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クリュグ

GanhoversionⅡ 生酛造り　特別純米酒

Niigatadaiichi Shuzo Niigata

9/6/2023, 6:09:54 AM

クリュグ

Rice：Gohyakumangoku Rice polishing ratio: 60 ■Sake degree: ■Acidity: ■Amino Acidity: Alcohol degree: 16 degrees Celsius "Iwatoyo Version 2 was made with the No. 6 yeast in the nama-moto production process and stored under freezing temperatures with as little modification as possible in order to express the sharpness and character of the nama-moto! " This is a very limited edition product from Niigata Daiichi Shuzo, brewed with rice from a mountainous region with heavy snowfall, dotted with terraced rice paddies, limpid underground water from the mountains behind the brewery, and the skills of the Echigo Toji, a master brewer with a long history of brewing sake. Version 2. The second version of the Iwaho series is a special junmai sake made with 60% polished rice, using "Gohyakumangoku" rice suitable for sake brewing, with the No. 6 yeast used in the nama-moto process. It has a matured ginjo aroma and a sweet, sour, lively acidity that fills the mouth with a white wine-like flavor. Compared to Iwatoyo Version 1, the use of No. 6 yeast gives it a wild finish.

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クリュグ

Shinanotsuru田皐60 純米吟醸純米吟醸

Shuzo Choseisha Nagano

9/1/2023, 5:26:11 AM

クリュグ

Polishing ratio 60 Alcohol content 15%. Sake degree -2.0 Acidity 1.4 Fire-aged sake Nagano Koshihikari rice is used instead of Miyamanishiki, a rice suitable for sake brewing.

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クリュグ

Raifuku純米吟醸　オオクワガタ純米吟醸無濾過

Raifuku Shuzo Ibaraki

8/24/2023, 5:53:57 AM

クリュグ

Rice polishing ratio: 50 Alcohol content: 15%. Yeast: Flower yeast (isolate from Tokyo University of Agriculture) Producer: Raifuku Shuzo, Chikusei City, Ibaraki Prefecture Planning: Tomi-mama According to the product information from Raifuku Sake Brewery, the company president loves stag beetles so much that he is a stag beetle breeder. The rare giant stag beetle, known as a black diamond, is a particular favorite of his, and this stag beetle label was created in collaboration with former brewer and sake YouTuber "Tomi-mama. Raifuku Sake Brewery uses "flower yeast" isolated at Tokyo University of Agriculture for the yeast, which is an important and indispensable element in the alcohol fermentation process in sake brewing. Flower yeast is a natural yeast isolated from flowers that bloom in the natural world, and it produces a wide variety of flavors in sake. It has a fresh and gorgeous aroma similar to that of pears, a smooth, soft and fresh mouthfeel, and a clear, crisp, fruity flavor that is very beautiful, with a supple acidity that leaves a pleasant aftertaste.

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クリュグ

Yokoyama純米吟醸 SILVER 1814 火入れ純米吟醸

Omoya Shuzo Nagasaki

8/16/2023, 12:11:40 AM

クリュグ

Rice used: Yamadanishiki Polishing ratio・・・Koji rice 50%/Kake rice 55 Sake meter degree Acidity Yeast・・・Association 1801 + Association 1401 Alcohol content・・・・16 The alcohol content is 16%. Yokoyama The "YOKOYAMA Junmai Ginjo SILVER 1814 Hi-ire" is brewed with all Yamadanishiki and two yeasts ("Association 1801" + "Association 1401"). It is made entirely from Yamadanishiki and brewed with a combination of two yeasts ("Association 1801" + "Association 1401"). The nose is clean, with green apple and fine acidity, as well as banana flavors. It is floral and smooth, with a refined sweetness that recedes smoothly, while giving off slight herbal blue and green tones.

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クリュグ

Takaragawa醇良純米純米

Tanaka Shuzo Hokkaido

8/11/2023, 4:39:10 AM

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Ingredients] Rice, Rice Koji Rice】 100% Hokkaido-produced rice suitable for sake brewing Sake meter degree】 +1～3 Alcohol content】 15%. Rice polishing ratio] 60 Sweetness/spiciness: Somewhat dry How to drink: chilled, room temperature, lukewarm A junmai-shu with a mild aroma, rich in rice flavor, and a mild mouthfeel. It can be enjoyed cold or lukewarm.

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クリュグ

Furosen杣の天狗　純米吟醸　うすにごり純米吟醸原酒生酒にごり酒

Uehara Shuzo Shiga

8/5/2023, 5:03:46 AM

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Sake meter : +2 Acidity: 1.8 Amino acidity: 1.6 Rice used: Yamadanishiki Rice polishing ratio: 59 Yeast: No. 10 yeast Alcohol level : 17 Type : Slightly dry 100% Yamadanishiki produced in Shiga Prefecture Tenbin Shibori (wooden tank) 4BY Kutsuki, Takashima City, Shiga Prefecture, is a treasure house of nature. This junmai sake is made from 100% Yamada-Nishiki grown under contract in the mountain village of Kutsuki, Takashima City, Shiga Prefecture. The moromi is fermented slowly over a long period of time and pressed gently in a wooden vat. The sake is then pressed gently in a wooden vat, a process known as "tenbin shibori," which is unique to only a few breweries in the country. All the sake is then bottled in its raw state and stored in an ice-temperature refrigerator. The inside of the bottle contains a large amount of oriki, which at first glance appears to be nigori (cloudy) sake. It is fresh, full-bodied, delicious, and has a pleasant bitterness that fills the mouth. As time passes after opening the bottle, the taste gradually changes. It is mellowing. It is a very enjoyable sake to drink over several days. If you prefer, you can drink only the clear top clear part of the sake, which is also quite good. The best drinking temperature is 5-8℃.

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クリュグ

Sohomare純米酒　睡蓮純米

Sohomare Shuzo Tochigi

7/29/2023, 6:07:31 AM

7/17/2023

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Soyojo Water Lily Junmai Sake Souei Shuzo Corporation Ichikai-cho, Tochigi Sake Ingredients: Rice (domestic), Rice Koji (domestic) Alcohol content: 15% alcohol by volume Rice polishing ratio 67 Content 720ml Date of production: 20.07 Excerpt from the brewer's information This sake has a banana-like aroma with a refreshing acidity and a youthful assertiveness. Please serve it chilled at about 10 degrees Celsius.

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クリュグ

Takachiyoseven 無調整生原酒おりがらみ

Takachiyo Shuzo Niigata

7/16/2023, 11:26:46 PM

クリュグ

Flat, unadjusted, unadjusted, unblended, unblended sake Alcohol content : 16%. Limited summer season This year's sake is even better than last year's. The brewery is proud of the quality. Takachiyo" melon is now in stock. This limited edition sake has been the talk of the town among fans even before its release. The theme fruit this time is melon. It is relatively light and refreshing among the "Takachiyo" series, but it is very juicy and can be likened to an "adult melon soda. The melon soda has been stored at freezing temperatures for a long time, resulting in a wonderfully well-balanced melon soda.

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クリュグ

Kazenomori露葉風　507純米大吟醸

Yucho Shuzo Nara

7/13/2023, 5:28:46 AM

クリュグ

Immediately after opening the bottle Fizzy and fruity with a sense of transparency. The wine is also delicate and is indeed 50%: dewy leaf style. After 1 day It is spicy with a grapey and umami taste and acidity. The taste is expanding and the taste is spreading with a sense of effervescence that does not disappear. After 2 to 3 days The image of a beautiful, large flower opening. The delicacy and transparency of the Junmai Daiginjo class speaks of its individuality. After 6 to 7 days Sake lovers will be surprised to find a sense of perfection. The fully developed flavor comes together. Unfiltered, unpasteurized, unpasteurized sake Rice polishing ratio 50%. Alcohol content: 16%. Ingredients: Rice (domestic), rice malt (domestic) *100% dewy leaf wind produced in Nara Prefecture Deep groundwater from the Kongo-Katsuragi mountain range, ultra-hard water, hardness around 214mg/L <Comments from the brewery This sake is made from Nara Prefecture's dewy wind sake rice, which is produced only in Nara Prefecture. It is characterized by its large heart white and harmonious, complex flavor. The mellow aroma is reminiscent of white strawberries and grapes. Please enjoy a sake that is not only beautiful, but also has depth and a three-dimensional quality.

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クリュグ

Taxi Driver純米生原酒

Kikuzakari Shuzo Iwate

7/12/2023, 5:39:33 AM

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Rice used: Kakehashi (Iwate Prefecture) Rice polishing ratio: 55 Alcohol content: 17%. Sake meter : +9 Acidity: 1.8 Amino acidity: 1.9 Yeast : Giovanni's research Nama-shu/Hiirei : :Nama-shu Unique sake name! And a label with great impact! It is as satisfying to drink as it is to drink. Yet it has a powerful richness and depth without being sweet, It has a strong richness and depth without being sweet, and its moderate sharpness continues to be a strong favorite among local sake fans.

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クリュグ

Hououbiden純米吟醸　無濾過本生純米吟醸生酒無濾過

Kobayashi Shuzo Tochigi

7/8/2023, 4:49:53 AM

クリュグ

Koji: 100% Yamadanishiki produced in Yoshida district, Nishiwaki City, Hyogo Prefecture 　　　　Kake) 100% Gohyakumangoku produced in Nanto City, Toyama Prefecture Alcohol percentage: Less than 17 Rice polishing ratio: 55 Sake degree: 0 Acidity: 1.6 Amino acidity: 1.1 Yamadanishiki is used for the koji rice and Gohyakumangoku for the kake rice, Both rice and koji rice are 100% domestically produced. Yamada-Nishiki from the Nishiwaki district of Hyogo Prefecture is polished to 55%, The sake is fermented slowly at a low temperature. The unique freshness and lightness of Junmai Ginjo The unique freshness and the light and pleasant taste of Junmai Ginjo. A fresh ginjo aroma reminiscent of blue melon, and a good acidity and umami. It is a very cost-performance sake with an emphasis on a light texture. It is a very cost-performance sake with an emphasis on a light texture.

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クリュグ

W穀良都純米無濾過生原酒純米原酒生酒無濾過

Watanabe Shuzoten Gifu

7/6/2023, 5:55:48 AM

クリュグ

Specified name etc. Junmai Unfiltered Unrefined Genshu Raw material rice Polishing ratio 50%. Sake degree -4.5 Acidity 1.5 Alcohol percentage 16.5 Additional information Yeast M310 Capacity 720ml Sake rice "Guranto" was born in the Meiji period (1868-1912), but disappeared once before being revived by volunteer farmers in Yamaguchi Prefecture in 2002. It is a historic variety that was originally presented to the imperial family. This junmai daiginjo is brewed from such precious sake rice polished to 50% and unfiltered raw sake. The fresh young grass-colored label is eye-catching. It has a fresh green bamboo-like aroma and sweet fruity aroma. In the mouth, a strong, dark sweetness like a ripe melon spreads out, and the acidity in the back makes the aftertaste more pleasant. The unique flavor, which is very dense yet somehow not lacking a refreshing impression, is addictive once tasted.

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クリュグ

福袋純米吟醸純米吟醸原酒生酒無濾過

Kinoshita Shuzo Kyoto

7/4/2023, 7:17:28 AM

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Ingredients : Rice (domestic), Rice malt (domestic) Rice used: Gohyakumangoku Rice Polishing Ratio：60 Alcohol content: 17-18 Even veteran toji (master brewers) have a saying, "Every year is a new year." Sake brewing is a process that requires a fresh start every year according to natural conditions such as rice production and weather conditions. Until the new sake is ready, the sake brewers are nervous and excited, while the sake retailers and consumers are thrilled with anticipation, wondering what kind of sake they have made this year. The name "fukubukuro" comes from the feeling of anticipation and excitement that comes after the sake is opened. The name is appropriate for the year-end and New Year holidays, when new sake is being made, and adds a festive touch to the celebration. It is dry, slightly mellow, and has a mild aroma. Serve cold to room temperature.

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クリュグ

Aramasaコスモスラベル

Aramasa Shuzo Akita

7/1/2023, 11:42:22 AM

クリュグ

2022

クリュグ

Buyu特別純米　夏酒特別純米

Buyu Ibaraki

6/30/2023, 3:36:54 AM

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Ingredient rice: Hitanishiki Alcohol content 15%. Rice polishing ratio 65 Sake meter degree --- 1.3 Acidity 1.3 Capacity 720ml Type: Unpasteurized, fire-aged, requires refrigeration Takeyuki presents Takeyuki Tokubetsu Junmai Genshu Hi-ire, a summer limited edition sake, made from 15% pure sake and bottled in a hi-ire process. It has a light, refreshing taste and a fresh flavor that will keep you going even in the summer months. Takeyuki's summer sake, chilled crisp and refreshing on a hot summer day.

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クリュグ

Sugataきたしずく純米吟醸無濾過生原酒純米吟醸原酒生酒無濾過

Iinuma Meijo Tochigi

6/25/2023, 10:49:29 PM

クリュグ

Iinuma Meizo K.K. Moto, Nishikata-cho, Tochigi-shi, Tochigi Alcohol content 17.3 Rice used: Kitashizuku produced in Shintotsukawa-cho, Hokkaido Polishing ratio 55 Yeast used Sake meter degree ±0 Acidity 1.7 Nama/Hiire Nama Gorgeous and mellow impression. Fruity aroma like apple and grapefruit. The acidity is a little more assertive than its usual appearance, The sweet and sour accent is pleasant. Of course, the gorgeousness that is typical of the figure is still there.

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クリュグ

Yamagata Masamune純米吟醸　稲造純米吟醸

Mitobe Shuzo Yamagata

6/19/2023, 4:42:57 AM

クリュグ

Mitoobe Sake Brewery Co. Oaza-Haramachi, Tendo City, Yamagata Prefecture Rice : 100% Dewa Sanbai Rice polishing ratio : 60 Alcohol content : 16%. Twice-fired Light, umami, dry Junmai Ginjo-shu brewed with "Dewa Sanzu" cultivated with reduced use of agricultural chemicals. It has an elegant and refreshing aroma, and when you take a sip, you will find a thick and powerful umami flavor with a crisp aftertaste. It is characterized by a cool aroma derived from hard water, a flavor that makes you want to chew on it, and a sharpness like being cut by a great sword.

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クリュグ

Naruka辛口純米　うすにごり　火入れ純米にごり酒

Azumanada Chiba

6/19/2023, 4:20:25 AM

クリュグ

Higashinada Brewery Co. Kushihama, Katsuura City, Chiba Prefecture Rice : Chiba grown Fukusakogane Rice polishing ratio : 70 Alcohol content : 14% (Unpasteurized) Sake degree : +13 Yeast : Association No.7 Sake making process : Rapid brewing with white malted rice instead of lactic acid for brewing It has a refreshing light nigori aroma. While it is dry, it has a moderate sweetness. It is also delicious hot (55℃ or higher).

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クリュグ

Rumikonosake夏生ブルーボトル純米原酒生酒無濾過

Moriki Shuzojo Mie

6/18/2023, 1:14:55 AM

クリュグ

Moriki Sake Brewery 　Chitose, Iga City, Mie Prefecture Rice used: Yamadanishiki(25%) from Mie Prefecture Hachitan-Nishiki from Hiroshima Prefecture (75%) Yeast used: Association No. 9 Alcohol percentage: 14 Sake Degree: +6 Acidity: 1.5 Amino acidity: 1.1 Toji : Rie Toyomoto R4BY Summer season only. This is a junmai nama-shu that can only be drunk now, with a refreshing taste and the umami of rice. The alcohol content is lowered to 14% by adding watered-down water to the unfiltered raw sake, resulting in a smooth and easy-to-drink finish.

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Kokuryu純吟純米吟醸

Kokuryu Shuzo Fukui

6/14/2023, 12:41:22 PM

クリュグ

Kuroryu Sake Brewery Co. Matsuoka Kasuga, Eiheiji-cho, Yoshida-gun, Fukui Rice : Gohyakumangoku (100% Fukui rice) Sake meter : +4.5 Alcohol percentage : 15.5 Rice Polishing Ratio : 55 We sought to create a refreshing drinking experience while bringing out the natural flavor of the rice produced in Fukui Prefecture. It is a Junshu Ginjo-shu with a deep umami taste created by the harmony of flavor and aroma. Pale green with gray tones can be seen on the exterior. The aroma is thick, robust, low in weight, and comes straight out. The complex and evocative aroma is very enjoyable, starting with orange peel and coconut, followed by walnut, hazelnut, apricot curd, condensed milk, yuba, ginger, nutmeg, dinga, rye bread with nuts and dried fruits, and white meat miso. The viscous body, which even seems to thicken, is vibrant and fresh, giving the impression of richness and balance. The strength and subtle bitterness of the wine leaves a delicious flavor in the latter half of the palate. Saba Miso-ni (mackerel stewed in miso), 茄⼦⼦ (eggplant), figs with White miso paste and sesame sauce, and White meat stew. In Chinese cuisine, the Miso Rubbed Eggplant and Pork with Spicy Miso Sauce, and in a French twist, the Cod Poirette with White Miso Cream Sauce, are all great pairings for Miso.

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