Rikyubai Hanzaemon Offer

This premium sake is ideal as an aperitif and pairs well with canapés, small bites, sashimi, raw foods, and smoked dishes. Its refined umami complexity enhances delicate and smoky flavours.

Herb-like, vegetal nose. Sweet palate with hints of mangosteen and persimmon with an elegant finish.

Rice polishing ratio: >50%
Alcohol: 16%
Profile: SWEET
SMV: -10
Rice: Hyogo Yamada Nishiki
Acidity: 1.8

Daimon Brewery (OSAKA)
“The secret ingredient: flowing mountain water”
Daimon Brewery was established in 1826 in the ancestral hunting grounds of the Japanese Imperial Family – the Ikoma mountain range. For 200 years they have been continually brewing this special sake of the Kansai region. Being nested between Osaka, Kyoto and Nara, the Daimon Brewery is one of the few remaining breweries in Japan still producing sake with flowing mountain water – the core of their spirit. Over the centuries, Daimon Brewery has developed a strong focus on small batch, hand-crafted production. They utilize the “Ginjo” method for all of their production, even for the non-ginjo graded sake, by brewing their sake at low temperatures with extended fermentation periods. In addition, their focus on small batch production means that all of the rice preparation is done in small batches; washing, soaking and steaming are all done with the greatest attention to detail. Daimon Brewery is a kamigata umami producer, which means their sake is strong in umami and pairs well with food.

Osaka region is located in the Kansai Prefecture of Honshu. It borders Hyogo Prefecture to the northwest, Kyoto Prefecture to the north, Nara Prefecture to the southeast and Wakayama Prefecture to the south. During the Edo period, Osaka was the best sake in the world. A large amount of sake was brought from the three provinces of Settsu, Kawachi, and Izumi to Edo and was touted as “downhill sake”. Osaka’s sake brewed with high-quality rice from the local area and the pure water brought from the surrounding mountains is cultivated by the lifestyle and richness of food in Osaka and it has a solid claim to its refreshing taste. The search for depth is a characteristic. It is a sake that makes the food even more delicious, and the taste is even more pronounced depending on the food. Daimon Brewery was founded in 1826 at the base of the Ikoma Mountain range. It hails from a beautiful area in Osaka region called Kita-Kawachi. This area is famous for its many caves and archaeological sites that date back from the Jomon Era (before 300 BC) and Yayoi Era (between 300 BC and 300 AD). The brewery used high-quality rice from nearby areas, and the clear water brought from the mountains of Settsu and Ikoma to produce high sake, with the excellent techniques that have been inherited and developed from the Middle Ages.