Eclipse

ECLIPSE

is a sake that uses black koji to bring out higher levels of acidity like white wine compared to traditional sake. As a sake born in the wine state, California, this sake defines what it means to be an artisanal California sake.

KUROKOJI (BLACK KOJI)
Scientific name aspergillus awamori. Traditionally yellow koji (aspergillus oryzae) is used to brew sake and is what produces the sweetness with low acidity. Black koji is used traditionally in Japanese shochu, specifically awamori and high levels of citric acid is produced. We use our blend of black and yellow koji to achieve a sake that makes you think it’s wine at first, but finishes like sake.

JUNMAI GINJO
Junmai translates to ‘pure rice’ meaning the alcohol was produced by fermentation of the rice only without the use of additives like sugar, fining agents, distilled alcohol and etc. We use 50% polished rice which we believe is the best balance between fruitiness and the natural rice character for Calrose rice.

MUROKA
Muroka means the sake does NOT go through charcoal filtration. Charcoal filtration is a step to further clean up the sake after pressing to give it a white-clear look. We believe this process takes away flavors and the liveliness of the sake and omit the process.

ARTWORK
For the label design of this sake, our artist depicts the phenomena known as solar eclipse as viewed from the earth. The sun indicates the yellow koji which is traditionally used for making sake, and the moon indicates the black koji that’s covering up the sun to indicate its shadowing of character in this sake.