Just like wines sourced from vitis vinifera vines grown in American soil, Angelfish is composed of a Japanese rice cultivar planted in American soil—single-origin Yamada Nishiki from Isabell Farms in Central Arkansas to be precise. The Isabells have farmed for five generations and have cultivated rice for more than 70 years. With a seimaibuai of 40%, meaning 60% of the rice has been polished away, the result is an elegant and distinctive sake with rich, fruity flavors. With an SMV of -14, this is a sweeter sake. Fresh honeydew melon rings clear as a bell, with subtle notes of Satsuma orange (Mikan!) and jasmine blossoms. Made at Origami sake brewery in Arkansas by Toji Jusin Potts, a certified Sakasho (Master of Sake), this sake is Kosher certified, vegan, gluten free, and sulfite free — so everyone wins!