Fine bubbles from secondary fermentation in the bottle
Smooth and silky sake using water drawn from a subterranean river of the Southern Alps.
Spirit aged in whiskey casks using sake lees with an exquisite aroma
Skincare brand COJIE using all-natural koji sugar, a product of the sake rice fermentation process
Collaboration with the master of French cuisine
Crafting a Culinary Culture for the 21st Century
A sustainable testament to sake brewing’s innovative future. Franco-Japanese artistry is the key to this ultimate synergy of Yamanashi sake and whisky crafted by distilling ginjo lees and maturing in Hakushu Whisky casks for three years. Smooth, velvety, seamlessly complex.
Product details
Volume: 720ml Alcohol: 37% Drinking methods: On the rocks, with soda, in cocktails, etc.
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