Junmai Ginjo "Setsugekka"

Estimated price in your currency (Including TAX)
In stock
/ 12 btls

€21.02 per bottle

JPY ¥26,500 + VAT Rate: JPY 100 = EUR 0.8

Note: Invoice and payment will be charged in Japanese yen. Prices vary depending on the exchange rate.

The order is confirmed subject to the available inventory in the brewery.
We'll send you the order confirmation by e-mail after we check the inventory.

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.

ProductsAromatic Type

CategoryJunmai Ginjo

BreweryRyozeki Shuzo

Limited SAKE

Volume 720ml (per bottle)
Number of Bottles 12 bottles (as 1 case)
Body Medium Body
Dry or Sweet Medium
Raw Material Rice, Rice malt
Variety of Rice Akitakomachi
Appearance Nearly clear
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)
Gold medal, Daiginjo category, Delicious Sake Served in a Wine Glass Award (2015)
Suitable Temperature Around 10°C
Rice Milling Level 55
Alcohol Percentage 15%
Sake Meter Value 1
Acid Degree 1.3
Amino Acid Degree 1

Score: 4

Aroma Low

Score: 3

Flavor Sweet

Score: 3

Body Light

Nuts and Bolts

Pairs with richly seasoned foods and those with oil.

  • stewed fish
  • tempura
  • sukiyaki
  • other meat dishes

Brewery Information

Ryozeki Shuzo

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.

Photo - Ryozeki Shuzo
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