A new sensational SAKE
created with botanical ingredients from Japan.
Aiming to make the “ultimate drink during meals” that can be paired with dishes from all over the world, we have created a new sensational SAKE that incorporates botanical fragrances and flavors.
The name “FONIA” is derived from the Latin word “sinfonia” which means harmony.
By fermenting both the rice and botanical ingredients, this botanical SAKE has a unique fragrance and taste unlike any other Japanese sake.
The diffusing fragrance made from citruses, herbs, and spices from Japan combined with the acidity and umami of rice, elegantly spices up dishes from around the world.
* We are using botanical components as secondary ingredients within the traditional methods of sake production, however, according to the laws of the Liquor Tax Act it is classified as “Other brewed beverages”.
Method
Adding botanical ingredients during the fermentation process of sake
The extravagant fragrance derived from botanical ingredients.
By adding these botanical ingredients during the fermentation of the moromi (raw unfiltered sake), it creates a new fermentation process within the production of sake, which is different from liqueurs that add secondary ingredients at the very end.
FONIA Lineup
Taste Comparison Chart
SORRA
Airy and light, with a refreshing aroma,
like the clear, never-ending sky.
SORRA is named after the word “sky” in Japanese.
By using the white koji (rice malt) which produces citric acid, it brings out the acidity of the rice, and the fresh aroma and bitterness of the citruses such as lemon and yuzu peels combine to make a unique sweet and sour tasting sake.
| Alcohol percentage | 13% |
|---|---|
| Method | White-koji four-stage preparation method |
| Botanical ingredients | Sansho, yuzu, lemon |
| Dishes to pair with | Fish carpaccio, pasta with basil sauce, etc. |
| Content | 500㎖ |
SORRA Sparkling
Fresh acidity and extravagant aroma,
enveloped in a comforting, mild fizz.
Sorra Sparkling is made from SORRA, which undergoes the in-bottle secondary fermentation method for a carbonated finish. By fermenting with the help of yeast, it has a unique, comforting fizziness with fine froth.
The rosé-pink color derived from botanical ingredients elegantly brings color to celebratory scenes.
| Alcohol percentage | 13% |
|---|---|
| Method | White-koji four stage preparation method |
| Botanical ingredients | Sansho, yuzu, lemon |
| Dishes to pair with | For aperitif or celebratory moments |
| Content | 500㎖ |
TERRA
A rich taste with herbal fragrance,
inspired from the earthy strength.
The word TERRA means “the earth” in Latin.
The rice used, which is called “Kameno-o”, is free from any fertilisers or pesticides. The aromas of ginger, sansho (Japanese pepper), and yuzu are added to the unique acidic flavor produced by the mizumoto preparation method, which dates back to the Muromachi period, and the strong umami flavor of the rice, ultimately creating a spicy, herbal flavor.
| Alcohol percentage | 14% |
|---|---|
| Method | Kimoto one-stage preparation method |
| Botanical ingredients | Sansho, yuzu, ginger |
| Dishes to pair with | Ginger-fried pork, Thai gapao-rice, etc. |
| Content | 500㎖ |