Our sakes are handcrafted using time-honored techniques and natural ingredients to create high-quality American craft sake.
Ingredients
RICE
WATER
KOJI SPORES
YEAST
1 Farming
Our unique rice is grown and harvested in Louisiana, just for us, by The LSU AgCenter Rice Research Station.
2 Milling
The rice is milled and polished of its outer shell to its starchy core.
3 Rice Preparation
The rice is washed, soaked and steamed, all to help facilitate the growth of the Koji.
4 Koji Cultivation
Koji spores are applied to freshly steamed rice and cultivated in a warm, humid environment.
5 Fermentation
Steamed rice, Koji, water and yeast are added to the fermentation tank. The Koji converts the rice starch into sugar, which the yeast consumes to create alcohol.
6 Pressing & Filtration
Once the sake is completely fermented, it is passed through a filter press to remove all rice sediments.
7 Pasteurization
The sake is then pasteurized to stop further fermentation which inhibits spoiling.
8 Canning
Our sake is canned in our Brewery using single serve cans, so you can enjoy it anytime and anywhere.
9 Distribution
Once packaged, our product is delivered to grocery stores, convenience stores, liquor stores and restaurants throughout Louisiana for your enjoyment!
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