What’s left after you grind the rice down to 7%? Where is the flavour from? These are all questions correctly asked by any sake sommeliers or enthusiasts introduced to “Super 7” for the first time. The answer is simple – the taste of rice in its purest form. The flavour came from the skill of the toji (brewer) in the way the koji (sake mould) was grown on the rice, thereby affecting the entire fermentation process.
The colour is as clear as water. The nose consists of a bouquet of fruit with a base note of sweet rice aroma. The texture is velvety smooth which glides through your tongue. The taste evolves as it ignites the different senses on your tongue. It starts with a small hint of sweetness. Next, it evolves into a slight citrus tang, then umami and ends with a bang of long, dry finish. Beautiful long and distinct legs remain on the glass. This is an exceptionally complex and elegant sake.
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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