“RISSIMO”
Recently, considering the compatibility of the alcohol and Japanese food,it was not thought that oily nor meat dishes were suitable with refined sake due to the lack of sourness.
Then, we requested a joint development of a new type of sake with Mr.Sasajima, the chef of an Italian restaurant “Il Ghiottone”that bases in Kyoto, and after many discussions with the toji (head brewer), the brewing method was devised. And, "sake with the sourness that does not defeat Italian food and making the best use of the goodness of sake" for which Mr.Sasajima had hoped was developed.
Moreover, the brewing year is written, and ultimate “RISSIMO” is pursued while changing the rice and the brewing process according to the year.