Enjoy

The subtlety of Sake makes it the perfect companion for many types of food.

The subtlety of Sake makes it the perfect companion for many types of food.

Sake is over 2000 years old with around one thousand breweries in existence today.

The subtlety and balance of Sake makes it the perfect companion for many types of food.

There are two types of Sake; Junmai and non Junmai. Junmai Sake is made from rice, koji and water whilst non Junmai is produced using rice, koji, water and a small amount of neutral alcohol.

The addition of alcohol is to balance the crispness and aromatic quality of the Sake.

Premium grades of Sake (tokutei-meisho) account for 30% of total Sake production in Japan.

Premium Sake have a superior appearance and flavour which is produced within a certain criteria that pertains to the ingredients used and polishing methods.

Sake classification is based on a rice polishing ratio and the addition of alcohol. To polish a grain of rice to 50% requires 80 hrs of polishing, which takes nearly four days.


DAIGINJO

INGREDIENTS: Rice, water and koji.
Small amount of distilled alcohol added.
RICE POLISHING RATIO: 50% (MIN)
REMAINING GRAIN RATIO: 50%

 

GINJO

INGREDIENTS: Rice, water and koji.
Small amount of distilled alcohol added.
RICE POLISHING RATIO: 40% (MIN)
REMAINING GRAIN RATIO: 60%

 

JUNMAI DAIGINJO

INGREDIENTS: Rice, water and koji.
RICE POLISHING RATIO: 50% (MIN)
REMAINING GRAIN RATIO: 50%

 

JUNMAI GINJO

INGREDIENTS: Rice, water and koji.
RICE POLISHING RATIO: 40% (MIN)
REMAINING GRAIN RATIO: 60%

 

HONJOZO

INGREDIENTS: Rice, water and koji.
Small amount of distilled alcohol;
up to 10% of rice quantity.
RICE POLISHING RATIO: 30% (MIN)
REMAINING GRAIN RATIO: 70%

 

JUNMAI

INGREDIENTS: Rice, water and koji.