$600 $800

【Koji Sake一個月福袋!コスパ最高 (性價比超高)】

由專業唎酒師挑選,福袋內的禮品價值絕對遠超於福袋價格! 首次購買福袋的客人更加可以獲得神秘禮品一份。

購買價格HK$600 ,可以獲總值超過零售HK$800的精選清酒組合為你慳咗最少HK$200每月福袋會公布其中一支重點清酒,再配搭其他清酒組合。

4月份福袋主要款色為: 弥栄鶴 亀の尾蔵舞 (純米吟醸),零售價值HK$270。 這款酒得到日本業界的充分肯定,獲得以下殊榮: *2012年「日本酒Award」中的「Wine Glass 美味日本酒獎項」中獲得金獎。 *「Yahoo! JAPAN 日本の定番選定委員会」,被評選為「日本酒71選」之一。 溫馨提示:4月中,Koji Sake教室會推出福袋開箱影片,教大家品嘗福袋中的清酒以及食物配搭等... 絕對是學飲清酒的絕佳良機! 不要猶疑,快點下單開始Koji Sake 為你預備的Sake旅程!

- 清酒由專業唎酒師挑選
- 重點清酒一支:弥栄鶴 亀の尾蔵舞 純米吟醸 720ml 1支( 價值HK$270 )
- 其他清酒,總值為$800以上
- 首次購買福袋的客人更加可以獲得神秘禮品一份稍後公佈
- 出貨日期為4月13日

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.


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.




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).




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.




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.



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.



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.




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 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



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.




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.




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. 

你或許喜歡 You may also like

最近瀏覽 Recently viewed