Women brewed, Women led. 5th Generation Master Brewer Mami Wakabayashi produces Moon Bloom in Ueda Nagano in small batches, allowing the rice to be naturally cooled. Low-temperature fermentation permits the yeast time to develop complex aromas, ideal for the subtlety required in sake making.
Located in a basin surrounded by mountains, it is a scenic area with many hot springs, temples and shrines. Not only does Nagano provide clean water for brewing, it also creates ideal climatic conditions for rice cultivation, which Wakabayashi uses to her advantage.
Moon Bloom uses delicate-tasting Miyamanishiki and Hitogokochi rice locally sourced from Nagano Prefecture.
