KUZURYU Daiginjo
KUZURYU Daiginjo is a fermented beverage classified as a noncarbonated beverage from rice grains. It is naturally made with rice, water, yeast, and koji, a mild used to enhance a food’s flavor that can result in fermentation. Yeast is important for Japanese sake as the flavor depends on the yeast. It gives the drink the characteristics of taste and aroma. One of the popular flavored sake is the Kokuryu Kuzuryu Junmai Daiginjo. Kokuryu Kuzuryu Junmai Daiginjo or the Nine-Headed Dragon is a full-bodied but clean tasting flavored sake that is best enjoyed when warm. It is made of 50% rice milled and contains 15% alcohol. Compared with other Japanese sake, Kokuryu Kuzuryu Junmai Daiginjo has fewer impurities. This extra refinement helps create a highly complex but light aromas and flavor to the Daiginjo. The brewery experts who made Kokuryu Kuzuryu Junmai Daiginjo created it to have a full-bodied and luscious junmai. It is beautifully created and carefully bottled to create a smooth drink with no rough-rice taste. It has a delicate and light taste with fruit-like aromas and nutty, herby taste, which is distinct in Junmai Daiginjo. Kokuryu Kuzuryu Junmai Daiginjo is best served chilled and in wine glasses to fully savor its taste and aroma. This flavored sake is a great pick me up when you are tired after a whole day of work or can also be used as a celebratory drink with friends, colleagues, and even business associates.
