Both this and Matsuri Kurabu in the Kurabu line from Yasakaturu use Matsuri Hare rice. Matsuri Kurabu is a yamahai (that is, in the production process, the step where rice and koji (sake mould) is pureed together with a wooden pole is omitted) which means that it is more tangy, bolder and richer in taste. Egao Hyakuyaku in comparison is a smoother, more elegant and subtle sake. It is suitable for experienced drinkers that would appreciate its delicacy and liveliness.
Matsuri Hare (祭り晴)
5°C to 10°C
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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