Junmai Ginjo "Setsugekka" -720ml / 6btls-
€32.85 per bottle
JPY ¥25,400 (Excl. Tax) Rate: JPY 100 = EUR 0.78
Designed to “sparkle like the snows, be gentle like the moon, and glow like a flower.”
The sweet-smelling aroma of ginjo sake and its light flavor are slowly produced in the pure and snowy environs of our brewery. Using the finest grade of brewers’ rice and carefully curated yeast, topped with the brewers’ sensibilities and enthusiasm, we produced the ultimate in richness.
|Volume||720ml (per bottle)|
|Number of Bottles||6 bottles (as 1 case)|
|Dry or Sweet||Medium|
|Raw Material||Rice, Rice malt|
|Variety of Rice||Akitakomachi|
|Taste||Umami flavor, a smooth texture, and a vivid aroma.|
|Aroma||A fruity aroma|
|Prize||IWSC（International Wine & Spirits Competition）2007 Gold（Best in Class）
SANFRANCISCO INTERNATIONAL WINE COMPETTION 2014 BEST SAKE DOUBLE GOLD / 2014 BEST OF NATION AWARD JAPAN
Gold medal, Daiginjo category, Delicious Sake Served in a Wine Glass Award (2015)
|Suitable Temperature||Around 10°C|
|Rice Milling Level||55|
|Sake Meter Value||1|
|Amino Acid Degree||1|
Nuts and Bolts
Pairs with richly seasoned foods and those with oil.
- stewed fish
- other meat dishes
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.