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Description: To maximize the barley aroma, it is distilled slowly at a low temperature and thoroughly filtered and matured. This SHOCHU is produced with "Technical guidance by Mr. Fujiharu Yanagita" who created numerous master brewers when he was professor emeritus at the Tokyo University of Agriculture,Brewery Department. This SHOCHU has been produced over several generations and is the forerunner of "Barley SHOCHU".
Tasting Notes: This is Yanagita’s flagship shochu and is popular with spirit lovers not familiar with shochu due to the fruity sweet aroma and mild taste.
Food pairing suggestion: This is an allrounded shochu that pairs well with many dishes. It can also be used to make cocktails, “Chuhai” (Shochu Highball) or “Sours”.
Serving suggestions: 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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