Junmai-shu "Ryozeki" -720ml / 6bottles-


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€52.05 per bottle

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A proprietary blend of yeast cultures is used to produce this junmai sake from local Akita rice. Drawing on customer feedback, this brew has been produced to have a simple style that is nevertheless freshly aromatic, with a flavor reminiscent of fruit.

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TypeAromatic Type


BreweryAkita - Ryozeki Shuzo

Limited Sake

View Detail
Volume720ml (per bottle)
Number of Bottles6 bottles (as 1 case)
BodyFull Body
Dry or SweetSlightly Dry
Raw MaterialRice, Rice malt
Variety of RiceRice from Akita
TasteA rich flavor at front and center, with a minimum of acidity and dryness.
AromaA light and fruity aroma that highlights the umami.
PrizeGrand Gold Award, Main Category, Delicious Sake Served in a Wine Glass Award (2014, 2016)
Gold medal, Main Category, Delicious Sake Served in a Wine Glass Award (2015)
Suitable TemperatureAround 10°C
Rice Milling Level50%
Alcohol Percentage16%
Sake Meter Value0.5
Acid Degree1.5
Amino Acid Degree1.2

Score: 4

Aroma Low

Score: 4

Flavor Sweet

Score: 5

Body Light

Nuts and Bolts

Pairs with dishes with umami.

  • stuffed cabbage rolls
  • macaroni au gratin

Brewery Information

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.

Photo - Ryozeki Shuzo -Akita-
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