A remarkable balance between delicate acidity and superior minerality
This sake has an elegant attack featuring a light and vibrant acidity before the fruity aromas of apples and citrus fruits grow on the palate, giving rise to an exquisite balance between the sake's acidity and minerality throughout. It has a dry midpalate until the aftertaste emerges, allowing you to savor the harmony between its umami notes and its crisp acidity.
A quality product brewed in partnership with a sake brewery with a focus on local ingredients and the terroir of the production area
This sake is brewed using underground water sourced from Kusenbuyama and Kizan, the major peaks of the Saga-Sefuri Mountain Range, and the terroir's rich natural gifts. With its delicate mellowness and refreshing acidity, this Junmai Ginjo sake is crafted in Saga with utmost care and attention to detail.
An original Joël Robuchon sake
This is an original Joël Robuchon sake that follows in the footsteps of the late Joël Robuchon, the world's most decorated Michelin-starred chef. It is made to order and brewed in close partnership with a sake brewery using only locally produced ingredients such as rice and water that pay tribute to their terroir.
A sake that is perfect with French cuisine
Kiyama Shoten is a long-established sake brewery located in Kiyama-cho of Saga Prefecture that has been operating since the early Meiji period. Highly acclaimed in France and other countries, its products are served at many Michelin three-star restaurants. Louis Robuchon has carefully selected the ingredients, yeast, and brewing method to create this sake that is perfect with French cuisine.
Brewing sake that respects the local terroir of Kizan
This sake is brewed using underground water sourced from Kusenbuyama and Kizan, the major peaks of the Saga-Sefuri Mountain Range, and Yamada-nishiki rice cultivated locally by a contract farm to create a product that fully embodies the natural gifts of the region.
Unique for its crisp acidity developed during its special brewing process
The Yamada-nishiki rice used for brewing this sake is harvested only from a 0.1-hectare paddy field in Kiyama-cho and carefully fermented with patience at a low temperature for 70 days. This process takes 2.5 times longer than that of regular sake, and the result is an exquisite sake with a stunning, velvety texture.
The delicate and elegant KIYAMA Joël Robuchon
Recommended to be served cold in a wine glass. The Yamada-nishiki rice used for brewing this sake is harvested from a 0.1-hectare paddy field in Kiyama-cho and carefully fermented with patience at a low temperature for 70 days to create a sake with a velvety texture. This sake is perfect with dishes containing olive oil and teriyaki dishes.