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Hiokizakura brewery is one of the few breweries that revived the rare strain of rice, Gouriki, that has not been grown for years. By milling away more of the outer shell of the Gouriki rice, the slight hint of acidity is removed, resulting in a more balanced and rounded version of the Gouriki Junmai Ginjo.
A subtle nose of wheat and rice with a rich, smooth taste and a long dry 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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