Koji Sake 米花清酒

Dragon Boat 2022 Sake Gift Set

$500 $660
 Raise the banners! Bang the drums! 

Prepare to Kanpai!!!

Celebrating Dragon Boat Festival should be enjoyed with some delicious hand-crafted sake, in response, our Kikisake-shi has picked 3 sake for the 'Dragon Boat 2022 Sake Gift Set'! This set pairs well with the rich feast that is enjoyed with family and friends on the day, as well as the traditional rice dumplings associated with the festival.

 The sake included in this set are made from rice that were farmed using traditional, natural techniques. The rice for the Sinsen Junmai Shizenshu Hotarumai avoids pesticides and chemical fertilizers, while for Yasakaturu Matsuri Kurabu Junmai Ginjo and Soutenbou Yuragi Junmai, farmers introduced ducks to the rice fields, to keep bugs away and fertilizes the rice plants. 

In short, the 'Dragon Boat 2022 Sake Gift Set' is not only delicious but also healthier!!!


Products included:

-Sinsen Junmai Shizenshu Hotarumai 神泉 純米自然酒 螢舞 720ml
Tasting Notes: An extremely easy-to-drink sake that is refreshing and has a medium finish.
-Yasakaturu Matsuri Kurabu Junmai Ginjo 彌榮鶴 祭藏舞 山廢純米吟釀 720ml

Tasting Notes: This sake has a wheaty, grassy nose that is typical of a yamahai sake. The palate, however, is rich and spicy with a medium finish.

-Soutenbou Yuragi Junmai 想天坊 ゆらぎ 純米酒 一回火入原酒 720ml

Tasting Notes: This sake is brewed gently resulting in a delicate rice flavor with a hint of umami. This sake is slightly dry with a clean and short finish.

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.