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Using “Miyama Nishiki” rice suitable for sake brewing, it is characterized by the taste of pure and pure rice itself. The refreshing dryness of sake degree +5 is exactly the essence of Kokushi Musou.

The Extreme glasses derive their name from their extreme contours. The bowls are reminiscent of polished diamonds that spread out wide and taper off at the top. This allows the wine plenty of room to breathe, enhancing and emphasizing the pleasant softness and generally fruity notes of the New World wines.

This sake glass is specifically designed for Japan’s national drink. In contrast to Daiginjo, Junmai boasts a much greater complexity and range, making it the perfect companion for food. At first glance, the shape of the new glass may cause some confusion, as it might well be taken for a cocktail glass owing to its wide rim. This is, however, necessary to evenly disperse the grain-inflected, woody and sherry-like aromas of rich matured Junmai sakes. These aromas would be overbearing in a close-mouthed glass. The diamond-shaped base, which was developed from Riedel’s Extreme series, controls the flow so that the liquid stays on the tongue, highlighting the sake’s velvety texture. Riedel recommends the Junmai glass for fuller and umami-dense types of Junmai, such as Kimoto and Yamahai, or rich matured brews displaying complex notes of caramel, dried fruit and mushroom. Aromatic types with lighter body and pure characteristics – such as Daiginjo, Ginjo, Junmai Daiginjo and Junmai Ginjo are best served in the Daiginjo glass.