Kokuryu Daiginjo Ryu

A breakthrough daiginjo, Ryu was the first to bring French wine maturation techniques to sake-brewing and the first daiginjo released nationwide. Firstly released in 1975 and since then become an iconic sake of the region.

Recommended way to drink: Chill to 5 - 10 degree Celsius
Tasting Notes: Well-rounded, gently aromatic and surprisingly incisive.
Food pairing: Sashimi, sushi and fresh cheese.

Grade Daiginjo
Rice Yamada Nishiki
Rice Polishing Ratio 40% rice polishing
Alcohol content 16 degrees
Nihonshu-do +4
Production Region Fukui Prefecture
Winery KOKURYU SAKE BREWING CORPORATION