The previous profession of the fifth head of the family was engineering. Being an inherentmechanic, he made precise adjustments to the boiling point of the MOROMI mash and the distiller. He then uncovered a new taste. Through the process of trial and error, this barley SHOCHU made its debut in 2004.
The smooth taste and natural sweetness from the barley will spread delightfully in your mouth. It is popular with all age categories.
This shochu is excellent with:
Miyazaki Ken 宮崎県
On the rocks. Mixing with water, with 6 parts shochu and 4 parts water. Mixing with hot water, 6 parts shochu and 4 parts water. It can also be mixed with soda or fruit juice.
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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