“If they make good sake, people will support it.”
That’s been their motto since Kokuryu was founded in 1804 in the mountains of Fukui. It’s an ancient land, nestled between snowy peaks and the Sea of Japan, not far from the main Soto Zen temple Eihei-ji. From a long tradition of sake brewing, Kokuryu strive for the best in brewing and maturation, hand-crafting only the highest-caliber sakes in small batches.
Pure water is vital to the clear, mellow flavor of Kokuryu’s ginjo sakes. Their water starts as snow on the high reaches of the Hakusan mountains, percolates slowly through rocky layers and becomes the subterranean flow of the Kuzuryu—the River of the Nine-Headed Dragon—every drop filtered by nature.
Producing Area: Eiheiji town,Fukui
Brewery: Kokuryu Brewing
A great flavorful daiginjo brewed by brewer’s long and hard work. The name, “Hachijyuhachigo” literary means "No.88". It is named because highest quality genshu was collected in No.88 tank. 8 is considered as a lucky number in Japan and believed as a symbol of
Created to be a simple and likeable Sake to drink, this Junmai Ginjo offers a refreshing taste with silky textures when first sipped, complemented by rich, sweet and fruity aromas that enhance the overall flavour. It leaves a nice touch of umami on the palate that doesn't overpower the overall
The scent is filled with pineapple, koji rice, taffy, and white flower blossoms. Clean and superb with layers of complexity hidden in a velvety rush.
Kake-Rice: Yamadanishiki, 40% Polishing
Koji-Rice: Yamadanishiki, 40% polishing
An elegant daiginjo named after the fresh, clear liquid collected drop by drop from cotton bags filled with moromi, or sake mash. Its clean and beautiful flavor will remind you of the coldest day in winter.
Kake-Rice: Yamadanishiki, 35% Polishing
Koji-Rice: Yamadanishiki, 35% Polishing
POLISHING RATIO: 35%