Sake originates from Japan and is an alcoholic drink brewed from rice. According to the Japanese liquor tax law, sake, also known as "seishu", is made by fermenting rice, koji (a specialized mold) and water. The resulting liquid is then pressed and filtered. Sake is classified as "seishu" when its alcohol content is below 22%. While often referred to as "rice wine," sake typically has an alcohol content of 15–20%, higher than that of wine. Additionally, its production process is more akin to brewing beer than winemaking.

There are over 1,000 sake breweries in Japan but we would like to highlight two in particular, as the majority of our sake products come from these two breweries. 

The Muromachi brewery in Okayama has been in existence for over 320 years. For sake production, they use the local rice "Omachi Mai", renowned in Japan as the "legendary sake rice". Sake made from Omachi rice is rich, full-bodied, and full of flavor. During the 20th century, Omachi rice was highly prized across Japan and considered the preferred sake rice. However, due to its labor-intensive cultivation, its production significantly declined with the modernization of agriculture, making it a sought-after rarity today.
 
The Kizakura Brewery is located in the Fushimi district of Kyoto and has been in existence for 100 years. They use carefully selected rice and the famous "Fushimizu" spring water for their sake. This water, sourced in the south of Kyoto, has medium hardness and is considered perfect for sake production. Thanks to this special water source, sake from Kyoto is clearly different from sake from other regions

These two breweries represent the diversity of our sake range. Do you have any questions about our sake range? Our Ethnic Food team will be happy to advise you and look forward to hearing from you.

Sake production goes back a long way in history. It likely began with the introduction of wet rice cultivation in the 3rd century BC. Initially, sake was only allowed to be produced at the imperial court. Later, monasteries were also granted the right to produce it. By the Muromachi period (1334–1572), sake production had flourished, with over 300 breweries in Kyoto alone, and a sake tax was introduced.
With the beginning of industrialization, the fundamental methods of sake brewing were developed and refined during the Edo period (1603-1868). 

Sake with a higher degree of polishing (less milled rice, retaining 60–80% of the grain) is often characterized by a full flavor, with pronounced umami and sweetness.
In contrast, sake with a lower degree of polishing (where more rice is milled, leaving only 30–50% of the grain) typically tends to have a fruity and floral aroma as well as a clear and refreshing taste. 

Junmai sake typically does not have alcohol added, and its degree of polishing can vary without specific requirements. In contrast, Honjozo sake has alcohol added, resulting in a drier, lighter taste. The accompanying diagram illustrates the classification of our sake varieties and their approximate polishing levels.

One of the fascinating characteristics of sake is that it can be enjoyed at a wide range of temperatures. By adjusting the temperature, the individual characteristics of the sake are optimally accentuated and enhanced.

Sake with a fresh taste, such as Kun-shu and So-shu, can be chilled to emphasize its refreshing notes even more, while sake with a rich umami flavor, such as Jun-shu and Juku-shu, develops a softer, fuller umami aroma when warmed, which enhances its character. 

By the way, the Kizakura brewery in Kyoto also produces beer. The king of sake rice "Yamadanishiki" is used to brew Nishiki beer. Kura no Kahori beer contains sake yeast, which gives this beer a hint of sake flavor. On the right, you will find our beer selection from Kizakura.