Ryusei’s special sake collection highlights the distinct qualities of different types of sake rice. It offers a unique flavour experience that changes subtly from year to year due to varying climate conditions. Through the traditional Kimoto method, you can taste the Setouchi region’s climate in the sake.

All our sake is crafted using the traditional Kimoto method. This involves natural fermentation with microorganisms found in old wooden storehouses from the Edo period. The result varies each year, reflecting Takehara’s climate. Every bottle is one-of-a-kind, making no two alike.

The selection includes “Hattan Nishiki,” “Hattan No. 35,” “Yamada Nishiki,” and “Omachi,” each with its unique character. These rice varieties are chosen for their suitability in sake making. By using the Kimoto method, they’ve simplified the taste elements, allowing the rice’s uniqueness to shine even more.

Ryusei’s Limited Series drinks go beyond their alcohol content. Their distinct flavours truly come alive when enjoyed with a meal, especially one featuring seasonal ingredients.

The Kimoto preparation is free from yeast additives and highlights the meticulous preparation of Hattanishiki rice, with a 60% polishing ratio and an alcohol by volume (ABV) of 16 degrees.

Hattan Nishiki, created in 1973 by crossing Hattan No. 35 and Akitsuho in Hiroshima Prefecture, is the region’s favored sake rice. Its high shinpaku content makes it ideal for koji mold growth and easy dissolution in moromi. Its rapid growth also benefits local farmers, and its flavor is known for being refreshing and easy to enjoy, with a plump and elegant taste.

Suggestions

any meal

Alcohol content

16%

Serve Temperature

3-15ºC