Suigyoku Junmai Ginjo Unfiltered Raw 720ml/1800ml [Cool delivery recommended]

翠玉(すいぎょく) 純米吟醸 無濾過 生の全体像
翠玉(すいぎょく) 純米吟醸 無濾過 生のラベル
翠玉(すいぎょく) 純米吟醸 無濾過 生のラベル左側面
翠玉(すいぎょく) 純米吟醸 無濾過 生のラベル右側面
翠玉(すいぎょく) 純米吟醸 無濾過 生の裏ラベル
翠玉(すいぎょく) 純米吟醸 無濾過 生の上部

Suigyoku Junmai Ginjo Unfiltered Raw 720ml/1800ml [Cool delivery recommended]

Regular price ¥3,685
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  • From the viewpoint of environmental conservation, we use recycled cardboard for packing materials. (excluding gift wrapping)
  • The product image is the one at the time of shooting. Please refer to the product description column for specifications etc.

[Emerald Junmai Ginjo Unfiltered Raw]

Super limited raw version

Uses high-quality Akita rice that has been polished to the same level as Daiginjo.
It has a bright and clear aroma reminiscent of fruit, and when you put it in your mouth, you can feel the refined taste of rice and rich sweetness.
The aftertaste is very smooth and flows smoothly down the throat.

Excerpt from the official website of Ryoseki Sake Brewery
Toji and Tsukuri Kodawari Since its founding, Ryoseki has been nurturing them in-house, and the tradition has been passed down to the present day.
Within this tradition, Ryoseki has developed its own "Long-Term Low-Temperature Fermentation".
We have contributed to the improvement of sake brewing in the Tohoku region by making this technology available to each brewery rather than limiting it to our own company.
* Long-term low-temperature fermentation Sake is made by fermentation of yeast.
If the temperature is high, the activity of the yeast fungi becomes active, resulting in rapid fermentation.
If the temperature is low, the activity of the yeast is slowed down, resulting in slow fermentation.
If the fermentation is too rapid, the sake will have a rough taste.
Fermentation is slow and it has a fine taste.
Low-temperature long-term fermentation is a sake brewing method that uses the cold climate of snow country to ferment slowly and quietly.

◆ Spec category: Sake (junmai ginjo sake)
Ingredients: Rice (domestic), rice malt (domestic)
Rice used: Rice from Akita Prefecture Rice polishing ratio: 50%
Japanese sake degree: -6.1
Acidity: 1.4
Alcohol content: 16 degrees Storage method: Refrigeration required Manufacturer: Ryoseki Sake Brewery (Akita Prefecture)

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