Justin Potts, the main brewer at Origami Sake calls this sake "the sake for everyone." The unique thing about this non-alcoholic sake is that it still goes through multiple parallel fermentation. In addition to using koji to convert rice starch into sugars, Origami Sake uses lactic acid fermentation to develop acidity to balance out the sweetness. So while some non-alcoholic drinks may be lacking in viscosity and bite, this one delivers both thanks to umami from the koji and acidity from the lactic acid fermentation. Zero is single pasteurized, ichidan shikomi (one step fermentation), muroka (un-charcoal filtered), and genshu (non-diluted). Enjoy aromas of honey, mirin, and botan rice candy. Taste lemony acidity on the palate. Origami Sake adds that, "It offers digestive benefits due to the presence of active enzymes, which can aid in nutrient absorption. The low-calorie content and absence of added sugars also make it a healthy alternative to sugary drinks." Features Brewed in Hot Springs, Arkansas by Origami Sake Non-alcoholic Seimaibuai (rice kernel remaining): Arkansas 70% ABV 0.3% / SMV: -115 / Acidity: N/A / Yeast: N/A
