Sky Blue is a Junmai-shu, made from carefully selected “Koshi hikari” rice and the fresh spring waters of the Fushimi region, for a light fragrant, well balanced sake.

Sake is Japan’s most well-known alcohol. It is brewed using special sake rice, koji (an edible rice mould that serves as the fermenting agent), and sometimes a little brewer's alcohol. A sake's characteristics, including how sweet or dry it is, how light or full bodied it is, and what flavours it evokes, depend on the type of rice and other ingredients used, how much the rice is polished/milled, and what brewing methods have been employed.