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using a process that has existed for centuries
hinting at its careful aging process
This is luxuriously silky and supple
400 feet that run 10–15°F cooler than the valley floor during the growing season
GEKKEKIAN SAKE Size:1.5 L using a process that hasFushimi, at the southern end of the Kyoto Basin, draws its identity from soft, mineral light groundwater that percolates through underground springs the same water Gekkeikan has used since founding its brewery here in 1637. That water, combined with polished rice and koji (Aspergillus oryzae), drives a parallel fermentation unique to sake: koji converts rice starch to sugar while yeast converts sugar to alcohol simultaneously. The result is a clean,
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