Koji Sake Week 2025 featuring Sinsen
Since 2023, Koji Sake has brought the artistry of Japanese sake to Hong Kong’s sake lovers through exclusive meet-and-greet events with renowned sa...
Read moreUnder the law of Hong Kong, intoxicating liquor must not be sold or supplied to a minor in the course of business.
Since 2023, Koji Sake has brought the artistry of Japanese sake to Hong Kong’s sake lovers through exclusive meet-and-greet events with renowned sa...
Read more已經準備好了那份香滑的海膽,打算犒賞一下味蕾了嗎?然而,如果您錯過了海膽的絕配——日本清酒,那豈不是暴殄天物!讓我們一同展開這場跨越海洋的味覺冒險,來自韓國、墨西哥和日本的海膽,都有它們的清酒靈魂伴侶,等待著與您的相遇。
Read moreWe conducted a sake and sea urchin tasting to discover which sake would be the most appropriate for a particular variety of sea urchin. Varieti...
Read moreJapanese sake is made from 5 ingredients, Rice, Water, Koji mold, Yeast and at times, Alcohol is added. If you come across sake that contain addit...
Read moreDifferent drinking vessels changes a sake's character. To better understand which drinking vessel is suitable while serving sake, here are some com...
Read moreMany people ask this question, "Is all sake suitable for serving warm?" The short answer is no. Temperature is important when serving sake, it can...
Read moreOur Kikisake-shi has created a sake tasting note that is simple to use and helpful to refer back to! Here is the step by step instructions on how ...
Read moreYou may often come across terms like Daiginjo, Ginjo, Honjozo or Junmai when look at a sake menu. But, what does is it mean? These terms classify “...
Read moreFor consumers to have a better understanding of which sake they prefer, the Sake Service Institute(SSI) in Japan evaluated ten of thousands of prod...
Read moreA question commonly asked by sake enthusiasts and beginners alike is "How can you tell if a sake is dryer or sweeter?". The answer is usually found...
Read moreWe 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 Ri...
Read moreMaster chefs are constantly exploring new flavors to evolve their cooking techniques as well as finding new drinks to pair with their creations. ...
Read moreIf you love sake as much us, you must have come across a one that as 50% milling rate yet it's designated a Junmai Ginjo/Ginjo. Don't worry its n...
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