Junmai Ginjo "Setsugekka" -720ml / 12btls-
€21.83 per bottle
JPY ¥33,600(Excl. Tax) Rate: JPY 100 = EUR 0.78
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"Bright as the Hokuriku snowfall..."
・Over 100 years in business
・Influential brewing style
・Brewers trained in-house to continue tradition
Ryozeki Shuzo has a style all their own, and this has enabled the long-standing brewery to gather accolades along the way. Recognized as one of the best SAKE in the world, Setsugekka is the sake you will want to buy in bulk.
|Volume||720ml (per bottle)|
|Number of Bottles||12 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
This highly-celebrated SAKE is well balanced and diverse enough to satisfy all palates. The flavor is not too sweet, but not too dry, boasting a medium body and vivid aroma that doesn’t overpower the senses. Its almost perfectly clear appearance is reminiscent of the land in which it is brewed. The use of Akitakomachi rice produces a SAKE that should be enjoyed with close friends and loved ones for an exquisitely refined experie
SAKE Sommelier Comment
Serve chilled at around 10°C, and pair with your favorite meat or stewed fish dishes. This SAKE also goes well with sukiyaki, tempura, and just about any oily or richly seasoned food.
Ryozeki Shuzo -Akita-
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.