Ryorishu is very concentrated in amino acids such as glutamine and asparagine, which gives it a very rich umami. That's what the Asahara Shuzo brewery was looking for when they developed this product. A sake capable of giving a whole new dimension to culinary preparations. A lot of richness and creaminess. Without added artifices, sauces or spices, your dishes find a true depth.

In general, kitchen sakes are industrial products, with little alcohol and rather dry. Ryorishu is produced on the same technical basis as the high-end sake of the brewery, including yeasts that are created within the brewery itself.