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Sake is a traditional fermented alcoholic beverage from Japan made from rice. On average, the volume of alcohol in sake is 15%, which is slightly above wine. It has a clear to light yellowish color that reminds of white wine. Sake is sweeter and less astringent and rich in umami. Contrary to popular belief, sake is not a digestif. It is a non-distilled beverage that can be drunk all along meals, as an aperitif or paired with a dessert. Each sake has its own ideal serving temperature to fully develop its flavor and aroma but sake can be enjoyed chilled, at room temperature or heated up.
Description : This traditional umeshu is made with barley shochu alcohol and plums from the Saga prefecture. Plums are steeped in shochu according to a really old fabrication...
Description : Yuzushu is a mix of alcohol and yuzu juice. The yuzu fruits are cultivated in the Kochi prefecture. Once the juice is extracted, it is immediately frozen in order...
Description : The sake Kamotsuru Junmai is a dry and fresh sake with fullness. It is made with rice cultivated in Hiroshima only. The rice has been polished at 70%, meaning that...
Description : This sake is a Daiginjo : rice has been polished at 50%. It gives the sake a really good subtlety. Instead of water, alcohol has been used with rice and koji. This...
Description : This product is new on the Japanese market also because it is the first long preservation sake lees. The sake lees has been used for centuries in Japan as a secret...
Description : This sake comes from Hiroshima prefecture. It is a « junmai » sake, which means the alcohol was only produced using fermentation. The polishing of rice grains (70%...
Description : The ginjo is a delicate sake with a subtle flavor thanks to its high percentage of rice polishing. This sake is thicker and has a polishing of 60%. Alcohol by...
Description : This is a junmai ginjo made through collaboration between rice growers and sake producers. This sake is locally produced, with the rice cultivated in the montain...
Description : This sparkling sake was made in the aim of creating a Japanese-style champagne. With its low alcohol content of 7°C, which is half the alcohol content of a regular...
Description : Yamahai Junmai Muroka Namagenshu sanQ is a sake produced in Fukui prefecture from Gohyaku Mangoku rice that was polished to 60% and brewed according to the Yamahai...
Description : Junmai ginjo sake very well balanced. Grains of rice have been polished at 55%. It is produced with a mix of two different rice varieties: the well known sake rice...
Description : Koimari Saki sakes are new generation sakes, following the lead of the first sake brewed by the Koimari brewery. The Saki junmai sake was made from 2 varieties of...
Description : This sake comes from Hiroshima prefecture. It is a « junmai » sake, which means the acohol was only produced using fermentation. The polishing of rice grains (70%...
Description : Maibijin junmai is a sake produced in Fukui. It is brewed from Akisakari rice that was polished to 60%, water and koji, without addin alcohol. Maibijin Junmai was...
Description : While we are used to drinking sake with meals or as an appetizer, sake is also a key element of Japanese cuisine and is used in many dishes. This hakushika junmai...
Description : This yamahai junmai sake is made using a brewing method close to the traditional kimoto method. Nowadays, thanks to new technologies, this method has been modified...
Description : Kawamura brews Yoemon sake, an upfront sake in which smoother aromas develop as you drink it. It is made from Okayama’s omachi rice, 70% polished. It is a genshu,...
Description : Akishika only produces junmai sake, a sake brewed without adding any alcohol. They use a rice variety that they grow locally to produce a strong acidity sake which...
Description : It is a sake easy to drink with a pure taste. It is produced by a brewer established in Saga since 1688. It is a karakuchi sake, in other words a dry sake, which...
Description : This yuzu gin is made with two Beni Satsuma sweet potato shochu cuvée that have fermented in earthenware jar befor distillation. The Koya distiller have added yuzu...
Description : This junmai daiginjo was produced from "Matsuyama Mii" sake rice typical of Ehime Prefecture that was polished to 50%. This is a light and elegant sake produced in...
Description: This shochu was made from a collaboration between the Mitsutake brewery and the famous manga Fist of the North star. The bottles honor the hero Kenshiro and his...
Description : This junmai kimoto is made according to a 100 years old traditional technique, with the idea of a genuine dialogue with nature. It is produced from the "Bizen...
Description : This junmai kimoto sake is traditionally brewed according to a 100 years old technique. It has a deep yet lingering taste, with a mellowness on the finish, typical...
Description : The sake Junmai “Kokage no Sakana” is made from “Akebono” rice that was polished to 70% and stands out thanks to a sweet and sour yet refreshing flavor that...
Description : It is a high quality « junmai » sake, which means the alcohol was only produced using fermentation. Moreover, it is a « Daiginjo »: grains of rice have been...
Description : The ginjo is a delicate sake with a subtle flavor thanks to its high percentage of rice polishing. This sake is thicker and has a polishing of 60%. Alcohol by...
Description : The appellation koshu refers to a sake matured for at least 3 years. As for our koju, it was aged for 10 years. Its nice amber color associated to its liquor like...
Description : The ginjo is a delicate sake with a subtle flavor thanks to its high percentage of rice polishing. This sake is thicker and has a polishing of 60%. Alcohol by...
Description : It is the second sake produced by the Madonoume brewery with Saga rice “Sagano hana”. The rice is a little bit less polished (60%) and it results a sake with a...