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Kuroryu Kuzuryu Yoizuki (brewed in 2024) [Scheduled to arrive in early October]

Kuroryu Kuzuryu Yoizuki (brewed in 2024) [Scheduled to arrive in early October]

福井県／黒龍酒造

This is the third in the Kuzuryu seasonal limited series, following "Tarekuchi," a freshly pressed, lightly cloudy sake released in early winter, and "Koyashiyazake," which can be enjoyed on the rocks with ice in midsummer. It is a new autumn staple product.
This Junmai sake (pasteurized) is made from Gohyakumangoku rice grown in Fukui Prefecture, polished to 65%. It has a creamy aroma of ripe pears and grains, a refreshing acidity, and a deep, rich flavor that lingers in your mouth. It can be enjoyed at a wide range of temperatures, from chilled to lukewarm or even extra warm, from autumn to winter.

Specific name, etc.: Junmai / ALC (%): 15.0 / Main ingredient: Gohyakumangoku / Rice polishing ratio (%): 65 / Yeast: / Sake meter value: 1.5 / Acidity: / Amino acid content: / Brewing year: 2024

<Additional Information> When the sake meter value, acidity, amino acid content, etc. is displayed on the product, we will also display it on this website to make purchasing more convenient. However, depending on the brewery, the same product name may have different specifications, so please use this information as a reference only.

¥1,760
¥1,760
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Producer/Brewery ( Fukui Prefecture/Kokuryu Brewery )

Founded in 1804, this brewery is located in Eiheiji Town, Fukui Prefecture. During the seventh generation, the brewer developed a deep interest in wine, a type of brewed alcoholic beverage, and traveled to France and Germany, exploring through trial and error whether sake could be aged in the same way as wine, while continuing to pursue the brewing of high-quality sake in small quantities. This resulted in the birth of "Kokuryu Daiginjo Ryu," which became the first daiginjo sake to be commercialized in the country.

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