Ryusei Suzukaze Issei
Ryusei Suzukaze Issei
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Pouring the blue sky.
A crisp, clear day before the rainy season, a blue sky that makes you want to wear short sleeves.
This is a sake crafted for such a season.
A nama (unpasteurized) sake brewed from Yamada Nishiki rice using only the microorganisms residing in our brewery.
We have designed it to balance the opulence of Yamada Nishiki with a refreshing character that highlights bitterness and acidity.
This is the final release of the year for our unpasteurized sakes.
Sweet nuances like cotton candy paired with fresh aromas reminiscent of white grapes.
With a slight effervescence, it unfolds with a refreshing bitterness and coolness that evokes grapefruit and ramune soda.
Serve chilled between 5°C and 10°C.
While it is the lightest of our seasonal offerings, it possesses a skeletal structure defined by its bitterness.
Pair with tomatoes or grilled conger eel.
It is a sake that excels when enjoyed with meals featuring acidity or salinity.
| Rice | 100% Yamada Nishiki |
|---|---|
| Rice Polishing Ratio | 60% |
| Ingredients | Rice (Domestic), Rice Koji (Domestic) |
| Starter Mash (Shubo) | Kimoto |
| Yeast | House Yeast (No added yeast, completely self-contained) |
| Brewing Water | Groundwater from Takehara |
| Pasteurization | None (Nama sake) |
| Alcohol Content | 14% |
| Volume | 720ml |
About Our Brewing
At Fujii Shuzo, we brew all our sake using the Kimoto method in a completely self-contained environment.
We do not use cultured yeast or brewing lactic acid; fermentation relies solely on the microorganisms that have made their home in our brewery.
We do not disclose specific figures such as the Sake Meter Value (SMV) or acidity.
We believe that experiencing the sake for yourself is more important than the numbers.
