Koji Sake


$600 $800

【Koji Sake一個月福袋!コスパ最高 (性價比高)】

由專業唎酒師挑選,福袋內的禮品價值絕對遠超於福袋價格! 首次購買福袋的客人更加可以獲得神秘禮品一份。至於今個月推出的福袋,其中一支被選上的清酒,當然也是份量十足啦!它就是伯楽星 純米大吟釀。日本國腳中田英壽也是伯楽星的支持者,更在其推出的著作中表示伯楽星是他最想向國外人仕推薦的清酒。

購買價格HK$600 ,可以獲總值超過零售HK$800的精選清酒組合為你慳咗最少HK$200每月福袋會公布其中一支重點清酒,再配搭其他清酒組合。


溫馨提示:6月中,Koji Sake教室會推出一條開箱影片,簡介一下福袋中的清酒,同時教授大家最佳的品嚐方法,以及最美妙的食物配搭。 這是個學飲清酒絶好の機会!想成為清酒達人,快點下單開始成為達人的第一步啦! 福袋下單↓↓↓↓

三個月福袋套餐: Click here. |欲了解更多以上提及的Sake產品

- 清酒由專業唎酒師挑選
- 重點清酒一支:伯楽星 純米大吟釀,零售價為:$400
- 其他清酒,總值為$800以上
- 首次購買福袋的客人更加可以獲得神秘禮品一份稍後公佈
- 截止日期為6月30日

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 rhat 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.




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.