Koji Sake 米花清酒

Shanghai Mitten Crab Pairing Set

$600 $800

Attention crab fans! Prepare for the Shanghai Mitten Crab season!!!

Shanghai Mitten Crab is delicious but even more delicious with sake! With the 'Shanghai Mitten Crab Pairing Set' go beyond your regular crab tasting experience with some exceptional sake, highlighting the natural seafood taste as well as the umami found in the crab. 

Our Kikisake-shi has picked 3 sake that they believe will pair really well with the crab. Each sake pairs differently with the crab, which is why our Kikisake-shi has shared their pairings tips as well!!

Feel free to buy individual bottles, click the links below for more information.

Products included:

-Sinsen Junmai Shizenshu Hotarumai 神泉 純米自然酒 螢舞 720ml
Pairs well with: Crab Meat & Claw
Produced in Ishikawa prefecture, the first sip has a refreshing taste, which elegantly brings out the natural sweetness of the crab meat and claws.

Tasting Notes: An extremely easy-to-drink sake that is refreshing and has a medium finish.

-Hakurakusei Junmai Daiginjo 伯楽星 純米大吟醸 720ml
Pairs well with: Crab Meat & Roe
This sake's lightly fruity and sweet fragrance accentuates the natural sweetness of the crab meat. Its slightly acidic finish pairs well with the butter-like crab roe accentuating its umami flavor.

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.

Pairs well with: Crab Roe
With the sake's strong aroma of rich rice, it is recommended to heat it to 55°C when enjoying the crab roe. The slightly warmer temperature can bring out it's richer profile and nice umami finish, this helps to balance the richness of the crab.
Tasting Notes: This sake has a rich aroma of rice. The taste is rich and flavourful, a hint of acidity and a powerful taste of umami. The finishing is balanced.

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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