A French entrepreneur started 3 years ago to make the first French saké after learning the method with Umetsu Shuzo brewery during 6 months. The two rices used at this moment are Tamasakae and Yamadanishikiand come from Hokuei in the area or Tottori in Japan. The rice is growing near the Daisen Mount and the Jizô.They have some professional makers who help them like from Hanagaki brewery based in Ôno where the assistant maker is now working for Les Larmes du Levant.
• Water from Mont Pilat (low mineralization)First French Traditional Saké
• First time a Japanese team helping to make saké outside of Japan (a Toji for production and Kura Bito for specialist)
• First time 50% polished rice outside Japan
• Prix du Public in Paris Sake fair, October 2017