Sake kankyo 15%TerraSana

Saké is a traditional alcoholic beverage made from rice, koji, and water. Unlike commercial sake, this one is crafted solely from organically grown rice, koji, and spring water. The rice is carefully selected, cleaned, and steamed. To make koji, cooked rice is mixed with koji mould spores. This mixture is kept in a specially prepared room for three days at a temperature of 28°C and a humidity of 80%. It is stirred several times to ensure the koji mould spreads well. This is the most challenging part of the production process.

Subsequently, the steamed rice is mixed with the koji mixture and spring water in a ratio of one part rice to 1.3 parts water. This mixture is stored in cedarwood barrels for 24 days to mature at a temperature of 20-25°C. Afterwards, the organic saké is filtered, pasteurised, and bottled.

With an alcohol content of 14%, it is a pleasant delight served warm during cold weather.