This sake differs from the Junmai Daiginjo version in that the slightly lower milling rate give it a stronger “bite” or, in other words, a richer bolder umami taste. This umami taste is best experienced slightly warmed – the result is a smooth, mellow sake. This richer version of Soutenbou sake series is an excellent companion to protein dishes – beef, pork, chicken. The warmed version also serves as an excellent companion to hot pot and sukiyaki. This sake is an excellent companion with oysters and was selected in 2018 as one of the best sake to be served with raw oysters.
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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