Koji Sake
Hot Pot Pairing Sets
Premium Set
Here are the sake our Kikisake-shi picked for Premium Hot Pot. They have picked the sake based on ingredients used in this dish, such as protein-based broths, beef, chicken, various kinds of shellfish, tofu products, mushrooms, noodles, leaf vegetables and root vegetables.
As a pre-meal drink, we recommend the 'Hakurakusei Junmai Daiginjo' as it has a fruity, rice bouquet. Its dry, clean palate also works well with an assortment of shellfish, leaf vegetables, and root vegetables. Its refreshing profile and a hint of sweetness allow for many sips without getting full easily.
Enhance the savoury/ umami tastes of your premium hot pot with the 'Daimon 45 Junmai Daiginjo' and 'Hiokizakura Gouriki Junmai Daiginjo'. The "Daimon" has a profile that works well with beef and chicken, and rich shellfish like oysters, mussels and abalone. When chilled, the "Hiokizakura" is good to have with shellfish as well, when warmed to 45°C the sake pairs really well with chicken, tofu products, mushrooms, noodles and also enhances the flavor of the protein-based broth.
Tasting Notes: Vegetal aroma with hints of pineapple, banana and omachi rice. Starts sweet then transforms to an acidic, dry palate with a clean finish. Some of our customers have noted this as the best “Omachi” sake they have tasted.
Tasting Notes: A subtle nose of wheat and rice with a rich, smooth taste and a long dry finish. This sake opens up when it’s slightly warmed to 45°C. The character changes and acidity is more prominent with earthly flavor more pronounced.
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Base Set
We recommend first sipping the 'Soutenbou Gaiden Karakuchi Junmai Bin Kakoi Nama 2019', as it's a nama (unpasteurized) sake it would be a good pre-meal drink allowing you to enjoy its refreshing profile and distinct nama sake flavour. Its umami qualities also helps to build an appetite for the hot pot about to be served!
While savoring the hot pot, indulge in the 'Soutenbou Junmai', and 'Hiokizakura Gouriki Kimoto Junmai' as they pair well with the ingredients cooked. You may also warm them to experience the full potential of these two sake. The warming temperature for 'Soutenbou' is from 38°C to 43°C, and for 'Hiokizakura' is at 55°C. The warm temperatures of sake will enhance the umami qualities of protein-based broth, beef, chicken, tofu, and mushrooms.
Products included:
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.
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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.
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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).
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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.
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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.
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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.
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生貯蔵 Nama Chozo |
Nama Chozo means that the sake is not pasteurized before storage in a tank, but is pasteurized before bottling.
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生卸 /生詰 Nama Oroshi/ Nama Zume : |
Nama Zume is pasteurized before storage in a tank but not pasteurized again before bottling.
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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.
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雫 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
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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.
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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.
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責め Seme: |
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.
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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")
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We will add to this list as it goes.