クリュグ's Profile

クリュグ

黄桜純米吟醸　生貯蔵酒純米吟醸生貯蔵酒

Kizakura Kyoto

10/26/2023, 5:08:28 AM

クリュグ

Rice used : Kyo no Kiki Rice polishing ratio : 60 Alcohol percentage : 14 Sake Degree : +2 Acidity : 1.4 This junmai ginjo-shu uses Kyoto sake rice "Kyo-no-kiraki" and Kyoto yeast "Kyo-no-koi". It is a junmai ginjo-shu made with Kyoto sake rice "Kyo-no-Koi" and Kyoto yeast "Kyo-no-Koi". It is characterized by its gorgeous aroma and light, elegant flavor.

Japanese>English

クリュグ

Wataya川口納豆　ひやおろし　ささにしき特別純米原酒生酒

Kanenoi Shuzo Miyagi

10/18/2023, 9:15:19 AM

クリュグ

Alcohol content: 17%. Rice used : 100% Sasanishiki produced in Shimatotai, Kurihara City, Miyagi Prefecture Rice polishing ratio : 55 Sake meter : +5.0 Acidity : 2.0 Kawaguchi Natto" is by far the most popular of Wataya's seasonal products. It has a clear, crisp sake quality and a sasanishiki flavor to match.

Japanese>English

クリュグ

Kaze no Mori試験醸造酒純米生酒無濾過

Yucho Shuzo Nara

10/14/2023, 4:58:00 AM

クリュグ

Unfiltered, unpasteurized, unpasteurized sake Rice polishing ratio 90 Alcohol content 14%. Ingredients: Rice (domestic), Rice malt (domestic) Deep groundwater from the Kongo-Katsuragi Mountains, ultra-hard water, hardness around 250mg/L Aburacho Sake Brewery has been working to brew sake with low-polished rice in order to bring out the unique characteristics of the rice. We are now exploring brewing methods that do not require further rice polishing in preparation for the establishment of the "Katsuragi Mountain Foothills Brewery, which will connect the terraced rice paddies to the next 100 years". This time, we are experimentally brewing Kaze no Mori with 90% polished rice, an extension of the 807 series, but with more complexity and transparency.

Japanese>English

クリュグ

AMAYADORI特別本醸造原酒生酒無濾過

Mie

10/11/2023, 11:42:12 PM

クリュグ

Kawatake Brewery Co. Ingredients 65% domestic rice Alcohol content 15 Sake degree Acidity Yeast K-601 Water used for brewing: Spring water "Futai The ginjo aroma is mildly sweet and sour, reminiscent of pears, and the mouthfeel is round and gentle, with a soft acidity. However, the presence of the acidity gradually increases, and the strength typical of the honjozo style leaves the nose and finishes crisp and clean. The taste is even softer than the previous "AMAYADORI TENNAI" (first batch).

Japanese>English

クリュグ

Kagura純米　無濾過　無加水　生酒純米生酒無濾過

Matsui Shuzo Kyoto

10/5/2023, 11:56:05 AM

クリュグ

Limited distribution "Nanayo" polished 70 Rice: 100% Gohyakumangoku Polishing ratio 70%. Alcohol content 15 The "Nanayo" in "Shichiyou" means "every day for a week," which expresses our wish that you can enjoy Shichiyou every day. Because it is completely unfiltered, unpasteurized, and undiluted, the flavor and fruity aroma of the rice comes through directly. Because the rice polishing ratio is not high, the sake has a rich and robust flavor, making it an excellent match for robust dishes. Serve chilled. It is also delicious heated.

Japanese>English

クリュグ

Izumofuji秋雲AKIMO 純米ひやおろし純米ひやおろし

Fuji Shuzo Shimane

10/1/2023, 4:48:34 AM

クリュグ

Sake meter: +7 Acidity: 1.9 Rice: Yamadanishiki Rice polishing ratio: 70 Alcohol content: 15 This is a dry autumn sake with a strong flavor and a firm outline that is easy to match with autumn flavors. It has a long lingering aftertaste, making it a sake to be enjoyed slowly.

Japanese>English

クリュグ

Yasakatsuru祝蔵舞　生酒③ 2022純米原酒生酒無濾過発泡

Takeno Shuzo Kyoto

9/28/2023, 2:01:46 AM

クリュグ

Name : Iai Kuramai Ingredients : rice, rice malt Rice used for making : 100% Shuku Rice Polishing Ratio : 74 Alcohol : 14.51 Sake Degree : +1.7 Fresh taste of freshly squeezed sake with a fizziness. It has a sharp aroma and a rich, full flavor.

Japanese>English

クリュグ

Sanrensei純米酒（黒）瓶火入れ　ひやおろし純米ひやおろし

Mifuku Shuzo Shiga

9/25/2023, 4:57:17 AM

クリュグ

Alcohol content 17°. Sake degree +6.0 Acidity 1.6 Rice used: 100% Ginbukiyuki produced in Shiga Prefecture Polishing ratio 60 The "Seasonal Sake" Junmai-shu (black: 60% polished rice, Ginfukiyuki used) is one of the few sakes in the Sannsei series that has undergone a complete heat treatment, It is one of the few sake in the Sannenboshi series that has undergone complete heat treatment, The sake is bottle-hiire, which means that it is heat-treated after it is bottled, The sake is then aged slowly for six months. The dry taste that hits you at first is followed by the umami of the rice. The final sharpness is also good, and unlike the fresh mouthfeel of the raw sake, this sake has a calm mouthfeel. It is characterized by a calm and relaxed mouthfeel, which is different from the fresh mouthfeel of the raw sake. The taste is even better when heated to lukewarm. The label is specially treated to ensure quality preservation and temperature control. Special paint is used on the label for the "Sanren" character. When the temperature rises above 10℃, the blue ink disappears and the label becomes white.

Japanese>English

クリュグ

Meikyoshisui純米吟醸　吟織　秋あがり純米吟醸にごり酒

Oosawa Shuzo Nagano

9/22/2023, 5:48:40 AM

クリュグ

Ingredients : rice suitable for sake brewing Rice polishing ratio : 55 Sake Degree : +4 Acidity : 1.6 Alcohol content : 16 Place of origin : Nagano, Japan Osawa Sake Brewery Deep flavor after the summer The most popular autumn sake, "Gin" Ori", named after the Junmai Dai-"Gin" sake with a hint of "ori" (a small amount of sake made from the same sake)! It was born from the desire to create a nigori sake that does not interfere with meals. (Staff comment on August 21, 2010) This sake has a ginjo aroma. In the mouth, you can feel the gentle sweetness of rice on the tongue, but it seems to melt away. It is a pleasant sake from the attack to the aftertaste. It has a rather delicate flavor, so it is probably best to enjoy it with dishes that make the most of the flavors of the ingredients. It would be a perfect match if it were served at a restaurant serving delicious obanzai (traditional Japanese dishes)!

Japanese>English

クリュグ

Musubi Yui特別純米　特別純米原酒

Yuki Shuzo Ibaraki

9/17/2023, 1:26:27 AM

クリュグ

Rice : Akaban Omachi rice produced in Okayama Prefecture Alcohol content : 16%. Rice Polishing Ratio : 60 Yeast : Association 14 Type : Unpasteurized, once-fired Manufacturer : Sanzen Sakura Shuzo Seller : Yuki Shuzo The aroma is very mild. The aroma is gentle, like that of pears. When you put it in your mouth, you will feel the rich sweetness of Omachi.

Japanese>English

クリュグ

AKABUAKABU 琥珀　純米吟醸純米吟醸ひやおろし

赤武酒造 Iwate

9/12/2023, 7:58:49 AM

クリュグ

Alcohol content】13%. Rice polishing ratio] 50%. This sake is a new challenge for the brewery. It has a slight and pleasant ginjo aroma, and a slight sweetness can be sensed the moment it enters the mouth. It has a fruity taste, with umami, acidity, and sweetness spreading in the mouth in good balance.

Japanese>English

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.

Japanese>English

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.

Japanese>English

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.

Japanese>English

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.

Japanese>English

クリュグ

Takaragawa醇良純米純米

Tanaka Shuzo Hokkaido

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

クリュグ

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.

Japanese>English

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

クリュグ

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℃.

Japanese>English

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

クリュグ

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.

Japanese>English

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.

Japanese>English

クリュグ

Kaze no Mori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.

Japanese>English

Registered Date

Check-ins

Favorite Brands

Hall of Fame

Most Check-in Brands

Sake Map

Timeline

RecommendedContentsSectionView.title