The soft water of Fukui, combined with the robust Kokuryu brewing style, produces a sake that is well-rounded, gently aromatic and surprisingly incisive. This is a classic daiginjo sake, first introduced in 1975.
Kokuryu Sake Brewing Corporation
Kokuryu labels resound with deep flavor, but what makes them unique is their overall finesse. Sakes with big taste profiles can sometimes be overbearing and lacking in clarity. Kokuryu skillfully avoids this, bringing together rich flavor and delicate balance in a unique expression of the sake-maker’s art.
Rice variety: Yamadanishiki
Yeast: House Yeast
Brewing method: Sokujo
The perfect kaiseki sake for two, subtlety embracing the flavor of every course. Serve cool, at around 55 degrees Fahrenheit, bringing to room temperature as the meal progresses.