Katsuyama Ken 1688

Sake brewing in Japan stretches back well over a thousand years, with breweries like this one carrying forward techniques refined over many generations — rice, water, koji mould, and patient fermentation, the same four elements behind every great sake regardless of style.

This expression delivers the clean, rounded character traditional Japanese brewing is known for — delicate rice sweetness balanced by a smooth, umami-rich finish.

Best served slightly chilled to appreciate its full aromatic range, and a natural pairing for sushi, sashimi, or other delicate Japanese dishes.