Remaining at the cutting edge of technology in its brewing practices ...
The introduction of the waterwheel in the 17th century, which eliminated the need for the manual polishing of rice grains, allowed Japan to begin producing saké at an industrial level for its greater population. Today Japan remains at the cutting edge of technology in its brewing practices. However, the traditional methods of handcrafted, artisanal saké remain alive in smaller and often family-owned breweries. Many of these showcase local ingredients and focus on microclimates to make what is known as ‘jizake,’ or regional saké.
Tozai Living Jewel Sake (720ML)Junmai from Kyoto, Japan
Rihaku Dreamy Clouds Sake (Unfiltered) (300ML)Junmai-Ginjo from Shimane, Japan
Shimizo-No-Mai Pure Dusk Sake (300ML)Junmai-Daiginjo from Akita, Japan
Shimizo-No-Mai Pure Dawn Sake (300ML)Junmai-Ginjo from Akita, Japan