The natural sake-making process with Kakemai and Jiuqu rice both washed with the same amount of water as the exhibited sake will then be cooled naturally. Rice grains are then cut out from the seed and separated by hand. This special sake making process interacts with all 5 of the human senses and what makes the sake taste exquisite.
Haenuki, Tatsuya Abe
(Head of Wagauji Brewery
Rice is then cooled and seeds are cut. The rice grains are then separated one by one by hand making Wagauji sake-making an experience that interacts with all 5 senses
Wagauji Junmai Ginjo 13 (720ML)
Wagauji Yama No Itadaki (720ML)
This sake has a calming & refreshing smell. It has a clean and smooth mouth feel with a delicate fruity feeling. The sharp finishing brings out the goodness of its seasonal ingredients.
Alcohol content: 13%