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This shochu is made with the same kind of rice, omachi, which is used in many of Sakura Muromachi’s sake. In the tradition of Okayama shochu, sake yeast is used in the making of this shochu. It has been aged for 3 years and have a nice amount of umami.
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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