Craft Sake made with New York water and rice grown in California and Arkansas.

All the rice is grown in the USA and milled in the USA. Koji rice is Yamada Nishiki (60% seimaibuai) Kakemai is Calrose (50-70%) Mizu is Brooklyn''s finest. Yeast is proprietary Full bodied, earthy, dry, umami laden with subtle notes of banana and ripe melon.