Our Junmai Ginjo Nama sake is first mixed with herbal tea to create layers of flavors and aromas, brightened by fresh Japanese Yuzu juice and emboldened with the deep and round texture of Kokuto. We carbonate our can to just under three bars of carbon dioxide to maximize the texture of all combined ingredients and enhance all of the acids and cultures alive in our drink. Our can is best enjoyed cold and can be enjoyed with literally everything.
Rice: Sacramento Valley Grown Premium Yamada Nishiki milled to 60% (i.e. Ginjo grade).
Sake style: Junmai Ginjo Nama Sake (i.e. Unpasteurized/raw, pure/no additive Yamada Nishiki milled to 60%).