Taking the position of Tanaka’s new master blender in 2018, Chartier started to work alongside the master brewer for this new creation. With a winemaking background in Bordeaux, Chartier asked the master brewer to develop six new base sakes for blending. They used yamahai and kimoto, two natural ancestral starter methods to develop a well-structured, more complex sake.

They added Kura no Hana and the prized local rice, Yamada Nishik, to give more aroma and acidity, along with miyagi B3 and kyokai No 7 yeasts. Chartier also suggested that the rice be less polished to develop a more aromatic, complex and umami-rich sake.

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