Rihaku Wandering Poet Sake (720ML) Front Label
Rihaku Wandering Poet Sake (720ML) Front Label

Rihaku Wandering Poet Sake (720ML)

    720ML / 15.2% ABV
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    4.7 5 Ratings
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    4.7 5 Ratings
    720ML / 15.2% ABV

    Winemaker Notes

    Brewed carefully and slowly at low temperatures using traditional brewing techniques and Yamada Nishiki rice polished to 55%. Characterized by a well-rounded flavor with a solidness to the flavor and fragrance, and a clean finish.

    Rihaku was named for a famous poet in China who lived from 701-762 and was famous for drinking a lot before writing. He was known to have said, "I drink a bottle, and can write 100 poems."

    Critical Acclaim

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    Rihaku

    Rihaku

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    Rihaku, Japan
    Rihaku Winery Image
    Rihaku Shuzo was founded in 1882 in Matsue City in Shimane, although it was not until 1928 that we adopted the name Rihaku. Rihaku was a famous poet in China, and is also known in English as Li Po. Rihaku lived from 701 to 762, and was known for his fondness for the bottle. He was a kind, open-minded, wandering poet that was famous for drinking a lot before writing. He was known to have said, "I drink a bottle, and can write 100 poems." We make use of Rihaku's poems and phrases in our brochures and on our labels, and quote him often. Several of our sakes are named with phrases from the great poet's words.

    The Sake
    Our sake is, in general, mellow and well-rounded. It leaves a wonderful lingering sensation, and overall has a good "umami" to it, that hard-to -describe something that satisfies, and makes you want a bit more. We make several types of sake, at least one for each occasion. The diligent effort and great skill of our toji and kurabito are evidenced by the fact that we have won many gold medals for our sake in the tax department's prestigious New Sake Tasting Competition. Over the past two decades, we have won golds in 1982, 1984, 1987, 1988, 1990, 1991, 1995, 1999, 2000, 2003, and 2004.

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    The introduction of the waterwheel in the 17th century, which eliminated the need for the manual polishing of rice grains, allowed Japan to begin producing saké at an industrial level for its greater population. Today Japan remains at the cutting edge of technology in its brewing practices. However, the traditional methods of handcrafted, artisanal saké remain alive in smaller and often family-owned breweries. Many of these showcase local ingredients and focus on microclimates to make what is known as ‘jizake,’ or regional saké.

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    A notch above Junmai in its milling requirement, by definition Junmai-Ginjo requires milling of 40% of the rice grain so that 60% of each grain remains. The categories of saké are established not by rice variety, but by the polishing or milling percentages. Junmai-Ginjo is made up of water, koji mold, yeast and rice and is brewed without the addition of any added alcohol.

    STC756183_0 Item# 92146

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