Carefully selected Koshihikari rice from Northeast China
100% independently developed sake yeast from China
Water sourced from Wanlv Lake, Heyuan, Guangdong
45 days of low-temperature fermentation at 13 degrees Celsius
Silver Award in the Expert and User categories at the TTSA Sake Awards 2025
Junmai Daiginjo category
Rice polishing ratio: 39%
Alcohol content: 15%
Product Features:
Dry-farmed rice for brewing, offering a richer umami flavor compared to Japanese wet-farmed rice.
Carefully selected indica rice from Northeast China, high in starch and low in protein.
100% independently developed sake yeast from China. Water sourced from Wanlv Lake in Heyuan, which is one of Hong Kong's water sources.
No "hi-ire" (pasteurization). Sterilization achieved using nano-ceramic filtration technology. This filtration technology allows for room-temperature transportation and storage of the product.
Lees removed using centrifugal technology. 45 days of low-temperature fermentation at 13 degrees Celsius. Recognized as a national intangible cultural heritage.
