Rice Sake

Fermented rice alcoholic beverage with Italian raw materials – Historic Dellarole variety, Alcohol 14,5% vol.

Japanese tradition meets Baraggia: an all-Italian sake, made from rice that is over a hundred years old.

A Garland's Rice Sake

Una Garlanda's Rice Sake is a unique product: a fermented alcoholic beverage made entirely with Italian ingredients, starting with the historic Dellarole variety—one of the company's eight ancient varieties for conservation—grown in Rovasenda using a completely natural method. Thanks to the traditional Japanese technique, the rice is transformed into fermented koji; selected yeasts and pure Belluno waters complete an explosive alcoholic transformation, resulting in a flavor that pairs well with a variety of dishes. Serve chilled between 6°C and 10°C; store upright in a cool, dark place: a natural sediment may form at the bottom, a sign of its authenticity. In a glass container.
 
 
 

The roots of this Sake are deep in tradition

Sake's origins begin in China, then spread throughout the East, and finally arrived in the West. In Japan, this beverage became much more than a fermented beverage, becoming part of Shinto rituals as an offering to the gods and part of celebrations marking every stage of life, from weddings to New Year's toasts. The ingredients are few and simple: rice, water, and the fungus Aspergillus oryzae, also known as koji, the true agent that transforms the rice's starches during fermentation—a task that in Japan has been entrusted for centuries to the toji, the cellar masters. Una Garlanda's sake brings this age-old ritual to Italy: the Dellarole variety, saved from abandonment, proves surprisingly suited to this particular use, forming an ideal bridge between the rice fields of the Baraggia and the Japanese kura.
 
 
 

Technical Data

Type: fermented alcoholic drink made from rice (sake).
Alcohol content: 14,5% vol.
Rice: historic Dellarole variety, grown in Rovasenda (VC) by Una Garlanda in a natural way.
Water: water from the Feltre aqueduct (BL), Veneto.
Fermentation: with koji (Aspergillus oryzae) and selected yeast #9; aged for 40 days in a stainless steel container.
Service temperature: 6-10 ° C.
Format: glass bottle.
 
 
 

Organoleptic Examination

Visual examination: Clear with possible slight cloudiness, from crystalline to pale straw-yellow in color; the natural sediment on the bottom is a sign of artisanal production.
Olfactory examination: delicate aromas of steamed rice and sweet cereal, with floral and fruity nuances provided by the selected yeast.
Taste test: soft and rounded entry, with the discreet sweetness of rice balanced by an umami flavour and a clean, dry finish, which invites the next sip and food pairing.
 
 
 

How to Best Use: Rice Sake

• SAKE AND RAW SEAFOOD – The perfect pairing: served very cold next to the Mediterranean Bluefin Tuna Belly and a sour side dish of Fermented Fennel with Rosemary: the umami of sake enhances fish and fermented foods like no wine.
• OUR HOMEMADE YAKITORI – Sake loves the grill: accompany it with Organic sheep skewers lacquered with the Apricot and Fermented BBQ Sauce: caramelized skewers and a fresh sip, in pure izakaya spirit.
• THE CONTEMPLATIVE AFTER-DINNER – At the end of the meal, slightly cool, with a small square of Dark Chocolate 100% and a Spelt and Organic Olive Oil Cantuccini: the umami of the fermented rice dialogues with the intense cocoa in a surprising finish.

The Producer: A Garland

Una Garlanda is the Stocchi family's organic rice mill in Rovasenda (Vercelli), Official Custodian of 8 ancient varieties of conservation rice: from the biodiverse rice fields cultivated with green mulch, without chemicals or fertilizers, rice, flour, pasta and now also the first sake from the Baraggia supply chain are born.
 
 
 

Ingredients

Tap water (67,3%, sampling location Feltre (BL), Veneto), Dellarole variety white rice (24,67%, cultivation location Rovasenda (VC)), koji (7,37%), yeast #9 (0,64%), aspergillus spores (0,01%), yeast autolysate (0,01%).
 
 
 

The Processing Phases

Soaking the rice in water, steaming, air cooling, adding Aspergillus spores, developing the koji, preparing the moromi (water, rice, koji, and yeast), maturing for 40 days in a stainless steel container, pressing, decanting, filtering, bottling, and pasteurization.
 
 
 

Nutritional Values ​​(average values ​​per 100ml of product)

• Energy: 103 kcal
• Fat: 0 g
• Carbohydrates: 4 g
• of which sugars: 1,5 g
• Protein: 0,4 g
• Salt: traces

Nutritional values ​​estimated based on average reference data for sake.
 
 
 

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