The basic elements of sake are rice and pure water. However, in the final stages of brewing CAMBRIDGE, we use sake instead of water. Sake brewed in this way is known as kijoshu and is first mentioned in manuscripts of the Heian era known as the Engishiki, an ancient document started in the year 905. Brewing in this way, the sake ferments slowly creating a wonderful balance between sweetness and acidity. The result is sake with a deep, rich flavour and a beautiful golden, amber hue.