Made with the soft water of Fukui Prefecture, Kokuryu sakes are full-flavoured and mellow. The brewery’s family of “Kuzuryu” labels—including even its daiginjo member—is especially delicious when warmed. We’ll hear from sales manager Nobuko Deguchi, who will tell us why they developed a line of sakes to be served warm, the best way to enjoy them and how they differ from familiar “Kokuryu” labels. Join us for a rare glimpse of how a famous brewery with a long traditions tries something new.
Thursday, 25 March (Friday, 26 March in Japan)
10 pm GMT (7 am JST)