Kokuryu Ryu Sake NEIPA but with a distinct Japanese

but with a distinct Japanese accent

then married together in Central American Rum casks for up to 12 months for a unique

Kake Rice:

or “sangaku” in Japanese

Kokuryu Ryu Sake NEIPA but with a distinct 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