The will to create

The taste of sake evolves constantly over time and the great technical advances that have marked out are history. A beverages from terroir, of course, but also a drink from the men who strive to produce it by putting in place a complex process.

If the polishing of the rice does not guarantee a better final taste, it can be one of the factors.

Leading to a high purity of the sakes and the success of their maturation.
From then on, a silversmith's work begins, because the rice, which is increasingly deprived of its initial mass, constitutes a less nourishing medium and the fermentation struggles to go to completion.

These sakes also require slow maturation in the bottle before they can be consumed.
Getting out of primary aromas to reveal the complexity of tertiary aromas, that's it the very essence of this desire to sublimate matter.


Betsu Atsurae

Crop / Yamada Nishiki Rice Polish 35%
720ml 1.8L
Umami and acidity

One of the three versions of Yamadanishiki polished above 50 percent, the border after which the notes of toasted undergrowth cereals and mushrooms are erased in favor of great freshness. Tertiary aromas will also take a special place. White pepper or anise will share the nose with a few discreet esters.
This rice offers unlimited possibilities due to its ability to be highly polished. Like a diamond whose complexity reveals itself as you get closer to its heart.
35 percent is the stage where the rice umami still expresses itself, with taut acidity, which explains the fiery feeling in the mouth from the start.
The residual sugar content has been deliberately reduced, which gives the sake a great clarity.
If the sakes generally come in support of the dishes they accompany, this one competes with them and therefore requires a vis-à-vis as robust: a little fatty meat or a bulky caviar.

Ka no chi

Crop / Yamada Nishiki Rice Polish 40%
Acidity and sweetness

This sake invites you to focus on the balance of acids and residual sugars. One notch less polished, rice so much to express itself more in a suavity specific to Yamada.
It will nevertheless be necessary to wait a minimum of a year for the sugars to concentrate and release the potential of this sake.
From then on and for at least five years at each tasting, the mouth will evolve, sometimes declining on pear and melon from the Andes, more and more ripe.
With white fish or crab meat, the fusion is complete.


Crop / Yamada Nishiki Rice Polish 45%
720ml 1.8L
Umami and sweetness

The richest of the three versions of sake worked from the angle of polishing. The emphasis is deliberately placed on the umami which provides a complex structure to the sake, and which needs to be supported by beautiful sugars.
The notes of acacia honey marry the dense and creamy mouth of candied wedge. Although not central to the theme that animates this cuvée, the presence of a delicate acidity brings the necessary freshness on the finish.
Perfect with an old cheese, or a creamy sauce dish. A flattering cuvée which is accessible to all those who claim to be human.