クリュグ
Midorikawa Junmai Raw material rice: Gohyakumangoku
Rice polishing ratio: 60
Sake meter degree: +5
Alcohol content: 15.5
It is an easy-drinking sake with a light but still delicious flavor. Elegant aroma with a deep flavor.
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クリュグ
Genre Sake
Production area Yamagata Prefecture
Manufacturer: Mitobe Shuzo
Heat Treatment: Fire-brewed, labeling says it needs to be kept cool.
Ingredients Rice, Rice malt
Alcohol content 16.0
Ingredient Rice Domestic rice
Polishing ratio Not disclosed
Yeast used: Undisclosed
Sake degree Not open to the public
Acidity Not disclosed
Recommended storage method: Refrigerated
Others Limited distribution quantity
Brewed by Mitobe Sake Brewery.
This junmai sake is characterized by its fresh acidity and fruity aroma.
The aroma of muscat, banana, and pear spreads out, and a refreshing taste can be enjoyed.
The acidity keeps it from being too sweet and gives it a crisp finish, making it ideal for enjoying with a meal.
Japanese>English
クリュグ
Alcohol content: 13%.
Sake meter: -25
Acidity: 1.5
Rice: Aomori rice
Rice polishing ratio: 55/69
Condition: Nama-shu
One of Mutsu Hachisen's most popular summer products, "Doburokku".
The fermentation-derived carbon dioxide gas, sweet and sour taste, and the mellow feeling of the ori (oli) are irresistible.
Even people who do not normally drink sake can enjoy this!
It is favored by many people for its familiar taste.
Rather than enjoying the smoothness of the oli, it is characterized by the presence of the oli, which is like doburoku, and is very satisfying to drink!
Even after the bottle is opened, the bubbles are vigorous, rising vigorously rather than shrieking.
When you take a sip, the carbon dioxide gas stimulates the inside of your mouth, and although it is an alcoholic beverage, it feels as if you are drinking a soft drink.
It is sweet, but the dryness and freshness of the carbon dioxide gas gives it a nice, refreshing aftertaste.
Japanese>English
クリュグ
Ingredients ... Rice (domestic), Rice Koji (domestic)
Ingredient rice ... Yamadanishiki
Rice polishing ratio ... 55
Sake degree...
Acidity...
Amino acidity ... -
Yeast used ... -
Alcohol percentage ... 15
This junmai ginjo is made from "Yamadanishiki" sake rice grown under contract in Hyogo Prefecture and carefully polished to a 55% polished rice ratio. The delicate aroma is harmonized with a full and elegant flavor, and a gentle sweetness spreads on the palate. The finish is pleasantly light and crisp, with a fresh, clear flavor typical of the Yamazan Shuzo brewery. It has an excellent balance of aroma and flavor, and is recommended as an excellent food sake.
Japanese>English
クリュグ
Ingredients: Rice (domestic),Rice malt (domestic)
Alcoholic Beverage 16% or more but less than 17%.
Rice used: Yamadanishiki, Sakekomachi
Polishing ratio 55
Yeast used: Association 14 yeast cultivated in the brewery
Sake degree +13
Acidity 1.5
Nama/Hiirei Hiirei
This dry junmai sake has a refreshing aftertaste while retaining the umami of the rice.
It is characterized by the harmony of umami, spiciness, refreshing acidity, and aroma.
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クリュグ
Ingredients: 100% Akita rice, hops
Alcohol content: 14% alcohol by volume
Rice polishing ratio: 90
Producer: Rice and Agave, Oga, Akita
It has a clear, fresh aroma, and in the mouth it overflows with bright umami, hop flavor, and a firm acidity. The combination of the vigorous, but not aggressive, umami and the lively acidity creates a refreshing aftertaste and lingering aftertaste.
Japanese>English
クリュグ
Ingredients: Rice (domestic), Rice malt (domestic)
Rice used：100% produced in Yamagata Prefecture
Rice Polishing Ratio：60
Sake Degree: +8
Acidity : 1.5
Alcohol content: 16
This is a standard Junmai-shu of Yamagata Masamune!
It is light on the palate, but the rich rice flavor spreads gradually in the mouth,
The aftertaste is sharp and clean.
Not only is it spicy, but it is a well-balanced dry sake with an initial hint of umami.
It is not flashy, but the charm of this sake lies in its calm and nourishing flavor that will not tire you out in everyday wear.
It is a bottle that gently accompanies the drinker. It can be enjoyed at a wide range of temperatures.
Japanese>English
クリュグ
Rice used for making the rice : Nanadoro
Rice polishing ratio : 65
Yeast : No.7 yeast
Alcohol content : 16% (unfiltered and unpasteurized)
Provenance : Nara, Japan Aburacho Shuzo
Aroma
A fresh sweet aroma with a floral atmosphere. It has a fluffy and pleasant aroma.
Taste
The pleasant gassy mouthfeel, characteristic of Kaze no Mori, is followed by a rich sweetness that spreads beautifully and a refreshingly clear acidity. The strawberry-like aroma is intertwined with a light umami flavor, creating a light impression. The bitter flavor that slightly seeps into the palate forms a crispness to the taste, and the aftertaste disappears cleanly and lightly.
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ひるぺこ
Hi, Krug. I see you drank Nana Dew's Wind Forest 😆 Nara's long awaited sake rice! I'm curious about your comments on the taste, it sounds delicious, I hope to drink it soon 💕.
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クリュグ
Please drink.
Japanese>English
クリュグ
It has a broad flavor characteristic of junmai sake.
Rice polishing ratio / 65
Alcohol content/15%.
Sake meter / +3.0 (slightly dry)
Acidity/1.6
Japanese>English
クリュグ
Rice used: 60% Yamadanishiki
Rice polishing ratio : 65
Alcohol content : 15
Yeast : No. 901
Sake meter : +10
Acidity : 1.8
Nama-shu/Hiirei : Hiirei
This is a crisp, refreshing, dry sake with a sake strength of +10 and a pleasant acidity. It is characterized by a full-bodied taste with a hint of sweetness, rather than just a refreshing dry taste. It can be used in a wide range of applications as a food sake.
Japanese>English
クリュグ
Rice：100% Hitogochi, grown in Yaehara, Tomi-city, Nagano, Japan
Rice polishing ratio: 55
Master Brewer: Yuki Kurihara
Alcohol content: 15
Hitogochi" rice from the farmer "Taiyo to Daichi" grown on the Yaehara plateau in Tomi City, which is highly acclaimed throughout Japan, is used as the raw material rice.
It is characterized by the rice's distinctive clear sweetness and deep flavor, with a pleasant effervescence that spreads its profound taste and freshness.
The "usunigori" is moderately milky and goes well with the sweetness, providing a wonderful accent.
Hitogochi" has a wonderful power of rice ingredients, and has a "presence of rice as raw material" that is as strong as that of usunigori and sweetness, and has not only sweetness but also umami.
Japanese>English
クリュグ
Rice used: Yamadanishiki produced in Kyoto
Rice polishing ratio: 70
Alcohol content: 15
Acidity: 1.2
Sake degree: +2.4
This sake is made from 100% Yamada-Nishiki rice grown under contract in Umaji-cho, Kameoka City, Kyoto Prefecture, where the temperature varies so much that fog often forms and the soil is rich in minerals, making it ideal for rice cultivation. The rice is milled at 70%, preserving the taste and characteristics of good quality rice, while its seductive sweet aroma, like a ripe melon, stimulates the nostrils. The natural umami and sweetness spread gradually in the mouth surrounded by gentleness.
Japanese>English
クリュグ
Ingredients ... Rice (domestic), Rice Koji (domestic)
Rice used ... Koji: Gohyakumangoku, Kake: Miyamanishiki
Rice polishing ratio ... 60
Sake degree ... +2.0
Acidity ... 1.9
Amino acidity...-1.9
Yeast used ... -
Alcohol percentage...15
This is the first sake of the new season at the brewery and is a limited edition sake only available at this time of year. It is brewed with carefully selected sake rice in the clear water of Fuji Misaka and bottled fresh from the press. This fresh sake has a sweet, lush flavor layered with delicate acidity and a refreshing taste, reminiscent of young fruit.
Japanese>English
クリュグ
Raw material rice: Wakayama Tamakae (contract rice)
Rice polishing ratio 65
Alcohol content 17.5
Sake meter degree +3.8
Acidity 2.2
Amino acidity 1.6
Yeast: No. 901 yeast
Fruity and fresh aroma, smooth and clean taste. Excellent value for money. Since it is not heated at all, you can enjoy the changes in flavor even after the bottle is opened.
Both koji rice and kake rice are made from "Tamakae" sake rice grown under contract in Wakayama Prefecture.
Japanese>English
クリュグ
Rice used: 100% Shuku rice produced in Kyoto
Polishing ratio 60
Alcohol content 16%.
Sake degree ±0
Acidity 1.8
Amino acidity 1.3
Yeast Kyo no Koto
The aroma created by "Kyoto yeast" developed by Kyoto City and the famous Fushimi water is in harmony with the soft flavor of Kyoto's sake brewing rice "Celebration". The fruity aroma in the mouth is harmonized with soft umami and a subtle aftertaste. (Unfiltered, once-fired)
Japanese>English
クリュグ
Rice used: Gin no Sei, Miyamanishiki
Yeast used: Kyokai No. 9 series
Rice polishing ratio 55
Sake degree +9.0
Amino acidity 1.2
Alcohol level 16.6
Acidity 1.8
Type of sake: Junmai
Storage temperature: 10°C or lower, in a cool, dark place
A "mellow dry" junmai sake with a sharpness of +10 yeast and the umami of rice. The softness of the aftertaste is still present in a dry sake.
It has the rich, full flavor and sharp dryness of a Junmai sake. The lingering spiciness is particularly impressive, and the full-bodied umami flavor is suppressed to create a pleasantly spicy taste. It is a dry sake that is easy to drink.
It is suitable for a wide range of temperatures, from chilled to hot. When heated, it becomes mellower and the difference between the umami in the first half and the spiciness in the second half becomes clearer.
We recommend heating it to lukewarm.
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クリュグ
Rice: Domestic rice
Rice polishing ratio 55
Alcohol 15%.
Sake meter degree +4
Acidity 1.7
Amino acidity 1.5
Yeast: 1401
Sogen Sake Brewery, located in Suzu City, Ishikawa Prefecture, is said to be the oldest sake brewery in Okunoto. 1 of the 2 breweries was damaged by a landslide during the Noto Peninsula Earthquake on January 1, 2024. This junmai-shu, brewed in 2023, was released as a fire-aged sake that was brewed before January 2024.
It has a yellowish hue. A Junmai sake with a fragrant aroma and a hint of maturity.
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クリュグ
Rice: 100% "Hanamoi" produced in Aomori Prefecture
Rice polishing ratio: 40
Sake meter: +3
Acidity: 1.4
Alcohol content: 17
This daiginjo is made from Aomori Prefecture's "Hanamoi" rice suitable for sake brewing, polished to 40%.
Soft, soft water from the underground streams of Mt. Hakkouda and the Oirase River system is pumped up from the brewery's basement and used as the brewing water.
Hana-Moi" is a crossbreed of "Yamadanishiki" and "Hana-Fukiyuki" and is one of the most highly acclaimed sake brewing varieties in Japan,
It is a variety produced in Aomori Prefecture and is comparable to Yamada-Nishiki, the most highly regarded rice for sake brewing in Japan.
It has a gorgeous mouthfeel, smooth texture, pleasant acidity, and a hint of sweetness. It has a well-balanced finish.
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クリュグ
■Rice used:
Polishing ratio: 60
■Sake degree:
■Acidity:
AL:15%.
■Yeast;
■Brewing year: R6BY
This is a fire-aged light nigori, which was unlikely to be available at Tamagawa until now. It is a slightly cloudy junmai ginjo reminiscent of Kumihama in winter. It is dry on the palate, but the nigori rice flavor can be gradually detected, and it has a Tamagawa-like quality of being able to cut through quickly while being immersed in the lingering flavor of the rice.
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クリュグ
Alcohol percentage 14.8
Ingredient rice, rice malted riceUsed riceOmachi rice
Polishing ratio 68
Sake degree +3
This reasonably priced Junmai-shu is made from 100% Omachi rice, a fantastic sake rice. Characterized by its mild aroma and delicious flavor, it was awarded the Gold Prize at the 2015 Monde Selection.
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