Sake "Choya"

Japanese rice wine, known as the legendary drink of samurais, has been produced since the 11th century in the Nara Prefecture — right in the heart of the historical Yamato province. Sake is crafted using premium Japanese rice, the yeast culture “koji,” and the unique spring water from the Dorogawa source. Following tradition, it is suggested to serve the drink in a warmed state (45–50 °C) and in porcelain sakazuki cups. According to tradition, it is recommended to serve the beverage warmed (45–50 °C) and in porcelain sakazuki cups.