This sake has a wonderful balance between (1) acidity and (2) umami and dryness. This rich junmai daiginjo with a strong umami is an excellent example of a “food pairing” sake (i.e. a sake which is made to be enjoyed with a wide variety of ingredients and/or cooking methods).
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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