Japanese Sake

Japanese sake embodies the essence of its origin, reflecting the harmony of Japan’s natural elements and centuries-old craftsmanship. Made from carefully polished rice, water, yeast, and koji mold, sake’s character is shaped by the quality of its ingredients and the skill of the brewmaster. Regions like Niigata, Hyogo, and Hiroshima are renowned for their sake, each offering unique expressions influenced by their climate, water, and rice varieties.

Niigata’s soft water and cold winters yield crisp, dry sake with a clean finish, while Hyogo, home to the famed Yamada Nishiki rice, produces robust, full-bodied brews. Hiroshima’s soft water and innovative brewing methods contribute to its sake’s mild, slightly sweet profile, ideal for pairing with a variety of dishes.

Sake’s versatility shines in its pairing potential, from the light and aromatic Ginjo styles that complement sushi and sashimi to the rich, umami-laden Junmai varieties that enhance grilled or braised dishes. Whether served chilled, warm, or at room temperature, sake offers a sensory journey that celebrates Japan’s culinary artistry.

With its balance of tradition and innovation, Japanese sake is not just a beverage but a cultural experience, perfect for elevating any fine dining occasion.

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Connoisseur's Choice

Our team is absolutely obsessed with sake—and we love sharing our favourites with you. Each month, we handpick a couple of standouts that have captured our hearts (and tastebuds). This month, we’ve chosen two premium Junmai Daiginjos, each with its own unique character and flavour profile. Whether you're after something elegant and fruity or crisp and refined, these bottles are a must-try.