A new sake experience with an unfolding flavor profile.

• Completely limited production runs.
• A refined taste. A pure, smooth taste free of off-flavors.
• Can be paired with various cuisine depending on the temperature and shape of the glass it is served in.
• A year-customization approach that maximizes the flavor of that year's rice crop.
• A focus on healthy fermentation using proprietary yeast.

The etymology of “Inotachi”

Rice and rice koji are the basic ingredients of sake. The word “Inotachi” is a cross between “Inochine,” the root of the word for rice, and “Kamutachi,” the root of the word for rice koji. This name expresses our respect for the miracle that only rice, rice koji, and water can produce.