Sake Exploration – Den Sake Goes “Unbridled” & We Only Have Two Cases
Hey sake lovers and explorers have we got a cool brew for you! The dynamic duo at Den Sake (Lani & Yoshi) have built another batch of history with a ground-breaking, and let’s say wild sake frontier brew called “Unbridled,” that is constructed with “a kimoto sake using wild yeast and yuzu zest.” And we only have two cases, so get it before it’s gone if you like exploring a brew that took much longer to ferment than expected and kept changing lanes aka “Unbridled” sake making.
Here is a blurb from Den Sake:
"Unbridled" is a small-batch kimoto sake brewed with wild yeast and a touch of yuzu zest.
We used Calhikari rice grown in Sacramento using Natural Agriculture (自然農法), a farming method developed in Japan that respects the natural power of the soil. No pesticides or fertilizers are used.
With rice so full of nature's energy, we wanted to leave as much of it intact as possible. We kept the polishing ratio at 90%, removing only 10% of each grain — about the same as the rice we eat.
The yuzu was grown organically in the mountains of Willits, Mendocino County. We used only the zest, which pairs beautifully with the tartness created by the wild lactic acid bacteria native to our brewery.
Fermentation began before we had any idea what kind of wild yeast had found its way into the brew, or what personality it might have. It took a path far beyond anything we had imagined, becoming a sake that could only have been born here, in this little corner of California.
Thank you again for supporting DEN Sake and being part of this special release. We hope you and your customers enjoy Unbridled as much as we've enjoyed making it!
Warm regards,
Lani & Yoshi
DEN Sake Brewery