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Benefit Station きたの(北野商店)

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Kinryo純米吟醸〈纏 〜matoi〜〉純米吟醸おりがらみ
Benefit Station きたの(北野商店)
家飲み部
61
Ryu
From Kinryo Nishino in Kagawa Prefecture... Kinryo Junmai Ginjo (Matoi) Junmai Ginjo-shu made from 100% "Oceto" grown in Kagawa Prefecture! It is a light nigori (light nigori) sake bottled with the fresh flavor of freshly squeezed sake. The aroma is gorgeous, reminiscent of apples, and the silky and gentle mouthfeel will make your cup go down a treat. #It is not heavier than nigori sake, and the flavor of the rice with the lees is well expressed and fruity, so even those who do not like nigori sake will find it easy to drink. It is easy to drink even for those who do not like nigori sake. The lees dancing in the bottle is like a spring haze...perfect for the coming season. Ingredient rice: ・・・・ 100% Ooseto produced in Kagawa Prefecture Rice polishing ratio: 58 Alcohol content: 15 to 16 degrees Celsius
Japanese>English
Fukunishiki純米酒 Fu.純米原酒
Benefit Station きたの(北野商店)
家飲み部
55
Ryu
From Tomihisa Nishiki Co. Tomiku Junmai Sake Fu. This low-alcohol sake is made from 100% local Kinuhikari rice grown in Kasai City, and is the result of the power of natural fermentation and traditional sake brewing techniques. It is a pure rice sake made from genuine rice, yet it is a sweet white wine or fruit? Fruit? It has a fruity sweetness and a firm, robust flavor! The fruity sweetness and the strong acidity will make you surprised when you take a sip and think, "This is really just rice and rice malt ⁉︎"...(p.д.) seriously ⁉︎ It is a sake that goes well with wine glasses and Western food. It can be served as an aperitif or as an after-dinner drink with fruits and cheese. It is one of the most popular sake of "Fukyu-Nishiki" and has been exposed in many media... Mainichi Broadcasting System "Kengoro Fuji Television Network's "Ariyoshi-kun no Masanao Sanpo Discover Japan FOOD "Best of O-okasegurumen" (Japanese Sake) Winner of the Gold Prize at the "Wine Glass Tasty Sake Awards", etc... Ingredient rice: ・・・・ 100% Kinuhikari rice produced in Kasai City Rice polishing ratio: 70%. Sake degree -60.0 Acidity: ・・・・・5.0 Alcohol content・・More than 8.0 degree and less than 9.0 degree
Japanese>English
Miyoshikiku零〈ZERO〉無濾過生原酒原酒生酒無濾過おりがらみ
Benefit Station きたの(北野商店)
家飲み部
60
Ryu
From the Miyoshikiku Shuzo brewery in Tokushima Prefecture... Miyoshikiku ZERO Unfiltered Nama Sake This is a "orikarami" version of the previously mentioned "Ichi" with a little lees involved! The basic specs are the same, but the lees involved makes it mellower and more fruity. Raw material rice: ・・・・ 100% Yamadanishiki from Tokushima prefecture Rice polishing ratio - 70%. Acidity: ・・・・・1.9 Amino acidity・・・1.3 Yeast used・・・Tokushima yeast Alcohol content・・・16度
Japanese>English
Miyoshikiku壱〈ICHI〉無濾過生原酒 2024原酒生酒無濾過
Benefit Station きたの(北野商店)
家飲み部
56
Ryu
From the Miyoshikiku Shuzo brewery in Tokushima Prefecture... Miyoshikiku Ichi Unfiltered Nama Sake 2024 The label depicts the zodiac sign of the year and a woman holding a guitar, and this year is the year of the dragon, so the label is very cool. The woman holding a guitar is said to be inspired by the image of "Shizugozen," a woman who dances to appease calamities! As for the sake inside, although it cannot be called "Tokutei Meishu" because it is made from rice that is out of the designated grade, it is a pure sake brewed with 100% Yamada-Nishiki from a contract farmer! It has a tropical, "THE Miyoshikiku" aroma that is not even close to the nose! It has a fresh mouthfeel typical of new sake, but it has a moderately calm atmosphere with a touch of umami. The freshness of the mouthfeel is typical of new sake, but the umami is also moderately subdued. The sizzling rice flavor, light sweetness and acidity reminiscent of pineapple and apple give it a sweet and sour taste that is typical of "Miyoshikiku". The light acidity and pleasant astringency give it a good finish, and you may end up drinking too much of it. The use of non-Grand Rice makes it a very cost-effective wine. Rice used: ・・・・ 100% Yamadanishiki (unmatched rice) Polishing ratio: 70%. Acidity: ・・・・・1.9 Amino acidity・・・1.3 Yeast used・・・Tokushima yeast Alcohol content・・・16度
Japanese>English
はちはち純米無濾過
Benefit Station きたの(北野商店)
家飲み部
59
Ryu
From Shodoshima Shodoshima Brewery, Shodoshima, Kagawa Prefecture... Hachihachi Junmai Sake All Shodoshima Junmai Sake brewed with "Kinuhikari" rice grown in Senmaidaida in the Nakayama district of Shodoshima, "Sanuki Olive Yeast" from olives in Shodoshima, and water from Shodoshima! The name "Hachihachi" comes from the 88% rice polishing ratio. There are no rice mills on Shodoshima that can mill rice to a high ratio. Therefore, we ask for the cooperation of rice mills on the island and have them polish the rice to 88% (12% less) with regular milling. Of the Sanuki olive yeast, which tends to have a characteristic acidity, we use a yeast called "KO23," which has a particularly strong acidity. The aroma is fresh, and in the mouth, although it is low-polished, it has a light, smooth texture, a firm rice-derived sweetness, a complex taste with a graininess typical of low-polished yeast, and a pleasant astringent taste. There is a characteristic thick acidity derived from the yeast! The taste is interesting and interesting in combination with the low-polished rice. Ingredient rice: ・・・・ 100% Kinuhikari from Shodoshima Polishing ratio: 88 Yeast used: Sanuki olive yeast "KO23 Alcohol content・・・17度
Japanese>English
綾菊さぬきオリーブ 純米生原酒純米原酒生酒
Benefit Station きたの(北野商店)
家飲み部
61
Ryu
From Ayagiku Shuzo, Kagawa Prefecture... Ayagiku Sanuki Olive Junmai Namaisake This is a pure rice sake brewed with "Oceto" from Kagawa polished to 60% and "Sanuki Olive Yeast" from olives in Shodoshima! The fire-roasted type is available all year round, but this is a limited-quantity nama-zake available only now! It has a fresh blue fruit aroma, a light mouthfeel, and a characteristic acidity that reminds one of tropical fruits such as lychee and passion fruit, which is thicker than the fire-aged type! The characteristic acidity, reminiscent of tropical fruits such as lychee and passionfruit, is thicker than that of the fire-aged type! The overall freshness of the wine is balanced by the firm acidity that gives it a thicker body and a good astringency that gives it a nice finish. It is a perfect match not only with Japanese food, but also with Western food such as French and Italian food! Rice used: ・・・・ 100% Ouseto from Kagawa Prefecture Rice polishing ratio: 60 Yeast used: Sanuki olive yeast Sake meter degree: -1.5 (slightly sweet) Acidity: ・・・・・2.3 Alcohol content・・・17度
Japanese>English
Fukunishiki純米吟醸 原酒 早春の播磨路純米吟醸生酒無濾過
Benefit Station きたの(北野商店)
家飲み部
59
Ryu
From Hyogo Prefecture [Tomikunishiki Co. Tomikunishiki Junmai Ginjyo Genshu: Harimaji in Early Spring The Junmai Ginjo "◯◯ no Harimaji" series embodies the Harima climate, using two types of sake rice produced in Kasai City, Hyogo Prefecture: Yamadanishiki and Hyogo Yume Nishiki. The image is of the Banshu Plain in spring, when flowers begin to bloom in the fields and the air is calm! Sharp and refreshing aroma reminiscent of Japanese pear and green apple! Fresh and slightly slender on the palate, with a rounded rice flavor and sweetness that spreads softly (o^^o). In the latter half, the clear acidity and pleasant astringency tighten the whole body, and the finish is crisp and refreshing. You can enjoy the gorgeousness and presence of unfiltered raw sake and the freshness of new sake. Â I want to cool it down moderately and pair it with light foods with spring aroma and bitter accents. It goes well with boiled bitter rape blossoms, tempura wild vegetables, and Spanish mackerel. Rice・・・・ Koji rice: Yamadanishiki produced in Kasai City        Kake rice: Hyogo Yume Nishiki produced in Kasai City Polishing ratio・・・Both koji rice and premium rice are 60 Sake meter degree ... +3.5 Acidity: ・・・・・1.7 Alcohol content・・・16.1度
Japanese>English
Kameizumi純米大吟醸 原酒 土佐うらら純米大吟醸原酒
Benefit Station きたの(北野商店)
家飲み部
58
Ryu
From Kochi Prefecture [Kameizumi Shuzo]... Kameizumi Junmai Daiginjo Genshu Tosa Urara This Junmai Daiginjo-genshu is brewed with "Tosa Urara", a new sake rice that has just been developed in Kochi Prefecture (announced in 2019) and "Kochi Yeast AC-95"! The elegant and light ginjo aroma is reminiscent of fresh sweet and sour muskmelon or La France! It has a clear, clean, light and dry taste with a depth of umami and a hint of sweetness that is as soft as the color of the label. The elegant acidity and the slight bitterness that stimulates the tongue give it a nice finish, and the overall balance is good. Although it is a Junmai Daiginjo, it has a good aroma and sweetness, so it can be used as a food sake. I think it goes well with not only Japanese food but also Western food. Rice used: ・・・・ Tosa Rei from Kochi Prefecture Rice polishing ratio・・・45 Alcohol content・・・16.5度 Sake degree・・・+3.5(Dry) Acidity: ・・・・・1.5 Amino acidity: 0.8 Yeast used・・・Kochi yeast AC-95
Japanese>English
ふわふわ。純米吟醸純米吟醸無濾過
Benefit Station きたの(北野商店)
家飲み部
57
Ryu
From Shodoshima, Kagawa Prefecture [Shodoshima Brewery]... Fluffy. Junmai Ginjo Sake". Junmai Ginjo-shu is made from 55% Senbon-Nishiki produced in Hiroshima Prefecture and carefully brewed with Shodoshima's water by Shodoshima's only small sake brewery, using traditional handcrafting methods throughout the process! The label depicts island time with clouds moving slowly and the name "Fluffy. The label's name, "Fluffy," is a reference to the time on the island when the clouds move slowly, and the soft, flowery aroma is in keeping with the name. Smooth on the palate, with a fruity sweetness reminiscent of fruit and the umami of rice. The light impression of the mildly spreading umami, moderate bitterness, and pleasant acidity give it a clean dry aftertaste. It is fruity, easy to drink, and goes down smoothly, so you may feel "fluffy" (**ω*). Recommended to drink at room temperature or moderately chilled! Ingredient rice: ・・・・ 100% Senbon-Nishiki produced in Hiroshima Prefecture Rice polishing ratio・・・55%. Alcohol content・・・17度
Japanese>English
森國純米大吟醸生詰酒無濾過
Benefit Station きたの(北野商店)
家飲み部
53
Ryu
From Shodoshima, Kagawa Prefecture... Morikuni Junmai Daiginjo Nagarashi Using 100% Shodoshima grown "Oceto" (100% Shodoshima rice in the first tank, 50% Shodoshima rice and 50% Kagawa rice in the next tank), Sanuki olive yeast from Shodoshima olives, and Shodoshima water, this sake is carefully brewed by hand in the traditional way by the only small brewery in Shodoshima. All Junmai Daiginjo-shu made in Shodoshima! The gentle aroma is elegant and gorgeous, and as it flows smoothly into the mouth, a pineapple-like aroma escapes through the nose. The full-bodied rice flavor of "Oceto", the fruity sweetness from "Sanuki Olive Yeast" spreads throughout the mouth, and the acidity from the same yeast (the Sanuki Olive Yeast KO15 used has a characteristic of easily producing acidity), and the pleasant astringent taste give the overall outline of this junmai daiginjo sake, making it a junmai daiginjo sake to be enjoyed from the seat of your heart. It is a Junmai Daiginjo-shu that you can sit back and enjoy. Ingredient rice: ・・・・ 100% Ooseto from Shodoshima Polishing ratio: 50%. Yeast used: Sanuki olive yeast "KO15 Sake meter degree: -6 (very sweet) Acidity: ・・・・・2.6 Alcohol content・・・16度
Japanese>English
ふわふわ。純米吟醸 なかどり純米吟醸生詰酒中取り無濾過
Benefit Station きたの(北野商店)
家飲み部
57
Ryu
From Shodoshima, Kagawa Prefecture [Shodoshima Brewery]... Fluffy. Junmai Ginjo Nakadori The only small sake brewery in Shodoshima carefully brews "Fluffy" with 55% "Senbon-Nishiki" produced in Hiroshima Prefecture and with water from Shodoshima Island. (Junmai Ginjo-shu), which is carefully brewed by hand in the traditional way! And this is the even more limited "Nakadori"! Nakadori" is said to have an excellent balance of aroma and flavor. It has a fresh aroma like freshly squeezed sake, and a gorgeous aroma. The freshness of the freshly squeezed aroma and the aroma of the freshly squeezed sake are very attractive. The quality of the sake is clear even though it is freshly pressed, with a fruity sweetness in the middle part of the bottle and a dryness in the latter half. Limited edition of 300 bottles with a serial number! Ingredient rice: ・・・・ 100% Senbon-Nishiki produced in Hiroshima Prefecture Rice polishing ratio: 55 Sake degree -1.0 (normal) Acidity: ・・・・・1.7 Amino Acidity・・・1.4 Alcohol content・17度
Japanese>English
Kinryo濃藍 純米吟醸原酒純米吟醸原酒
Benefit Station きたの(北野商店)
家飲み部
61
Ryu
From Kinryo Nishino in Kagawa Prefecture... Kinryo: "Koanai Junmai Ginjyo Genshu" (pure rice ginjo sake) Kinryo" has its roots in indigo. During the Edo period, Kaemon Nishino, the 15th generation, spread the beauty of indigo dyeing throughout Japan. The traditional colors of Japan, including indigo, are full of the unique culture and natural beauty of the four seasons. We would like to pass on the traditions that have been handed down from generation to generation. With this in mind, Kinryo sake has a series of labels decorated with traditional Japanese colors (crimson, chitose green, moon white, and dark indigo). The December edition is the "*Koi-Ai" sake ver! Dark indigo dye, a very dark blue color This junmai ginjo sake is made from "Oceto" grapes from Kagawa Prefecture, polished to 58%! Gorgeous fruity aroma reminiscent of daiginjo. The mouthfeel is soft, and the flavor is typical of "Oceto", with just the right amount of ripe and mellow flavor. It has a good balance between the full-bodied, yet deliciously pleasant acidity, making it a good sake to drink during dinner. Ingredient rice: ・・・・ 100% Ooseto produced in Kagawa prefecture Rice polishing ratio・・・58%. Alcohol content・・・17度以上18度未満
Japanese>English
川鶴特別純米 限定生原酒特別純米生酛原酒生酒無濾過
Benefit Station きたの(北野商店)
家飲み部
57
Ryu
From Kawatsuru Shuzo in Kagawa Prefecture... Kawatsuru Tokubetsu Junmai Limited Nama Nama Sake This special junmai sake is made from 100% Kagawa-grown "Oceto" sake rice, a specialty of the Kawatsuru Shuzo brewery! The aroma is mild, but the fruity sweetness reminds one of melon and the freshness of freshly squeezed sake. In the mouth, while the quality of the sake is clear, the mellow sweetness and umami of "Oceto" fills the mouth. While feeling the juiciness that can only be found in nama sake, the refreshing acidity and pleasant bitterness give it a good sharpness! A bottle that has a perfect balance of everything. I feel that it has a very good balance that allows you to drink it without getting tired of drinking it. This is a bottle that is full of "Kawatsuru" and "Oceto" characteristics! Rice used: ・・・・ 100% Ooseto from Kagawa Prefecture Rice polishing ratio: 55 Sake degree -1.0 (normal) Acidity: ・・・・・1.5 Alcohol content・・・16度
Japanese>English
川鶴KAWATSURU Olive 活性にごり生原酒純米吟醸無濾過おりがらみ発泡
Benefit Station きたの(北野商店)
家飲み部
57
Ryu
Kawatsuru Sake Brewery, Kagawa Prefecture... KAWATSURU Olive Active Nigori Unpasteurized Sake This activated nigori sake is brewed with 100% Kagawa-grown "Oceto" sake rice and "KO18 (Sanuki olive yeast)" from olive trees in Shodoshima! The yeast is very active and vibrant. The lees that have accumulated at the bottom of the bottle rise up with the bubbles, and combined with the label design, it looks like snow is dancing inside the sake. Sweet and elegant aroma like blue fruits, juicy rice flavor and sweetness spreads in the mouth. It has a fresh sweetness with a mineral taste like muscat, fresh and light acidity, and delicate bubbles (gasiness) that pleasantly stimulate the tongue! The alcohol content is low at 8 degrees, so it is easy to sip and savor. It's really easy to drink and you can gobble it up, and before you know it, the bottle is empty (lol). Rice used: ・・・・ 100% Ooseto from Kagawa Prefecture Rice polishing ratio: 55 Yeast used: Sanuki olive yeast (KO18) Sake meter degree: -40 (very sweet) Acidity: ・・・・・1.5 Alcohol content・・・8度
Japanese>English
Miyoshikiku雄町 純米吟醸 新酒しぼりたて〈おりがらみ〉純米吟醸原酒生酒無濾過おりがらみ
Benefit Station きたの(北野商店)
家飲み部
60
Ryu
From Miyoshikiku Shuzo, Tokushima Prefecture... Miyoshikiku Omachi Junmai Ginjo Shinshu Shiboritate (Oorigarami) This is a freshly pressed junmai ginjo brewed with this season's new rice, "Omachi" from Tokushima prefecture, and Tokushima yeast! No filtered or watered-down water is added. The aroma is reminiscent of pineapple, which is "the Miyoshikiku". The fresh mouthfeel is followed by a tropical sweetness that fills the palate. The taste is freshly squeezed, unfiltered, and clear, with a pleasantly astringent aftertaste that is mellow and refreshing at the same time! It is easy to drink, and you can't help but enjoy it. This is the "orikarami" version, which has a slight leesiness to it! The basic taste is the same, but the lees makes it smoother and the flavor is a little richer. Rice: ・・・・ Omachi from Tokushima Prefecture Rice polishing ratio: 60 Yeast used・・・Tokushima yeast Alcohol content・・・16 degrees
Japanese>English
Miyoshikiku雄町 純米吟醸 新酒しぼりたて純米吟醸原酒生酒無濾過
Benefit Station きたの(北野商店)
家飲み部
60
Ryu
From Miyoshikiku Shuzo, Tokushima Prefecture... Miyoshikiku Omachi Junmai Ginjo Shinshu Shiboritate This is a freshly pressed junmai ginjo made with the new rice of the season, "Omachi" from Tokushima prefecture, and Tokushima yeast! No filtered or watered-down water is added. The aroma is reminiscent of pineapple, which is "the Miyoshikiku". The fresh mouthfeel is followed by a tropical sweetness that fills the palate. The taste is freshly squeezed, unfiltered, and clear, with a pleasantly astringent aftertaste that is mellow and refreshing at the same time! It is easy to drink, and you can't help but enjoy it. Rice: ・・・・ Omachi from Tokushima Prefecture Rice polishing ratio: 60 Yeast used・・・Tokushima yeast Alcohol content・・・16度
Japanese>English
Miyoshikiku白ぶどう 純米吟醸 無濾過生原酒純米吟醸原酒生酒無濾過
Benefit Station きたの(北野商店)
家飲み部
65
Ryu
From Miyoshikiku Shuzo, Tokushima Prefecture... Miyoshikiku Shirobudo Junmai Ginjo Unfiltered Unrefined Nama-Genju This is an unfiltered, unpasteurized junmai ginjo sake brewed with Tokushima Prefecture's Yamadanishiki and Tokushima yeast! Miyoshikiku has other sake with a grape-like flavor, but this one smells and tastes very much like white grapes...with a slight lactic acid aroma. The fresh mouthfeel is quite mellow and juicy! The sweet and sour fruity taste is as if you are drinking high sugar content grape juice. The name and label might suggest it, but it has a nice astringent taste like grape skins and seeds, and the finish is crisp and clean! If you drink it without asking, some people may not even realize it's sake. I think it goes well with Western, Chinese, and ethnic food rather than light Japanese food. Rice used: ・・・・ Yamadanishiki produced in Tokushima Prefecture Polishing ratio: 60 Yeast used・・・Tokushima yeast Alcohol content・・・15 degrees
Japanese>English
Miyoshikiku原酒生酒無濾過
Benefit Station きたの(北野商店)
家飲み部
58
Ryu
From Miyoshikiku Sake Brewery, Tokushima Prefecture... Miyoshikiku: "Settle down with your cat - WINTER VER. This is a winter limited edition of a very popular series! It is an unfiltered unpasteurized sake brewed using Tokushima Prefecture's "Yamadanishiki" and "Omachi" out of quality rice and "Tokushima yeast". Because it is made with out of equal rice, it cannot claim the specific name, but the specifications make it a good value Junmai Ginjo-shu. It has a fresh aroma reminiscent of muscat, which is typical of new sake. In the mouth, the tropical sweetness of tropical fruits typical of Miyoshikiku, the juiciness of the unblended sake, and the full flavor of the rice spread over the tongue! Fresh and fresh acidity, well-balanced with a moderate astringency on the back end, and a clean aftertaste. It shows both a juicy sweet face and a sharp dry face, just like a tsundere cat. Rice used: ・・・・ 50% Omachi/50% Yamada-Nishiki from Tokushima Prefecture (out of equal rice) Yeast used: Tokushima yeast Alcohol content・・・16 degrees
Japanese>English
Miyoshikiku純米吟醸原酒生詰酒無濾過
Benefit Station きたの(北野商店)
家飲み部
61
Ryu
From Tokushima Prefecture [Miyoshikiku Sake Brewery]... "Walk on the Wild Side‼︎" "Miyoshikiku KIT CAT‼︎ CHRISTMAS Unfiltered Unrefined Unblended Sake" A Christmas limited edition sake from the popular "KIT CAT‼︎" series with a cute kitten label designed by Enka Kamegawa! This is an unfiltered, unfiltered ginjo sake brewed with Tokushima yeast using 100% Yamadanishiki produced in Tokushima Prefecture. It has a mild yet refreshing aroma reminiscent of grapes, and although it is a once-fired sake, it has a fresh mouthfeel that is typical of new sake. Fruity and pear-like elegant sweetness spreads in the mouth, but the refreshing acidity and moderate astringency in the aftertaste give it a nice sharpness. I recommend it to those who are not good at sake or those who want to try "Miyoshikiku" for the first time! It is also recommended for those who are not familiar with Japanese sake and those who want to try "Miyoshigiku" for the first time! I think it would go well with a toast at a party, with a Christmas-like Western dish, or with dessert...................... I want you to take it home with you. Raw material rice: ・・・・ 100% Yamadanishiki produced in Tokushima prefecture Polishing ratio: 60 Yeast used・・・Tokushima yeast Alcohol content・・・15 degrees
Japanese>English
Junsei兵庫夢錦 生酛純米吟醸 おりがらみ純米吟醸生酛生酒無濾過おりがらみ
Benefit Station きたの(北野商店)
家飲み部
59
Ryu
From Hyogo Prefecture [Tomikunishiki Co. Junsei Hyogo-Yume-Nishiki Namaisho Junmai Ginjo Orikarami This is an orikarami version of the sake we posted earlier! The basic specs are the same, but it shows such a different expression that it is hard to believe it is the same sake. The lees are intertwined with the sake, and the mildness, sweetness, and juicy flavor on the palate are strongly felt, but there is a strong sense of gas that stimulates the tongue, and the finish is very crisp. Rice used: ・・・・ 100% Hyogo Yume-Nishiki produced in Kasai City Rice polishing ratio: 60 Sake meteria・・・+5.0 (dry) Acidity: ・・・・・1.8 Yeast used: Association No. 901 Alcohol content・・・・16.5°.
Japanese>English
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