About This Product :
The Sake:
The best sakamai, Yamadanishiki was polished down to 50% of original size, this seasonal limited Hiyaoroshi sake has an enticing and elegant aroma of peach and pineapple. Its delicate sweet and sour flavor finishes nicely and smoothly in your mouth.
Translation of name:
Oze is a National Park in Gunma with tall mountains that collect snow all winter. In the summer, the runoff pours into the rivers and winds up fresh and clear at the Oze brewery. “Yukidoke” means “Snow melt.”
Brewery: Oze no Yukidoke 尾瀬の雪どけ
Style: Hiyaroshi, Nama
Prefecture : Gunma
Rice: Yamadanishiki
Water: Soft and feminine
Yeast: No.10
Nihonshu-Do (SMV) : +- 0
Seimaibuai : 50%
Acidity: 1.5
Amino Acids: 1.1
ABV: 15%
The Brewing:
Probably the best thing about Ryujin is it’s toji (head brewer), Mr. Hideki Horikoshi. He is a cheerful and bright gentleman who loves music and ramen, and is passionate about his sake. Oze/Ryujin Shuzo’s underground water is very soft and feminine, lending to their brewers the power to draw out the hidden flavors in their rice. Their aim is to create flavorful, mellow, high quality sake that warms the heart upon drinking. They like to combine their traditional skills and methods with the brewer’s heart. To this end, they work hard to improve their skills every day to work towards the next challenge, and brew excellent beer in the off season.
Food Pairing:
Served primarily as an aperitif or digestif with cheese, foie gras, or rich sushi.
The Format:
720ml bottle
The Brewery:
Establish in 1597. Situated in the town of Tatebayashi, Ryujin House derives its name from the pristine water spring upon which it was established. Legend has it that the spring, discovered during the Edo period, was named Ryujin after a dragon deity emerged from its waters at the time of its discovery.
Renowned as one of the top sake producers, Ryujin Shuzo crafts a variety of sakes under two main labels: Oze No Yukidoke and Ryujin, both of which have garnered numerous accolades, including the esteemed International Wine Challenge.
With a proud legacy, the brewery remains dedicated to the philosophy of kaizen, or “the art of continuous improvement,” to secure its future through constant refinement.
