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

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