GEKKEKIAN SAKE

Fushimi, at the southern end of the Kyoto Basin, draws its identity from soft, mineral-light groundwater that percolates through underground springs — the same water Gekkeikan has used since founding its brewery here in 1637. That water, combined with polished rice and koji (Aspergillus oryzae), drives a parallel fermentation unique to sake: koji converts rice starch to sugar while yeast converts sugar to alcohol simultaneously. The result is a clean, mellow profile with rice-cream sweetness, subtle melon, mild umami on the mid-palate, and a dry, refreshing close. Serve chilled or gently warmed.