Tokubetsu Junmai-shu "Setsugekka" -720ml / 12bottles-


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€33.67 per bottle

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A blend of yeast culture is used to bring out the natural umami of the local Akitazake Komachi rice and create a new experience. This sake brings out the aroma, depth, and flavor of the junmai rice.

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After availability is confirmed, your order will be shipped out.
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TypeRich Type

GradeTokubetsu Junmai

BreweryAkita - Ryozeki Shuzo

Limited Sake

View Detail
Volume720ml (per bottle)
Number of Bottles12 bottles (as 1 case)
BodyMedium Body
Dry or SweetSweet
Raw MaterialRice, Rice malt
Variety of RiceAkita-shu Komachi
AppearanceNearly clear
TasteThis brew has been carefully developed to offer a delicate taste. The taste is rustic, while offering depth.
AromaA light and umami aroma.
PrizeSilver Medal, International Wine Challenge (IWC) 2015
Suitable TemperatureAround 10°C
Rice Milling Level60%
Alcohol Percentage16%
Sake Meter Value-3.5
Acid Degree1.8
Amino Acid Degree1

Score: 3

Aroma Low

Score: 1

Flavor Sweet

Score: 3

Body Light

Nuts and Bolts

Pairs with lightly seasoned food.

  • seafood salad and other vegetables dishes with dressing
  • raw oysters and clams

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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