Tatsuriki Shinryu Nishiki Junmai Ginjo
Tasting Notes
The aroma is gentle, the rich flavor and sweetness are felt, and the acidity gives it a pleasant kick. This is a Junmai Ginjo brewed with the sake rice “Shinryu Nishiki” developed by Ryuriki. In Banshu, where the brewery is located, 10% of rice is produced by crossing “Shinriki”, which was widely cultivated throughout the country during the Meiji and Taisho periods, and “Yamada Nishiki”, which reigned as the king of sake rice in the Showa, Heisei, and Reiwa periods. It took more than a year to develop. Ryuriki's new challenge was born from the idea that it would be interesting to create sake rice that combines the sweetness and mellowness of Yamada Nishiki, the taste of divine power, and the characteristic acidity, and the desire to create romantic sake from a sake brewer's perspective. This is a very popular Junmai Ginjo that sold out in an instant last year.
Overview
Food Pairings: A mellow dish made with steamed cod milt, steamed kinki in sake, and ground white fish.
Specifications
Class: Junmai Ginjo
Rice: Shinryu Nishiki
Rice-Polishing Ratio: 60%
ABV: 16%
Size: 720ml
Brewery Profile
Trade Resources
Specification Sheets & Bottle Images
Tasting Notes
The aroma is gentle, the rich flavor and sweetness are felt, and the acidity gives it a pleasant kick. This is a Junmai Ginjo brewed with the sake rice “Shinryu Nishiki” developed by Ryuriki. In Banshu, where the brewery is located, 10% of rice is produced by crossing “Shinriki”, which was widely cultivated throughout the country during the Meiji and Taisho periods, and “Yamada Nishiki”, which reigned as the king of sake rice in the Showa, Heisei, and Reiwa periods. It took more than a year to develop. Ryuriki's new challenge was born from the idea that it would be interesting to create sake rice that combines the sweetness and mellowness of Yamada Nishiki, the taste of divine power, and the characteristic acidity, and the desire to create romantic sake from a sake brewer's perspective. This is a very popular Junmai Ginjo that sold out in an instant last year.
Overview
Food Pairings: A mellow dish made with steamed cod milt, steamed kinki in sake, and ground white fish.
Specifications
Class: Junmai Ginjo
Rice: Shinryu Nishiki
Rice-Polishing Ratio: 60%
ABV: 16%
Size: 720ml
Brewery Profile
Trade Resources
Specification Sheets & Bottle Images
Tasting Notes
The aroma is gentle, the rich flavor and sweetness are felt, and the acidity gives it a pleasant kick. This is a Junmai Ginjo brewed with the sake rice “Shinryu Nishiki” developed by Ryuriki. In Banshu, where the brewery is located, 10% of rice is produced by crossing “Shinriki”, which was widely cultivated throughout the country during the Meiji and Taisho periods, and “Yamada Nishiki”, which reigned as the king of sake rice in the Showa, Heisei, and Reiwa periods. It took more than a year to develop. Ryuriki's new challenge was born from the idea that it would be interesting to create sake rice that combines the sweetness and mellowness of Yamada Nishiki, the taste of divine power, and the characteristic acidity, and the desire to create romantic sake from a sake brewer's perspective. This is a very popular Junmai Ginjo that sold out in an instant last year.
Overview
Food Pairings: A mellow dish made with steamed cod milt, steamed kinki in sake, and ground white fish.
Specifications
Class: Junmai Ginjo
Rice: Shinryu Nishiki
Rice-Polishing Ratio: 60%
ABV: 16%
Size: 720ml