I wrote 'Ritsurin' and zetsu ......🙄
I heard it reads "Ritsurin" 🤗.
When I said Kuribayashi, the waitress told me that she reads it as "Ritsurin" 🩵🫠.
From left to right: Manjusen, Zoka in the middle, and Kuririn on the far right.
The Kuririn was dry and smooth! It goes well with Tsumami✨The white liver is tender and delicious!
This restaurant is very tasty from the appetizer! And it's retro and cozy. I want to go here at least once a month.
Junmai made from Misato Nishiki, sake rice produced in Rokugo Higashine, Misato Town, at the foot of the Ou Mountains.
This terroir is sold only at a limited number of sake stores.
It has a sweetness at the beginning.
Then the umami spreads and the bitterness lingers a little.
But delicious!
Rice variety: Misato Nishiki
Yeast: Kuribayashi Shuzo's Kameyama yeast
Polishing ratio: 60
This time 5 kinds, 5 drinks
Comparison
West/Yellow: sweet and tasty, strong and thick, with a little complexity.
East/Pink: lighter than West, more complex
Mild aroma. The rice flavor is well expressed in a clear and light taste, and the bitterness after passing through the throat is also good🙆It definitely goes well with Japanese food❗️ delicious 😋.
Ritsurin・・・・Harukasumi is brewed by the Kuririn Shuzo brewery, which started this brand together with volunteer sake dealers in order to deepen and clarify the brewery's terroir (Misato Nishiki, brewer's yeast, Rokugo's water).
Rokugo Higashine in the mountains and Kanazawa Nishine on the plains, the difference in elevation of the land creates high and low temperatures, and this natural strangeness makes a difference in the rice flavor. Ritsurin brewed with the same rice using the same brewing method, but in different rice paddies. It is obvious when you compare them. Please enjoy the bounty of Misato Town by comparing the different sake.
Kuririn 2024 Rokugo Higashine Hi-ire (pink label)
Rice used: Misato Nishiki from Rokugo Higashine, Misato Town
Polishing ratio : Koji 50%/Kake 60
Sake Degree: ±0
Acidity: 1.8
Amino Acidity: 1.0
Alcohol content: 16.0%.
Yeast used : Kameyama yeast
Kuririn 2024 Kanazawa Nishine Hi-ire (cream label)
Rice used: Misanishiki produced in Misato Town, Kanazawa Nishine
Polishing ratio: Koji 50%/Kake 60
Sake meter: -1
Acidity: 1.5
Amino Acidity: 0.6
Alcohol content: 15.7
Yeast used: Kameyama Yeast (isolated from the brewery)
It was a delicious sake, just my kind of sake.
Melon-like aroma but not too gorgeous.
It is sweet, but has a tangy acidity? It has a strong flavor, but it does not leave a sticky sweet taste.
It was a really delicious sake.
Kuririn drinking comparison, followed by Kanazawa Nishine
The light orange one.
This one has a gentle sweetness and moist flavor! It is a sake that will make you feel tender with just one sip.
Even Putin should try this one!
I was surprised to see such a difference in flavor just because it was grown in the same town, but in a different area. Hmmm! It's so deep!
Both are delicious, but I personally prefer Rokugo Higashine.
Thank you very much for the food!
A gift from a fellow sake drinker who, for some reason, calls himself my disciple.
I don't remember taking an apprenticeship, nor am I the kind of person who could take one,
Misato Nishiki from Misato Town, Akita Prefecture. The rice and specifications are the same, but the comparison is based on the different rice-growing regions.
It is very interesting from a trial point of view!
Now, first up is Rokugo Higashine. The pink one.
It has a very pleasant sourness from a refreshing sweetness! It is very good!
Thank you very much for the treat!
Hello J&N 😁.
This guy is from Akita, so he is very strong in Akita sake, in fact I am learning a lot from him 😅.
It was my first time to try this rare brand, but I can recommend it to you 🤘.
