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Brewed carefully and slowly at low temperatures using traditional brewing techniques and Yamada Nishiki rice polished to 55%. Characterized by a well-rounded flavor with a solidness to the flavor and fragrance, and a clean finish.
Rihaku was named for a famous poet in China who lived from 701-762 and was famous for drinking a lot before writing. He was known to have said, "I drink a bottle, and can write 100 poems."
Rihaku Shuzo was founded in 1882 in Matsue City in Shimane, although it was not until 1928 that we adopted the name Rihaku. Rihaku was a famous poet in China, and is also known in English as Li Po. Rihaku lived from 701 to 762, and was known for his fondness for the bottle. He was a kind, open-minded, wandering poet that was famous for drinking a lot before writing. He was known to...Read More About Rihaku
Junmai-Ginjo is one step higher than the Junmai classification. The rice must have a suimai-buai of at least 60%, meaning at least 40% of the original rice has been milled off, leaving more pure starch for the saké. Ginjo also includes more attention to the brewing process, with lower temperatures used for fermentation and the use of hand pressing. The resultant saké is in turn more light and delicate than Junmai, but also more complex, layered and fragrant.
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