Sai is made from Gohyakumangoku and Yamadanishiki rice with a polishing ratio of 55%. The refined, crisp taste of this ginjo sake, another heir to the Koshi no Kanbai heritage, comes from the Ishimoto Sake Brewery’s mastery of using special sake-brewing rice and low-temperature aging techniques.
To make Sai as palatable as possible for first-time sake drinkers, we used a junmai blend that accentuates the umami of the rice but made sure that the brew would still deliver a light, understated taste.
Although delicious at any temperature, we recommend drinking it at around 10°C.
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