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Kawasemi is a Junmai-Genshu, which means the purest and most natural sake. No alcohol or water have been added, and Kawasemi has no additives or preservatives.

Its aroma, its particular sweetness and its alcoholic degree of 14.8% are the result of the simple fermentation of rice by natural yeasts, elaborated in the brewery.

The elements entering into the production of Kawasemi are the rice Koshi-ibuki, and the water Katsura-shimizu, all issued from Niigata soil.

Complex, without being elitist, Kawasemi represents a noble introduction to real Japanese sake. Midorinoshima would like to introduce Kawasemi as an authentic and avant-gardes beverage.

The label represents a king fisher, Kawasemi in Japanese. This bird is a symbol of pure water, an essential element for its survival, as well as for the production of a great sake.

We advise you to serve Kawasemi chilled, in a small champagne glass, together with some finger food. In order to maintain its quality, Kawasemi travels from Japan in a temperature-controlled environment.

Kawasemi is a Junmai, so it can be kept few years, in a fresh storage away from light. Once open, it is recommended to keep Kawasemi between 6 and 8¡C and to drink within two weeks.