Vintages New Release Collection – August 30, 2025

It all starts with high-quality rice.

The practice of fermenting rice to create an alcoholic beverage began in China more than 7,000 years ago and appeared in Japan about 2,500 years ago. Initially, sake was enjoyed solely by Japan’s ruling classes and religious leaders. Between the 12th and14th centuries, rigorous experimentation and refinement of the production process developed what is essentially the uniquely Japanese style we’re familiar with today. This period also saw an increase in the amount of sake produced, making some styles available to the entire population, though it was typically served only on special occasions. Sake production is a painstaking affair. First, rice grains are milled/polished to remove their hard outer layers. Then the milled rice undergoes a special process whereby it simultaneously brews like beer and ferments like wine. Spirit (brewer’s alcohol) may be added to fortify the sake before it’s diluted with water. Water is a critical component to a sake’s quality, and many breweries are situated on or near springs that give their products a unique stamp. Of the many innovations in sake, the recent emergence of sparkling sake has been one of the most exciting. The drive to improve quality has continued unabated and includes the development of new types of yeast and rice and an eagerness to adopt new technologies. Today, Japan has around 1,400 breweries operating in 47 prefectures.

VINTAGES 23