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This limited edition sake is in a special series of its own because it is made with the aim to marry dryness with the umami of a junmai sake. The key to this technique is the precise timing of each step of the brewing procedure. The result is a sake that is rich but not heavy, extremely dry but doesn’t interfere with the taste of food.
This sake has a very subtle rice smell. It is very dry exemplifying the style of Niigata sake. However, it is also rich. This rich umami allows this sake to be drunk slightly warmed. For those who like the dryness should drink this sake cold.
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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