Collection: Sake & Rice Wine

• Dassai
• Gekkeikan
• Hakkaisan
• Kikusui
• Otokoyama

There are many different types of sake, each with its own unique flavour profile. Among the most popular are:

• Junmai: Pure rice sake, full-bodied and rich.
• Ginjo: Sake made from highly polished rice, fruity and floral.
• Daiginjo: High-quality sake made from very highly polished rice, complex and elegant.
• Honjozo: Sake with a small amount of distilled alcohol, light and dry.
• Nigori: Cloudy sake, sweet and creamy.

The history of sake stretches back over a thousand years. Sake was first produced in ancient Japan and, over the centuries, has evolved from a ritual drink into an everyday pleasure. Originally brewed in temples and shrines, the art of sake brewing quickly spread throughout Japan. Today, there are numerous sake breweries that combine traditional techniques with modern methods to produce a wide variety of sake styles.

Sake can also be used in cooking to add a special depth and complexity to dishes. Try using sake in meat marinades, in soups or stews, or even in desserts such as sake jelly or ice cream.

Depending on the style and personal preference, sake can be served chilled, at room temperature or warmed. Light and fruity sakes such as Ginjo and Daiginjo should be served chilled at 5–10°C, whilst fuller-bodied sakes such as Junmai and Honjozo can also be enjoyed slightly warmed at 40–50°C. Sake pairs excellently with sushi, sashimi, grilled meat, cheese and even desserts.

1. Flavour profile: Think about which aromas and flavours you prefer – fruity, floral, nutty or rich in umami.
2. Occasion: Choose a sake that suits the occasion – whether as an aperitif, with a meal or as a special treat.
3. Region and brewery: Look out for renowned breweries and regional specialities that are known for their quality.

• A wide range offlavours: Sake offers a wide range of flavours, from floral and fruity to nutty and rich in umami.
• Versatile pairing: Sake pairs perfectly with a wide variety of dishes, from sushi and sashimi to grilled meat and cheese.
• Cultural depth: Sake is deeply rooted in Japanese culture and offers an authentic experience of Japanese traditions.

Sake offers a luxurious and versatile choice for many occasions. Its wide range of flavours and styles makes it an ideal accompaniment to a variety of dishes and events. Furthermore, when enjoyed in moderation, sake can provide a special sensory experience and offer deep insights into Japanese culture.

Sake is produced by fermenting polished rice, water, yeast and koji (a type of mould that facilitates the conversion of starch into sugar). Different styles of sake are produced depending on the degree to which the rice has been polished and the duration of fermentation. These range from dry and light to rich and sweet.

The production of sake begins with polishing the rice to remove the outer layers. The rice is then washed, steamed and inoculated with koji. The mixture is then fermented with yeast and water in a process that takes several weeks. The finished sake is filtered, pasteurised and bottled.