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Sarai Premium Reports on SAKE HUNDRED RAIKA and Tenryohai Shuzo
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Sarai Premium reports on the development of SAKE HUNDRED RAIKA, made in collaboration with Tenryohai Shuzo on Sado Island, Niigata. The feature describes how brand owner Ryuji Ikoma and the brewery approached the design of a dry sake.
The article details a 28% rice polishing ratio and the use of Sado-grown Koshihibuki for the main mash, Okayama-grown Yamada Nishiki for koji, and water from Sado Island.
