KAYA is named for the brown and gold color of rice fields during the autumn harvest.KAYA (Brown) undergoes relatively less polishing to preserve the savory depth of local Nagano sake rice. Mild aromas of brown rice and cream lead to sweet & savory umami lifted by clean acidity.

Food Pairing: Pairs broadly with Japanese standardsgrilled fish, teriyaki anything, nabe hotpotsand robust Western dishesroast vegetables & meats, dairy & cheese.

Alcohol: 14% / Rice Variety:Sankei Nishiki, Miyama Nishiki, Hitogokochi (all Nagano Pref.) /Rice Polish:70% remaining/ Yeast: Masumi No. 7