◆Kongo Mountain spring water: Sake and tea are good because the water is excellent. It was loved by the locals as a famous water and was the source for making local specialities such as sake, tofu and konnyaku. We use high-quality spring water from Mount Kongo, which has nurtured this history.

◆Kyushu Yame-cha: A refreshing taste with less bitterness and astringency by making it into hojicha. Yame-cha is famous for its sweet, rich and tasty flavour, and is used as a source of premium gyokuro tea.

⚪︎Straight: You can enjoy the original depth of flavor of the ingredients.

⚪︎On the rocks: cooled, it can be drunk neat and enjoy the changing flavors.

⚪︎With soda: you can drink it with a refreshing taste without sacrificing the flavor and aroma of the liqueur.

⚪︎With milk: You can enjoy its mild sweet aroma and rich taste.

This is a Sake based tea liqueur made from carefully selected ingredients. Currently, three products have been released.

◆Matcha: A sip of this tea liqueur will fill your mouth with a noble sweetness, a hint of bitterness and a mellow aroma.

◆Sakura Matcha: The harmony of cherry blossoms and Kyoto Uji Matcha. The sake "Sen no Rikyu" is blended with it.

◆Hojicha: When you put it in a hojicha container, hold it over the fire and shake it, it makes a dry crackling sound and smells fragrant. The roasted aroma gently envelops you.

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.