Koji Sake

母親節獻禮套裝

$600 $795

今個母親節,讓酒香為所有媽媽帶來一刻休閑!「母親節獻禮套裝」齊集女性摯愛日本酒。除了令人難以抗拒的黑糖梅酒,還有日本水果王國岡山縣出品的2支水果利口酒,以及口味老少咸宜的獲獎清酒。您亦可以用它們調製出一杯女士專屬的雞尾酒!如欲查看水果利口酒的雞尾酒食譜,按此


產品包括:

- 彌榮鶴 祝藏舞 純米 720ml

品酒點評:初入口時,您會感受到一股甜美果香。隨之而來的,便是濃郁米香和大茴香香氣所帶來的層次感!

-伯楽星 岸浪園 黒糖 梅酒 720ml

品酒點評:梅子的天然甜香與高質清酒的清爽口感,可謂完美結合。

-酔機嫌 吉備路 白桃酒 360ml

品酒點評:白桃口感豐富,恰當的甜度和酸度,混和出誘人美味的絕妙平衡。

- 酔機嫌 薄荷柚子酒 500ml

品酒點評:清爽的柚子香氣,與薄荷利口酒的清新氣息相輔相成,混合出更為突出的爽口滋味


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.

古酒

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.

 

濁り

Nigori

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).

 

原酒

Genshu

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.

 

貴醸酒

Kijoushu:

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.

 

生酒

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.

 

生貯蔵

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.

 

 

ふなしぼり

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:

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

 

あらばしり

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.

 

中取り

Nakadori:

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.

 

責め

Seme:

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.

 

斗ビン(斗瓶)囲い

Toubin-gakoi:

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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