Iwai rice used for this sake is particularly suitable for making sake of the Junmai Ginjo category. It is easy to grind and has a low protein content.
Its large, high-yielding grains give the sake a high aroma and mild flavor.
Its white core (shinpaku) allows koji bacteria to penetrate easily, making it easy to make malted rice.
Solid core of this rice is suitable for brewing light and dry sake.
Located in Rakuchu, our craftsman, Sasaki Shuzo, has inherited traditional sake brewing techniques from the past and has become famous for its "Jurakudai" and "Kyo Seiki", which are associated with Kyoto. Sasaki Shuzo has become a tourist attraction in Kyoto, attracting 15,000 tourists a year, partly because it accepts tours of sake breweries.
Company's sake brewing process is based on basic principles. In addition to traditional experience and intuition of its craftsmen, detailed records and analysis are used to ensure the consistent production of high quality sake.
Our perfect pairings : It is a perfect match for poultry, fatty fish, old Comté cheese and old Mimolette cheese.