Elegant acidity and restrained sweetness reminiscent of conventional sake
This is an unclouded sake with fine bubbles and elegant acidity, with a restrained sweetness that brings conventional sake flavor to sparkling sake. Please enjoy this new type of sake that surpasses conventional sake. BRUT NATURE means dryness that is achieved without adding any sugars.
New type of sake that surpasses conventional sake
Based on the Japan Awasake Association’s certification criteria, this is a new type of sake that takes more than double the time and effort required to make conventional sake. It is first fermented in wooden fermentation tanks for a long time at low temperatures, then sealed in bottles for a long period of secondary fermentation, before being turned upside down so that the lees descend to the neck of the bottle, which is then frozen and opened so that the frozen block of lees pops out. Then, it is pasteurized and aged for another several months before it is ready to drink.
Fermented in Wooden Tanks Only
Our sake is fermented in wooden tanks made by rare artisans using roughly 100-year-old cedar wood which have been cultivated by the Japanese people for 400 years. The wooden tanks at Ninki Brewery are some of the largest ones found in Japan, allowing us to produce sake with highly complex and rich flavors.
We make no compromises on brewing methods and equipment
To make the real thing, we will spend as much time as it takes without taking shortcuts such as streamlining our brewing methods. We use wooden tools such as Japanese-style pots to steam the rice and cultivate the koji (fermenting agent) by hand. As we treat sake brewing like traditional art, we believe it does not need streamlining.
Bottled to Maintain Quality
Flavor deterioration in Japanese Sake is due to light, temperature, and air. Thus, Japanese Sake are kept in bottles to prevent exposure to air and flavor deterioration, in contrast to keeping them in tanks.