Koji Sake

Shanghai Hairy Crab Set

$998 $1,298

The 'Shanghai Hairy Crab Set' is a result of a sake pairing experiment by trying 11 different sakes and agreeing on 3 that we think pair wonderfully with hairy crab. The 3 sakes that are chosen, pair differently with the hairy crab which is why we created this set and we just can't wait to share our experience with you!!


Sake included:

Hi Oki Zakura Junmai 日置桜 純米 720ml

When only eating hairy crab.

Sake Tasting Notes: Subtle nose with a rich, smooth taste that is sweetened when warmed. The slight hint of acidity goes very well with savory dishes.

Pairing Notes: This sake has smooth taste that complements the delicate crab meat and mellows the richness of the crab roe and Chinese vinegar. The ‘Hi Oki Zakura’ displays a distinct rice flavor due to the use of tamazakae rice, this rich rice flavor creates a well-rounded experience when paired with the crab. 


Sinsen Tokubetsu Daiginjo Taisho  神泉   特別大吟釀   太初 720ml

Can be had with the hairy crab and other seafood.

Sake Tasting Notes: A slightly dry but balanced sake with rich umami taste and a long elegant finished. No one characteristic is overpowering.

Pairing Notes: This sake has a good amount of umami to enhance the flavors of the crab meat and roe without feeling too heavy on the palate, the hint of sweetness displayed by the sake enhances the natural sweetness of delicate crab meat. It pairs wonderfully with the hairy crab.


Daimon 55 Blue Nama  大門 55 Blue  720ml

Acts as a palate cleanser.

Sake Tasting Notes: Bouquet of citrus fruit and hint of cucumber. Palate of citrus rind, musk melon and hint of umami. Fresh, crisp and very easy to drink.

Pairing Notes: The sake’s palate of citrus rind and musk melon cuts through the dense crab roe, accentuates the sweetness of the crab meat and cut through the richness of the crab roe, and finishes by cleansing the palate.

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.