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Most sake brewers buy their rice – some from contracted farmers
the work is almost done
Gold in color
Starting with a neutral corn spirit base
3 and 4 day fermentations
Gotha Spiriti Nobili Drai Dry Vermouth Apples Most sake brewers buy theirMade from a base wine of Zibibbo from Pantelleria. Wine mixed together with a hydro alcoholic solution plus sea water and sugar. The caper berries, lemon, cucumber and Timut pepper are macerated then distilled to 60% abv; the wormwood, sage, bay leaf and grapefruit are infused individually in neutral grain spirit. All are blended according to the recipe and aged 45 days before bottling. The grapefruit comes through most strikingly and the Timut pepper
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