なべ
Classic taste, but with the gorgeousness of new sake and the gusto of the original. Salty.
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るみ子の酒Rumikonosake
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Rumikonosakeすっぴんるみ子の酒 6号酵母（特別純米無濾過生原酒）
kiyo
From Kimishimaya's website,
A well-balanced dry junmai sake produced by Moriki Shuzo of Myonohana, bottled unfiltered and unblended. It is a fresh, mellow, dry, umami sake. Yeast No. 6 is used.
It is named "Suppin" because it is unfiltered, carbon-free, additive-free, and unpasteurized pure rice sake.
Japanese>English
K1wader
Suppin Rumiko no Sake Tokubetsu Junmai Special Junmai No.6 Yeast Special Junmai Unfiltered Nama Sake
Sake bottled as it comes out of the tank, unfiltered, carbon-free, additive-free, and unpasteurized.
A rare sake that can only be tasted in the brewery.
Moriki Sake Brewery was founded in 1897 in Iga City, Mie Prefecture.
Rumiko's Sake" is a brand name that was created after the brewer's wife, Rumiko, who was impressed by the manga "Natsuko's Sake," wrote a letter to Akira Oze, the author of the manga.
As commented by our favorite liquor store*, it was delicious!
A well-balanced, light, dry junmai sake brewed with 25% Awa Yamadanishiki and 75% Hiroshima Hachitan Nishiki.
The flavor and acidity of the Hachitan-Nishiki rice used in the brewing process gives the sake a crisp aftertaste.
It is interesting to see how the freshness of new sake will change when it matures.
Japanese>English
Rumikonosakeすっぴんるみ子の酒（新酒超辛口特別純米無濾過生原酒）
ohta
Yeast No. 9
Hachitan-Nishiki from Hiroshima, Yamadanishiki from Tokushima
Alcohol 18
Sake meter degree +15, Acidity 1.8
Toji Rie Toyomoto
I thought I had picked up something that was not dry, but when I got home and drank it, I was so dry that I looked at the label and realized I had taken the wrong one.
It has a light, refreshing mouthfeel with a long, lingering bitterness and astringency, which is typical of a sake with a Sake meter rating of +15.
It seems to go well with salty food.
Japanese>English
シロタマ
Rumiko's picture is missing. Why? I feel lonely. Am I the only one who feels as if I lost something?
First, the opening ceremony. I was scared because the triceps-style label said it would take 10 to 20 minutes, but I guess it was a good thing that I had it cooled down to a crisp, because it only took about five minutes to complete the process.
It tasted young (not much flavor). There are occasional glimpses of umami and a robustness that is typical of sake.
The alcohol content is 17%, so while I was saying things like, "Hmmm, the hint of aroma...", I started to get intoxicated.
I opened the bottle within two days, so it must have been delicious. Next time, I would like to drink it while loving Rumiko's label.
Degree of liking 7/10
Japanese>English
WOM
Tokyo Business Trip Series 2: Isekakunoya Beer, owned by a long-established rice cake shop in Mie. It's great to see the collaboration between local sake and craft beer. Now to Rumiko's sake. If you are a sake lover, you know where the label comes from.
It's a brand that can be bought locally, so I was just going to have to wait until next time.
I was surprised when I drank it. Even though it is made with No. 6 yeast, it is very robust. Mie sake is a sure thing. The rice is Hachitan-Nishiki from Hiroshima Prefecture and Yamadanishiki from Mie Prefecture.
The toji is Rie Toyomoto. I would like to try No. 9 yeast and RIE STYLE.
Japanese>English
Rumikonosake特別純米 活性濁り生原酒
TEN-san
Home only.
It says beware of blowout.
When I opened it, the gassy feeling came first.
Spicy taste?
Maybe it would be better after a little gas. I'll let it settle down a bit before drinking it again.
Japanese>English
むーさん
うん、超辛口！
飲んだ時のグッと感とスーッと入っていく感じは分かりやすいけど
いつも甘いやつを飲んでるからか飲み慣れてない
勉強になります
いとか
I heard that Rumiko really brewed this sake.
I must read Natsuko's sake.
I was looking for a sake that would be delicious heated up.
It has a strong rice flavor.
It is very tasty when heated up.
Japanese>English
ゆゆゆ
There's something nice about sake that tastes good when it's hot!
Japanese>English
yumiko
Rumiko's Sake Tokubetsu Junmai Katsudo Nigori-Nagari Nama-shu
Impressed by the opening process 🥹.
I can feel lactic acid bacteria! It's pure white! The gasiness is great!
Japanese>English
ひぃやん
Sake of the Day (1/15)
Rumiko's Sake
Special Junmai
Active Nigori-Nagari Nama-zake
Koji rice, Sake mother rice : Yamadanishiki produced in Tokushima
Kake rice : Hachitan-Nishiki produced in Hiroshima
Rice Polishing Ratio : 60
Alcohol Content : 18
Sake meter degree: +7
Acidity: 2.0
Amino acidity: 1.0
Japanese>English
Rumikonosake純吟・特別純米・無濾過生
じじ
At the Oden & Local Sake Festival in Ueno, Tokyo. The ratio of oden stalls was about 70% oden and 30% izakaya (Japanese style pubs). Shizuoka oden was the most popular and there was a long line.
Moriki Sake Brewery is a pure rice brewery located in Iga, Mie Prefecture. The label of "Rumiko's Sake" was drawn by the author of the manga "Natsuko's Sake.
The three pure rice sake courses are served with oden (Japanese soup stock). I thought it might be a little stiff, but it had a nice aroma and was delicious. I thought it might be a little hard, but it had a nice aroma and was delicious.
Junmai Ginjo
⚫︎Raw material rice: Yamadanishiki, Hachitanishiki
⚫︎Polishing ratio: 50
⚫︎ Alcohol content: 16
Special Junmai
⚫︎Raw materials: Yamadanishiki, Ise-nishiki
⚫︎Polishing ratio: 60
⚫︎Alcohol content: 15
Tokusen Junmai Unfiltered Nama-shu
⚫︎Raw materials: Yamadanishiki, Hachitanishiki
⚫︎Polishing ratio: 60
⚫︎Alcohol percentage: 18
Japanese>English
Rumikonosake特別純米 6号酵母
ぽんしゅ
I'm sorting through old photos.
I haven't read Natsuko's Sake in a long time, but I didn't know I was drinking this stuff 😅.
Japanese>English
