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RyuRyu
基本的に日本酒原価酒蔵です。 渋谷店とか潰れてるので、もっと繁盛してほしい気持ちも込めて。

Registered Date

Check-ins

694

Favorite Brands

4

Most Check-in Brands

Unspecified
28(11.16%)
Aramasa
19(7.57%)
Hououbiden
17(6.77%)
Jikon
15(5.98%)
Denshu
12(4.78%)

Sake Map

The origins of the sake you've drunk are colored on the map.
Akita
45(6.48%)
Fukushima
45(6.48%)
Kyoto
39(5.62%)
Niigata
34(4.9%)
Tochigi
33(4.76%)

Timeline

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Morioka City Akabu Shuzo Junmai Ginjo Newborn Fire-brewed Sake Sake rice is Sake Mirai (Yamagata Prefecture) dry and sweet smooth and smooth Degree of liking 3 ------- https://jp.sake-times.com/knowledge/sakagura/sake_g_akabusyuzou?from=sakenowa Do you know "Akabu", a hot brand that appeared two years ago and is now being handled one after another by leading sake retailers nationwide? Akabu is produced by Akabu Shuzo in Otsuchi-cho, Iwate Prefecture. The brewery was completely washed away in the Great East Japan Earthquake, but in 2013, a new brewery was built in Morioka City to restore the brewery. The following year, they launched a new brand, "Akabu," which is now in its second year of production and is beginning to gain prominence. Akabu Brewery resumes sake brewing after overcoming the Great East Japan Earthquake The Akatake Brewery lost its warehouse in the tsunami. The brewery's owner, Hidemine Furudate, looked around Iwate Prefecture for a sake brewery that would lend him its facilities so that he could start brewing sake in the fall of 2011. to be continued
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Sentori means crane. SENKOKU is estate-domesticated for all the rice used. "Domainization" means integrated production from raw materials to the final product. It is a term used in the wine world. At SENKIN, we're taking it one step further and working to make sake from rice grown in rice paddies that have the same water system as the brewery's brewing water. I feel that the characteristic throatiness also comes from the nuances of the water." Dry. Soupy. A little less sippy and a little deeper than the Snowman. Degree of liking 3
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RyuRyu
Takachiyoシンタカチヨ L-TYPE無濾過生原酒
Takachiyo ShuzoNiigata
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Roughly sour and sweet. Sizzling. Too sweet for my taste. Maybe some of the oli is still thick, but it tastes messy (which is what makes it so good).
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Peach Color - Kasumi Sake Junmai The rice is polished to 90%, so it's not at all dry, but it has a strong, delicious ricey flavor! It has a strong and delicious flavor. Sour and extremely sweet. The sake has a sake strength of -63. The ori is so thick that it is very cloudy. Personally, I like this kind of sharp sake. Sweet, rice, rice, and acidity. I'm glad they won the court case with AFURI, the ramen shop.
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Quadrifoglio. Spring Ginjo The description made me imagine it to be very gorgeous and fruity, but when I drank it, I found it to be a super dry base like Miinotsuyu, with an added touch of gorgeousness. There is a little bit of orizumi. 3.4 Quadrifoglio is the Italian word for a lucky four-leaf clover, and this light nigori junmai ginjo was inspired by a springtime field of white clover flowers. The Gin-no-sato grapes are polished to 60% and the aromatic junmai ginjo is bottled in a light nigori state. It has a pleasant aroma of fresh strawberries and pears, soft sweetness and light acidity on the palate, and a beautiful hint of fragrance. What is Gin-no-sato? Gin-no-Sato is a mid- to late maturing variety with the same ear emergence and maturity period as Yamada-Nishiki, and is suited to warm and temperate areas with flat terrain. The culm length is more than 20 cm shorter than that of Yamada-Nishiki, and it is characterized by its resistance to downfall and higher yield than Yamada-Nishiki. Brown rice is as large as Yamada-Nishiki, with a heart white incidence similar to that of Yamada-Nishiki and almost the same protein content. Its suitability for milling and brewing is close to that of Yamada-Nishiki, making it suitable for ginjo sake. It is currently grown in Fukuoka and five other prefectures, and 18 companies use it as a raw material.
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Junmai Ginjo Sake Mirai. This sake rice was developed by Jyushiyo Therefore, this sake is a gorgeous sake that can be considered a collaboration between Jikin and Jyushiyo. The ginjo aroma is amazing. Depth and sharpness like Jikin. 3.8
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intoxication 2024 I hear the taste swings are great every year. I don't remember what it tasted like last year. The waiter says it's not that good this year. It tastes like dried flowers. Nigori The flavor is weak, but there is a glimpse of it.
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Junmai Ginjo Haru no Kaoru Sake Wakayama Gohyakumangoku Fresh and fruity with the depth of Gohyakumangoku Cost-effective as always!
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Fruity after the gusto and alcohol sensation The alcohol content is 16.6 It is made from rice called Haenuki, which is used for food. Sake strength -5 Sake from Tsuruoka City, Yamagata Prefecture Association No. 10 Yeast with good ginjo aroma.
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Hana-Kyun Undiluted Nama Junmai Ginjo Juicy Tsuyome It's so fresh it's almost petite! The moment you put it in your mouth, you can't help but say, "Mmmm! Nara's sake is good. Sake level -1
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Kagami (read as "mirror") ORIGAMI Nama-no-Undergrowth Sake Fruity Freshness and strict adherence to specifications
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Yamada Nishiki unfiltered (sake) Spread of Yamadanishiki Kire (sharpness) Juicy umami. But it has less impact than Isshidai.
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Junmai Ginjo Nama Shu Senbon Nishiki Senbon-Nishiki is a crossbreed of Yamada-Nishiki and Nakate-Shin-Senbon (edible rice). It has a slightly more berry taste than Jikin, which is just a Yamadanishiki version. Bitterness -> Berry
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1Gou Yeast Thought it would be dry. Surprisingly deep, then sharp and dry. I did not expect such a well-balanced dry sake. No wonder the waiter who drank both No. 6 yeast and No. 1 at the store said No. 1 was delicious.
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Numerosis 6 combined yeast Fruity and mildly acidic because it is derived from Niimasa No. 6. The aftertaste is deeper than that of another 1-agar yeast.
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Yamadanishiki Origami The Premium The pineapple taste is strong in common, but the fruity aftertaste lasts for a long time in combination with the fullness of Yamadanishiki. Fruity→continues→disappears with bitterness. Slightly more expensive than Miyamanishiki ver.
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Miyamanishiki Nama-nazake Strong pineapple taste, crisp finish typical of Miyamanishiki Pineapple flavor aroma was so strong that I couldn't help but laugh
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Nama-zake (unpasteurized sake) It seems to be Sakura yeast, but it is not pink. It's got the roughness of a nama sake, and the ori gives it depth. Raifuku's mellow is the major one in my opinion, but it's not so fruity that it's not similar.
Japanese>English
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Draft sake. It seems to be a white uniform because it is not normal. Super dry as usual. It is a bit spiky because it is a nama-shu, but it has a wide range of flavors and is very good!
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