A few words about sake

Junmai

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.

Muroka

Non carbon-filtered.

Genshu

Undiluted. Full strength. Just as it dripped from the press.

Yamahai

Nama

Unpasteurised. Alive. Most sake is pasteurised twice.

Kimoto