Junmai Daiginjo "Setsugekka" -720ml / 6btls-
€39.19 per bottle
JPY ¥30,300 (Excl. Tax) Rate: JPY 100 = EUR 0.78
Using a traditional low temperature, long-term fermentation process developed at Ryozeki and local rice, the signature “moderate umami” style Ryozeki is known for is achieved.
The aroma and flavor are gentle, making this brew suitable for many types of cuisine.
|Volume||720ml (per bottle)|
|Number of Bottles||6 bottles (as 1 case)|
|Dry or Sweet||Sweet|
|Raw Material||Rice, Rice malt|
|Variety of Rice||Yamada Nishiki, Akita-shu Komachi|
|Taste||A moderate and soft taste with gentle aroma.|
|Aroma||A light and fruity aroma.|
|Prize||- International Wine & Spirits Competition, Best in Class (2007)
- San Francisco International Wine Competition, Best Sake Double Gold (2014)
- The Fine Sake Award, Japan (2018)
|Suitable Temperature||Around 10°C|
|Rice Milling Level||40%|
|Sake Meter Value||-1.5|
|Amino Acid Degree||0.9|
Nuts and Bolts
Pairs well with somewhat richer foods.
- salt-grilled white fish
- spring rolls
- deep fried crab claws
Brewery located in Hokuriku
Ryozeki got its start as Ito Niemon, which was founded in 1874.
The historic brewery of over 135 years got its start in trade with Kaga Domain (present-day Ishikawa Prefecture) in the late Warring States period through early Edo period, where it was given the name Niemon. Still today, in Yuzawa, it is referred to as Kaga-ni.
In the late Meiji period, the brewery spared no effort to develop a proprietary low-temperature, long-term fermentation process, as well as the Ito-style skylight. These results have enabled the brewery to obtain numerous awards, starting with the first prize at the first All Japan Spirits Appraisal Conference, and then many accolades since.
Actively sharing this expertise and techniques with the industry, the Ryozeki style came to influence the Akita and Tohoku styles of brewing.
Since that time, we have placed developing increasingly better quality first and foremost, while at the same time pursuing ties with our local region.
We do not hire brewers from outside, instead training our own staff in-house to retain a closed pool of talent.