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Kokuryu was founded in 1804 in the mountains of Fukui - an ancient land nestled between snowy peaks and the Sea of Japan. Hailing from a long tradition of sake brewing, it is special for having been one of the first brewers to create daiginjo sake in 1975, and shot into the national spotlight in 1993 when Crown Prince Naruhito expressed his fondness for it.
Fukui is renowned for its giant Echizen crab, as well as its pure spring water that starts out as snow on the Haku mountain. It percolates through layers of rock to become the subterranean source of the Kuzuryu river. This curiously blue coloured water is used for both washing and brewing, and is said to take 100 years to filter its way into a well.
Only the highest grades of Yamadanishiki rice are selected from Hyogo prefecture’s Tojo region to create this elegant daiginjo. Aptly named “The Black Dragon’, its clean and beautiful flavour will remind you of the cold, darkest nights in winter.