Monad Sake

Originating from Mie Prefecture in the heart of Japan, this sake is born in an environment where winters are relatively mild and summers are hot and humid, ideal for high-quality rice cultivation. The rice paddies benefit from the maritime influence of Ise Bay and the supply of pure water from the surrounding hills, providing favorable conditions for the even ripening of the grains. This natural context contributes to a rice that is both concentrated and balanced, perfect for crafting a precise and expressive Junmai Ginjo.

This Junmai Ginjo is made exclusively from carefully polished sake rice, achieving a level of refinement typical of this category and highlighting the purity of the grain. The brewing water, particularly soft and low in minerals, allows for controlled fermentation that preserves the aromatic finesse. Fermentation at low temperatures, conducted with selected yeasts to promote fruity expression and a crisp profile, results in a sake without added alcohol, focused on clarity of taste and a balance between sweetness and vibrancy.

This sake reveals notes of green apple , juicy pear , and white flowers , complemented by hints of cooked rice and a subtle touch of citrus zest . On the palate, the texture is supple and delicately velvety, carried by a crisp freshness that lengthens the finish. Discreet accents of almond milk and saline minerality add complexity and depth, while maintaining great drinkability and an overall impression of purity.

The history of sake in Japan is part of a millennia-old narrative, intimately linked to rice cultivation and Shinto rituals. As early as the 3rd century, the first rice fermentations, known as kuchikami no sake, relied on priestesses chewing the grains, thus releasing the enzymes necessary to transform starch into sugar. Over time, agricultural advancements and brewing techniques from China refined production, giving rise to unique parallel fermentation methods. During the Heian period, sake became a central element of imperial and religious ceremonies, a symbol of purity and the union between gods and humans. During the Edo and Meiji periods, improvements in yeast, mastery of rice polishing, and nationwide distribution transformed sake into a popular beverage, deeply rooted in the daily and festive life of Japan. Meanwhile, other fermented or distilled beverages emerged, such as shōchū and awamori, originating from southern terroirs and influenced by foreign cultures. Today, sake continues to reinvent itself: a blend of tradition and modernity, it reflects the diversity of climates, rice varieties, and regional expertise, while embodying the welcoming spirit of Japan.