Promotion

Sake Lucky Bag - 1 Month

$600 $800

[Koji Sake one month lucky bag! The best (high cost performance)]

Selected by a professional sommelier, the value of the gifts in the lucky bag is definitely far more than the price of the lucky bag! Customers who purchase lucky bags for the first time can get a mysterious gift. As for the lucky bag launched this month, one of the selected sakes is of course full of weight! It's Bo Yuxing Junmai Daiginjo. Japan's national footballer Nakata Hidetoshi is also a supporter of Hakusei, and in his publications he stated that Hakusei is the sake he most wants to recommend to foreigners.

With a purchase price of HK$600, you can get a selection of sake combinations worth more than retail HK$800, saving you at least HK$200. Fukubukuro will announce one of the key sakes every month, which will be paired with other sake combinations.

The purchase period for this lucky bag is from June 1st to 30th. Please remember to place your orders at the right time!

Reminder: In mid-June, the Koji Sake classroom will launch an unpacking video to introduce the sake in the lucky bag, and at the same time teach you the best tasting methods and the most wonderful food combinations. This is a great opportunity to learn to drink sake! If you want to become a master of sake, hurry up and place an order to start becoming a master of the first step! Lucky bag place an order↓↓↓↓

Three-month Lucky Bag Package: Click here. |For more Sake products mentioned above

Lucky bag includes: -Sake is selected by a professional sommelier -One key sake: Hakushin, Junmai Daiginjo, retail price: $400 -Other sake with a total value of more than $800 -Customers who purchase lucky bags for the first time can get a mysterious gift to be announced later -Deadline is June 30

More often than not, you will come across certain "specialist" terms used on sake labels.

Here is a short list for your ease of reference. If you come across to any terms which you don't understand on any sake purchased from us, please feel free to contact us, we are more than happy to assist.

古酒

Ko Shu:

This is aged sake. Not all sake can be aged and the result depends largely on the aging conditions. Although most aged sake becomes "sherry" like, there are some which are aged in ice cold conditions becomes dryer and richer in flavour. Because of the wide variety of results, it is best to consult with our sake specialist before buying a bottle of Ko Shu.

 

濁り

Nigori

Also know as "cloudy sake". In nigori sake, the sake is passed through a coarser mesh allowing some of the lees (rice remnants) to pass through. The taste of nigori sake is less refined and more textured and rich. It goes very well with spicy food (such as Korean kimchi dishes).

 

原酒

Genshu

Usually water is added to the pressed sake, thereby the alcohol level is diluted to 16 to 18%. For Genshu, water has not been added and the alcohol level will be around 20%, the natural rate for sake.

 

貴醸酒

Kijoushu:

Normally water is added to sake after fermentation. For kijoushu, some sake is used in place of some of the water added. The result is a rich, dessert like sake that is often aged/. Many compares this with sherry and port.

 

生酒

Nama Shu:

Sake is usually pasteurized twice, once before storing in a tank and one before bottling. Nama shu is unpasteurised sake and must be stored in refrigerator.

 

生貯蔵

Nama Chozo

Nama Chozo means rhat the sake is not pasteurized before storage in a tank, but is pasteurized before bottling.

 

生卸 /生詰

Nama Oroshi/

Nama Zume :

Nama Zume is pasteurized before storage in a tank but not pasteurized again before bottling.

 

 

ふなしぼり

Funashibori :

 

 

After fermentation, sale is pressed. There are different methods of pressing, which will yield different tasting sake. Funashibori is sake pressed in a traditional wooden box and not with a pressing machine.

 

Shizuku:

Shizuku is sake "pressed" by allowing it to drip from cotton bags, with no pressure applied. It is more time consuming and costly than other pressing methods

 

あらばしり

Arabashiri :

After fermentation, sale is pressed. There are different methods of pressing, which will yield different tasting sake. Arabashiri is the first one third of the sake yield, which run off under the pull of gravity alone when pressing with a fune or wooden box.

 

中取り

Nakadori:

Nakadori is the "middle" yield of the sake. It is the next third of the sake yield after arabashiri. This is often considered the best.

 

斗ビン(斗瓶)囲い

Toubin-gakoi:

Sake is put in 18 litre bottles (called "toubin") when pressed. This term implies that the sake is pressed with a wooden box ("fune") or drip pressed ("shizuku")

 

 

We will add to this list as it goes. 

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