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Fresh aroma, slightly sweet, hints of rock melon and coconut with a delicate finish. This specially designated sake is roughly filtered, thus opaque in appearance, and has a slightly sweeter flavor.
It all began back in the 3rd century when Japanese artisans milled rice to create the first sake. Rock Sake uses the same handcrafted techniques to make our very own artisanal sake in the US. The rice is grown in Northern California, and Rock Sake is brewed to perfection in small batches using only pure mountain spring water from the Pacific Northwest. Rock Sake is the best locally raised, farm-to-bottle sake you will ever taste.
Like many other states, Oregon itself is an AVA of note. An Oregon wine can simply state Oregon as its place of origin, which typically means the grapes came from multiple smaller AVAs within the state.
Beyond the main AVAs of Oregon, like Willamette Valley, Rogue and Umpqua, smaller regions are gaining ground. Some you may see on the label include:
Columbia or Walla...Read More About Other Oregon
Junmai-Ginjo is one step higher than the Junmai classification. The rice must have a suimai-buai of at least 60%, meaning at least 40% of the original rice has been milled off, leaving more pure starch for the saké. Ginjo also includes more attention to the brewing process, with lower temperatures used for fermentation and the use of hand pressing. The resultant saké is in turn more light and delicate than Junmai, but also more complex, layered and fragrant.
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