Timeline
ゆかこWhile,
Sake you would like to try
Buy it from our website😊
I will give it to you tomorrow as a gift!
I hope it will please you 🫶. ゆかこAdditional thoughts on the drink 🥳.
A hint of sweetness and sourness
Aroma
In the mouth
A little bitter and pungent
but it is not unpleasant.
After that, the spiciness
the spiciness spreads in the mouth.
It goes down the throat and leaves a lingering aftertaste.
lingering aftertaste.
He told me his impression while he was drunk. 
RyuFrom Shodoshima Island [Shodoshima Sake Brewery]...
Morikuni Junmai Daiginjo WATARAKARU
While enjoying delicious food
"While talking with your loved ones.
"While enjoying a delicious meal", "While talking with someone special", "While reflecting on the day"...
This sake is full of the feeling of wanting you to enjoy "while"!
This Junmai Daiginjo-shu is made from 50% each of the sake rice produced on Shodoshima "O Seto" and "O Seto" sake rice produced in Kagawa Prefecture, and "Sanuki Olive Yeast" collected from olives on Shodoshima!
It has a gentle, elegant and gorgeous aroma, which slips smoothly into the mouth, while at the same time giving the impression of freshness typical of new sake.
The full-bodied rice flavor, fruity sweetness reminiscent of blue fruits derived from Sanuki olive yeast fills the mouth, and the same yeast-derived acidity (the Sanuki olive yeast KO15 used has a characteristic of easily producing acidity) and pleasant astringency give the overall flavor profile, making it a sake that can be enjoyed from the seat of one's stomach. It is a junmai daiginjo-shu that you can sit back and enjoy.
Ingredient rice: ・・・・ 50% Ooseto from Shodoshima
Ooseto from Kagawa Prefecture 50%.
Polishing ratio: 50%.
Yeast used: Sanuki olive yeast "KO15
Sake meter degree: -11 (very sweet)
Acidity: ・・・・・2.05
Alcohol content・・・16度 
RyuFrom Shodoshima Shodoshima Shuzo Brewery...
Shodoshima's Brilliance Junmai Sake MORIKUNI
The first feature of this sake is its low alcohol content (8% alcohol by volume)!
Secondly, it is a "very sweet" sake with a sake strength of -66!
Third, it uses Sanuki olive yeast and KO15!
I think you will be surprised by the taste of "MORIKUNI".
A very sweet, sour and fruity rice juice!
The aroma is hard to describe, but it has a unique aroma derived from yeast, smooth on the palate, and is like a sweet white wine or fruit? Fruit? It is hard to describe the aroma, but it is smooth on the palate with a natural sweetness like that of sweet white wine or fruit!
The high acidity characteristic of "KO15" balances the sweetness, and the sweetness is strong but does not leave a bitter aftertaste.
It is a sake that goes well with Western food, and is best served with a glass of wine when chilled.
It can also be enjoyed with a little soda water for a refreshing drink, and is a bottle that women and those who do not like sake should try.
Rice: ・・・・ 100% Ooseto from Kagawa Prefecture
Rice polishing ratio: 60
Yeast used: Sanuki olive yeast "KO15
Sake degree -66
Acidity: ・・・・・6.4
Amino acidity・・・1.4
Alcohol content・・・8度 
RyuFrom Shodoshima, Kagawa Prefecture [Shodoshima Brewery]...
Bibibibibi. Honjozo Nakadori
Morikuni's standard sake "Bibi Bibi" is carefully brewed by the only small sake brewery in Shodoshima, using "Oceto" from Kagawa Prefecture and water from Shodoshima. (Honjozo Sake), made by the only small sake brewery in Shodoshima, using Shodoshima water.
And this is the even more limited "Nakadori" (Nakadori), once-fired, fresh-pressed!
So you can taste the stable quality and freshness of the sake.
And while the previous season (R3BY) was released in its original state, this season it has been watered down and the alcohol content has been adjusted. (The alcohol content in the previous season was 19°C)
The fresh aroma of freshly squeezed sake, the delicious taste of rice and fresh sweetness spreads in the mouth.
The mouthfeel is fluffy, with a moderate bitterness and a crispness that is typical of honjozo (alcohol added), and it becomes dry in the latter half of the bottle.
The dryness is not as strong as the value (+6.0) due to its smoothness on the palate.
It goes well with fish dishes such as sashimi and sushi.
Rice used: ・・・・ Ooseto from Kagawa Prefecture
Rice polishing ratio: 70%.
Sake meter degree・・・+6.0(Super dry)
Acidity: ・・・・・1.4
Alcohol content: 16%.
Limited to 200 bottles 森國ふわふわ。純米吟醸 なかどり純米吟醸原酒生酒生貯蔵酒中取り無濾過 
RyuFrom Shodoshima Shodoshima Sake Brewery...
"The best of MORIKUNI!"
Fluffy. Junmai Ginjo-shu Nakadori
The only small sake brewery in Shodoshima carefully brews "Fluffy" with 55% "Senbon-Nishiki" produced in Hiroshima prefecture and with water from Shodoshima, by hand as in the old days. Freshly squeezed!
And this is the even more limited "Nakadori"!
This sake has all the good things about it, and it is a once-heated, unpasteurized type.
The aroma is fresh and floral.
The freshness in the mouth is followed by a gentle spread of rice flavor, a moderate bitterness, a pleasant acidity, and a good balance typical of "Nakadori" and a freshness typical of freshly squeezed sake.
The sweetness expands in the middle and becomes dry in the latter half.
Rice used: ・・・・ 100% Senbon-Nishiki produced in Hiroshima Prefecture
Rice polishing ratio: 55
Sake meter (sake meter): -2.0 (slightly sweet)
Acidity: ・・・・・1.65
Alcohol content・・17度
Limited to 300 bottles 
RyuFrom Shodoshima Shodoshima Brewery, Shodoshima, Kagawa Prefecture...
Hachihachi Junmai Sake
The Nakayama district, located in the middle of Shodoshima Island, has a wonderful scenery and has been selected as one of the best 100 terraced rice paddies in Japan, one of the best 100 satoyama, and one of the best 100 famous waters.
Using "Kinuhikari" rice grown in Senmaida in the Nakayama district and "Sanuki olive yeast" from olives in Shodoshima, the only small sake brewery in Shodoshima carefully brews this "all Shodoshima" Junmai sake with water from Shodoshima and handcrafting the entire process in the traditional way! It is an "all Shodoshima" junmai sake!
The aroma is fresh, and the mouthfeel is mellow despite the low refining, with a firm rice-derived sweetness, a complex taste with a graininess that is typical of low refining, and a pleasant astringent taste.
Then, the characteristic thick acidity from "KO23" is added to the sweetness. (Acidity 3.3, equivalent to that of ordinary white wine).
(acidity of 3.3, equivalent to that of ordinary white wine). Combined with the low-polished rice, the taste is quite interesting.
Ingredient rice: ・・・・ 100% Kinuhikari from Shodoshima
Polishing ratio: 88
Yeast used: Sanuki olive yeast "KO23
Sake meter (Sake meter degree) -6.0 (very sweet)
Acidity: ・・・・・3.3
Amino Acidity・・・2.8
Alcohol content・・・16.6 degrees 森國小豆島にオリーブの花の咲く頃・・・純米原酒生貯蔵酒袋吊り無濾過おりがらみ 
RyuFrom Shodoshima Sake Brewery, Shodoshima, Kagawa Prefecture...
When Olive Blossoms Bloom on Shodoshima...
All Kagawa sake" carefully brewed by the only small sake brewery in Shodoshima, using "Oseto" from Kagawa, #Sanuki Olive Yeast (KO18), a yeast extracted from #olives in Shodoshima, and water from Shodoshima, all done the traditional way by hand!
With a sake strength of -11, the overall impression is of a robust sweetness, but when you put it in your mouth, the yeast's characteristic fruity aroma, fruity acidity, and slight bitterness reminiscent of olive astringency are pleasant, and combined with the freshness of the new sake, it is fresh and comfortable to drink (**). The freshness of the new sake combined with the freshness of the new sake makes it fresh and pleasant to drink.
Serve well chilled in an aromatic glass!
The wine was awarded the highest gold medal in 2021 by CINVE, a Spanish government-approved competition that judges international alcoholic beverages.
Ingredient rice: ・・・・ 100% Ooseto from Kagawa Prefecture
Rice polishing ratio: 60
Yeast used: Sanuki olive yeast (KO18)
Sake meter degree: -11 (very sweet)
Acidity: ・・・・・2.1
Amino Acidity・・・1.15
Alcohol content: 15%.
Limited to 200 bottles さけランGood evening, Mr. Ryu.
Happy New Year!
My senior who runs a long-established kushikatsu restaurant in Minami raves about Kinryo Olive Yeast Junmai Unfiltered Nama, and I'd like to try their olive yeast sake or Kawatsuru's this year. RyuHappy New Year 🎉, Mr. Sakéran!
Thank you for your comment 😌.
Oh! I'm glad you are enjoying the sake from Kagawa 😆.
By all means! If you have any questions about Kagawa sake, please feel free to ask me. 
RyuFrom the local Shodoshima sake brewery...
When Olives Grow on Shodoshima...
This is an "all Shodoshima" sake brewed using "Oceto" sake rice produced on Shodoshima and "Sanuki olive yeast" obtained from olives on Shodoshima.
Sweetness, refreshing aroma, fruity acidity, and a well-balanced flavor without any cloying taste!
Holy shit, the sweetness and acidity are well balanced and full-bodied!
The taste of this sake, with its increased depth of flavor, should be paired with dishes made with freshly pickled olives or olive beef, in accordance with the yeast.
Serve well chilled and in a glass with a fragrant aroma!
By the way, October 10 is the first day of the season for "newly pickled olives" in Shodoshima! We recommend you to try it too!
Ingredient rice: ・・・・ 100% Ooseto from Shodoshima
Rice polishing ratio: 60
Yeast used: Sanuki olive yeast
Sake degree: -15 (very sweet)
Acidity: ・・・・・2.1
Amino acidity: 1.2
Alcohol content: 15.8 かわせI would like to visit the store someday, someday. RyuNice to meet you, Mr. Kawase!
Thank you very much for your kind words.
Shodoshima is also a nice place, so I would be happy if you could drop by sometime for sightseeing 😊.
And with Osaka, transportation is not too bad either 😆. かわせMr. Ryu
I apologize for the delay in greeting you.
I am Kase.
I have one goal: to visit your restaurant and enjoy your drinks! I have one more goal to achieve! RyuThank you for your comment 😌.
We are looking forward to that day 😊.
If you do, please contact me and I will be happy to introduce you to the sights and delicious restaurants of Shodoshima 😌. RecommendedContentsSectionView.title
