Sake Type
Kijoshu
Rice Type & Origin Area
Camargue
Rice-polishing Ratio
90%
Alcohol Percentage
13%
SMV (Sake Meter Value)
-49.7
Production Area
France
Barrel Saké - Cognac -
WAKAZE PARIS
Crafted using the kijoshu method, in which already brewed sake replaces water during fermentation, before being matured for two months in cognac barrels. It releases enticing aromas of honey, complemented by subtle notes of caramel, dried fruits, and delicate white flowers. On the palate it is rich and rounded, offering a velvety, sweet, and smooth mouthfeel that lingers gracefully. Among our collection, it is the most liqueur-like, making it an exceptional choice to accompany desserts or to be savoured as an after-dinner drink in place of a traditional digestif.
About the Sake brewery:
Still relatively unknown in France, sake holds the same cultural significance in Japan as wine does in France. This ancestral and iconic drink is crafted with centuries of unique expertise. WAKAZE brings a fresh perspective to the sake world by producing sake entirely in France, using carefully selected local ingredients from the finest producers. Each sake reflects the distinctive blend of Franco-Japanese heritage, combining traditional methods with innovative techniques. The result is modern, approachable, and unique vintages that appeal to a wide audience. True to its philosophy, WAKAZE lives by one simple motto: No rules, just sake.