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At its core, sake is a story of rice and water — two ingredients elevated to art. Every great brewery begins with a deep respect for both.
Sake Rice (Shuzō Kōtekimai)
Unlike table rice, sake rice has larger grains and a pure, starchy center. Varieties like Yamada Nishiki, Gohyakumangoku, and Omachi are prized for their balance of flavor and polishability.
- Yamada Nishiki — “King of sake rice.” Soft, aromatic, elegant.
- Gohyakumangoku — Light, clean, ideal for crisp sakes.
- Omachi — Earthy, complex, and rustic.
Water (Mizu)
Water makes up about 80% of the final sake, so its mineral content matters greatly.
- Soft water (like from Kyoto’s Fushimi) produces smooth, gentle sake.
- Hard water (like from Nada, Hyogo) yields drier, bolder flavors.
Together, rice and water are to sake what grapes and terroir are to wine — inseparable from a sense of place and craft.