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Description
Rikyuubai Junmai Ginjo Shinshu uses Gohyakumangoku polished to 55% from Daimon Brewery in Katano City, Osaka. Founded in 1826 with a policy of applying ginjo brewing methods to all grades, this junmai ginjo delivers the clean, refined character of Gohyakumangoku elevated by tsukihaze koji and extended cold fermentation with Ikoma mountain spring water.
Specifications
CategoryJunmai Ginjo
RegionOsaka
BreweryDaimon Brewery Co.,Ltd
BrandRikyubai
RiceGohyakumangoku
Polish Ratio55%
Flavor Profile
Subtle
Aromatic
Light
Full
Estimated from the category and polishing ratio, not a measurement of this bottle.
Sake TypeWhat is Junmai Ginjo?
Fruity and clean — the perfect entry point into premium sake.
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Daimon Brewery Co.,Ltd
Osaka
For all standards made by Daimon Sake Brewery, the grade sake is made by making a koji called a breakthrough koji (Tsukigazukoji) with a well -polished rice, and ginjo is made to ferment slowly at low temperatures.
Est.1826
BrandRikyuubai
Address3-12-1 Mori Minami Katano Osaka
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