Koji Sake 米花清酒

Valentine's Day Sake Set

$600 $695

Award-winning sake for the one that won your heart!  

 Enjoy 3 award-winning, delicious Japanese boutique sake as they are, or pair them with an assortment of food(click their links for more information), we've also included one 1 irresistible Japanese fruit liqueur which can be made into a refreshing cocktail or a tasty dessert (see recipes below)!
With this set, you can put together a romantic meal with ease, and indulge your significant other for an unforgettable Valentine's Day.

Products included:

Awards: GOLD in Féminalise 2022, GOLD in Kura Master 2020, GOLD in the Milano Sake Challenge 2019.

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 500ml

Awards: GOLD in Féminalise 2022.
 Tasting NotesLight, slightly sweet grassy nose with a clear green apple-like, simple sweet palate with an elegant finish.

Awards: SILVER in Hong Kong Washu Awards 2021, GRAND CHAMPION of the Hong Kong Tasting Trendies Sake Awards 2020 
Tasting Notes: An aromatic fruity nose with a subtle honeydew melon sweetness and white chocolate palate. The finish is elegant and short. 

Yoikigen Pear Liqueur 酔機嫌 岡山縣 香梨酒 360ml

Tasting Notes: Rich-tasting Pears with a good balance of sweetness and acidity.


Recipes for Yoikigen Pear Liqueur

Fruit Liqueur Jelly

  • 50ml of your desired Yoikigen fruit liqueur
  • 100ml Hot water
  • 10g Gelatine (can be found at any local supermarket)
  • 5g Sugar (optional)
  • Diced fruits (optional)

How to prepare:

1. Boil water and add to a heat-proof mixing bowl, add the gelatine powder and     sugar to the hot water and stir till mixture is fully dissolved.

2. Let the mixture cool down till its warm to the touch, then add your fruit liqueur, stir and add to desired container.

3.Place the container in a common fridge and let it set for 3 hour or till the mixture is solid. 

4.Serve and enjoy. 

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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