Koji Sake 米花清酒

Outdoor Sake Set

Hanami (花見), the festival of Sakura viewing.

The traditional Japanese custom Hanami is celebrated with outdoor parties that are hosted underneath the Sakura(cherry blossom) trees. These gatherings include seasonal food, drink, and of course sake. We've made this set in appreciation of Hanami and for those who like to plan outdoor gatherings.

Sake is Social!!!

The "Outdoor Sake Set" is a great addition to any social gathering, from outdoor BBQs to family get-togethers, and even your favorite restaurants. This craft sake set comes in two sizes Half Bottle and 720ml, and pairs well with all sorts of cuisines!

For this set, we recommend beginning with the multiple GOLD-awarded, Atagonomatsu Sparkling (Hakurakusei), a refreshing start to any meal and will satisfy many sparkling wine enthusiasts. Then serve the Sinsen Hotarumai Pomme and Rikyubai Shizuka Junmai Ginjo, they please sweet and dry wine drinkers; pairing deliciously with appetizers and snacks. The Yasakaturu Kame No O Kurabu Junmai Ginjo is meant for the main dish, it's balanced palate, slight umami, sweetness, and tanginess make it a versatile sake that can be paired with many seared and grilled dishes!!!

For to know more about the sake's food pairing, click the links below.

Products included:

- Atagonomatsu Sparkling (Hakurakusei) 愛宕之松 發泡酒 (伯楽星) 
Tasting Notes:The refreshing aroma of lime and crisp apple skin, with the palate fuji apples and slight citrus rind. Simple, delicious, and elegant. A steady stream of mild bubbles best enjoyed using Champagne Flutes.

Sinsen Hotarumai Pomme 神泉 蛍舞 ポム 
Tasting Notes: Light, slightly sweet grassy nose with a clear green apple-like, simple sweet palate with an elegant finish.

Note: This product only comes in 500ml

Tasting Notes: An aromatic fruity nose with a subtle honeydew melon sweetness and white chocolate palate. The finish is elegant and short.

Tasting NotesThis sake has a nose of sweet melon. It has a balanced palate that consists mostly of “umami” with a tint of sweetness and tanginess. The finish is dry and medium in length and is not overpowering. This “easy to drink” sake is very suitable for beginners or drinkers that are not used to the taste of sake.

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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