Junmai Daiginjo brewed with our original brewing method 'Hachidan'. Full-bodied flavour, with an elegant sweetness that expands and cuts through the aftertaste.

chilled (5-10°C) [Recommended]

◆Gyoja spring water from Mt Kongo: The water soaks into the ground and is polished over a long period of time, contains just the right amount of minerals and has enough power to ferment at low temperatures.

◆Yamada-Nishiki, the king of sake rice: Yamada-Nishiki is capable of producing sake with a round, clean taste and a refreshing aftertaste. Yamada-Nishiki is said to be the ideal rice for sake brewing, and all our sake is made from the highest grade of Yamada-Nishiki, produced in Hyogo Prefecture.

Sake is generally made in the moromi making stage, where the mother of sake is put into the tank first, and then koji, steamed rice and water are added in three separate batches. This is called the three-stage brewing process. This is followed by another five times of brewing, which is our original eight-stage brewing. This keeps the yeast active right up to the end, resulting in a "rich sweet" taste.

The sweetness of the Sake goes well with meat and Chinese dishes. They complement each other's flavors.

Sake is usually brewed in three stages, and it is extremely rare to find a brewery that uses eight stages. Theoretically, this method is more likely to produce a sweet sake, but it requires more than twice as many steps as usual.

However, we are the ones who go through this enormous process in pursuit of the sweet sake that is typical of Sakai. This is the Rikyu brewery's attitude towards sake brewing and an expression of its beliefs.