Koji Sake 米花清酒

Sake Sampling Set - $5900

For more sake information please click their links.
1. Hakurakusei Junmai Daiginjo Hikari 伯楽星 純米大吟醸 ひかり 720ml

 Key points: An aromatic and elegant sake that uses sake rice that has been milled to 15%, which is no small feat. It is the most refined and the highest quality sake of the Harurakusei (Ultimate Food Pairing) Series.

2. Daimon 35 Junmai Daiginjo Shizuku Limited Edition 2020 大門 35純米大吟醸 雫 2020 720ml

Key points: Made with the king of sake rice "Yamada Nishiki 山田錦" and pressed using the gravity drip method. Only 135 bottles produced in 2021, all numbered and signed by Daimon san himself!

3. Sinsen Tokubetsu Daiginjo Taisho 神泉 太初 特別大吟醸 720ml

Key points: Named after the Japanese ceramic master, Mr.Yasokichi Tokuda is a Japanese National Treasure. This sake was made with the king of sake rice "Yamada Nishiki 山田錦" and pairs well with seafood like Sea Urchin, Oysters and Lobsters, strong cheese and grilled vegetables.

4. Yasakaturu Synapse 2019 弥栄鶴 Synapse 2019 720ml
Key points: This special sake was made from two moromi(sake mash), different brewing methods and two different yeasts (yeast 1801 and yeast 10) and blended them together before pressing.

5. Hiokizakura Gouriki Junmai Daiginjo 日置桜 強力 純米大吟醸 720ml

Key points: Has 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. Pairs well with umami-forward dishes like stews, burgers, rich sauced pasta, and savory pies.

6.The Toji Series Edition 1 Junmai Daiginjo (Vintage 1999 BY02) 大門 杜氏系列初号 纯米大吟醸

Key points: This aged sake can be enjoyed immediately, or kept in a wine cellar to further age and evolve. It is limited to 1,000 bottles and bottle number 0001 was sold at Sotheby's. Pairs well with grilled meats, truffle, charcuterie, cheese, and a digestif (preferably in a whiskey tumbler).

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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