Koji Sake 米花清酒

Bonenkai (忘年会) 2022 Set

$800 $1,120

Forget all your troubles from this year!!!

Bonenkai(忘年会) or "forget-the-year party" is an end of year party celebrated in Japan normally held during November or December and organized by friends, family, or co-workers to help forget all the troubles and stress of the year. It often includes some finger foods or dinner along with an all-you-can-drink mentality!

The "Bonenkai (忘年会) 2022 Set" is a must-have at your end-of-year party! The assorted set consists of sake from different prefectures in Japan. The sake are exceptional when paired with party dishes (for more info click on the links below).

Get in the all-you-can-drink mentality at a great value for money. If one set isn't enough, GET TWO!!!  

Products included:

Tasting Notes: Simple with light dragonfruit nose. Sharp, clear and with a slight sweet melon palate.

Tasting Notes: This junmai sake has a balanced sweetness together with a good balance of umami, while it doesn’t have the heaviness of typical junmai class sake. When slightly warmed, the sake gives out another level of fullness and umami.

Tasting Notes: Simple, grassy and herbaceous nose with a subtle sweet palate that changes to an umami profile. Finishes clean.

Tasting Notes: This sake has a rich taste of omachi rice. It’s a bit dry with a sweet finish of rice flavor. Very easy to drink.

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

Tasting NotesA very subtle broth-like nose with a simple palate of coco bean, umami and sweet rice that finishes short and acidic.

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.