This Junmai Daiginjo Sake uses 100 percent carefully selected brewing rice and Yamada Nishiki (a short grain rice), and is the pinnacle of the Ryusei brand, which brews using the kimoto method. The kimoto method is a technique founded during the middle of the Edo period, but because sake making called sokujo became prosperous due to the technical revolution from the Meiji period onward, present day sake brewed using the kimoto method is said to be less than 1 percent of all sake.
At the Kuramoto and Fujii sake breweries in Takehara, Hiroshima Prefecture, the kimoto method was revived from 2005 for fear of losing the cultivation techniques. In making this “Ryusei Bekkakuhin” sake, contemporary techniques were integrated and it was completed in 2012.
This sake, fresh and youthful though having a firm build, has a refreshing scent, like a refined muscat or white peach, that you’ll find very pleasant. It fills the mouth with a flavor of deep elegance.
Price: ¥5,400 for 720 ml
Manufacturer: Fujii Shuzou Co. in Takehara, Hiroshima Prefecture
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