BREWERY Den Sake
PREFECTURE Oakland, CA
RICE Luna Koshihikari milled to 90%
SMV  -1 / ACIDITY 2.1
ALCOHOL  15 .3%

‘Den 90’ is brewed using an ancient starter making method called Kimoto which utilizes microorganisms naturally living in the environment. Sake made with this method will have a pleasant acidity and a structured body which makes it pair exceptionally well with protein rich or savory dishes.

Minimally Polished Rice Grown “Beyond Organic”:
Luna Koshihikari, the single origin rice used for brewing ‘Den 90’, was grown in Sacramento, CA. “Beyond organic” means that this special rice was grown not only without the use of any pesticides, but also no fertilizer was used. The use of fertilizer (especially nitrogen-based) is known for increasing the protein content mainly in the outer layer of rice grain. Too much protein produces too much amino acid, which often adds astringency or unpleasant flavors into sake. This is the main reason why rice is highly polished when making Ginjo or Daiginjo styles of sake. Since Luna Koshihikari rice was carefully grown using no fertilizer, it does not contain these high amounts of protein to begin with, so there is no need to polish off so much of the outer layer like with other varietals of rice that were grown using different methods.

Den 90 (Kimoto):
The rice polishing rate for Den 90 is 90%, which means only 10% is polished away. We decided to keep the same rice polishing ratio as table rice that you would eat. The outer layer of the rice grain contains not only protein but also lipids and minerals that add more complexity to this sake.

Tangerine, jasmine, Asian pear, basil, cream, with minerality. Expansive and complex on palate, with concentrated fructose of ripe apple and dried persimmon with an earthy finish.