A Taste of Heritage where Ancient Rice Fields Inspire a Modern Spirit
The Story Begins in Jatiluwih
Imagine standing on the edge of a green infinity. The rice terraces of Jatiluwih, a UNESCO World Heritage site in Bali, cascade down the hills like velvet waves. For centuries, farmers have tended these slopes, growing rice varieties that the modern world has nearly forgotten – red rice, black sticky rice, and white sticky rice. But in 2010, one man looked at these fields and saw something more than food. His name is I Putu Oka M. He asked a bold question: What if the soul of Jatiluwih's rare rice could be transformed into a drink – not just any drink, but one inspired by the finest fermentation traditions of Asia?
Oka's vision was simple yet ambitious: to create a balanced, medium-alcohol beverage, similar to Japanese sake, but unmistakably Balinese. He studied how the Japanese made sake. Then he looked to China and Korea. But he knew the secret had to come from home.
Oka didn't rush. He spent years experimenting, comparing, tasting. He sent samples to a laboratory in Bogor, where scientists analyzed the flavor and taste profile. The results confirmed something remarkable: the combination of three rice varieties created a unique balance – floral, slightly sweet, with a smooth finish that sake lovers and newcomers alike can appreciate.
The Dream Comes Alive from the field of Jatiluwih to your hands, a 16-year journey. One unforgettable taste.