Kokuryu “Crystal Dragon” expresses its daiginjo identity not through fragrant aroma but with a decisively pleasant taste. Its hallmarks are structure, flavour depth, and, one notices at last, imperturbable balance.
Characteristics of "Crystal Dragon" Daiginjo
ABV: 15-16%
Grade: Daiginjo
Taste: Light & Dry
Storage: Keep in a cool dark and dry place
Rice Variety: 500 Mangoku
Yeast: House Yeast
Brewing Method: Sokujo
Polishing Ratio: 50%
Acidity: 1.1
SMV: +4.4
Food Pairing
Umami-rich seafood like squid, scallops and sea bream.
Recommended Serving Temperature
Chilled
Region
Kokuryu is located in Fukui prefecture.
The Kokuryu Brewery
Among the soft-water breweries of Japan Kokuryu is perhaps the most famous. Its water is drawn from the subterranean flow of Kuzuryugawa (Nine-Headed Dragon River), famed since ancient times for its delicious taste. Kokuryu's founder, Nizaemon Ishidaya, built the original brewery in 1804 in the vicinity of Eihei-ji, the main temple of the Soto Zen sect. Nizaemon's descendants have been making sake there ever since. Kokukryu labels resound with deep flavour, but what makes them unique is their overall finesse.
