Just the way it takes a special kind of grape to produce a good wine, making excellent Sake requires the use of a special type of rice. The secret is to have a variety boasting high starch content in the core of each grain. That way the rice will stay intact longer during the brewing process, enabling excess oil and protein to be removed.

In addition to the quality of the rice, the climate and water in the production area are crucial factors.

The taste of Sake depends on achieving a balance between sweetness and acidity, a balance that can be maintained only through the combination of proper water, malt, yeast and steamed rice. This balance cannot be assured by technology, but only with the experience of skilled artisans.

For national partners, we urge you to contact us to find out the specific details of any wines you are considering, whether it is pricing, availability, vintages or packaging options, we will always be there for you and be more than happy to assist you.

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