We are deeply fascinated in the relationship between food and sake. This unique quality in sake, its careful ways of creating dynamic reactions in food and vice versa. We investigate this phenomenon in depth with all sake in our lineup, which we pair with primarily Nordic and Japanese food. The special relationship with food has historically been crucial to the development of sake until today. Although there was no language to express this synergy concretely, the effect was well known in pre-modern Japan. As with other Koji-fermented foods like Soy sauce and Miso paste, the Umami content in sake is one of the most prominent components in its dialogue with food. We are constantly researching this pairing potential with fresh ingredients and dishes on Instagram.