This is separate series from Soutenbou's regular lineup. 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.
What's special: This is a special edition bottled directly from the fermentation batch without going through a collection tank. It is unpasteurized. This particular item was made in 2019 and matured nicely at 2 degrees.
Tasting notes: Dry and refreshing. The finish is sharp and crisp.
Food pairing: Very good with seafood, 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.
Click here to know more.