Kawazu Cherry Yeast, Flower collection area: Nishihirahata Park, Matsuda-cho, Kanagawa Prefecture, Yeast isolation cooperation: Tokyo University of Agriculture. The yeast was isolated in cooperation with Tokyo University of Agriculture. This was a delicious sake.
Matsu Midori Ryo Junmai Ginjo-shu Nama-shu, 55% with Kawazu-zakura yeast, 15-16%.
The bottle was opened in January 2023, having been produced in February 2022.
It has a refreshing gas. The sweetness and acidity are in perfect balance. The fact that it has been laid down for a while gives it a sense of maturity. I like basically dry sake, but this Ryo is good for sweet sake. I want to drink this sake every year.
It is made with young water produced in Ashigara, Kanagawa Prefecture.
Kinuhikari is also quite good.
Rating 4.3 (out of 5.0 perfect) 20230123
The junmai ginjo Ryo we drank in March was a sweet sake with a rich aroma, and the sake rice was Wakamizu produced in Kanagawa Prefecture.
This time, Ryo was a special junmai sake, so the aroma was muted and the taste was refreshing. It has a very different flavor.
It goes well with fish dishes.
The rice used for this sake was Kinuhikari
Polishing ratio is 60%.
Kawazu-zakura has the same yeast.
