Koji Sake 米花清酒

Kikisake-shi's Selection - Introductory Sake Set


唎酒師精選 清酒入門套裝

Outsource your tastes buds to our SSI International Kikisake-shi (Japanese Certified Sake Sommelier) as we selected 5 bottles of boutique sake for you to start your sake journey. A fantastic value for money and an offer that shouldn't be missed! ( The Kikisake-shi's Selection will replace and improve on the 'Sake Lucky Bag' while still offering a great way to expand your sake palate. )

As people are beginning to hold small gatherings and parties at home, the Introductory Sake Set is a golden opportunity for you and your guests to dive into the delicious world of sake. All the sake in this set are in half bottles and covers the 3 popular sake types (Aromatic, Crisp and Rich). This allows beginners to experience a good variety and discover their own preference. For experienced drinkers, this selection will quench your thirst with some delicious sake.

In addition to traditional sake, we have put a popular and delicious sparkling sake as part of this set. 

We have also included one of Yoikigen's Fruit Liqueur produced with white peaches from Okayama, a.k.a. the "fruit kingdom" in Japan. Click here for more information and some refreshing cocktail recipes using Yoikigen's Fruit Liqueurs.

The 'Introductory Sake Set' saves you HK$199 with items worth HK$799 in total, with an additional special 15% off items in this selection which is redeemed by using a discount code provided with the delivery.


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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