Ryozeki Junmai Daiginjo “Setsugetsuka” 720ml with Snack Set

Winner of the highest gold medal at the IWSC, the world's most prestigious international sake competition, and first prize in the National Sake Competition. This Junmai Daiginjo is brewed using Ryozeki's unique low-temperature, long-term brewing method, pursuing a delicate aroma and a smoother finish. Capacity: 720ml Rice: Akita Sake Komachi Rice polishing ratio: 40% Sake meter: -1.5 Acidity: 1.2 Alcohol content: 15° Shirakami Sanchi Garlic Pickles Using groundbreaking new transparent soy sauce and garlic from the Shirakami Sanchi mountain range area, Tomiya Shoten has created these delicious pickles. Enjoy the whole pickled garlic cloves, or chop them up and toss them into salad or pasta. The juice can also be drizzled over grilled fish or made into a dressing. Akita Myoga Pickles (Ume Jiso Flavor) A Tomiya Shoten original product, myoga (Japanese ginger) from Akita Prefecture is used to make these delicious pickles. A versatile ingredient, it can be chopped finely and used as a condiment, while the juice can enhance dressings and sauces. Yuzawa Warabi and Kelp in Soy Sauce Combining warabi (bracken) from Akita Prefecture, kelp from Hokkaido, and soy sauce from Ishimago Shoten in Yuzawa City, this refreshing snack can also be used as a condiment with rice or boiled vegetables.