Kokuryu “Ryu”
Kokuryu “Ryu”
Smooth texture, gentle aroma, incisive taste

Gold Dragon

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.

Fukui Prefecture

Chubu

Kokuryu Sake Brewing Corporation
Kokuryu Sake Brewing Corporation

Kokuryu Sake Brewing Corporation

Fukui Prefecture

map-fukui

Kokuryu labels resound with deep flavour, 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 flavour and delicate balance in a unique expression of the sake-maker’s art.

Kokuryu “Ryu”

Technical Specifications

Classification: Daiginjo
Rice variety: Yamadanishiki
Yeast: House Yeast
Brewing method: Sokujo

40%

polishing ratio

15–16%

alcohol

1.1

acidity

+4.5

SMV


Serving recommendations

The perfect kaiseki sake for two, subtlety embracing the flavours of every course. Serve cool, at around 10–15 degrees Centigrade, bringing to room temperature as the meal progresses.

Restaurant & Retail Guides

Where to find Kokuryu “Ryu” in the U.K.

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