Wine barrel aged SAKE

To create a Japanese sake that can be enjoyed all over the world, we developed a Japanese sake that can be paired with Western dishes such as Italian or French.

We created ORBIA, in the pursuit of a full-bodied sake to balance out the bold seasoning and dishes heavy with oil in most western dishes, with a rich, mellow aroma that can be enjoyed when drinking from a wine glass.

The fruity aroma stimulates the appetite and the natural acidity and the sweetness of the rice surrounds the meal, brings about a new breeze to your dinner table.

Method

Aged in an oak barrel used for wine

The mellow fragrance is created from the ageing process in oak barrels.
By using the oak barrels used for storing wine, the ORBIA series have a fruity, intricate fragrance from the grapes, and a somewhat smokey and vanilla-like sweetness from the oak barrels.

Taste Comparison Chart

LUNA

An intricate sweetness and a long lasting aftertaste,
perfect for an enchanting night under the moonlight.

The word LUNA means “moon” in Latin.
By using the kijoshu preparation method, in which the sake is brewed by mixing alcohol instead of water, it has a rich sweetness to its flavor.
From the barrels used for white wine, the sweet fragrance that resembles honey and vanilla comes together and creates a long-lasting aftertaste of the beautiful aroma and sweetness.

Alcohol percentage 14%
Method Kijo-shu preparation method, aged in white wine barrels
Dishes to pair with Salmon meuniere, dried fruits, etc.
Content 500㎖

GAIA

A deep taste crafted by nature’s blessings,
with a rich, decadent aroma.

The word GAIA means “Earth” in Latin.
The distinct taste, created from the kimoto preparation method (kimoto=sake mash created from traditional methods) now with an even richer finish, made possible from the unique sandan-jikomi (three-stage preparation).
The refreshing acidity resembling the taste of apples and the sweetness creates a balanced flavor, and the rich fragrance from the ageing process in the red wine oak barrels combines to make a luxurious sake.

Alcohol percentage 15%
Method Kimoto three-stage preparation method, aged in red wine barrels
Dishes to pair with Chicken teriyaki, melon with prosciutto, etc.
Content 500㎖

SOL

Fresh acidity with an intricate fragrance,
inspired by the warmth of the fiery sun.
Fresh acidity with an intricate fragrance, inspired by the warmth of the fiery sun.

The word SOL means “sun” in Latin.
The biggest characteristic is the fresh, strong acidity produced from the yamahai preparation method” which uses the yamahai yeast mash.
The fruity yet complex aroma derived from the red wine barrels, and the crisp flavor made by the rich/robust taste and acidity, is perfect for meat dishes.

Alcohol percentage 14%
Method High-temperature yamahai one-stage preparation method, aged in red wine barrels
Dishes to pair with Roast beef, camembert cheese, etc.
Content 500㎖