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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
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
Miyoshikiku ShuzoTokushima
alt 1alt 2
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
RyuRyu
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
Miyoshikiku ShuzoTokushima
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alt 2alt 3
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
RyuRyu
alt 1alt 2
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
RyuRyu
Miyoshikiku純米吟醸原酒生詰酒無濾過
Miyoshikiku ShuzoTokushima
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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
RyuRyu
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
FukunishikiHyogo
alt 1alt 2
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
RyuRyu
Junsei兵庫夢錦 生酛純米吟醸 無濾過直汲み純米吟醸生酛生酒
FukunishikiHyogo
alt 1alt 2
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 Unfiltered Direct Kumi This junmai ginjo is made from "Hyogo-Yume-Nishiki" grown under contract in Kasai City, Hyogo Prefecture, and soft water nurtured by the topography of Banshu, using the "Namo Hashiroshi" method of brewing, which has been handed down since the Edo period and involves raising lactic acid bacteria that live in the brewery! The aroma is sweet and refreshing, with a hint of muscatel and melon! The sharp rice flavor, refreshing sweetness, and refreshing acidity are superbly balanced! The fresh mouthfeel of freshly squeezed sake, a slight gasiness, and a pleasant astringent taste that does not linger, makes this a bottle with good sharpness, and you can enjoy the mellow umami while enjoying a refreshing taste. Rice used: ・・・・ 100% Hyogo Yume-Nishiki produced in Kasai City Polishing ratio: 60 Sake meter degree・・・+5.0(Dry) Acidity: ・・・・・1.8 Yeast used: Association No. 901 Alcohol content・・・・16.5°.
Japanese>English
RyuRyu
Fukunishiki特別純米 生酒〈下天の夢〉特別純米生酒袋吊り無濾過
FukunishikiHyogo
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alt 2alt 3
Benefit Station きたの(北野商店)
家飲み部
58
Ryu
From Tomikunishiki Co. Tomikunishiki Tokubetsu Junmai Namaishu (Dream of the Lower Heaven) This special junmai "shizuku-shu" is made from 100% Yamadanishiki produced in Kasai City, Hyogo Prefecture! Normally, the finished unrefined sake is pressed under pressure during the pressing process, but for this sake, the sake bag containing the unrefined sake is hung and only the drops that naturally fall from the weight of the unrefined sake are collected and bottled. This is a very time-consuming and luxurious way of pressing sake, such as daiginjo-class sake. The sake pressed in this way has a surprisingly clear and flavorless taste, even though it is new sake and the rice is less polished. The elegant and mildly fruity aroma, the mellow flavor of "Yamadanishiki" spreads quickly as it flows into the soft mouthfeel, and the clear acidity makes the aftertaste beautifully crisp and clean. A soft dry sake that slides smoothly down the throat! The simple, clear bottle and label design well expresses the quality of the sake. Rice used: ・・・・ 100% Yamadanishiki produced in Kasai City Rice polishing ratio: 70%. Sake degree: +3 (slightly dry) Acidity: ・・・・・1.6 Yeast used・・・Association No.9 type Alcohol content・・・15.8度
Japanese>English
RyuRyu
川鶴新酒 讃岐乃ふなくち生原酒普通酒生酛原酒生酒無濾過槽しぼり
Kawatsuru ShuzoKagawa
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Benefit Station きたの(北野商店)
家飲み部
64
Ryu
From Kawatsuru Shuzo Brewery in Kagawa Prefecture... Kawatsuru Shinshu Sanukino Funakuchi Nama-Namagara Sake This is a freshly pressed, unblended sake made from 100% rice grown in Kagawa Prefecture! The tool used to press the sake is called a "tank," which is used to separate the sake from the sake lees by pressing the unrefined sake. The mouth from which the finished sake flows out is called the "funakuchi. This sake is bottled as it comes out of the "funakuchi" and has not been filtered or fire-quenched! It has a fresh and invigorating newborn aroma, fresh and lush, and a robust, mellow rice flavor that is typical of Kawatsuru. While you can feel the satisfaction of drinking a high alcohol content sake, the mouthfeel is fresh and has a gaseous sensation that stimulates the tongue as only freshly pressed sake can, and the aftertaste is well balanced with a sharp finish. Ingredients・・・Rice (domestic), rice malt (domestic), brewers alcohol Ingredient Rice・・・・General rice from Kagawa Prefecture (rice rice) Rice polishing ratio Yeast used: Association No. 901 Sake degree ... +1 (normal) Acidity: ・・・・・1.5 Amino Acidity・・・1.1 Alcohol content・・・18度
Japanese>English
RyuRyu
Kuroushi純米酒 生原酒 しぼりたて純米原酒生酒無濾過
Nate ShuzotenWakayama
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Benefit Station きたの(北野商店)
家飲み部
64
Ryu
From Meide Sake Brewery, Wakayama Prefecture... Kurogyu Junmai-shu Namaishu Shiboritate This is a freshly brewed, unpasteurized, unpasteurized, unpasteurized, unpasteurized, unpasteurized, unpasteurized, unpasteurized, unpasteurized, unpasteurized, unpasteurized sake from the Meide Sake Brewery! The aroma is fresh, as is typical of new sake, with a fruity ginjo aroma reminiscent of green apples. The taste is mellow on the palate, with a full, mellow rice flavor and sweetness that expands as you drink it, followed by a spiciness and pleasant acidity that are well balanced, with a deep and broad flavor that lingers from the beginning to the end of the drink. The taste is rich and mellow with a lingering aftertaste that lasts from the beginning to the end of drinking. It has a high alcohol content, so if you feel it's too strong for you, we recommend to drink it on the rocks with ice. It's a "sure thing" that you will feel "Yum! You can't go wrong with this one! It's a must! It is good with fatty sashimi, hot pots, and dishes with strong flavors that are delicious in cold weather. Rice used: ・・・・ Yamadanishiki 26%, Gohyakumangoku 74 Polishing ratio・・・Koji rice: 50% Kake rice: 60 Yeast used・・・Association No.9 series Alcohol content・・・18度以上19度未満
Japanese>English
RyuRyu
Yamatanmasamune純米酒 無濾過生原酒〈初しぼり〉純米原酒生酒無濾過
Yagi ShuzobuEhime
alt 1alt 2
Benefit Station きたの(北野商店)
家飲み部
55
Ryu
From Yagi Sake Brewing Company, Ehime Prefecture... Yamatan Masamune Junmai-shu Unfiltered Nama-shu (first pressing) This is a freshly brewed junmai sake made from Matsuyama Mitsui, Ehime Prefecture's representative sake rice, and the famous water of the Sosha River that flows through Imabari City! This fresh sake is neither filtered, watered, nor hi-ired, and is bottled as it is freshly pressed. While it has a good roughness typical of freshly squeezed unfiltered raw sake, it has a clear and soft mouthfeel typical of "Yamatan Masamune" without any cloying taste. The top aroma is a refreshing ginjo aroma reminiscent of pears and apples, and on the palate it has a mellow aroma like pineapple! The mellow rice flavor and fresh acidity make for a fresh drinking experience, and the smooth finish with a good aftertaste will keep you drinking and drinking without getting tired of it. Ingredient rice: ・・・・ 100% Matsuyama Mitsui from Ehime Prefecture Rice polishing ratio: 60 Yeast used: Home brewed yeast Sake degree ... +3.0 (dry) Acidity: ・・・・・1.6 Alcohol content・・・15度
Japanese>English
RyuRyu
綾菊特別純米 しぼりたて特別純米生詰酒
綾菊酒造Kagawa
alt 1alt 2
Benefit Station きたの(北野商店)
家飲み部
58
Ryu
From Ayagiku Shuzo, Kagawa Prefecture... Ayagiku Special Junmai Shiboritate This special junmai sake is brewed using 100% of the new "Oceto" rice harvested this fall in Kagawa Prefecture, and is a once-heated type of Shiboritate! It has a refreshing aroma like green apples and a fresh taste. The fresh and crisp taste with the core acidity typical of Ayagiku and the gentle umami of rice in the clean quality of the freshly squeezed sake without any cloying taste ♫. The overall impression is calm because it is a once-fired type, so it is a bottle suitable for a mealtime drink that you won't get tired of drinking. It is a fresh and crisp sake that goes well with hot pots, of course, but it also goes well with cooled seasonal fish and fried oysters with a squeeze of lemon. It is a different type of sake from the previously introduced "Ayagiku Hatsushibori-Unfiltered Nama-shu Nama", so it is fun to compare the two. Rice: ・・・・ 100% Ouseto from Kagawa Prefecture Rice polishing ratio: 60 Sake degree - +1.0 (normal) Acidity: ・・・・・1.6 Alcohol content・・・15 degrees
Japanese>English
RyuRyu
綾菊初しぼり 無濾過原酒生普通酒原酒生酒無濾過
綾菊酒造Kagawa
alt 1alt 2
Benefit Station きたの(北野商店)
家飲み部
64
Ryu
From Ayagiku Shuzo, Kagawa Prefecture... Ayagiku Hatsushibori Unfiltered Unblended Nama Sake Nama This is a regular sake type #Hatsu Shibori brewed with 100% new rice "Oceto", locally grown in Kagawa prefecture, harvested this fall! No heat treatment or filtration of any kind is used, leaving the freshly pressed taste of this unfiltered, unpasteurized sake! You can enjoy the fresh and vibrant flavor just as it was born. The fresh aroma is derived from the malt, and when you put it in your mouth, you will feel the strength and volume of unfiltered unpasteurized sake, and the roughness and complexity of freshly pressed sake will stimulate your taste buds. The first half of the sake has a strong umami flavor that spreads in the mouth, and with the strong acidity that is typical of #Ayagiku, it is a slightly dry sake that is full-bodied, but finishes crisp in the second half. Rice: ・・・・ 100% Ooseto from Kagawa Prefecture Rice polishing ratio: 70%. Sake degree: +4.0 (dry) Acidity: ・・・・・2.0 Alcohol content・・・19 degrees
Japanese>English
RyuRyu
Kameizumi純米吟醸 生原酒〈CEL-24〉純米吟醸原酒生酒
Kameizumi ShuzoKochi
alt 1alt 2
Benefit Station きたの(北野商店)
家飲み部
65
Ryu
From Kochi Prefecture, Kameizumi Shuzo... Kameizumi Junmai Ginjyo Nama Genjozo (CEL-24) Junmai Ginjyo Nama-zake brewed with 50% polished Hachitan-Nishiki sake rice produced in Hiroshima Prefecture and brewed with CEL-24, a yeast developed in Kochi Prefecture, which is also used in the sake's name! When the bottle is opened, the fruity aroma reminds one of pineapple and apples. When you take it into your mouth, the remaining gas stimulates the tip of your tongue, and then the juicy, fruity sweetness spreads over your entire tongue! The sake is very sweet with a sake strength of -15, but it is well balanced with a refreshing acidity that makes it taste like a "fresh and fruity" white wine. The low alcohol content for a pure sake, and the non-sweet aftertaste make it easy to drink, and it becomes more and more addictive every time you drink it. The label only shows the specs, which look irresistibly delicious... The number changes quite a bit with each batch of sake, and I look forward to predicting the flavor by looking at the number first... Ingredient rice: ・・・・ Hachitan-Nishiki produced in Hiroshima Prefecture Polishing ratio: 50%. Yeast used: Kochi yeast CEL-24 Sake meter (sake meter): -15 (very sweet) Acidity: ・・・・・1.8 Amino acidity・・・0.9 Alcohol content・・・14度
Japanese>English
RyuRyu
Fukunishiki純米 にごり酒純米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
67
Ryu
Tomikunishiki Junmai Nigori Sake" from Tomikunishiki Co. Tomikunishiki Junmai Nigori Sake This is an "active nigori" sake pressed from the same unrefined sake barrel as the "Tomikunishiki Junmai Shiboritate" we posted yesterday! We roughly pressed and bottled the freshly made sake to let you feel the momentum of fermentation, so the yeast in the sake is kept alive and locked in the bottle (o^^o). It is very active, so when the bottle is opened, we let it sit for about 10 to 15 minutes! When you take a sip, you will feel the fresh and strong rice flavor of the new sake, which is only possible with raw nigori sake! At the same time, you will feel the exhilarating stimulation of fine bubbles popping on your tongue, and the moderate bitterness in the aftertaste will give you a refreshing taste with a good umami flavor. It has a refreshing taste with a good bitterness in the aftertaste. It is refreshing and has no peculiar taste of common nigori sake! The fresh and effervescent taste refreshes the palate, making it a perfect match for fried food and thickly seasoned stewed dishes! Ingredient rice: ・・・・ Koji rice: Hyogo Yume Nishiki (produced in Kasai City) 　　　　　　　Kake rice: Kinuhikari (produced in Kasai City) Rice Polishing Ratio・・・70 Alcohol content・・・17 degrees Sake Degree・・・±0（Normal) Acidity: ・・・・・1.9 JAN code・・・4992164240338
Japanese>English
RyuRyu
Fukunishiki純米酒 しぼりたて純米生酒無濾過
FukunishikiHyogo
alt 1alt 2
Benefit Station きたの(北野商店)
家飲み部
56
Ryu
From Hyogo Prefecture [Tomikunishiki Co. Tomikunishiki Junmai-shu Shiboritate This #Junmai-shu is freshly brewed using #Hyogo Yume Nishiki sake rice produced in Kasai City, Hyogo Prefecture as Koji rice and #Kinuhikari rice also produced in Kasai City as Kake rice! The aroma is fresh and sweet like a new sake, and when you sip it, you can feel that it is fresh and gorgeous, and that it is packed just as it was pressed. The clarity of the sake has the roughness of new sake. The rich rice flavor and strength fill the mouth, and the clear acidity gives it a good sharpness! The overall balance is good, with a dense umami in the first half, followed by a crisp dry sake in the second half. Ingredient Rice・・・・ Koji Rice: Hyogo Yume-Nishiki (produced in Kasai City) 　　　　　　　Kake rice: Kinuhikari (produced in Kasai City) Rice Polishing Ratio・・・70 Alcohol content・17度 Sake meter degree・・・+2.0(Slightly dry) Acidity: ・・・・・1.8 JAN code・・・4992164240339
Japanese>English
RyuRyu
Kinryo本醸造 原酒生酒 初しぼり本醸造原酒生酒
NishinokinryoKagawa
alt 1alt 2
Benefit Station きたの(北野商店)
家飲み部
62
Ryu
From Kinryo Nishino in Kagawa Prefecture... Kinryo Honjozo Nama Sake Nama Sake (Hatsu Shibori) This is the first Shibori-shu made from Sanuki rice "Oceto" harvested this autumn! It is a honjozo type, undiluted and unadulterated! Fresh aroma and fruity fruitiness typical of freshly pressed sake, with a fresh mouthfeel. The freshness of the first pressing and the mellow and mellow rice flavor typical of the undiluted sake spread out! In the mouth, the first impression is sweet, but the refreshing acidity and pleasant bitterness tighten the entire taste, and in the second half, it gives the impression of dryness. The second half of the bottle gives the impression of dryness. It is a good drink, but please be careful with the high alcohol content. It is a full-bodied and robust sake, so if you feel that the alcohol content is a little too high, we recommend drinking it on the rocks! It is also surprisingly good lukewarm. It goes well with well-seasoned dishes and hot pot, which is very popular this time of year. Rice used: ・・・・ 100% Ooseto from Kagawa Prefecture Rice polishing ratio: 65 Sake meter・・・・・(Dry) Alcohol content ... 19 degrees or more but less than 20 degrees JAN code: 49358958040646
Japanese>English
RyuRyu
Kinryo月白 吟醸原酒吟醸原酒
NishinokinryoKagawa
alt 1alt 2
Benefit Station きたの(北野商店)
家飲み部
58
Ryu
From Kinryo Nishino in Kagawa Prefecture... Kinryo Tsukihaku Ginjo-Genjo-Shu Kinryo Tsukihaku Ginjo-shu" is a sake that is still fresh in our memories as it was selected as the "Toast Sake for the 2023 G7 Welcome Dinner". This is a limited edition of this sake! This ginjo-shu is made by polishing "#Oceto" from Kagawa Prefecture to 58%! The top aroma is a calm ginjo aroma, smooth mouthfeel, and elegant sweetness and fruity flavor on the tongue (**ω*). The aroma that passes freshly through the nose is also characteristic, with mild acidity and a good astringent aftertaste that lingers pleasantly. It is refreshing and sharp, but at the same time, you can feel the satisfaction of drinking it as if it were a pure sake. Ingredient rice: ・・・・ 100% Ooseto from Kagawa Prefecture Rice polishing ratio: 58 Alcohol content: 18 to 19 degrees Celsius JAN code・・・4958958040158
Japanese>English
ジェイ&ノビィ
Hi Ryu 😃 Wow! That's a divine Jinling 🤩We haven't had a Jinling from Setouchi Olive 🫒 since almost 2 years ago 😅This looks delicious 😋I would love to try it 🤗
Japanese>English
Ryu
Hi Jay & Nobby😊. It's delicious with an elegant sweetness 😁. I personally prefer the seasonal and hanpukai limited edition sake from Kinryo 😁.
Japanese>English
RyuRyu
YamatanmasamuneMINAMOTO 純米酒純米水酛
Yagi ShuzobuEhime
alt 1alt 2
Benefit Station きたの(北野商店)
家飲み部
64
Ryu
From Ehime Prefecture [Yagi Sake Brewery Department]... Yamatan Masamune MINAMOTO Junmai-shu A dry junmai sake brewed with Ehime rice polished to 60%, using Association No. 6 yeast, and brewed with mizu-hashiroshi brewing! Mizu-Hashiwake Brewing = A brewing method established in the Muromachi Period (1336-1573), in which raw rice and steamed rice are soaked in water to produce "soya water" in which lactic acid bacteria are propagated, and this water is used as the brewing water to make sake mother. It has a gentle, sweet fruity aroma and a lactic acid aroma typical of mizu-hashiroshi brewing. The taste is smooth, clear, and dry, with an elegant, subdued sweetness that spreads out, and a refreshing lactic acidity that adds depth to the taste. A pleasant astringency and a crisp aftertaste that is typical of "Yamatan Masamune. The balance between the mild acidity characteristic of "mizu-hashimoto brewing" and the soft, elegant sweetness and refreshing acidity of "No.6 yeast" is exquisite. It is recommended for cold sake, lukewarm sake, and lukewarm sake... It goes well with delicately seasoned Japanese dishes as well as meat dishes with a lot of fat on them. Ingredient rice: 100% Ehime rice (・・・・) Rice polishing ratio: 60 Yeast used: Association #6 yeast Sake meter degree・・・+5.0(Dry) Acidity: ・・・・・2.2 Alcohol content・・・16度
Japanese>English
RyuRyu
Kuroushi純米吟醸 雄町純米吟醸
Nate ShuzotenWakayama
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alt 2alt 3
Benefit Station きたの(北野商店)
家飲み部
56
Ryu
From NATE SAKE Brewery, Wakayama Prefecture... Kurogyu Junmai Ginjo Omachi The label depicts not only the word "Kurogyu" but also a ferocious black bull, and uses 100% Omachi sake rice produced in Okayama Prefecture! The ginjo aroma is mild and citrusy, and the mouthfeel is smooth. In the mouth, you get the impression of a sharp, dry taste, but you can also taste the fruity, full rice flavor that is typical of Omachi. The overall balance is also good with a pleasantly lingering aftertaste, and the acidity that is typical of "Kurogyu" gives it a nice crispness. It is recommended as a food wine. It goes well with a wide range of dishes such as crispy chilled Japanese food, dishes with a strong flavor using soy sauce or thick sauce at room temperature to lukewarm, and Western food with cheese... Holy shit! Rice: ・・・・ 100% Omachi from Okayama Prefecture Polishing ratio: 50%. Yeast used: Association No. 9 yeast Sake meter rating・・・+4.5(Dry) Acidity: ・・・・・1.5 Amino acidity・・・0.9 Alcohol content・・・16.5 degrees
Japanese>English
RyuRyu
川鶴純米吟醸 たのののた純米吟醸
Kawatsuru ShuzoKagawa
alt 1alt 2
Benefit Station きたの(北野商店)
家飲み部
66
Ryu
香川県【川鶴酒造】さんより… 『川鶴 純米吟醸 たのののた』 周りを山に囲まれた細長い盆地の「讃岐五郷 田野々」！ 山村ながら昔から稲作が盛んな集落で、【川鶴酒造】の契約農家として、1999年（平成11年）から「山田錦」と向き合っています。 標高もあり、昼夜の寒暖差が大きく良質なお米作りに適しています。 「田野々の田んぼ」→「たのののた」 その田野々産山田錦を100%使用して醸された純米吟醸！ 軽快で爽やかな香る青い香り、口当たりは柔らかで、膨よかな米の旨味がしっかり感じられます♪ 火入れながらミネラル感を感じる爽やかな旨味、メロンや洋梨を思わせる瑞々しい甘味が口いっぱいにひろがり、直ぐにハリのある酸も追いかけて来て全体のバランスが良くとれた仕上がりに(*´∀`)ウンマー 生原酒ver.と比べると輪郭がハッキリとして、後キレも良く食中酒としてもバッチリで幅広い料理と合わせられます♬ 原料米・・・・田野々産 山田錦 100% 精米歩合・・・58% 使用酵母・・・協会 1901 日本酒度・・・−3（やや甘口） 酸度・・・・・1.3 アルコール分・15度 蔵出し限定数量 300本
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