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or “sangaku” in Japanese
Built for bar professionals and cocktail lovers
Fine Cambodian Molasses
he is attuned to the brewing science and data and he thinks of how best to overcome new challenges and modernise the brewing of Sake
with tender care and the passage of time to deepen flavors
Kokuryu Ryu Sake NEIPA or “sangaku” in JapaneseSince 1804, when Nizaemon Ishidaya opened his brewery in the mountains of Fukui, Kokuryu has strived to create only the best sake. We hew fiercely to the standards of Nizaemon's craftsmanship: We use exceptional sake rice produced by trusted farmers, and pristine water from snowmelt that percolates through the Hakusan mountains. We brew for the sake drinker, and we brew for life's occasions. Above all, we brew sake to span the ages. Rice and water are
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