Round and very easy to drink! Delicious!
It's fruity and has a strong sweetness from the rice, but it's even easier to drink because of the kudzu.
Daiginjo
300ml
17% (with a slight sweetness)
Rice polishing ratio: 40% for koji rice, 50% for kake rice
At the usual restaurant
The second glass was a Ryuryoku Red Label 🐉.
It was freshly cut so it was fruity and tasty.
It had a great flavor. ☺️
The snack was fried eggplant 🍆.
It has a refreshing aroma, umami flavor, and a crisp sharpness, and its dry taste makes it perfect as a food sake.
Junmai Ginjo
720ml
16% polished rice
Polishing ratio 60
Sake pressed without any pressure.
From a slight smell of Yamahai, it is a delicious sake with a refreshing umami flavor and a dry, acidic taste that spreads when you drink it.
The 8th Osaka Takashimaya Sake Festival
Ryuriki's booth.
The brewer recommended one sake after another and poured a huge amount of sake.
◉Ryuriki Daiginjo Uematsu
A clear, clear sake with a strong umami and fruity taste. It is the best of the daiginjos, and still tastes very good.
◉Ryuriki Tokubetsu Junmai Jinryoku Hiyoroshi Nama-nagaroshi-shu
The volume of the raw sake, with a strong rice flavor and alcohol content.
◉Ryuriki Junmai Dragon Sparkling Nama
The rice and the alcohol come together at the same time.
The sake is poured so quickly that we immediately move on to the next booth, sensing the danger.
I had a sudden urge to drink heated sake, so I bought it after reading a pop-up that said it had won the highest gold award in the heated sake contest.
I knew it had great potential when heated!
The taste is well balanced and easy to drink!
Subdued but nice aroma.
The mouthfeel is smooth. I think it is of the thick, sweet type, but it is not thick.
Maybe no ice is needed (lol).
It tastes fresh.
I wonder if this is the kind of sake that has a sense of transparency. The sweetness is just right.
The sake rice is Shinryu Nishiki, a cross between Shinriki and Yamada Nishiki. It is said to be Ryuriki's original sake rice.
It was a very delicious sake!
It's a mellow type of sake!
Delicious! Dark fruitiness. It has a nice sharpness and a clean aftertaste.
They make all kinds of sake!
The description on the menu says, "The three major rice varieties in the latter half of the Meiji era (1868-1912). It was called Kame-no-o in Tohoku, Aikoku in Kanto, and Jinriki in Western Japan.
Amazing! I want to tell someone.... I wrote it down carefully (laugh).
It has a mild mouthfeel.
I thought it was perfect for autumn ingredients.
It was a relaxing and calming sake~.
I was looking forward to today's
This is an event at the restaurant.
Mr. Honda, the president of "Ryuryoku" visited the store in Hyogo. I went to see him!
Of course I got his autograph! He graciously wrote it for me.
Thank you very much!
His stories were too good to be true!
He talked about agriculture, the Dragon series, the price of rice, and so on.
I could not stop listening to them! I listened to them all.
I'm liking Dragon Power more and more~!
Takashimaya Sake Festival(*)
I didn't sample much because I was afraid of the new koro.
I thought only because Inadahime hiyayoroshi is good, but I bought Top Suitai and had a little chat at the Ryuriki corner...
I have to be adventurous at times like this, but I was on the defensive again!
I thought I could at least try a little change in Ryuryoku, but I was worried about it and regretted choosing the safest option.
However, when I drank it at home with duck meat that was on sale at a huge discount, I was glad I did!
It's still a great classic!
It's so good!
The perfect balance of the softness of the lactic acidity and the umami richness from the rice, yet not cloying, makes me feel at ease!
Of course it is also great cold!
Also, the Koshino-Kanbai shochu was great, but unfortunately it was not at a price I could afford as someone who only buys cheap shochu!
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Tatsuriki
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