Kay Sake introduces Japanese sake into the modern aperitif context, offering a versatile product with a clean design and distinctive flavor. Designed to be approachable, Kay Sake seeks to simplify the sake experience through modern aesthetics and flexible serving options.
Produced in Niigata, Japan, Kay Sake emphasizes purity and sustainability. It is gluten-free, additive-free, and sulfite-free, with a moderate alcohol content. It can be served neat, over ice, or as a cocktail ingredient, appealing to consumers interested in lighter, versatile beverage options.
The sake is crafted at the Aumont Brewery, established in 1790 and led by master brewer Tanaka-Toji. Using locally grown rice and pure water from the Kaji River, the production process takes advantage of Niigata’s climate and is designed to ensure quality through a careful, time-intensive approach.
The bottle’s design, created by Marcel Wanders, reflects the natural elements of Niigata, drawing inspiration from the clear waters of the Echigo region. Wanders, known for his collaborations with global brands, incorporated local aesthetics to highlight the sake’s origin.
KAY Sake is classified as a Junmai Daiginjo, produced with water, malted rice, and yeast. It offers a smooth taste with fruity notes of green apple and pear, balanced with an umami finish. With an alcohol content of 15.8%, it is positioned as a high-quality beverage option.
Recognized with the Gold Medal at the Milano Sake Challenge 2024, KAY Sake bridges traditional Japanese craftsmanship with a contemporary perspective, introducing a refined sake experience to a global audience.