Tanizakura Ryuryushinku is not your typical junmai ginjo. This sake is prepared using 100% organically grown Yamadanishiki rice from Shiga Prefecture and sits at a comfortable 15% ABV. At a polish ratio of 55%, I had expected Ryuryushinku to be fruity and delicate but it had a lot more substance than anticipated. Visually, it is clear and slightly tinted a soft cream color. The aroma is comprised of dried shiitake mushroom, earthy rice grain, and gentle wafts of violet. In the mouth, it feels light, round, and creamy with a medium body to it. This sake has a soft dryness upfront that sharpens up on the finish. Furthermore, this sake pairs well with a variety of dishes due to its mild aroma and refreshing taste.

Specifically, this sake would go hand in hand with homestyle Japanese staples. Think of fresh steamed white rice, pickled vegetables, grilled fish, and dashimaki tamago, foods you might spot on a farmerÕs table. If you find yourself at an izakaya, try this sake with tempura and salted yakitori. Ryuryushinku is sake that whets the appetite and encourages you to eat more during your meal because it pairs so well with food! I can imagine myself having this sake anytime, all the time. Tanizakura brewery is located in the southern foothills of Mt. Yatsugatake in the Yamanashi Prefecture of Japan. The brewery first got its start in 1848 by producing sake used as shrine offerings. Around this time, a large number of antique coins were found on the property, leading the store to be affectionately called furuzeniya (___) or the old coin shop. The brewery honors its roots by sprinkling yen-inspired decor around its buildings.