La saison
Welcome to a Changing of the Seasons.
The pleasure of the seasons.
When autumn arrives, the rice is harvested and then transformed into sake by the magic of fermentation. Throughout the seasons, sake has always been consumed in forms adapted to temperatures and seasonal dishes
When winter comes, few things equal the comforting warmth of hot sakes and their umami, except perhaps the sweetness of a slightly cloudy sake,
Different experiences as time goes by.
- Available in Winter
- Distilled to Reservation and Subscription
La saison
Usunigori
Crop / Yamada Nishiki
720ml 1.8L
720ml 1.8L
Light cloud
Taken directly from the press, this sake is a Nama.
Neither pasteurization nor maturation. It's more about offering it in full possession of its freshness and vigorous energy. Generally rounder and offering herbaceous or white-fleshed fruit notes after a few months of bottling, this Yamadanishiki comes out of the usual profile with its marked bitterness and effervescence.
In order to give this freshness a little frame and umami, we added a little must in the bottle. Two states of sake in one glass, cloudy and fascinating..
Taken directly from the press, this sake is a Nama.
Neither pasteurization nor maturation. It's more about offering it in full possession of its freshness and vigorous energy. Generally rounder and offering herbaceous or white-fleshed fruit notes after a few months of bottling, this Yamadanishiki comes out of the usual profile with its marked bitterness and effervescence.
In order to give this freshness a little frame and umami, we added a little must in the bottle. Two states of sake in one glass, cloudy and fascinating..
La saison
Hi to tsuki Yamadanishiki
Crop / Yamada Nishiki Rice Polish 50%
1.8L
1.8L
This cuvée is a blend. When fermentation comes to an end the must is pressed; beyond a certain level of pressure the juice becomes very rich in residual materials and presents a certain bitterness.
We collect a part of it for the production of this sake.
We therefore assemble a portion of a large number of cuvées and age them in the bottle for six months at room temperature so that the bitterness subsides and becomes more rounded in the mouth.
The sweetness is adjusted naturally to form a structuring complex with the umami.
We recommend you drink them in Joukan, (heat your sake up to 45 degrees, taste between 35 and 40 degrees).
Produced in small quantities for the winter season, you will have access through this combination of cereal flavors, mushrooms and sugars to a more traditional version of sake, our interpretation of Hya Oroshi.
This yamadanishiki will fill you with its sweetness
We collect a part of it for the production of this sake.
We therefore assemble a portion of a large number of cuvées and age them in the bottle for six months at room temperature so that the bitterness subsides and becomes more rounded in the mouth.
The sweetness is adjusted naturally to form a structuring complex with the umami.
We recommend you drink them in Joukan, (heat your sake up to 45 degrees, taste between 35 and 40 degrees).
Produced in small quantities for the winter season, you will have access through this combination of cereal flavors, mushrooms and sugars to a more traditional version of sake, our interpretation of Hya Oroshi.
This yamadanishiki will fill you with its sweetness
La saison
Hi to tsuki Omachi
Crop / Omachi Rice Polish 50%
1.8L
1.8L
This cuvée is a blend. When fermentation comes to an end the must is pressed; beyond a certain level of pressure the juice becomes very rich in residual materials and presents a certain bitterness.
We collect a part of it for the production of this sake.
We therefore assemble a portion of a large number of cuvées and age them in the bottle for six months at room temperature so that the bitterness subsides and becomes more rounded in the mouth.
The sweetness is adjusted naturally to form a structuring complex with the umami.
We recommend you drink them in Joukan, (heat your sake up to 45 degrees, taste between 35 and 40 degrees).
Produced in small quantities for the winter season, you will have access through this combination of cereal flavors, mushrooms and sugars to a more traditional version of sake, our interpretation of Hya Oroshi.
This Omachi remains faithful to its fall aromatic spirits.
We collect a part of it for the production of this sake.
We therefore assemble a portion of a large number of cuvées and age them in the bottle for six months at room temperature so that the bitterness subsides and becomes more rounded in the mouth.
The sweetness is adjusted naturally to form a structuring complex with the umami.
We recommend you drink them in Joukan, (heat your sake up to 45 degrees, taste between 35 and 40 degrees).
Produced in small quantities for the winter season, you will have access through this combination of cereal flavors, mushrooms and sugars to a more traditional version of sake, our interpretation of Hya Oroshi.
This Omachi remains faithful to its fall aromatic spirits.
