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) • Ginjo
50% rice left
Water from Mont Pilat (low mineralization)
Perfect blend of the Yamadanishiki softness with a slight acidity touch
Fine, delicate with subtil floral ending
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
With fish, seafood, white meat, dessert