Koji Sake 米花清酒

Shinnenkai (新年会) 2023 Set

$800 $1,090

Ring in the new year by hosting your own Shinnenkai!

Shinnenkai (新年会) literally meaning "new year gathering" is the Japanese tradition of welcoming the arrival of the New Year, usually by drinking sake. Shinnenkai is held during January and has forward-looking events hosted by companies and groups. It can also be a gathering of close friends at home.

This set includes artisian sake from different prefectures in Japan, sake that pairs well with a variety of dishes (for more information click their links below), allowing to kick start your Shinnenkai with ease. Whether you celebrate with your family, friends, or work colleagues, this set will bring merriment to the start of your 2023!!!

Products included:

Tasting Notes: The refreshing aroma of lime and crisp apple skin, with the palate fuji apples and slight citrus rind. Simple, delicious, and elegant. A steady stream of mild bubbles best enjoyed using Champagne Flutes.

Tasting Notes: This sake starts with a sweet fruity nose and surprises the drinker with a complex palate of rich rice and anise spice.

Tasting NotesSoya, peanut, and mushroom aromas with a palate that starts prominently umami then mellows to a subtle sweetness and finishes clean. It is a mildly dry sake to be enjoyed warmed.

Tasting NotesA subtle bouquet, with a palate that is mineralistic, clean, and simple. The finish is short.

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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