In a Strange Land
Farthest Star Sake’s flagship junmai sake is made with Yamadanishki rice grown by the Isbell family in Arkansas, hard water, and two yeast strains for a complexity of fruit flavors and a peppery, medium-dry finish. This super-clean sake pairs well with a variety of foods, allowing for a delicious choose-your-own-adventure experience.
About the producer
Everything about drinking sake is easy: it's fruity, complex, refreshing, naturally gluten-free, and comes in an interesting array of flavors and styles. Everything about making local, fresh sake is challenging: growing koji (the microorganism that makes rice into sugar for fermentation), washing and steaming hundreds of pounds of rice per batch, maintaining consistent fermentation temperatures, and keeping the quality high throughout the process from grain to glass. Unlike the cheap, mass-produced sake served hot to disguise its underwhelming flavor, fresh, high-quality sake is an explosion of aroma and flavor that makes you wonder how so much could be hidden in rice. We are excited to share the never-ending pursuits of drinking and making sake with you! - Farthest Star Sake