A few words about sake
Made only from rice, yeast, water and koji-kin (Aspergillus oryzae). We only bottle junmai. We think that's what true sake is. Most brewers add distilled alcohol to the mix before it goes to the press. One of our favourite brewers says that's like adding chicken stock to a stew. It's cheap, easy, and you get a big aroma hit, but it's not an authentic approach.
Undiluted. Full strength. Just as it dripped from the press.
Unpasteurised. Alive. Most sake is pasteurised twice.