Sayori is a 'nakadori' sake. When the fermentation is completed, the leftover mass is transferred to the press. Nakadori refers to the the middle part of the pressing, a clear sake that comes out after a gentle press. In general it is considered to be of the highest quality. A lively sake, with fennel and anise aroma's pairing beautifully with a lovely minerality and soft texture.

Asahara
The Asahara Brewery was founded in 1882 by 29-year-old Asahara Zenjiro. Saitama prefecture is historically not known as a hot spot for sake production. Paradoxically, this obscurity boosts the quality of the few breweries that do take a shot at producing quality and premium sake. After all, how else could they compete with established regions such as Hyogo or Niigata? The young and dynamic toji in charge of Asahara, now the fifth generation of the founding family, manages to produce very charming sake with this idea. The brewery is located in Moroyama, just sixty kilometers from Tokyo, in the shadow of the Chichibu Mountains but overlooking the Kanto Plain, ideal for access to clean water and carefully cultivated rice.