The nose of this sake consists of a mix of ripe and raw melons and the crisp freshness of lilies. It has a smooth texture. The palate begins with a very small hint of sweetness and acidity and ends with a spicy, savoury taste.
The savoury taste makes it an excellent companion to a dish with a tint of sweetness - such as miso or kasu marinated cod fish, suki yaki, Japanese marinated pork and sweet and sour fried eel.
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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