Junmai-shu "Ryozeki" -720ml / 12btls-
€18.62 per bottle
JPY ¥28,800 (Excl. Tax) Rate: JPY 100 = EUR 0.78
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.
|Volume||720ml (per bottle)|
|Number of Bottles||12 bottles (as 1 case)|
|Dry or Sweet||Slightly Dry|
|Raw Material||Rice, Rice malt|
|Variety of Rice||Rice from Akita|
|Taste||A rich flavor at front and center, with a minimum of acidity and dryness.|
|Aroma||A light and fruity aroma that highlights the umami.|
|Prize||Grand 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 Temperature||Around 10°C|
|Rice Milling Level||50%|
|Sake Meter Value||0.5|
|Amino Acid Degree||1.2|
Nuts and Bolts
Pairs with dishes with umami.
- stuffed cabbage rolls
- macaroni au gratin
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.