Developed in collaboration with a Kyoto Michelin star kappou (割烹) chef, the concept is to create an affordable premium sake that pairs well with a wide range of ingredients and cooking methods used in premium Japanese cuisine. This sake is also a winner of the International Sake Challenge 2010 Bronze award.
This light amber sake has a subtle sweet rice nose with a long finish. The palate is clean and dry with the rich taste of yamada nishiki rice.
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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