RYUJIN SHUZO - MAISON DE SAKE

Sake brewery

龍神酒造

Ryujin Shuzo

Kanto Region: Gunma

The Ryujin Shuzo offers sake with refined and elegant aromas, revealing the artisanal soul of this small brewery.

It is widely regarded as one of the finest brands of sake.

hierogly

Oze no Yukidoke

Oze no Yukidoke

Product brand

«

Okarakuchi Junmai

»

Okarakuchi Junmai

Product name

尾瀬の雪どけ 大辛口純米

Dry sake, with a good finish and a slightly peppery aftertaste. Made in one of the oldest kuras in Japan.

Dry
Peppery
Floral
Classification:
Junmai
Junmai

Grade of sake, also called “pure rice”, composed of water, rice and koji, with rice polished to more than 30%. More acidic sake with more body.

Alcohol:
16%
Volume:
720 mL
Pairings:
Fried food, Vegetables (stir-fried)
Type :
-
-
Rice:
Yamadanishiki
Yamadanishiki

Considered the best rice for sake, and gives rich, fruity aromas.

Polishing:
60% (of the rice grains remaining)
60% (of the rice grains remaining)
Temperature:
Cold Chilled Hot
REF: 200752

Ryujin

Ryujin

Product brand

«

Kakushi Ginjo

»

Kakushi Ginjo

Product name

龍神 隠し吟醸 生詰め原酒

Fresh and fruity silky sake. Slight acidity and beautiful bitterness, full-bodied and creamy on the palate. A nama sake should be kept refrigerated.

Smooth
Fresh
Velvety
Classification:
Junmai Ginjo
Junmai Ginjo

Grade of sake, also called “pure rice”, composed of water, rice and koji, with rice polished to more than 40%. Sake with more present rice aromas.

Alcohol:
16%
Volume:
720 mL
Pairings:
Fish, vegetable (pan-fried, mushroom), meat (fillet of veal)
Type :
Namazume Genshu
Namazume Genshu

Namazume : Sake pasteurized only once before cellaring but not a second time before bottling and shipping.

Genshu : Sake produced without adding water after filtration, allowing to lower the alcohol level.

Rice:
Gohyakumangoku
Gohyakumangoku

Sake rice that gives clear, dry and lightly fragranced sake.

Polishing:
55% (of the rice grains remaining)
55% (of the rice grains remaining)
Temperature:
Cold
REF: 200754

Ryujin

Ryujin

Product brand

«

Junmai Daiginjo

»

Junmai Daiginjo

Product name

龍神 純米大吟醸  生詰め

Unpasteurized sake with hints of fennel and fresh almonds. Elegant and refined. A nama sake should be kept refrigerated.

Refined
Sweet
Aromatic
Classification:
Junmai Daiginjo
Junmai Daiginjo

Grade of sake, also called “pure rice”, composed of water, rice and koji, with rice polished to more than 50%. Complex sake with pronounced aromas and refined and harmonious flavors.

Alcohol:
15%
Volume:
720 mL
Pairings:
Aperitif, fish, meat (white), dessert (fruitn)
Type :
Namazume
Namazume

Sake pasteurized only once before cellaring but not a second time before bottling and shipping.

Rice:
Yamadanishiki
Yamadanishiki

Considered the best rice for sake, and gives rich, fruity aromas.

Polishing:
50% (of the rice grains remaining)
50% (of the rice grains remaining)
Temperature:
Cold
REF: 200755

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