A breakthrough daiginjo, Ryu was the first to bring French wine maturation techniques to sake-brewing and the first daiginjo released nationwide. Hand-crafting only the highest-caliber sakes in small batches As for the rice, the brewery select and polish only the highest grades of sake rice, chief among them the prized Yamadanishiki from Hyogo prefecture’s Tojo region and Fukui’s own Gohyakumangoku rice. Premium rice is a critical part of our quest to brew the best sake, the essence of Kokuryu’s brewing practice. Well-rounded, gently aromatic and surprisingly incisive. The word “龍 Dragon” is stiching with gold thread, the perfect gift

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