【 KAYA Brown 】 KAYA is named for the brown and gold color of rice fields during the autumn harvest.

Relatively light polishing preserves 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.

{ Food pairing suggestions }

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: Water, rice, koji, yeast
Rice: Miyama Nishiki, Hitogokochi (both Nagano Pref.)
Polishing rate: 70%
Yeast: Masumi No. 7
Alcohol: 14%
SMV:
Acidity:
Amino acidity:
Serving temperature: Best warm, good chilled
Storage: Cool, dark

•1.8L  •720ml  •300ml 

〈 Super premium 〉

〈Flagship〉

〈 Standard 〉

〈 Shochu & liqueur 〉