
The two rices used at this moment are Tamasakae and Yamadanishiki and come from Hokuei in the area or Tottori in Japan.
The rice is growing near the Daisen Mount and the Jizô. They have some professional makers who help them like from Hanagaki brewery based in Ôno where the assistant maker is now working for Les Larmes du Levant.
75cl
Junmaï (no addition) • 70% rice left
20 days fermentation
Water from Mont Pilat (low mineralization)
A first touch of acidity for a lively sake, fleshy and well balanced
Straight body and final slightly iodic
Long and persistent finish
First time a Japanese team helping to make saké outside of Japan (a Toji for production and Kura Bito for specialist)
First time 50% polished rice outside Japan