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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