If we 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 today stands as one of the region’s few survivors. They grow their own rice. They seek out special yeasts, and they strive for the best in brewing and maturation, hand-crafting only the highest-calibre sakes in small batches.
Sake in Japan is traditionally served warm, and Kuzuryu Daiginjo is best enjoyed warmed to 45-celsius degree. It is a mature sake that has been stored for more than 22 months. Its elegant, mellow flavour spreads delicately across the palate. It has a strong floral fragrance, although it is complex, it is quite layered and delicate.