Sake is an alcoholic drink made simply from fermented rice, select yeast, water and koji. It is gluten free and generally has no added sugars or flavorings. Over 1,000 years ago the Japanese people began developing sake also known as Nihonshu into the refined beverage we offer today.
—The sake fermentation process is not quite like making beer or wine, although many people refer to sake as a rice wine. Yet only sake uses the unique dual fermentation process that relies on a mold called Koji-kin to convert the starches in the rice into sugars that then are consumed by specific sake yeasts to make alcohol. 

Usually sake is made from rice domesticated for the sole purpose of producing Japanese sake. These rices such as Yamada Nishki and Goriki have the exact shape and starch composition that brewers need to mill them to the right specifications and inoculate them with koji mold. They are usually milled to low percentages to control flavor and fermentation speed.

While most sake rice is milled to 60% or less we only mill our Carolina Gold rice to 70-75% of its original size. We believe this is why our Carolina Gold sake has such a deep, complex and wine like taste. The layer of proteins and nutrients on the exterior of our rice is consumed by hand picked yeasts and our fermentation is held at the lowest temperature possible. These factors lead to a bold sake that pairs with a variety of foods as it changes and evolves once opened.