Koji Sake 米花清酒

Father's Day 2022 Sake/Shochu Gift Sets

$600 $800
Not sure what to gift this Father's Day? Don't worry we've got just the thing!

 Celebrate this Father's Day (19th June) with the Father's Day 2022 Sake/Shochu Gift Sets! Our Kikisake-shi picked a sake and a shochu set that displays incredible flavours, and complex aromas while also being able to pair wonderfully with food fathers enjoy. These sets will definitely make this Father's day a memorable one!

Father's Day 2022 Sake Gift Set
With this set, you will find a sake developed in collaboration with a Kyoto Michelin star kappou (割烹) chef*, while the other two are incredible representations of the 'Rich'(醇酒) sake type which can be sipped chilled, or warmed for even more delicious flavours!


Products included:

Tasting Notes: Subtle nose with a rich, smooth taste that is sweetened when warmed. The slight hint of acidity goes very well with savory dishes.

*Developed in collaboration with a Kyoto Michelin star kappou (割烹) chef*

Tasting Notes: This light amber sake has a subtle sweet rice nose with a long finish. The palate is clean and dry with the rich taste of yamada nishiki rice.

Tasting NotesSoya, peanut and mushroom aromas with a palate that starts prominently umami then mellows to a subtle sweetness and finishes clean. It is a mildly dry sake to be enjoyed warmed.



Father's Day 2022 Shochu Gift Set

For this set, our Kikisake-shi wanted fathers to enjoy 3 shochu, each made with different base ingredients: Barley, Sweet Potato and Rice! Apart from this, each shochu's incredible flavor and aroma is a testament to the amazing techniques and skills used by the distillers. Click the links below to find out how they were made.

Products included:

- Yanagita Akakage Mugi (Barley) Shochu 25° 柳田 赤鹿毛 麦燒酎 25° 720ml
Tasting Notes: The smooth taste and natural sweetness from the barley will spread delightfully in your mouth. It is popular with all age categories.


Himeizumi Muroka Gohei Aged Imo Shochu 25° 姫泉 無濾過 御幣 芋熟成焼酎 25° 720ml

Tasting Notes: A balance of umami and sweetness that's mellow and smooth.

Umasugi Rice Shochu 25° 本格米焼酎 美味杉 25° 720ml

Tasting Notes: Aged in sugi wood casket resulting in a beautiful sugi aroma.

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 that 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.




Seme is the "final" yield of the sake. It is the last third of the sake after nakadori. It often considered the least desirable due to it's deep bitter taste.




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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