Compare at $180.00
Description: The previous profession of the fifth head of the family was engineering. Being an inherent mechanic, he made precise adjustments to the boiling point of the MOROMI mash and the distiller. He then uncovered a new taste. Through the process of trial and error, this barley SHOCHU made its debut in 2004.
Tasting Notes: The smooth taste and natural sweetness from the barley will spread delightfully in your mouth. It is popular with all age categories.
Food pairing suggestion: It pairs well with rich and spicy food. For example, yakiniku, Chinese and rich tasting hotpots.
Serving suggestions: On the rocks. Mixing with water, with 6 parts shochu and 4 parts water. Mixing with hot water, 6 parts shochu and 4 parts water. It can also be mixed with soda or fruit juice.
Rikyubai is named after a cherry tree in the garden of the brewery. It is the traditional label consumed around the brewery for decades.
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