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Kokuryu Daiginjo Ryu

$119.00
After the founder returned from France, he applied wine aging to sake and released it in 1975. At the time, it was the most expensive sake in Japan, which was a turning point for the brewery. It was also the first in the industry to use the now-common expression "Daiginjo”. At that time, a label with a dragon stamped in gold foil was used on the sake bag used to press the sake. THis Daiginjo is fruity and soft with the notes of apple, peach, melon and strawberry. Fermented at low temperature, it is mellow with pleasant acidity and umami. Mildly dry and crisp, it is easy-drinking and delicious. REMARKS: The sake has been pasteurized, so it can be delivered at room temperature. However, cold temperature is suggested for long-term storage. Recommended way to drink: 5°C to 10°C Tasting Notes: Well-rounded, gently aromatic and surprisingly incisive. Grade: Daiginjo Rice: Yamada Nishiki Rice Polishing Ratio: 40% rice polishing Nihonshu-do (SMV): +4
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Kokuryu Daiginjo

$88.00
Using one of the most popular production methods, this sake expressed itself in its fullest, with a rich and fruity aroma. This is one of the best selections of daiginjo made in the cold season. Crystal Dragon is made from domestically grown rice in a gradual low-temperature fermentation process. Kokuryu’s proprietary yeast gives it a graceful aroma and clean taste. This sake is immensely popular as a gift. Recommended way to drink: Chill to 5 - 10 degree Celsius Tasting Notes: Fresh, fruity and smooth. Grade: Daiginjo Rice: Yamada Nishiki Rice Polishing Ratio: 50% rice polishing Nihonshu-do (SMV): +4
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Kokuryu Kansha

$140.60
This is a limited edition Junmai Daiginjo which uses SAKAHOMARE rice from Fukui. With an aroma of fresh melon, this saké portrays a multi-layered sweetness of rice with an elegant and transparent taste profile. It is stamped with the “gratitude” of seal engraver Mr. Inamura Inamura, and is used as a mark of Junmai Daiginjo brewed with “Sakahomare” sake rice produced in Fukui. This is the perfect saké to express your gratitude to someone else (or yourself). Recommended way to drink: 8°C to 10°C Rice Polishing: 40% SMV: +4.0 Rice: Sakahomare
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Kokuryu Daiginjo 1800ml

$171.00
Using one of the most popular production methods, this sake expressed itself in its fullest, with a rich and fruity aroma. This is one of the best selections of daiginjo made in the cold season. Crystal Dragon is made from domestically grown rice in a gradual low-temperature fermentation process. Kokuryu’s proprietary yeast gives it a graceful aroma and clean taste. This sake is immensely popular as a gift. Recommended way to drink: Chill to 5 - 10 degree Celsius Tasting Notes: Fresh, fruity and smooth. Grade: Daiginjo Rice: Yamada Nishiki Rice Polishing Ratio: 50% rice polishing Nihonshu-do (SMV): +4
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Kokuryu Daiginjo Ryu 1800ml

$243.00
After the founder returned from France, he applied wine aging to sake and released it in 1975. At the time, it was the most expensive sake in Japan, which was a turning point for the brewery. It was also the first in the industry to use the now-common expression "Daiginjo”. At that time, a label with a dragon stamped in gold foil was used on the sake bag used to press the sake. THis Daiginjo is fruity and soft with the notes of apple, peach, melon and strawberry. Fermented at low temperature, it is mellow with pleasant acidity and umami. Mildly dry and crisp, it is easy-drinking and delicious. REMARKS: The sake has been pasteurized, so it can be delivered at room temperature. However, cold temperature is suggested for long-term storage. Recommended way to drink: 5°C to 10°C Tasting Notes: Well-rounded, gently aromatic and surprisingly incisive. Grade: Daiginjo Rice: Yamada Nishiki Rice Polishing Ratio: 40% rice polishing Nihonshu-do (SMV): +4
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Kokuryu Fuku Daiginjo Yamadanishiki

$133.20
It is a daiginjo-shu made with 50% polished Yamada Nishiki. It has a rich and full ginjo aroma with a clear and gentle finish. It is packaged in a special lacquered box decorated with the character "Fuku" written by calligrapher Juichi Yoshikawa. There is a theory that the character for "fortune" originated when people offered a barrel of sake to the gods and prayed for happiness. It is believed that the prayers and sake come together. This sake is very suitable for gifting to someone special in your life.
Bottle-Dassai-Junmai-Daiginjo-23
Bottle-Kokuryu-Daiginjo

Kokuryu Kuzuryu Daiginjo (Gohyakumangoku)

 $87.40

This Daiginjo-shu is best drunk warm.  While premium Daiginjo are usually not drunk warm, Kuzuryuu Daiginjo was created in 2004 as a Daiginjo specially for warm sake. Enjoy it warm for a deep, refined flavor that has matured over time. It has a gorgeous aroma characteristic of daiginjo-shu, and an elegant and delicate aroma. Recommended way to drink: 5°C to 10°C Tasting Notes: Intense and concentrated ginjo aroma, clear and delicate flavour with hints of sweetness on the palate, medium bodied.
SMV: +4.0 Rice: Yamadanishi 山田錦
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Kokuryu Kuzuryu Daiginjo (Gohyakumangoku)

$87.40
This Daiginjo-shu is best drunk warm.  While premium Daiginjo are usually not drunk warm, Kuzuryuu Daiginjo was created in 2004 as a Daiginjo specially for warm sake. Enjoy it warm for a deep, refined flavor that has matured over time. It has a gorgeous aroma characteristic of daiginjo-shu, and an elegant and delicate aroma. Recommended way to drink: either 5°C to 10°C or 40°C to 45°C Tasting Notes: Fresh, fruity, and smooth when cold, Round and fuller bodied when warm. Grade: Daiginjo Rice: Fukui Gohyakumangoku Rice Polishing Ratio: 50% rice polishing Nihonshu-do (SMV): +4 Acidity: 1.0
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Kokuryu Kuzuryu Daiginjo (Gohyakumangoku) 1800ml

$178.00
This Daiginjo-shu is best drunk warm.  While premium Daiginjo are usually not drunk warm, Kuzuryuu Daiginjo was created in 2004 as a Daiginjo specially for warm sake. Enjoy it warm for a deep, refined flavor that has matured over time. It has a gorgeous aroma characteristic of daiginjo-shu, and an elegant and delicate aroma. Recommended way to drink: either 5°C to 10°C or 40°C to 45°C Tasting Notes: Fresh, fruity, and smooth when cold, Round and fuller bodied when warm. Grade: Daiginjo Rice: Fukui Gohyakumangoku Rice Polishing Ratio: 50% rice polishing Nihonshu-do (SMV): +4 Acidity: 1.0
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Kokuryu Jungin Junmai Ginjo Gohyakumangoku 1800ml

$124.00
Kokuryū Jungin Junmai Ginjō (黒龍 純吟) is made of Gohyakumangoku rice produced in Fukui Prefecture and milled to 55%. The natural flavour of the Gohyakumangoku reveals a refreshing character with deep umami. The harmony of taste and fragrance creates a depth of flavour that is rich, dynamic and mysterious. Fresh and lively, this sake smells of cooked fruit, pineapple, orange and banana, combined with nutty aromas of coconut, walnut and hazelnut, as well as umami and bread crust. The palate becomes spicy, even more umami-intensive and creamy, paired with a fresh and lively acidity, slightly bitter on the finish. The harmony of flavour and aroma create a depth of flavourful, dynamic and mysterious in this beautiful all-rounder and also make the Kokuryu Jungin an exciting food companion. Recommended way to drink: 10°C to 20°C Grade: Junmai Ginjo Rice: Fukui Gohyakumangoku Rice Polishing Ratio: 55% rice polishing Nihonshu-do (SMV): +4.5 Acidity: 1.3
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Kokuryu Jungin Junmai Ginjo Gohyakumangoku

$59.00
Kokuryū Jungin Junmai Ginjō (黒龍 純吟) is made of Gohyakumangoku rice produced in Fukui Prefecture and milled to 55%. The natural flavour of the Gohyakumangoku reveals a refreshing character with deep umami. The harmony of taste and fragrance creates a depth of flavour that is rich, dynamic and mysterious. Fresh and lively, this sake smells of cooked fruit, pineapple, orange and banana, combined with nutty aromas of coconut, walnut and hazelnut, as well as umami and bread crust. The palate becomes spicy, even more umami-intensive and creamy, paired with a fresh and lively acidity, slightly bitter on the finish. The harmony of flavour and aroma create a depth of flavourful, dynamic and mysterious in this beautiful all-rounder and also make the Kokuryu Jungin an exciting food companion. Recommended way to drink: 10°C to 20°C Grade: Junmai Ginjo Rice: Fukui Gohyakumangoku Rice Polishing Ratio: 55% rice polishing Nihonshu-do (SMV): +4.5 Acidity: 1.3
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Kokuryu Kuzuryu Eto Junmai Daiginjo

$140.60
The Chinese zodiac sign for the year of 2022 is Tiger, which comes around once every 36 years and is said to be a year of strong luck. The tiger is known for its good luck, as it is said to "go a thousand miles and come back a thousand miles," meaning that what goes away will come back. To celebrate the start of the new year, we have bottled freshly pressed Junmai Daiginjo sake in a bottle with the Chinese zodiac sign written by the late Dr. Inamura Undo, who supported the Kokuryu Brewery since its early days of ginjo brewery.
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