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Distilled without increasing air pressure, a process which is time consuming. This achieves a balance of umami and sweetness with a mellow and smooth touch. This shochu is made with southern Kyushu sweet potato and white koji. Excess oil is removed by hand. This special version has been carefully aged to achieve a smoother finish.
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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