Style: Savoury

Savoury sake embodies depth, richness, and umami, reflecting the artistry of traditional brewing techniques and Japan’s natural terroir. Crafted with minimal polishing and traditional fermentation methods, these sakes—such as Junmai and Yamahai—boast complex, earthy notes of rice, mushroom, soy, and dried fruit, offering a bold yet harmonious profile.

Hyogo, renowned for its Yamada Nishiki rice, produces structured, full-bodied sakes with deep umami, while the mountain regions of Akita and Ishikawa, known for their long, cold fermentations, yield sakes with layered complexity and a touch of acidity. These savoury styles shine when served warm or at room temperature, enhancing their rich textures and depth of flavour.

Perfectly suited for pairing with hearty dishes, savoury sakes complement grilled meats, braised seafood, aged cheeses, and umami-rich Japanese cuisine. Their bold character and lingering finish create a refined dining experience, celebrating the time-honoured tradition of sake craftsmanship.