KAYA
(Brown)KAYA (Brown) undergoes relatively less polishing to preserve the savory depth of our local Nagano sake rice. Mild aromas of brown rice and cream lead to sweet & savory umami lifted by clean acidity.
- Junmai
- Masumi No. 7 Yeast
- Rice polished to 70% remaining
- 14% alcohol
KAYA is named for the brown and gold color of rice fields during the autumn harvest. Pairs broadly with Japanese standards—grilled fish, teriyaki anything, nabe hotpots—and robust Western dishes—roast vegetables & meats, dairy & cheese.
- Name
- KAYA (Brown)
- Type
- Junmai
- Availability
- Year-round
- Ingredients
- Rice, water, koji, yeast
- Rice
- Sankei Nishiki, Miyama Nishiki, Hitogokochi (all Nagano Pref.)
- Polishing rate
- 70% remaining
- Alcohol
- 14%
- Serving temperature
- Best warm, good chilled
- Storage
- Cool and dark
Volumes
- 1800ml, 720ml, 300ml