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RyuRyu
小豆島で小さな酒屋を営んでおります。 香川県、四国のお酒を中心に取扱いさせて頂き、仕入れた日本酒は先ず自分で買って呑むと決めているので、その感想を記録しようと思います。 皆様の投稿も拝見して、勉強させて頂きますので宜しくお願い致します(o^^o) 地元のお酒呑んでくれているのを見掛けたら嬉しくてコメントしちゃうかもしれませんが、ご了承下さい（笑） 香川のお酒でご質問が有ればコメント下さい！

Registered Date

Check-ins

221

Favorite Brands

0

Most Check-in Brands

Miyoshikiku
40(19.61%)
川鶴
33(16.18%)
綾菊
21(10.29%)
Fukunishiki
21(10.29%)
Kinryo
19(9.31%)

Sake Map

The origins of the sake you've drunk are colored on the map.
Kagawa
89(40.27%)
Tokushima
41(18.55%)
Hyogo
35(15.84%)
Wakayama
17(7.69%)
Ehime
12(5.43%)

Venues With Most Check-Ins

Benefit Station きたの(北野商店)
205(95.79%)
まんま
5(2.34%)
shigichainakitchen
2(0.93%)
妃牛
2(0.93%)

Timeline

RyuRyu
綾菊純米吟醸 生酒純米吟醸生酒
綾菊酒造Kagawa
alt 1alt 2
Benefit Station きたの(北野商店)
家飲み部
49
Ryu
From Ayagiku Shuzo, Kagawa Prefecture... Ayagiku Junmai Ginjo Namaishu This is one of the few "Ayagiku" series that is a pure sake type! There are quite a few unpasteurized sake types, but there are not many unpasteurized sake types. This junmai ginjo sake is made from 100% Kagawa sake rice "Oceto"! Junmai Ginjo-shu is made in early spring and bottled as is. The aroma on the nose is pleasant and refreshing, reminiscent of a fresh sake, and in the mouth it has a juicy fruity aroma reminiscent of melon, and the flavor of rice with just the right amount of flavor spreads out, with a core acidity typical of Ayagiku, a pleasant bitterness, and a good finish due to the slight sense of gas that still remains ♫ It has a good drinking experience, but it feels lighter than the alcohol content (17%), and is perfect for the coming season when well chilled. It can be served with a wide range of meals, from light dishes such as sashimi and carpaccio, to dishes with a slightly stronger flavor such as meuniere and grilled chicken (salted). Raw material rice・・・・・Ouseto 100% from Kagawa Prefecture Polishing ratio・・・・60 Sake degree・・・・+2.0 (slightly dry) Acidity・・・・・・1.9 Alcohol content: 17
Japanese>English
RyuRyu
Kuroushi純米酒 雄町70純米
Nate ShuzotenWakayama
alt 1
alt 2alt 3
Benefit Station きたの(北野商店)
家飲み部
52
Ryu
From the Nate Sake Brewery in Wakayama Prefecture... Kurogyu Junmai-shu Omachi 720 NATE SHUZOTEN, which brews Wakayama Prefecture's famous sake "Kurogyu", originally produces only a small amount of sake made from "Omachi", but this is a limited edition sake with even smaller quantities shipped! The "70" in the name refers to the rice polishing ratio. This junmai sake is made from 100% "Omachi" rice polished to 70% and has a slightly lower alcohol content (14%)! The aroma is slightly subdued and refreshing, and the mouthfeel is smooth. It has a mild flavor typical of "Omachi" from "Kurogyu", a firm acidity, and a pleasant astringent aftertaste...the balance is good. It has a solid drinking experience, and the low alcohol content makes it hard to get tired of drinking it! It can be enjoyed at various temperatures: chilled for its crispness, room temperature, or lukewarm for its sweetness and mildness... It is also a perfect food sake. Ingredient rice: ・・・・・ 100% Omachi from Bizen, Okayama Prefecture Polishing ratio・・・・70 Yeast used: ・・・・701 Alcohol content: 14%.
Japanese>English
RyuRyu
綾菊吟醸原酒吟醸原酒
綾菊酒造Kagawa
alt 1alt 2
Benefit Station きたの(北野商店)
家飲み部
57
Ryu
From Ayagiku Shuzo, Kagawa Prefecture... Ayagiku Ginjo-Genjo-Harazake This ginjo-genshu is brewed with 100% Kagawa sake rice "Oceto", and has a cool summery appearance! It has an elegant and gorgeous ginjo aroma and a smooth, dry mouthfeel! The full-bodied rice flavor that can only be found in sake in its purest form. The fruity sweetness is followed by a firm acidity that is typical of #Ayagiku and gives it a nice crisp finish. It is recommended to drink it well chilled or on the rocks to enjoy the changes in flavor as the ice melts! It goes well with dishes that make the most of the ingredients, such as shrimp, scallops, and other seafood sashimi with a strong sweetness and flavor, carpaccio, grilled fish, etc. (o^^o) ♪ It is also good with meat dishes due to the strength and sharpness of the original sake. Ingredient rice: ・・・・・ 100% Ooseto from Kagawa Prefecture Polishing ratio・・・・55 Sake degree・・・・+4.0 (dry) Acidity・・・・・・1.4 Alcohol content: 17
Japanese>English
RyuRyu
Miyoshikikuピーチ 純米 無濾過生原酒純米原酒生酒無濾過
Miyoshikiku ShuzoTokushima
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alt 2alt 3
Benefit Station きたの(北野商店)
家飲み部
54
Ryu
From Miyoshikiku Shuzo, Tokushima Prefecture... Miyoshikiku Peach Junmai Unfiltered Unrefined Nama Sake Peach in sake? Does it contain peaches? No, it is a pure rice sake made from 100% #Yamadanishiki produced in Tokushima Prefecture! But it really has a fresh, sweet aroma reminiscent of peaches. Fresh on the palate, with a sweetness reminiscent of peaches and grapes! The juicy acidity and moderate astringency also give the impression of fruitiness, and it is not too sweet and fresh until the end of drinking. This wine is perfect for the coming season when it is cooled down! I recommend to drink it with western food rather than Japanese food. Rice used: ・・・・ 100% Yamadanishiki produced in Tokushima prefecture Polishing ratio・・・70 Alcohol content・・・16度
Japanese>English
ジェイ&ノビィ
Hi Ryu 😃 I haven't tried the Miyoshikiku yet 🥲 but it has a peachy sweetness and juicy acidity😍I'll have to try this one! I'll try to find one that we like ‼️🤗
Japanese>English
Ryu
Good evening, Jay & Nobby! I'm sorry, I overlooked it 🙇. It's not easy to find "Miyoshikiku" 💦. This is perfect for those who are new to Miyoshikiku, so if you see it, please do 😊🍶.
Japanese>English
RyuRyu
Miyoshikiku山廃三芳菊 山田錦七十 純米 無濾過生原酒純米山廃原酒生酒無濾過
Miyoshikiku ShuzoTokushima
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alt 3alt 4
Benefit Station きたの(北野商店)
家飲み部
53
Ryu
From Miyoshikiku Shuzo, Tokushima Prefecture... Yamahai Miyoshikiku Yamadanishiki 70 Junmai Unfiltered Nama-shu This is the last "Miyoshigiku" Yamahai brewed by Ikuko Udaka, the first female toji in Shikoku, who recently retired from the Miyoshigiku Brewery! This junmai-shu is brewed using 100% Yamadanishiki produced in Tokushima Prefecture and brewed in the Yamahai method! The "seventy" in the name refers to the 70% polished rice ratio. The nose is mildly fragrant with a hint of Miyoshikiku character... The slightly dry mouthfeel is reminiscent of pineapple and fruity on the palate, along with a firm, resilient acidity! The quality of the sake is clear even though the polishing ratio is not so high, but in a good sense, it has the complexity that only Yamahai can offer, giving it a slightly different face from the usual "Miyoshikiku"! It is sharp and crisp when chilled, and when warmed up to lukewarm, the umami of the rice spreads out. Ingredient rice: 100% Yamadanishiki produced in Tokushima prefecture (・・・・) Rice polishing ratio・・・70 Alcohol content・・・16 degrees
Japanese>English
RyuRyu
Kameizumi純米吟醸 無濾過生原酒純米吟醸原酒生酒無濾過
Kameizumi ShuzoKochi
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Benefit Station きたの(北野商店)
家飲み部
55
Ryu
From Kochi Prefecture [Kameizumi Shuzo]... Kameizumi Junmai Ginjo Unfiltered Nama-shu This junmai ginjo-shu is made with 100% Kochi Prefecture "Gin-no-Yume", which is born from Yamadanishiki and Hinohikari, and Kochi Prefecture yeast #AC-95, and brewed with spring water from the Niyodo River system, and bottled unfiltered and unpasteurized! The sweet aroma is reminiscent of fresh apples, pears, and bananas. The fresh mouthfeel and fruity flavor of this fresh, unpasteurized sake will fill your mouth with a robust umami flavor. The fresh acidity that tickles the tongue is well balanced with a pleasant bitterness, and a slight lingering gasiness stimulates the tongue with a clean and crisp finish! The finish is clean and crisp with a slight lingering gasiness that stimulates the tongue! Ingredient rice: ・・・・ 100% Gin-no-Yume from Kochi Prefecture Rice polishing ratio: 60 Yeast used・・・Kochi yeast AC-95 Alcohol content・・・16%.
Japanese>English
RyuRyu
Kuroushi純米酒 無濾過生原酒純米原酒生酒無濾過
Nate ShuzotenWakayama
alt 1alt 2
Benefit Station きたの(北野商店)
家飲み部
53
Ryu
From the NATE SAKE Brewery in Wakayama Prefecture... Kurogyu Junmai-shu Unfiltered Nama-shu This is an unfiltered, unpasteurized, unpasteurized sake from the regular Junmai-shu "Kurogyu" series! Kuro-gyu Junmai-shu" is bottled as it is without filtration or watering! It has a fresh, ginjo-like aroma and smooth mouthfeel that can only be achieved with nama-shu. The fresh, ginjo-like aroma and smooth mouthfeel of this unpasteurized sake, along with the mellowness, rice flavor, and sweetness that only unfiltered sake can bring, will fill your mouth. It has a mellow and broad sake quality, and is deliciously dry with a firm sweetness of rice! And with the well-balanced acidity that is typical of "Kurogyu", the pleasant bitterness and acidity that spreads on the palate are cut off smoothly and cleanly, and it is a bottle that you will never get tired of drinking with a nice sharpness down your throat. From the first impact on the palate to the lingering aftertaste, this is sake! From the first impact on the palate to the lingering aftertaste, this is a bottle of sake that you can enjoy! Personally, I like to enjoy the change of taste of "Kurogyu" Nama-zake for a few days after opening the sealed bottle. I like it around the 3rd or 4th day. It is also good for everyday drinking and as an in-between-dinner drink. Rice used: ・・・・・ Yamadanishiki:26%, Gohyakumangoku:74 Polishing ratio・・・・Koji rice:50% Kake rice:60 Yeast used: ・・・・K901 Alcohol content: 18% or more, less than 19%.
Japanese>English
RyuRyu
Kuroushi純米 中取り 無濾過生原酒純米原酒生酒中取り無濾過
Nate ShuzotenWakayama
alt 1
alt 2alt 3
Benefit Station きたの(北野商店)
家飲み部
52
Ryu
From the NATE SAKE Brewery in Wakayama Prefecture... Kurogyu Junmai Nakadori Unfiltered Nama Sake Nakadori" is generally considered to be the best part of sake because of its well-balanced aroma and flavor. This sake is made by bottling only the best Nakadori of Kurogyu's standard sake, "Kurogyu Junmai Unfinished Nama-genshu"! Furthermore, unlike the regular "Kurogyu Junmai Unfiltered Nama-genshu", all the rice used is "Yamadanishiki" produced in Hyogo Prefecture! Although it is called Junmai-shu, it is a Junmai-Ginjo class sake in terms of specifications. It has a fresh and fruity ginjo aroma typical of new sake, with a moderate sweetness on the palate and a rich rice flavor that is unique to the unadulterated sake! Although it is freshly pressed, it has a smooth taste and a sense of calmness and depth. It has a moderate astringency, a "black cow" acidity, and a pungent spiciness, while the umami flavor keeps you satisfied until the end of the bottle. This is a bottle of ideal umami dry sake with excellent balance. ‼︎ Ingredient rice・・・・・ 100% Yamadanishiki from Hyogo Prefecture Polishing ratio・・・・ Koji rice: 50% Kake rice: 60 Yeast used: ・・・・ Association No.9 Alcohol content: 18 degrees or more, less than 19 degrees.
Japanese>English
RyuRyu
Fukunishiki純米吟醸 新緑の播磨路純米吟醸生貯蔵酒
FukunishikiHyogo
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Benefit Station きたの(北野商店)
家飲み部
50
Ryu
From Hyogo Prefecture [Tomikunishiki Co. Tomikunishiki Junmai Ginjo (fresh green Harimaji) The elegant and refreshing aroma is reminiscent of Japanese pears and green apples, and the mouthfeel is fresh and light. The first thing that jumps out at you is the sharp, clear acidity that reminds you of fresh green leaves overflowing with vitality! The umami is elegant and somewhat slender, but it has a solid core that makes it refreshing yet drinkable. The sake is once-fired (bottle-fired), so it retains a freshness like a draft sake, but the flavor profile is clear! The clear sake quality and the high acidity make it easy to drink. Winner of the 2018 "SAKE COMPETITION Label Category 1st Prize"! Ingredient Rice・・・・ Koji Rice: Yamadanishiki produced in Kasai City 　　　　　　　Kake rice: Hyogo Yume Nishiki produced in Kasai City Polishing ratio: 60% for both Koji rice and Kake rice Yeast used: Association No. 901 Sake meter degree ... +3.0 (slightly dry) Acidity: ・・・・・1.8 Alcohol content: 16%.
Japanese>English
RyuRyu
MORIKUNI純米原酒生詰酒無濾過
Shodoshima Shuzo (Morikuni)Kagawa
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alt 2alt 3
Benefit Station きたの(北野商店)
家飲み部
57
Ryu
From Shodoshima, Kagawa Prefecture [Shodoshima Brewery]... MORIKUNI Mimosa Fragrance Island 2024 A very fruity, low-alcohol sake made mainly by female brewers. The first feature of this sake is that it is a low-alcohol sake with an alcohol content of 8%, even though it is a pure sake! Secondly, it is "very sweet" with a sake strength of -68! (Sake with a sweetness level of -3 to -6 is usually considered sweet). Thirdly, the yeast used is KO15, a Sanuki olive yeast that has become well-known for its strong acidity. The aroma is fresh and has a slight lactic acidity. The mouthfeel is smooth, with a very sweet, sour, and fruity flavor reminiscent of fine apple juice or sweet white wine. The sweetness and umami that fills the mouth are complemented by a firm acidity derived from the yeast, which gives it a refreshing aftertaste without being cloying. Ingredient rice: ・・・・ 100% Ooseto from Kagawa Prefecture Rice polishing ratio: 60 Yeast used: Sanuki olive yeast "KO15 Sake degree -68 Acidity: ・・・・・6.10 Amino acidity・・・1.45 Alcohol content・・・7.9 degrees
Japanese>English
RyuRyu
alt 1alt 2
Benefit Station きたの(北野商店)
家飲み部
60
Ryu
From Shodoshima Sake Brewery, Shodoshima, Kagawa Prefecture... When Olives Blossom in Shodoshima... About a month and a half ago, "When Olive Blossoms Bloom on Shodoshima Island..." was released from the brewery during the Shiboritate season. This sake was pressed from the same unrefined sake. The difference is that "...when the flowers bloom..." was pressed in a sack and released at the storehouse as freshly squeezed sake! The difference is that "...when the fruit blooms" was pressed by machine and kept in a refrigerator at -5 degrees Celsius after it was fired immediately after pressing. This "all-Kagawa sake" is carefully brewed by the only small sake brewery in Shodoshima, using "Oceto" from Kagawa Prefecture, Sanuki olive yeast from olives in Shodoshima, and water from Shodoshima! While still fresh, it gives the impression of having matured a little more than "...when the flowers are in bloom" and has a clearer outline. The fresh aroma derived from Sanuki olive yeast, the fruity sweetness, and the tropical fruit-like acidity are common, and the taste is well-balanced and full-bodied without any cloying flavors. Rice: ・・・・ 100% Ouseto from Kagawa Prefecture Rice polishing ratio: 60 Yeast used: Sanuki olive yeast (KO18) Alcohol content・・・15 degrees
Japanese>English
RyuRyu
Fukunishiki純米大吟醸 瑞福 あらばしり生原酒純米大吟醸原酒生酒荒走り無濾過おりがらみ
FukunishikiHyogo
alt 1alt 2
Benefit Station きたの(北野商店)
家飲み部
63
Ryu
From Hyogo Prefecture [Tomikunishiki Co. Tomikunishiki Junmai Daiginjyo "Zuifuku" Arabashiri Nama-nama Sake Mizuhuku" is the flagship product of Tomyuniki... "Zui" expresses the freshness of Junmai Daiginjyo, and "Fuku" represents the image of happiness that fills your mouth when you taste Junmai Daiginjyo. This is the Shiboritate+Arabashiri version of such a sake! The aroma is gorgeous, yet gentle and elegant, and although "arabashiri" generally has a rougher image, it flows smoothly down the throat. The aroma is gorgeous, yet gentle and elegant, and the aftertaste is tightened at the point of lingering pleasantly. I personally recommend not to over-chill it, so you might want to take it out of the fridge a little before drinking. It is also recommended to warm it up to lukewarm, though you may feel it is a bit wasteful. It has a soft and elegant aroma, and the whole wine is well-balanced. Rice used: ・・・・ 100% Yamadanishiki produced in Kasai City Rice polishing ratio: 40 Sake meter degree・・・+3.0(Slightly dry) Acidity: ・・・・・1.5 Alcohol content・・・15.6 degrees
Japanese>English
RyuRyu
Junsei辨慶 生酛純米吟醸 R5 Special純米吟醸生酛原酒生酒無濾過
FukunishikiHyogo
alt 1alt 2
Benefit Station きたの(北野商店)
家飲み部
56
Ryu
From Hyogo Prefecture [Tomikunishiki Co. Junsei Benkei Junmai Ginjo R5 Special This sake is brewed by reviving "Benkei" sake rice, which was actively cultivated in Hyogo Prefecture from the Taisho era to the beginning of the Showa era (1926-1989)! It has a refreshing pear-like aroma, juicy flavor and elegant sweetness on the palate. The fresh and thick acidity, a slight lingering gasiness that stimulates the tongue, and the astringency from the youthfulness of the freshly pressed sake accentuate the sharp impression in the latter half of the bottle. A sweet and spicy sake with a light and refreshing impression with excellent balance and a strong sense of umami! It is perfect as a food sake and complements both Japanese and Western cuisine. Benkei" is a classic variety of sake rice that is now rare and completely different from "Yamadanishiki". This sake seems to bring out the best of its characteristics! Ingredient rice: 100% Benkei produced in Kasai City, Hyogo Prefecture (・・・・) Rice polishing ratio: 60 Sake degree: +2.0 (slightly dry) Acidity: ・・・・・1.9 Alcohol content・・・16度
Japanese>English
RyuRyu
八千代原酒生酒無濾過にごり酒
八千代酒造Yamaguchi
alt 1
Benefit Station きたの(北野商店)
家飲み部
56
Ryu
From Yachiyo Shuzo in Yamaguchi Prefecture... Yachiyo Nama Shuzake, a fresh sake with a touch of nigori. It's our first time to drink this sake... A lot of lees occupying about half of the bottle. The aroma is of rice! The smooth mouthfeel is created by the ample lees, and when you take it into your mouth, you can taste the robust flavor and sweetness of the rice. We drank it chilled, but it is also good on the rocks or with soda because of its robust flavor. I also tried it lukewarm, but the gentle sweetness of the rice expanded even more (**ω`*). I would like to try other sake made by Yachiyo Shuzo.
Japanese>English
RyuRyu
alt 1alt 2
Benefit Station きたの(北野商店)
家飲み部
52
Ryu
From Ehime Prefecture [Yagi Sake Brewery Department]... Yamatan Masamune JAZZ BREW" (Sake fermentation tank) This sake is brewed using the "musical vibration technique," in which speakers are attached to the fermentation tank of the sake to activate the yeast by vibrating the fermenting unrefined sake while the sake listens to music! This special junmai sake is brewed with Matsuyama Mitsui, the representative sake rice of Ehime Prefecture, and the famous water of the Sosha River that flows through Imabari City, while listening to JAZZ, the brewer's favorite music! This sake has a gentle, full-bodied aroma and a deep, dry taste with a smooth mouthfeel and a strong sense of rice flavor! As is typical of #SantanMasamune, it has a nice lingering aftertaste, and is recommended as a mid-meal drink, so you will never get tired of drinking it. It is recommended to drink it well chilled, but if you warm it up a little, you can taste its sweetness, which is also good. Rice: ・・・・ 100% Matsuyama-Mitsui from Ehime Prefecture Rice polishing ratio: 60 Yeast used: Home brewed yeast Sake meter degree・・・±0（Normal) Acidity: ・・・・・1.9 Alcohol content・・・15 degrees
Japanese>English
RyuRyu
Junsei山田錦 生酛特別純米 にごり酒特別純米生酛原酒生酒無濾過にごり酒発泡
FukunishikiHyogo
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alt 2alt 3
Benefit Station きたの(北野商店)
家飲み部
51
Ryu
From Hyogo Prefecture [Tomikunishiki Co. Junsei Yamadanishiki Namaishiki Nama Hashimoto Tokubetsu Junmai Nigori Sake Junsei Yamada-Nishiki is a standard sake of the "Junsei" brand, brewed in the "Namo Hashiwokuri" method, which has been handed down since the Edo period, using "Yamada-Nishiki" carefully grown by contract farmer "Nishiwaki Noen", a well-known sake rice craftsman in Banshu, and soft water nurtured by the terrain in Banshu. Junsei Yamadanishiki Namahashime Tokubetsu Junmai" is a standard sake of the "Junsei" brand. Last year, a "nigori (nigori) version" was released for the first time, and due to its popularity, a limited quantity will be available again this season. ‼︎ The standard version is bottled and heated before bottling, but this nigori sake is completely unpasteurized! The yeast is energetic and popping! The aroma is sweet with a hint of citrus and banana, and the nigori sake is smooth and silky on the palate. The full flavor of rice spreads out, with moderate bitterness and light acidity for a crisp and refreshing aftertaste. The slight carbonation that stimulates the tongue and makes it pop is pleasant, and you can drink it in large gulps. It is a perfect food wine, and seems to go well with a wide variety of dishes in Japanese, Chinese and Western cuisines. Rice used: ・・・・ Yamadanishiki produced in Kasai City (Nishiwaki Farm) Rice polishing ratio・・・60 Alcohol content: 16%. Limited number of bottles: about 300 bottles
Japanese>English
RyuRyu
Bibibi.本醸造 なかどり本醸造生詰酒中取り無濾過
Shodoshima Shuzo (Morikuni)Kagawa
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alt 2alt 3
Benefit Station きたの(北野商店)
家飲み部
50
Ryu
From 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, and all the process is done by hand as in the past. (Honjozo sake), carefully brewed by the only small sake brewery in Shodoshima using Shodoshima water! And this is the even more limited "Nakadori"! This sake has all the good things about it, but it is only once fired and bottled fresh! So you can enjoy the stable quality and freshness of the sake. The fresh aroma of freshly squeezed sake, the smooth mouthfeel, the delicious taste of rice, and the fresh sweetness spread in the mouth. The mouthfeel is fluffy, with just the right amount of astringency, and the sharpness of the honjozo (alcohol added) sake makes it dry in the latter half of the bottle. This is a bottle that can be recommended for both those who like dry sake and those who don't! It goes well with fish dishes such as sashimi and sushi. Rice used: ・・・・ Ooseto from Kagawa Prefecture Rice polishing ratio: 70%. Sake meter degree・・・+3.0(Dry) Acidity: ・・・・・1.5 Amino Acidity・・・1.3 Alcohol content・・・16.6 degrees Limited to 200 bottles
Japanese>English
RyuRyu
alt 1alt 2
Benefit Station きたの(北野商店)
家飲み部
58
Ryu
From Shodoshima, Kagawa Prefecture [Shodoshima Brewery]... The "Fufufu. Ginjo-shu". This ginjo-shu is made from 60% Senbon-Nishiki produced in Hiroshima Prefecture and carefully brewed by hand in the traditional way by the only small sake brewery in Shodoshima, using water from Shodoshima! The label with the cute name "Fufufu. The label with the cute name "Fufufu" represents the sunlight filtering through the trees of Shodoshima's Kankakei Gorge. The aroma of this gorgeous ginjo-shu is reminiscent of flowers and blue fruits. The light, fruity sweetness starts with the umami of the rice and finishes with a clean, sharp finish. â™" The refreshing acidity and clean sake quality make it a sake that goes well with a glass of wine. Winner of the Gold Prize in the Premium Daiginjo category at the "Delicious Sake in a Glass of Wine Award 2023 *Awarded Silver Prize in the Sake category at the CINVE 2022, an international sake competition officially recognized by the Spanish government. Rice used: ・・・・ 100% Senbon-Nishiki produced in Hiroshima Prefecture Rice polishing ratio: 60 Alcohol content・・・17 degrees
Japanese>English
RyuRyu
綾菊春の特別純米酒特別純米
綾菊酒造Kagawa
alt 1alt 2
Benefit Station きたの(北野商店)
家飲み部
60
Ryu
From Ayagiku Shuzo, Kagawa Prefecture... Ayagiku Spring Special Junmai Sake A special spring-only junmai sake made from 100% Kagawa sake rice "Oceto"! Mellow and mild aroma. Smooth on the palate, with a mild umami flavor and a sweetness that is gradually felt like the sunlight of spring. The refreshing acidity is well balanced, and the taste is clean and slightly dry. It can be enjoyed chilled or slightly heated! It can be enjoyed chilled or slightly warmed up! It is also perfect as a food sake and goes well with dishes using ingredients that will be in season from now on ♫ Tempura of white fish and wild vegetables with salt, or a hot spring roll with bamboo shoots...it's irresistible! Ingredient rice: ・・・・ 100% Ooseto from Kagawa Prefecture Rice polishing ratio・・・60 Alcohol content・・・15 degrees
Japanese>English
RyuRyu
Kuroushi純米吟醸純米吟醸
Nate ShuzotenWakayama
alt 1alt 2
Benefit Station きたの(北野商店)
家飲み部
60
Ryu
和歌山県【名手酒造店】さんより… 『黒牛 純米吟醸』 小豆島出身杜氏の醸す銘酒「黒牛」の純米吟醸の火入れ定番酒！ 兵庫県産「山田錦」を100%使用し、50%まで磨き醸した純米吟醸の火入れ定番酒！ 穏やかに香るフルーティーな香り、口に含むと、滑らかでスーッと入ってくる洗練された酒質。 硬水仕込み由来の骨格がしっかりとした味わいが魅力の「黒牛」らしさも有り、お米の旨味もしっかりと感じます♪ 芳醇な華やかさ、キリッとくるキレも有りとバランスの良い一本で、幅広いお料理と上手く合わせられ、呑み飽き無い一本(*´∀`)ウンマー 原料米・・・・兵庫県産 山田錦 100% 精米歩合・・・50% 使用酵母・・・1401号 日本酒度・・・＋4.0（辛口） 酸度・・・・・1.5 アミノ酸度・・0.9 アルコール分・16度以上17度未満
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