Ishikawa sake will keep you guessing, and keep you engaged. During the Edo period (1603-1868), sake from Ishikawa prefecture was characterised by its sweetness and richness – the influence of the region’s group of traditional master brewers. But over the years, the brews have become a little drier and cleaner, with an end result that is often a clear and light sake of complex depth. Ishikawa brewers are known for the ‘yamahai’ style of sake, which uses airborne rather than added yeasts to produce funky, wild- tasting brews. You may expect these sakes to have a soft mouthfeel, light and clear, fragrant and complex.
