We select sakes from producers who eschew modern industrial conveniences in favour of hands-on, traditional methods.
The sakes might be sweet, dry, tart, earthy or packed with umami. What they have in common is complexity, balance and the fact that they are brewed for flavour, not fashion or commercial motivations.
The sakes are all junmai, made from nothing but rice, yeast, koji-kin and water. They’re also nama (unpasteurised), genshu (undiluted), and muroka (not charcoal filtered).