About this SPIRIT
Alcoholic beverages made from rice, are based on the fermentation of rice starch which converts to natural sugars and alcohol. Unlike the production of beer which utilises mashing to convert starch to sugars, the rice beverage making relies on action of acids or enzymes like amylase.
Rice-based beverages typically have a higher alcohol content, 18%–25% abv, than still wine (9%–15%), and a higher alcohol content than the standard beers (usually 4%–6%).
Sake (a Japanese rice-based brewed alcohol) is misleadingly referred to as Rice Wine, although unlike wine, in which alcohol is produced by fermenting sugar that is naturally present in grapes, sake is produced by means of a brewing process more akin to beer.
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What higher accolade can I give this Sake than to reiterate its victory as World Champion Sake? This is a masterclass in why Sake exists and what a wonderful addition to our libationary repertoire it can be. Fukukomachi Daiginjo is great with all manner of cuisine, but truly other-worldly when paired with that rarest of delicacies, an open, enquiring mind.
Robert Whitehead - Spirits Specialist
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