首先,帶您品嚐的是韓國的馬糞海膽。這款海膽甜美溫和,帶有細膩的鮮味與淡淡海水味,尾韻略帶苦澀。而我們發現,伯楽星 純米吟醸 、 想天坊 越神楽 純米 瓶囲一回火入れ原酒 、 神泉 蛍舞 ポム 與其是絕配!清酒的甜美與海膽交相輝映,並將其海洋風味提升,配上紫菜和醬油,整個口感變得更加豐富。
其次,我們來到墨西哥。這裡的海膽口感緊實,鮮甜味偏淡,帶有礦物味。為了提升它的口感和礦物味,我們選擇了伯楽星 純米大吟醸 、 想天坊 越神楽 純米 瓶囲一回火入れ原酒 、 大門55純米吟醸。這些清酒各有特色,與海膽緊實的口感完美搭配。
最後,我們回到海膽的故鄉——日本。日本的海膽口感奶油般滑嫩,甜美且帶有海水味。我們的品鑑經驗是:弥栄鶴超亀の尾蔵舞純米大吟醸 、 想天坊 越神楽 純米 瓶囲一回火入れ原酒 、 利休梅 静香 純米吟醸 、 正是它的靈魂伴侶。這些清酒分別能夠提升日本海膽特有的鮮甜海水味,讓旨味倍增!配上紫菜,旨味幾何級提升!
如果這些描述已經讓您垂涎三尺,為何不馬上享受我們為您準備的優惠?使用「優惠碼 UNI23」,您就可以享受海膽指定配搭酒8折的優惠(優惠有限,額滿即止)!不只如此,全店消費滿 $600 還能享受免運費的優惠!現在就下單,為您的週末增添一份美味的驚喜!
The sweetness presented in the sake complements the sweetness of the sea urchin. With seaweed and soy sauce, the sake complements the umami of the seaweed and soy sauce.
This sake compliments umami within the sea urchin. With seaweed and soy sauce, the sake’s umami enhances seaweed and soy sauce notes while its fruity bouquet brings a refreshing quality to the pairing.
The “Pomme’s” slightly sweet palate complements the sweetness of the sea urchin while accentuating its shellfish notes, it With seaweed and soy sauce, the notes of the seaweed is accentuated and the creaminess of the sea urchin is highlighted.
This sake adds umami while its slightly ricey notes complements the firm texture of the sea urchin. With seaweed and soy sauce, it enhances the seaweed notes.
This sake’s umami qualities amplifies the shellfish notes of the sea urchin. With seaweed and soy sauce, it amplifies the seaweed notes.
The “Daimon 55’s” minerality complements the sea urchin and its shellfish notes. With seaweed and soy sauce, the sweetness of rice displayed by the sake pairs with the seaweed and soy sauce to create a wholesome experience.
The umami displayed by this sake enhances shellfish notes of the sea urchin. With seaweed and soy sauce, the sakes umami enhances the seaweed and soy sauce notes, while its sweet and fruity profile brings freshness to the pairing.
This sake’s dryness and umami accentuates the shellfish notes of the sea urchin. With seaweed and soy sauce, the seaweed notes is amplified by the sake.
This sake’s umami palate, sweetness and minerality, enhances the shellfish notes, complements the natural sweetness and minerality displayed by the sea urchin.With seaweed and soy sauce, the sake’s umami enhances the seaweed notes.
Japanese sake is made from 5 ingredients, Rice, Water, Koji mold, Yeast and at times, Alcohol is added. If you come across sake that contain additives or any other ingredients that aren't the 5 mentioned previously, they will be not be considered Nihonshu/Japanese sake e.g. Umeshu. Below we give a little more insight on what these ingredients are and their importance in sake making.
Rice
Brewers use a rice specific to sake making, i.e. sake rice. The reason behind the use is due the high content of starch found in sake rice, with a pure starch centre within the grain. Starch is important in making sake because the starch within the grain will be converted to sugars which then is fermented to alcohol/sake.
An abundance of high-quality water is a vital aspect of sake brewing. Water is used to wash and steam the rice, for brewing and diluting when producing sake.Therefore, a good source of water is an essential factor when establishing a sake brewery.
Special water with an ideal amount of minerals is needed to produce sake. Water with a good amount of potassium, phosphorus and magnesium is needed. Water with containing large amounts of iron and magnese water is not suitable.
Koji MoldKoji mold (Aspergillus oryzae), is a safe and beneficial variety of mold that has koji-fungal enzymes which break down starch into sugar, turning steamed rice in to koji-rice. When making koji-rice, the brewer sprinkles spores of the koji mold over steamed rice which is then mixed in and nurtured for two days to inoculate and cultivate.
Koji-rice supplies koji-fungal enzymes to help create a yeast starter and is also added to the sake mash.
YeastYeast in sake making, has a primary function to convert sugars into alcohol. It secondary function is to affect the aromas of sake. The most commonly used yeast today is cultured yeast. There many types of cultured yeast used in sake making, listed below are the frequently used varieties:
Apart from cultured yeasts some brewers also use wild/naturally occurring yeast.
AlcoholThere are times where a sake brewers might add a small amount of distilled alcohol (a.k.a. brewers alcohol) to the sake mash. There are a few reasons why they would
1. To create a more dry, sharper palate, or to boost the sake's fragrance.
2. When the brewer is satisfied with his sake mash, he adds the brewers alcohol to immediately stop the fermentation process.
3. For low end sake, such as cooking sake, its more economical.
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Appropriate drinking vessels for the aromatic sake (i.e. Aromatic Sake Type) is a white wine glass, or a Riedel Daiginjo Glass. Their curved shape allows to the drinker to have a clearer observation of the sake's complex aroma.
Slightly chilled sakeWhen serving slightly chilled sake, a white wine glass or choko (small traditional Japanese sake cup) are the go-to drinking vessels. They help to convey the refreshing characteristics that a majority of slightly chilled sake have.
Warm sake can be served in a tokkuri (porcelain carafe), with a choko or a guinomi (large choko). To maintain the temperature of the warm sake, serve the warm sake in a tokkuri, then pour the sake into the choko or guinomi to sip. Learn how to warm sake.
Umami forward sakeServe this style of sake in a choko, guinomi or a Riedel Junmai Glass. The flavours of umami along with the usual ricey, nutty, yeasty notes are better conveyed on the palate by these drinking vessels.
Nigori
Choko (small traditional sake cup) & Guinomi (large choko): When sipping these drinking vessels your mouth tends to make an "O" shape, this allows the sake to fully cover your palate, therefore highlighting the sake's taste. The same concept is adopted for warm sake. The sake's subtle flavours are more noticeable at warmer temperatures, and when sipped from a choko and guinomi, the sake's taste can be fully experienced.
Janome (professional sake tasting cups): The word "Janome" means snake eye, which is depicted by the blue and white rings at the bottom of the cup. The rings are used to assess the clarity of a sake by observing the borders between the blue and white areas. The white areas of the cup also allows you to better observe the colour of the sake. Many sake brewers and sommeliers use this janome to judge the sake. The cup itself is similar to the choko and guinomi, with addition of the rings, and can be used in the same way as mention above.
White wine glass & Riedel Daiginjo Glass: Glassware displays the clarity and colour of the sake clearly, while the curved shape of these two drinking vessels convey the sake's fruity aroma. They are ideal when conducting a sake tasting.
Get your own drinking vessels and test them out on your sake!
HK$50.00
HK260.00
HK$395.00
]]>Many people ask this question, "Is all sake suitable for serving warm?" The short answer is no. Temperature is important when serving sake, it can "make or break" your sake experience. Let me elaborate so you can be confident when serving sake.
When served slightly chilled (10~13°C), like serving white wine, you can appreciate the its "more refreshing aromatics" and "refined/smoother textures". If its served too cold (5°C), it's harder to distinguish its features. To keep your sake slightly chilled you can use an ice bucket (be aware of the temperature as it shouldn't go below 10°C. You can use a thermometer to be sure), or you can pre-chill it in a refrigerator before serving.
When served warmed (35~55°C), the effect is like decanting matured wine, it opens up the sake and creates a more pronounced character displaying a slight complex nose with a richer, umami forward palate. Keep in mind that if you were too warm a fruity or sweet sake, this would undermine the refreshing aromatics, and emphasize its sweetness. Click here to learn how to warm sake.
To deciding the serving temperature of a sake, one way to refer to the to the sake's classification indicated on the bottles label (click here to know more about sake classifications) .
Sake that are generally suitable to serve slightly chilled (5~13°C) are Junmai Daiginjo 純米大吟醸, Daiginjo 大吟醸, Junmai Ginjo 純米吟醸, Ginjo 吟醸. These sake tend to be more aromatic, floral, fruity and smoother in texture. They can range from being sweet to dry, which works well when they are slightly chilled.
Sake that are generally suitable to serve warm (35~55°C) are Junmai 純米 and Honjozo 本醸造. With a higher milling rate, these sake tend to be richer and have a good amount of umami.
Dryness:Another way to determine the serving temperature is to know if your sake is "Dry" or "Sweet".
Dry sake - Generally suitable to be served chilled and warm.
Sweet sake - Generally suitable to be served chilled. Not suitable to served warm as it becomes too sweet.
We say "generally" because there are many exceptions, and it is best try for yourself or the ask the sommelier or the retailer.
On our online store we give recommended serving temperatures all of our sake.
Common recommended serving temperature
There are many temperature designations in Japan. We've written the practical temperatures in English for your reference.
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Download and print the "Sake Tasting Notes" here.
Write down the date, taster's name and the brewery that made the sake. It's good practice to get these basic information for future reference.
Write the sake's full name and specifications in the spaces given. You can find all the information either on the front label or back label of the bottle.
Class
Junmai Daiginjo (純米大吟醸) | No brewer's alcohol added, with a milling rate (精米歩合) of 50% or less. |
Junmai Ginjo (純米吟醸) | No brewer's alcohol added,with a milling rate of 60% or less. |
Junmai (純米) | Sake with no addition of brewer's alcohol can be called a Junmai 純米, the milling rate needs to be indicated on the label. |
Daiginjo (大吟醸) | Brewer's alcohol added, with a milling rate 50% or less. |
Ginjo (吟醸) | Brewer's alcohol added, with a milling rate of 60% or less. |
Honjozo (本醸造) | Brewer's alcohol added, with milling rate between 60% to 70%. |
Futsushu (普通酒) |
Sake that does not indicate any of the above classifications (Junmai Daiginjo, Junmai Ginjo, etc.) on its label. |
For more information on Sake Classifications, click here.
Milling Rate (精米歩合)Rice is milled for sake brewing. The percentage of sake rice remaining after the milling process is called the "Milling Rate". For more information on Milling Rate, click here.
Alcohol (アルコール分)The sake's alcohol content. It is indicated by "xx"度, e.g. 18度 means 18%ABV.
SMV (日本酒度)Sake meter value, SMV for short, is a number indicated on the back label of the bottle. Examples of SMV -5, 0, +8, etc. For more information about SMV, click here.
Production DateThe sake's bottling date. For example "2021.7." is July 2021.
Drinking Temperature
a) Color: The color of the sake.
b) Appearance: Clear or Cloudy in appearance.
c) Legs: When you've swirled your glass of sake, "Legs" are the streams of liquid that can be observed sticking to the side of the glass. The importance of Legs is to help determine the viscosity of your sake, the slower/longer flow means a higher the viscosity.
To make a proper observation, swirl your glass of sake once in front of a white background and let the initial Legs occur, the Legs you should be observing will occur momentarily. Legs cannot be observed in a traditional sake cups i.e. choko.
Short = the faster flow, lower viscosity.
Long = the slower flow, higher viscosity.
d) Nose:Which drinking vessels would suit this sake?
...and there you have it, you've conducted you very own sake tasting. We hope you this helps you on your journey of sake discovery!
Check out the below products to familiarise yourself various sake characteristics and make your own sake tasting notes.
HK$600.00
HK$980.00
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Sake rice is milled before brewing, this removes excess components of minerals, proteins and lipids that found on the outer layers of the grain. Milling removes a certain percent of the rice grain and what remains is used to make the sake. For example, if 60% of the rice grain is milled away, 40% of the rice grain remains and this means the milling rate is 40%. Milling rate (in Japanese Seimaibuai 精米歩合) is usually indicated on the back label of the bottle.
(the photo above is an example of a milling rate indicated on the back label of a bottle.)
What are the sake classifications?
Sake can be divided into two groups, Junmai-shu group (sake with no brewer’s alcohol added) and Honjozo group (sake with brewer’s alcohol added) with each group sub-divided according to their milling rates.
(Please note that even though Honjozo group has added brewers alcohol it doesn’t mean it’s inferior to the Junmai-shu group. The reasons brewers add a small amount of alcohol are to give the sake a dryer, sharper taste; to boost aromas or to stop the fermentation once the brewer is satisfied with his fermentation mash.)
Junmai-shu group
These classifications are usually indicated on the front label of the bottle.
(the photo above is an example of Junmai Daiginjo classification indicated on the front label of a bottle.)
What does classifications tell us about a sake?The classifications and their respective milling rates can help you understand a sake’s character. For example, a sake with a lower milling rate like a Junmai Daiginjo and Daiginjo are usually aromatic and smooth in texture, they also tend to be expensive because more rice is needed to produce the same volume of sake compared to Junmai Ginjo or Ginjo. For higher milling rates such as Junmai and Honjozo, they are usually are richer in taste and umami forward.
So the next time when you are order sake, go ahead and take a look at their classifications to help you out. To make ordering sake easier, check out The 4 Sake Types and get helpful tips of the types of sake and how to pair them with food!
Products with different sake classes by the same brewery:
(the photo above is a sake type chart)
In the photo, there are two axes that indicate the nose and the taste. The nose is represented by the vertical axis, starting at the bottom weak and moving upwards getting stronger. The taste is represented by the horizontal axis starting at the left lighter and moving to right getting stronger. With this in mind the two axes can help you under the qualities of a sake type (For example: Aromatic sake are light in taste and strong in nose), this how we read the sake type chart.
Want to experience the 4 sake types right now? Get our 'The 4 Sake Types Set'
Our Kikisake-shi has shared more information of each of the 4 sake types below:
"Aromatic (Kun-shu)"
Aromatic sake is light in taste, and strong in nose.
Characteristics:Highly aromatic, fruity and floral in nose, elegant and refreshing in taste.
Representatives:Daiginjo大吟釀, Ginjo 吟釀
Food Pairing:Lightly seasoned food, cooked to highlight the natural taste, such as steamed fish, white-fleshed fish carpaccio and Vietnamese cold spring rolls. It can also be used as an aperitif (pre-meal drink).
Click here for "Aromatic (Kun-shu)" sake.
"Crisp (So-shu)"
Crisp sake is light in taste, and in nose.
Characteristics:Weak nose, light, and simple taste.
Representatives:Honjozo本釀造, Junmai Ginjo純米吟釀, Unpasteurised (Nama) sake 生酒.
Food Pairing:Light and simple dishes such as sashimi, soba noodles/cold pasta, marinated seafood(ceviche, carpaccio). Crisp sake can also relieve the palate from deep fried dishes and salty dishes, like fried chicken or salt grilled fish.
Click here for "Crisp (So-shu)" sake.
"Rich (Jun-shu)"
Rich sake is strong in taste, weak in nose.
Characteristics:Subtle nose, sometimes with ricey/ wheaty bouquet. Very flavourful, umami forward, long in length and complex. This type conveys the profile found in a traditional sake.
Representatives:Junmai shu 純米酒, Kimoto生酛, Yamahai 山廃
Food Pairing:Rich tasting/ caramelised dishes that have a good amount of umami such as cheese, steak, Chinese food, grilled, stewed or braised dishes.
Click here for "Rich (Jun-shu)" sake.
"Aged (Jukku-shu)"
What categorizes Age sake? It is not aged in wooden barrels, but in enamel tanks or in bottles. Must be aged for a minimum of 3 years.
Aged sake is strong in taste and nose.
Characteristics:Deep amber colour. Highly condensed aroma often compared to molasses, dried fruit, nuts, mushroom and spices. Highly viscous in texture and profound in taste.
Representatives:Aged sake 古酒, Kijoshu貴醸酒
Food Pairing:Pairs well with dishes that have nuts or dry fruit, glazed grilled eel, roasted Peking duck, foie gras and matured cheese (blue cheese). It is also suitable as a digestif (after-meal drink)
Click here for "Aged (Jukku-shu)" Sake.
]]>The sake meter value (nihonshu-do) is a numerical value simply indicating both, the amount of sugar, and the density of the sake compared to that of pure water. The density of pure water has a numerical value of '0', with dryer sake having a value of '+10' or higher, and for a sweeter sake, a value '-10' or lower. It is difficult to judge whether is a sake is dryer or sweeter in between -10 and +10 and would need experience in tasting sake.
(photo of the nihonshu-do on the back label of a sake bottle)
In the above photo, the sake meter value is indicated by using the Japanese Kanji/Chinese characters '日本酒度', these characters are used often so it'll be beneficial to memorise them the next time you decide on which sake you'd like to buy. With a value of +8.4, expect a dryer sake since it's closer to +10 value.
If you're not sure which sake you prefer, try our 'Dry vs. Sweet Sake Set'!
Know your preference? Click 'Dry Sake Set'or 'Sweet Sake Set'
We are ecstatic to be working with a 1 Star Michelin and recent Asia's 50 Best Restaurants of 2022, MONO this August!
Lured by owner and Chef Ricardo Chaneton's signature style of cooking. Our sake specialist along with the MONO's chef tasted a variety of sake paired with their dishes. They concluded that sake from Daimon Brewery should used for the upcoming Sake Dinner in August. Bridging the distinct profiles that Osaka sake has to offer with Latin American flavours.
With 150+ years of knowledge, skill and technique, Daimon Brewery produces sake that displays Kamigata Umami (a special style of umami found the food culture in Osaka). With the help of this special umami, Daimon's sake has been the go-to sake to pair with a variety of international cuisines. They have been awarded by 'London Sake Challenge', 'International Wine Challenge', and in 2019, have had their sake served at the G20 Summit in Osaka!
Chef Ricardo offers a singular tasting menu that encapsulates Latin America’s complex culinary heritage, elevated by his technical mastery of French fine dining. Using only the finest seasonal ingredients on the market, with a focus on sustainability and responsible sourcing, the menu showcases his unique aptitude for contrasting unusual textures and flavours, resulting in contemporary dishes with a strong foundation in tradition. In short, MONO is Asia’s window into refined Latin American gastronomic culture.
For two nights, on August 16th & 17th, experience the mariage of Daimon sake with the excellent Latin American dishes at MONO.
LIKE our facebook page @KojiSakeLimited, to stay tuned for more details!!!
What is Asia's 50 Best Restaurants?
A list is created by the Asia’s 50 Best Restaurants Academy, an influential group of over 300 leaders in the restaurant industry across Asia, each selected for their expert opinion of Asia’s restaurant scene...Read more.
What is the MICHELIN Guide?
In 2021, we were fortunate to discover Chef David Lai, the owner of 'Neighborhood' one of Asia's 50 Best Restaurants, who shares similar aspirations when it comes to sake, believing that sake isn't only fit for Japanese Cuisine but pairs with many more. Mastering French and Mediterranean techniques, Lai excited us in the prospect of pairing his delicious food with our boutique sake and from there on the relationship blossomed.
Tucked away within Hollywood Road, Hong Kong, 'Neighborhood' is a hidden culinary gem that's earned its place on Asia's 50 Best Restaurants. Established by Lai, the restaurant boasts simplicity and allures you with its French cuisine.
At Neighborhood, Lai focuses on what him and his team would like to cook, all with good ingredients, and by being a smaller restaurant, it has given him a chance to familiarize with his customers better. All of this sums up why this has been Lai’s favourite culinary playground. A humble but well-respected personality in Asia’s restaurant industry, Lai was voted by his peers to receive the Inedit Damm Chefs’ Choice Award 2022.
With a weekly-changing, super short menu of seasonal dishes, Neighborhood is about simplicity and high-quality products. From homemade pastas to salt-baked chicken and selected French desserts. If you happen to dine there, remember to try sake with savory dishes, the sake were chosen by Neighborhoods wine consultant, Sommelier Reeze Choi, cementing the notion that sake will surely elevate the already delightful experience being had.
In addition, we are excited to announce a sake event on June 2022, in collaboration with Lai at Neighborhood, at the event there will be 5 sake served with specific dishes styled by Lai! LIKE our facebook page @KojiSakeLimited, to stay tuned for more details!!!
What is Asia's 50 Best Restaurants?
A list is created by the Asia’s 50 Best Restaurants Academy, an influential group of over 300 leaders in the restaurant industry across Asia, each selected for their expert opinion of Asia’s restaurant scene...Read more.
]]>A Junmai Daiginjo/Daiginjo can be considered as a Junmai Ginjo/Ginjo, but a Junmai Ginjo/Ginjo can not be considered as Junmai Daiginjo/Daiginjo.
Confused? Let me explain.
To understand this concept we first need to know the standards for rice milling rate for Junmai Ginjo/Ginjo and Junmai Daiginjo/Daiginjo, like so:
Since the standards for rice milling rate states that a Junmai Ginjo/Ginjo uses rice that has been milled to 60% or less, a sake with a 50% milling rate (like a Junmai Daiginjo/Daiginjo) can be considered a Junmai Ginjo/Ginjo. But on the other hand, a sake that has a milling rate that ranges from 51 to 60% (like a Junmai Ginjo/Ginjo) can not be considered as a Junmai Daiginjo/Daiginjo since it doesn't abide with the standards for rice milling rate.
Here are some of the sake that we have that holds a 50% milling rate with a Junmai Ginjo/Ginjo designation:
Since plums have natural yeast and sugar, when put in the right conditions, it can start fermenting and create alcohol. If sake is used (alcohol content is around 15-16%), to infuse with plums, alcohol would probably be produced and actually brewing will take place. This would actually violates the Liquor Tax Law in Japan. More importantly, if sake is used, the alcohol content is quite low to start with and in some cases, unwanted bacteria can group which would release toxins and the resulting plum wine should not be consumed.
Not to worry though, there is a way around this. We recommend using shochu instead. Yes it's that simple, since shochu'a alcohol content is above 25% it is hard for yeast or other bacteria to survive in it, which means that no alcohol is formed from this process and the resulting wine is safe to consume. This makes it the perfect ingredient for you make your own plum wine! Instead of brewing, you're just infusing!
Usually we recommend using the Yanagita Koma for infusion.
]]>Many of us who appreciate the quality and characteristics of sake from a certain region/prefecture should have an inkling to what GI is, for those who are lost let me elaborate.
Let's take 'Champagne' as an example, it can only be deemed Champagne when it's produced in a specified area in France and must meet prescribed production standards and quality requirements. Similarly, the National Tax Agency of Japan uses Geographical Indications (GI),
"a system which promote the appropriate using of the name of the geographical origin, which is the common property of the area. When the liquor products have specific characteristics of the area, based on the application from a producers’ association of the area, the Commissioner of the National Tax Agency of JAPAN grants it as the GIs. After that, only the producers of the area can use the GIs for their products."
a quote from an article published by the National Tax Agency of Japan in March of 2021.
In short GI establishes that sake and other liquor products are actually produced within the area and meets the specified production standards and the quality requirements.
With GI in place there are benefits to both producers and consumers alike, such as
I'd like to touch on how GI helps us the 'sake lovers', giving us a general sense of what characteristics sake from a specific prefecture could hold. Like Niigata Prefecture, who have recently received their GI recognition as a sake-producing region as of February 7th 2022. Their characteristics is as follows,
"In general, the seishu of Niigata has light and tasteful quality.The aroma rising from a glass has gentleness as if it came from a morning mist and tastes like smooth and easily melting light snow in the mouth. Slight sweetness brought out from rice mixes with other elegant umami, giving aftertaste and going away.Such sake that has clean taste with less miscellaneous flavor is called light-bodied sake."
a quote from the National Tax Agency of Japan describing Niigata sake. To get your own Niigata sake, click here.
The government also checks products with unauthorised use of GIs, focusing on factors like,
making sure consumers are not being misguided.
Here are few examples of the unique GI emblems, names and their respective areas/prefectures:
Emblem | Name | Area/Prefecture |
Yamagata | Yamagata Prefecture | |
Tone Numata |
Numata City and Katashina Village , Kawaba Village , Showa Village and Minakami Town in Tone County , Gunma Prefecture | |
Hakusan |
Hakusan City, Ishikawa Prefecture | |
Mie |
Mie Prefecture |
GI also helps distinguish Japanese made sake from other domestic sake made outside Japan, by the use of the term "Nihonshu" designated in December of 2015.
Click here to read the post "What is the Geographical Indications for Liquor Products in Japan?" published by the National Tax Agency of Japan in March 2021.
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Given that there are many sake terms that are daunting to the uninitiated, sake names can be confusing at times and could lead to one missing out on an amazing sake.
The term 'Tobin'(斗瓶) is a word you may have read or heard about sake, in short it refers to the 18-liter glass vessel that is used to collect the sake after it has been pressed. But as part of a sake name it actually relays the pressing method used, a method called gravity drip (雫).
Where breweries usually use the Yabuta, an automatic sake press machine to separate the sake-lees from the sake, the gravity drip method hangs the moromi (fermented sake mash) in bags which allows the sake to seep through, then with the help of gravity, drips to the vat below to be collected by the Tobin.
The gravity drip method is the most precious way of pressing sake, and can not be replicated by machines. With a limited yield, rare status and unique texture, 'Tobin' sake are expensive yet sought after by sake enthusiasts around the world.
Looking for some 'Tobin' sake? Click here
]]>Okayama, also known as the "Fruit Kingdom"in Japan, is famous for its unparalleled quality of fruit, thanks to the land's sun soaked earth. This is where Yoikigen is situated, combining their very own shochu with locally sourced fruits, and producing some of the best tasting fruit liqueurs.
These fruit liqueurs can be enjoyed during any occasion, it can be in a refreshing cocktail, a tasty fruit punch or just on the rocks. It will surely be a great addition to any celebration or chilling at home after a hard day's work!
Watch Yumi as she tries some of Yoikigen's fruit liqueurs
Create your own fantastic fruit liqueur drinks and more with these recipes:
Yuzu Mint Highball
How to prepare:
Fill your glass with ⅓ ice. Pour your yuzu mint liqueur and stir. Top off your glass with soda water. Add simple syrup to taste.
Check out our recommended fruit liqueur, Yoikigen Yuzu Mint Liqueur.
Yuzu Mint Sour
How to prepare:
Fill your glass with ⅓ ice. Pour your yuzu mint liqueur, shochu and lemon juice and stir. Top off your glass with soda water. Add simple syrup to taste.
Check out our recommended fruit liqueur, Yoikigen Yuzu Mint Liqueur and shochu Yanagita Koma Mugi (Barley) Shochu 25°.
Mikan Spritz
How to prepare:
Fill your glass with ⅓ ice. Pour your mikan mint liqueur and stir. Top off your glass with sprite or soda water.
Check out our recommended fruit liqueur, Yoikigen Mikan Mint Liqueur.
Fruit Liqueur Jelly
How to prepare:
1. Boil water and add to a heat-proof mixing bowl, add the gelatine powder and sugar to the hot water and stir till mixture is fully dissolved.
2. Let the mixture cool down till its warm to the touch, then add your fruit liqueur, stir and add to desired container.
3.Place the container in a common fridge and let it set for 3 hour or till the mixture is solid.
4.Serve and enjoy.
Check out our recommended fruit liqueurs, Yoikigen Fruit Liqueurs.
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Many people who cook or love food as much as we do will know that wine especially white wine can be used for cooking, either to deglaze a pan, to add acidity to a dish or to help in marinades. The same concept applies to sake, but we believe that sake as an extra edge over grape wine, this edge is the inclusion of Umami!
Umami adds flavor, and depth to the simplest of dishes, so we urge you to not throw out your opened bottle of sake but use it in cooking to help you create some spectacular tasting dishes.
Here are some recipes that will definitely benefit from the addition of sake.
Chicken Kaarage
This is a slightly healthier version of the typical kaarage you'd find in Japan and uses sake for marination purposes.
Ingredients:
For Negishio topping:
How to prepare:
1. Start by removing any skin or fatty bits from your chicken breast, then cut your chicken into bite size pieces, maybe an inch thick and try to make them all roughly the same size.
2. Then in a large bowl grate 1 clove of garlic and the same amount of ginger add in 1tbsp of your sake and 2 tbsp of soy sauce and mix, then add the chicken, and let marinate for at least 30 mins.
3. While your chicken is marinating, make the negishio topping by cutting half a green onion twice down the length of the stalk. This will allow you to finely cut the onion into small pieces. Add the chopped onion into a bowl with a drizzle of sesame oil and a pinch of salt, and you’re done!
4. Now your chicken is done marinating, drain any of the excess marinade with a sieve or colander. Add 2 tbsp of flour and 2 tbsp of potato (or corn) starch and mix well. Make sure to coat all the chicken
5. Heat olive oil in a frying pan over a medium-high heat, add your chicken.
6. Turn down the heat and cover the pan with a lid, after 2-3 minutes your chicken should turn a nice golden brown. Flip the chicken over, and repeat the above process of 2-3 minutes cooking with the lid.
7. Drain off your chicken with a paper towel and enjoy your healthy and juicy chicken karaage!
Fondue
This recipe is good to share with friends and family at home. A twist on the classic swiss fondue, we suggest to use sake instead of white wine, this helps to blend (emulsify) and enhance the flavor the cheese.
Ingredients:
How to prepare:
1. Start by grating 450g of desired cheese on the large hole side of a grater. Add to a medium bowl and cover with 1 tablespoon of cornstarch. Toss together.
2. Bruise 1 clove of garlic by pressing down using the palm of your hand or flat side of a knife. Generously rub every inch of a fondue pot with the garlic.
3. Add 1 cup of sake to the pot and bring to a simmer. Once simmering, lower the heat to low and slowly add in a handful of corn starch covered cheese at a time, mixing constantly. Make sure each handful has melted before adding the next handful of cheese. **If heated too aggressively, the sauce could break.. If this happens, whisk together 1 tablespoon of cornstarch with ¼ cup of wine. Add to the pot and whisk until the fats re-emulsify.
4. Optional: add in a grating of fresh nutmeg and/or 1 tablespoon of kirsch.
5. Once all the cheese is melted and the mixture is smooth, take it off the heat. If too thin, it will thicken once it cools.
6. Place on an electric fondue pot or over a flame. Serve with your desired toasted chunky bread.
Sake-Boiled Clams
Ingredients:
How to prepare:
1. Gather all the ingredients.
2. Slice the green onion thinly and set it aside.
3. Peel the ginger skin, cut into thin slabs, and julienne into thin strips.
4. Remove the seeds from the dried red chili and cut the chili into small rounds.
5. In a large frying pan, place the clams in a single layer and add sake.
6. Add julienned ginger and dried red chili. Cover with the tight-fitting lid and bring the sake to a boil over medium-high heat.
7. Once it's bubbling nicely, lower the heat to medium and continue to steam for 3-5 minutes (2-3 minutes for smaller shells) until all the clams open their shells. Shake the pan once in a while to make sure the clams are not over-lapping each other. Remove and discard any clams that have not opened after you're done cooking.
8. Remove the lid and add green onion and freshly ground black pepper.
9. Transfer the clams to a serving bowl with the remaining sauce and serve immediately.
Need sake for cooking? Click here
We always try to keep an eco-friendly manner when dealing with sake, this is done by reusing boxes and packaging materials when shipping orders. We also try our best to recycle paper, glass bottles and metals, in effort to put less strain on the environment.
We also encourage you, our customers to implement some eco-friendly activities through out your day, especially when enjoying sake. To get more information on ways you can help the environment, click here.
]]>Here are some recipes where we think shochu would shine and are easy to make with ingredients around your home!!
Classic Shochu Highball:
This classic highball is found all over Japan. It is easy to make and refreshing, rest assured you'll come back for more.
How to prepare:
Fill your glass with ⅓ ice. Pour the shochu and lemon juice in. Top off your glass with soda water. Add simple syrup to taste.
Check out our recommended shochu, Yanagita Koma Mugi (Barley) Shochu 25°.
Pineapple Shochu Highball:
This pineapple highball is riff on the 'classic shochu highball', switching out the lemon for pineapple juice to complement the flavor of the shochu and to create a even more refreshing drink.
How to prepare:
Fill your glass with ⅓ ice. Pour the shochu, pineapple and lemon juice in. Top off your glass with soda water. Add simple syrup to taste.
Check out our recommended shochu, Yanagita Koma Mugi (Barley) Shochu 25°.
Shochu Cocktails:
Old Fashioned Samurai:
This recipe stays true the original 'Old Fashioned', yet adding a Japanese twist switching out the bourbon for shochu.
How to prepare:
Stir all liquid ingredients in mixing glass or shaker, filled with ice. Gently strain in into a rock glass filled with large ice cubes. Garnish with orange rind or orange slice, and cherry.
Check out our recommended shochu, Yanagita Koma Mugi (Barley) Shochu 25°.
Tokyo Mule:
A variation on the ever-so-popular Moscow mule, this cocktail switches out vodka for sweet potato shochu, creating very distinct and delicious drink.
How to prepare:
In a copper mug, or rock glass, fill with ice. Add sweet potato Shochu, fill with ginger beer, and squeeze lime juice. Garnish with lime wheel.
Check out our recommended sweet potato shochu, Yanagita Mochio Senbonzakura Imo (Sweet Potato) Shochu 25°.
Shochu Sours:
Izakaya Sour:
This recipe mirrors the way that Japanese Izakayas serve their shochu sours.
How to prepare:
In a glass add ice, pour in the shochu, add your preferred amount of fruit juice and top of your drink with soda water.
Shochu Greyhound:
Just as the name suggests, this recipe combines the distinct shochu flavor profile with the tartiness of the Greyhound cocktail, switching the gin for shochu and with the option of adding elder flower liqueur, the shochu greyhound will definitely get you coming back for more.
How to prepare:
Combine the shochu, elderflower liqueur (optional) and grapefruit juice in a glass over ice. Sprinkle sea salt and stir. Garnish with grapefruit or a salt rimmed glass.
Check out our recommended shochu, Yanagita Koma Mugi (Barley) Shochu 25°.
Sweet Potato Shochu Sour:
For those who love whiskey, give this recipe a shot. A variation on the beloved whiskey sour, this recipe switches bourbon for sweet potato shochu. The distinct sweetness displayed by this sweet potato shochu brings a new perspective to the cocktail, making you fall in love with it all over again.
How to prepare:
Chill the coupe glass. Add shochu, lemon juice, simple syrup and egg white into a shaker then dry shake, then add ice and shake again. When shaker is frosted strain the mixture into the chilled coupe glass then garnish with angostura bitters.
Check out our recommended sweet potato shochu, Yanagita Mochio Senbonzakura Imo (Sweet Potato) Shochu 25°.
To check out our shochu, click here.
]]>Generally made from rice, sweet potato and barley, shochu produced by Japanese distilleries have aromas that range from sweet to smokey that are difficult to replicate by other liquors. Shochu, like other liquors can also be kept for a long time even after the bottle has been opened.
With shochu having very long shelf life, you can enjoy for longer and in many different ways!
Check out Yumi in the video below as she tries a few ways of enjoying shochu.
Recipes from the video:
Yanagita Tochikurige Mugi (Barley) Shochu 25° mixed with Water:
This is the standard and simplest way of enjoying shochu in Japan. Since it is cask aged, when water is added it mellows the sharp palate allowing for more enjoyment and appreciation of the subtle flavors presented in this shochu.
How to prepare:
In a glass pour in the shochu, add preferred temperatures water. Sip to taste, add more water or shochu (if needed), enjoy!
Get the Yanagita Tochikurige Mugi (Barley) Shochu 25°.
Yanagita Aokage Mugi (Barley) Shochu 25° with Pineapple Juice:
This is a standard way of enjoying shochu in Japan. Known in Japan as a 'sour', the addition something fruity, in this case pineapple juice, to shochu not only satisfies fruity cocktail lovers. This mixture complements the smokey, cask aged 'Tochikurige' with the pineapple juice's sweet, refreshing character; creating some intriguing yet delicious flavors.
How to prepare:
In a glass pour in the shochu and pineapple juice. Sip to taste, add more juice or shochu (if needed), enjoy!
Get the Yanagita Aokage Mugi (Barley) Shochu 25°.
Looking for shochu mixers and cocktail recipes? Click here for Part 2
Sake that can be aged
In rare cases, some brewers create very special sake that can be aged by yourself at home, sakes like the The Toji Series (Vintage 1999 BY02) for example, is a sake that can be aged very nicely in a wine fridge. Keeping such a sake in a regular fridge is still fine but lacks the ability to mature further.
Want to learn more about the The Toji Series (Vintage 1999 BY02)? Click here
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If you're an avid drinker of Yasakaturu sake, you will have noticed during the course of 2021 Takeno Brewery has incorporated a gentle surprise in each of their sake, especially for the "Kurabu Series".
The "fizz" which we've aptly named, is not as aggressive as the bubbles found in regular sparkling sake but in fact are quite subtle, this has become the new standard since brewing year* 2020 for the Kyoto based brewery, adding a brighter, refreshing tone to a newly opened bottle. This "fizz" is accomplished via a special method used by the brewery to maintain more of the carbon dioxide produced during fermentation.
In case any of our customers don't prefer the "fizz", they can always decanter the sake and still enjoy it.
Due to the new bottling method, regular 1.8L bottles are prone to breaking curing pasteurisation and thus have been discontinued. The 1.8L magnum size will only be available until the current stock runs out. Get them while stocks last!
Click here, to check out all our Yasakaturu sakes.
brewing year*: The brewing year starts on July 1st and ends June 30th of the next year. So if your sake was dated 2021, it would have been brewed between July 1st 2021 and June 30th 2022.]]>Warming sake is like decanting matured wine, it opens up the sake and reveals subtle flavors that would otherwise hidden if it is chilled. Keep in mind not all sake are suitable for warming, and for those which are here’s our tips.
基本(適合餐廳環境) The Basics (suitable for restaurant settings):
可以找一個桶子或冰桶,把熱水放入桶內然後把整瓶酒放入座熱,大概放5至10分鐘酒溫會提升到40至50度(像熱湯的溫度),是大部份熱飲的目標溫度。
We recommend warming sake by using a wine bucket/ice bucket, adding hot water and placing the whole bottle of sake in the bucket for 5 to 10 minutes. Your target temperature should be around 45°C-50°C, or like a hot soup doesn’t burn the tongue.
進階方法 The Alternative :
把清酒先放進專用酒酌內然後再把酒酌放進熱水中座熱,好處是時間較短以及更能掌握溫度。
Pour the desired sake into a carafe then place into a hot water bath.
常見的清酒建議飲用溫度 Common recommended serving temperature:
常見錯誤 Common Mistakes
- 不建議用微波爐加熱,會影響酒質及容易過熱。We do not recommend using a microwave to warm up sake. Why? According to a Toji who makes excellent warm sake using a microwave will destroy the molecular structure of the sake. It is also difficult to control the temperature of the sake.
-不建議直接把清酒直接煮熱。Boiling directly in a pan is also not recommended.
People say when you warm a sake the alcohol would evaporate, this isn’t entirely true. Alcohol evaporates at 78°C and so warming sake by our recommendations will make sure the temperature won’t evaporate the alcohol.
Our sakes that can be served warm
A family-owned SHOCHU distillery is where we played as children, where we live and where we learn.
I, who was not an exception to this trend, was raised at the distillery in name and reality. When suddenly the opportunity came to me to start working at the distillery, I felt no discomfort. I was amazed myself how comfortable I was and how natural it was to be here.
Traditional technique such as making SHOCHU is not easy. I occasionally found myself feeling enormous pressure from the tradition. I saw an unfavorable wind challenging me with no mercy.
What I do is close my eyes and remember.
Taking over a baton of tradition is to stack up new creations. I seized the moment in the present age and continued making SHOCHU that I believed in. In the end, never forget the teachings of predecessors who taught you to experience the fun of producing new creations.
Visualizing the customers enjoying our SHOCHU, which is a harmony between the blessings of nature, spring water and the technique; we continue to pursue relentlessly the challenge of distillation. We strive with our tradition of 112 years.
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