Koji Sake

Fondue Pairing Set

$550 $710

What's better than a pot of melted cheese? A pot of melted cheese paired with sake!!! 

Cheese and sake are a delicious combination, so it's a no-brainer to pair sake with Fondue. Ingredients like Emmental, Gruyere, and Comte cheeses; with garlic and baguette are commonly used to make Fondue, so we picked sake based on these ingredients. This sake set is to complement whilst also lending its own unique profiles to enhance your fondue!

Fondue is best enjoyed with a couple of friends, so give them a fondue dining experience they'll never forget!!!

*Though white wine is often used to prepare the fondue, sake is a delicious alternative. Get our 'Sake For Cooking 720ml' to create some delicious Fondue and other dishes.*

Products included:

-Hiokizakura Toki no Takumi 5  Junmai Tobin 日置桜 時の匠 純米斗瓶 五年熟成 古酒 720ml
Tasting Notes: Aged for 5 years, this sake has a light yellow colour and a sweet aroma of honey with a base note of wheat. It has a rich palate that is full of umami.


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.

Tasting Notes: This junmai sake has a balanced sweetness together with a good balance of umami, while it doesn’t have the heaviness of typical junmai class sake. When slightly warmed, the sake gives out another level of fullness and umami.

Note: Don't worry about not finishing the sake once it's opened, while in a regular fridge it takes about a month for an opened bottle of sake to significantly deteriorate in quality.


**For helpful storage tips, click here. Not sure what to do with an opened bottle of sake? Click here.**

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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