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With its long established brewing history dating back to the edo period (江戸時代), this brewery married these natural elements of locally grown rice and mountain water with their age old echigo toji brewing technique.
This sake has a unique palate that starts with a clean simple sweetness of rice, which broads into a deep rich umami taste, and finishes with a dry after note. The smell is subtle, reflecting the subtle elegant sake for which the echigo region is famous. The controlled richness of this sake is an excellent companion to seafood – for example, oyster, lobster, prawn.
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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