High quality rice asia food and luxury beverage package wine
High quality rice asia food and luxury beverage package wine
High quality rice asia food and luxury beverage package wine
High quality rice asia food and luxury beverage package wine
High quality rice asia food and luxury beverage package wine

High quality rice asia food and luxury beverage package wine

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Product Overview

Description





Products Description


Once you take a sip, refreshing aromas such as grapes and pears tickle your nose. Then, gentle sweetness is cover your tongue slowly. When the wine is downed, a subtle mineral astringency from the underground water lingers in the aftertaste. This sake is low-alcoholic Genshu which is good for pairing with carpaccio or not fatty seafood.




Dry ★★☆☆☆
Mellow ★★★☆☆
Acidity ★★☆☆☆
Body ★★☆☆☆




【Introduction of the Ryusuisen】
There are a total of three grades of Ryusuisen and a wide range of flavors.
If you have a favorite flavor or a dish you would like to pair it with, we can suggest something close to your taste.
Do not hesitate to contact us!




Product Name
Ryusuisen New Normal Omi
Brand
Ryusuisen
Place of Origin
Japan


IWC（International wine challenge)
International Wine challenge is the largest and evaluated by the highest authority competition for all kinds of alcohol beverage in London every April. Ichinoya's brand Hoshiichi received the commended award in 2022. Today, the Hoshiichi series has been consolidated as the Ichinoya series, but has been updating in quality and taste while continuing the tradition.


Company Profile






Sake Connect to the World
Our company was founded in 2020. We are engaged in the wholesale of all alcoholic beverages, operation of restaurant businesses, and consulting services.
In 2021, we will add Ichinoya, a sake brewery located in Omachi City, Nagano Prefecture, to our group of companies, and we are striving to spread Japanese sake around the world.
We are committed to brewing pure sake, using natural water from the world-class North Alps as our brewing water, and focusing on traditional "Yamahai" and "Namahashi-zukuri" methods that do not rely on brewing lactic acid.


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