SAKE

Category

SAKE

Sake is a Japanese type of alcohol, often referred to as rice wine, but in terms of production closer to beer. The production is based on converting the rice’s starch into sugar before fermentation, resulting in a clean, aromatic and balanced drink with great depth.
Production begins with polishing the rice, where the degree of polishing has a direct impact on flavor. The steamed rice is inoculated with koji culture (Aspergillus oryzae), which converts starch into sugar. Next, a yeast starter (moto) is added, which develops alcohol and aroma. The mineral content of the water also plays a significant role in the final expression.

The polishing ratio controls purity, elegance and aromatic profile
Koji culture is crucial for conversion and complexity
Fermentation with moto contributes to depth and balance
The composition of the water affects structure and mouthfeel

Sake is divided into categories based on polishing and additions:

Junmai – pure rice sake with body, umami and slight sweetness
Junmai Ginjo – more polished, fruity and aromatic
Junmai Daiginjo – highest quality with a light and elegant profile
Honjozo – alcohol added for increased clarity and lightness

There are also different styles depending on brewing technique:

Nigori – unfiltered and slightly cloudy with soft sweetness
Namazake – unpasteurized with a fresh and lively profile
Kimoto – traditional method with high complexity
Genshu – undiluted and more intense in alcohol and flavor

Sake is versatile in use and can be served cold, tempered or warm depending on the type. It works both as a drink and as an ingredient in the kitchen.

Suitable for fish, shellfish and fermented ingredients
Can be used in marinades, sauces and reductions
Supports umami and balance in dishes
Suitable for both classic and modern pairing

The range is selected with a focus on quality and a clear style, where both pure and complex expressions are represented.