Rock Sake Product Details

Fresh
Unlike wine, saké is best consumed fresh and generally does not age well. Imported saké can spend up to 12 weeks on a boat that may or may not be temperature controlled. Producing locally cuts down on transportation pollutants, and leaves a low carbon footprint.

Perfect for saké, yields light, aromatic flavors
Medium grain rice, perfectly suited for milling away the outer layer impurities.  The rice grain is soft, and absorbs water easily, allowing the Koji to make its way into the center which makes it ideal for saké making.  Also, locally grown it supports U.S farming.

Ideal for making saké
Our water is naturally rich in potassium, magnesium, and phosphoric acid, all of the elements necessary for brewing great saké. Conversely, it is low in iron and manganese, both which adversely affect the color and taste of saké. 

Authentic Japanese tradition
Both are imported from Japan in efforts to make the highest quality tasting saké

Accounts for just 3.3% of the saké market, considered
ultra-premium.
Junmai - Pure
Refers to saké that is brewed from only pure rice and water with absolutley no alcohol added. Many saké breweries in Japan add distilled alcohol, usually ethanol, during the brewing process.

Daiginjo - 50% polished away
Saké is graded by the Japanese 'Semaibui' system that classifies saké based on the percentage of outer layer of rice polished away. Daiginjo saké has at least 50% polished away, making it ultra-premium. It is this process that defines that quality and helps create the flavor profile. The more the rice is polished, the cleaner, more pure and refined is the taste of the saké.