[Tokyo] Ryugin

[estufarian]

The sake is junmai daiginjo made by Miyoshi Kiku Shuzo, located in Tokushima.

Website:

http://www.macserver.if.tv/cgi/miyoshikiku...les/wordpress1/

Japanese only.

The rice variety used is Yamada Nishiki (thought to be the best rice for making sake).

Milling ratio:  50%

Nihonshu degree(?):  +5

Alcohol content:  17

Acidity:  1.5

←

Thank you.

Now I can set about trying to find it in North America too.

And, of course, it can be tried by anyone else who visits RyuGin - and based on this thread so far that could be a large number.

For me this was the best 'food' sake I've tried. Less aromatic than some, but really wrapped around the food. Certainly smoky with a background of earth/mushrooms. Would substitute for a pinot noir or barrel-fermented chardonnay (and much cheaper than either in a Japan based restaurant). And because of the size (180ml serving) a relatively cheap way for even a novice to try this match - you can always order more!

[Hiroyuki]

As someone has already mentioned, the official website of Ryugin is rather difficult to navigate.

Here's some information about the restaurant:

まず琵琶湖の稚鮎が入り始めました。

　６月１日より解禁となる川の天然鮎が出回るまでの１ヶ月だけ、

　龍吟では稚鮎をお出しします。

　活きたままカラアゲに…。

　西瓜と紅タデのソースを新作として発表しました。

(Copied from the NEWS page of the site)

First, baby ayu From Lake Biwa have started to come in.

At Ryugin, we offer baby ayu for only one month, until natural ayu become available, starting on June 1.

"Kara age"ed alive...

We have released the new creation, the watermelon and red tade sauce.

[prasantrin]

For those thinking of dining at RyuGin in the near future, they no longer offer the cheapest course during regular dining hours. Until 9:30pm, they only offer the Y21 000 and Y26 250 courses. If you want to order a la carte or the Y15 750 course, you must call on the same day you are dining, and you must be dining after 9:30pm. A la carte and the Y15 750 course are subject to availability.