ODAcchi
In the Edo period (1603-1867), Sakai was one of the foremost sources of sake, along with Kyoto and Nara. As time went by, the number of sake breweries decreased, and the last time was in 1971, when the brewery disappeared.
It was the only brewery in Sakai that revived in the Heisei era with the idea of brewing sake in Sakai.
The brewery's former name of "Sakai Izumi Shuzo" was changed to "Rikyu-zo" in February 2020.
Color: Amur cork tree
Scent :
Taste : The sweetness of the rice is followed by a light acidity and a firm piquancy that cuts cleanly while retaining a sense of dryness.
[Details]
Raw Rice : Domestic Rice
Rice polishing ratio : 70%.
Alcohol level: 15-16%.
(See labeling.)
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