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
SakenowaRecord your sake experiences and discover your favorites
Most Check-in Brands
Timeline
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.
Japanese>English
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.
Japanese>English
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.
Japanese>English
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.
Japanese>English
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.
Japanese>English
クリュグ
Heat treatment : Fire-roasted
Alcohol content: 16% to less than 17%.
Rice : Gohyakumangoku
Rice polishing ratio: 50
Yeast used: Yamagata yeast
Sake meter: +15
Acidity: 1.2
This junmai ginjo is brewed with 50% polished rice "Gohyakumangoku", aiming for a super dry yet flavorful sake.
The process of "complete fermentation" is the process of growing healthy yeast and allowing the yeast to eat up (break down) most of the sugar in the unrefined sake, which naturally weakens the yeast and stops the fermentation process, thus allowing the sake to ferment completely.
Gohyakumangoku is the second largest sake rice produced after Yamadanishiki. Generally, it is difficult to mill rice to 50% or more because the heart white of this rice is large and easily broken.
It has a subdued and refreshing aroma, a smooth and refreshing mouthfeel, a clean and sharp flavor, and a supple, crisp taste that is refreshing and pleasant.
Japanese>English
クリュグ
Ingredients: Rice (from Japan), Rice Koji (from Japan)
Rice polishing ratio: 50
Alcohol Content (ALC): 17
This Junmai Daiginjo "Shinshu" is brewed by hand with freshly harvested "new rice".
It has the freshness of freshly squeezed rice and a slightly different "darker" flavor than usual.
Seasonal only.
Japanese>English
クリュグ
Rice Polishing Ratio : Not disclosed
Alcohol content : 14%.
Rice : Undisclosed
The name "Shiro-green" is derived from the traditional Japanese color "shiro-green", which is a hint of the green of the trees in Kyoto's temples and shrines and the mountains visible from the Kamo River, which are some of the scenes that come to mind when thinking of Kyoto. The sake has a light mouthfeel with a subtle, pleasant sourness and bitterness, and a natural gassy taste derived from fermentation, making it an easy to drink sake that can be served with all kinds of food, not just Japanese food.
Japanese>English
クリュグ
Rice used: Koji rice : Yamadanishiki, Gohyakumangoku / Kake rice : General rice
Polishing : Koji rice : 50% / Kake rice : 55
Specified name sake, etc. Junmai Ginjo/Hiirei-shu
Strength 15
When you pour it into a glass, you will notice a gentle yet gorgeous ginjo aroma, similar to that of green apples. The mild mouthfeel is followed by a grain-like sweetness, and the finish is firm and crisp. It is not flashy by any means, but this kind of flavor is just right for everyday sake. It is a good sake that makes you feel so.
Japanese>English
クリュグ
Rice Source : Koji rice - Gohyakumangoku, Kake rice - General rice
Rice Polishing Ratio : Koji rice - 50%, Kake rice - 55
Yeast : No.7 yeast
Alcoholic Beverage : 15
Sake meter degree : +6.0
Acidity : 1.5
KID has been changed from special junmai to junmai ginjo. It has a soft and sweet mouthfeel, typical of Kido, and the umami flavor starts to spread on the tongue halfway through, stimulating it pleasantly before it finishes cleanly.
Japanese>English
クリュグ
Ingredients: rice, rice malt
Rice used: Takananishiki (Nagano Prefecture)
Specific Name: Junmai-shu
Rice polishing ratio: 70
Sake meter degree: +2
Acidity: 1.0
Degree of alcohol content: 16
This sake is made by bottling freshly brewed junmai-shu at low temperature without any filtration or watered-down water. This is the first Shibori-shibori-shu that has the pleasant taste typical of Toyoka, with an extra touch of gorgeousness and drinkability. Unfiltered "ORIGARAMI
Japanese>English
クリュグ
Rice used: Gohyakumangoku (produced in Shimane Prefecture)
Rice polishing ratio: 70
Alcohol percentage: 18
Sake Degree: -2
Acidity: Not disclosed
This sake has a slightly sweet flavor. It is unpasteurized sake as it is pressed, and can be enjoyed either chilled or at room temperature. The koji is carefully made using the lid koji method, and the pressing is also done with a lot of time and effort using the kuro-hozuri method, making this a product that conveys the brewer's heart and soul.
It is popular among women for its gorgeous, strawberry-like aroma and soft taste that retains the flavor of rice. It goes well with fruits after a meal.
Japanese>English
クリュグ
Ingredients: Rice, Rice Koji
Ingredient Rice/Akitsuho (Kochi Prefecture)
Rice polishing ratio/60
Alcohol/15% alcohol by volume
Sake/+11
Acidity/2.0
Amino acidity/1.6
Tosa Shuzo is a popular brewery that makes sake in small quantities and completely by hand. The "super dry" special junmai sake 60 is made by polishing up to 60% "Akitsuho," locally grown rice suitable for sake brewing in Tosa's Reinokita region, which is blessed with delicious water and air.
The rice is polished to 60% and brewed with great care using the local Iwashimizu water. The sake has a sake strength of +11, which is quite dry even for Tosa sake, which is said to be dry, but its crisp and clear aftertaste makes it an excellent match as a mid-meal drink,
It goes especially well with fish dishes such as bonito tataki, sashimi, and simmered fish.
Japanese>English