Red Shiso awa

The batch is crafted with Red Shiso, a Japanese herb with a very distinct flavor, harvested by Namayasai Farm, a Japanese vegetable and fruit farm in Lewes, East Sussex.


Here's a glimpse into the intricate process:

Starting with a bunch of Red Shiso hand-picked in September 2023 at Namayasai Farm, each leaf was delicately taken from the bunches and then soaked in boiling brewing water.

A bright reddish-purple liquid, carefully strained and introduced into the tank during the primary fermentation. The transformation into a beautiful pink color occurs due to the characteristic of Red Shiso, which turns pink with mild acidity. This acidity is naturally produced from an abundance of koji rice used in our sparkling sake—more than double the amount found in standard sake.

Following that, the second fermentation in the bottle occurred during the autumn and winter seasons, with disgorgement completed just last weekend.

The end result is a creation boasting a beautiful pink hue, a burst of refreshing flavor, and delicate bubbles—all thanks to the wonders of nature.