Gold Dragon
The soft water of Fukui, combined with the robust Kokuryu brewing style, produces a sake that is well-rounded, gently aromatic and surprisingly incisive. This is a classic daiginjo sake, first introduced in 1975.
Kokuryu Sake Brewing Corporation
Fukui Prefecture
Kokuryu labels resound with deep flavour, but what makes them unique is their overall finesse. Sakes with big taste profiles can sometimes be overbearing and lacking in clarity. Kokuryu skilfully avoids this, bringing together rich flavour and delicate balance in a unique expression of the sake-maker’s art.
Technical Specifications
Classification: Daiginjo
Rice variety: Yamadanishiki
Yeast: House Yeast
Brewing method: Sokujo
40%
polishing ratio
15–16%
alcohol
1.0
acidity
+4.5
SMV
Serving recommendations
The perfect kaiseki sake for two, subtlety embracing the flavours of every course. Serve cool, at around 10–15°C, bringing to room temperature as the meal progresses.
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