Riso Sake
Riso Sake is an original reality that has managed to bring to our peninsula the millenary culture of Sake, the most famous Japanese fermented beverage. It is a true sakagura made in Italy, born from the desire to unite two great territorial traditions: that of rice cultivation in the northern Italian countryside and that of Sake production from the Land of the Rising Sun. A perfect combination of two extraordinary excellences, which has given rise to a dynamic and creative brewery. The result is a range of labels faithful to the original Japanese models, but characterized by a touch of Italian territoriality, which represents its true distinctive mark.
The project came to light in early 2019, initiated by two great connoisseurs of Sake: Misal G. Memeo and Nicola Coppe. After a trip to Japan to discover the oldest culture of fermented beverage production, the two enthusiasts decided to embark on a new adventure and create Riso Sake. The deep knowledge of the basic ingredients and production methods has led to the search not to simply emulate Japanese production, but rather to take ownership of the technique to use it and contextualize it within the Italian tradition. Thus, the idea was born to replace the Japanese variety of sakamai rice with Carnaroli rice, equally precious and rich in starch, essential for producing high-quality Sake.
Production is based, in fact, on a selection of the highest quality raw materials. Nicola, a great expert in sour beers, yeasts, and bacteria, discovered the extraordinary qualities of Koji (Aspergillus oryzae), a fungus often found in rice plantations, which has the ability to transform starch into simple sugars to facilitate the fermentation process. It is an ingredient widely used in traditional Japanese cuisine to prepare also: miso, amazake, soy sauce, shio koji, now increasingly appreciated and used by international chefs. The production process then follows with strict respect for the best Japanese tradition and the final result is of excellent level,excellent.
Riso Sake is an original reality that has managed to bring to our peninsula the millenary culture of Sake, the most famous Japanese fermented beverage. It is a true sakagura made in Italy, born from the desire to unite two great territorial traditions: that of rice cultivation in the northern Italian countryside and that of Sake production from the Land of the Rising Sun. A perfect combination of two extraordinary excellences, which has given rise to a dynamic and creative brewery. The result is a range of labels faithful to the original Japanese models, but characterized by a touch of Italian territoriality, which represents its true distinctive mark.
The project came to light in early 2019, initiated by two great connoisseurs of Sake: Misal G. Memeo and Nicola Coppe. After a trip to Japan to discover the oldest culture of fermented beverage production, the two enthusiasts decided to embark on a new adventure and create Riso Sake. The deep knowledge of the basic ingredients and production methods has led to the search not to simply emulate Japanese production, but rather to take ownership of the technique to use it and contextualize it within the Italian tradition. Thus, the idea was born to replace the Japanese variety of sakamai rice with Carnaroli rice, equally precious and rich in starch, essential for producing high-quality Sake.
Production is based, in fact, on a selection of the highest quality raw materials. Nicola, a great expert in sour beers, yeasts, and bacteria, discovered the extraordinary qualities of Koji (Aspergillus oryzae), a fungus often found in rice plantations, which has the ability to transform starch into simple sugars to facilitate the fermentation process. It is an ingredient widely used in traditional Japanese cuisine to prepare also: miso, amazake, soy sauce, shio koji, now increasingly appreciated and used by international chefs. The production process then follows with strict respect for the best Japanese tradition and the final result is of excellent level,excellent.
