Japanese Sake - Premium Quality, Great Prices

 Sake is a traditional Japanese Sake brewed from rice, water, yeast, and koji mould. With a rich history dating back over a thousand years, Sake Drink is an essential part of Japanese culture, enjoyed in a variety of styles and temperatures. The definition of sake is regulated by the Japanese National Tax Agency (NTA), which classifies it as a beverage made from brewed rice, koji rice (steamed rice inoculated with Aspergillus oryzae), and water.

Types of Sake
With advancements in brewing technology and food science, new varieties of sake continue to emerge. Here are some of the most popular types of Japanese Sake:

 Daiginjo Sake  –  A premium sake made with rice polished to at least 50%, offering a delicate, fragrant aroma and a smooth, refined taste.Ginjo Sake – Brewed with rice polished to at least 60%, this sake is light, aromatic, and often fruity, best enjoyed chilled.

 Junmai Sake  – Meaning "pure rice sake," Junmai is made with only rice, water, and koji, delivering a full-bodied and slightly acidic flavour.

 Honjozo Sake  – A premium sake with a small amount of added alcohol to enhance its flavour and aroma, typically smooth and easy to drink.

 Futsushu Sake  – Known as "ordinary sake," Futsushu is the most widely consumed sake in Japan, offering a versatile and approachable taste.

 Koshu Sake  – Aged sake with a deep amber colour and a complex, bold flavour, often compared to aged wines or sherry.

 Genshu Sake  – Undiluted sake with a higher alcohol content (17-19%), offering a rich, full-bodied taste.

 Taru Sake – Sake aged in cedar barrels, absorbing a distinctive woody aroma and fresh, forest-like fragrance.

 Namazake  – An unpasteurised sake that retains its fresh, lively flavours and is best enjoyed well-chilled.Nigori Sake – A roughly filtered, creamy sake with a slightly sweet flavour and a cloudy, milky appearance.