SAKE STREET 2024

Category: Food & Drink,

Join us for HYPER SAKE STREET, the exciting new sake tasting event continuing the legacy of the beloved SAKE EXPERIENCE. We offer two ticket options tailored to suit your preferences. Come and immerse yourself in the world of sake this summer!

Ticket Options:

HYPER SAKE STREET Ticket

Gain access to HYPER SAKE STREET and explore 36 different types of sake and liqueurs from 17 esteemed breweries across Japan and beyond. Enjoy sampling and purchasing your favourite sake at special event prices.

Entry Time:

  • Friday 19th July, 12:00-7:30 pm
  • Saturday 20th July, 12:00-7:30 pm
  • Sunday 21st July, 12:00-4:30 pm

Note: You can enter anytime during the specified entry times mentioned above. Just remember to allow enough time, as the experience lasts about one hour.

Premium Sake Ticket

SAKE STREET + SAKE & BITES PAIRING SESSION

Enhance your experience with the Premium Sake Ticket, granting access to HYPER SAKE STREET and an exclusive SAKE & BITES PAIRING SESSION led by an expert. Enjoy tastings of four sake types paired with canapés, deepening your appreciation of Japanese sake culture.

Click here for more information on SAKE & BITES PAIRING SESSION.

Sessions:

  • Friday 19th July, 3:00-4:00 pm
  • Saturday 20th July, 12:00-1:00 pm, 2:30-3:30 pm, 5:00-6:00 pm
  • Sunday 21st July, 12:00-1:00 pm, 2:30-3:30 pm

Note: For SAKE STREET, you can enter anytime between 12:00-19:30 (on Sunday, until 16:30). The SAKE & BITES pairing session is held at the time you choose, so please go to the Olympia Room 10 minutes prior.

Note:
*Both ticket options require a separate admission ticket to HYPER JAPAN Festival 2024.
*Attendees must be 18 years of age or older to participate in this event.

PARTICIPANTING BREWERIES AND SAKE FOR TASTING

With over 230 years of brewing excellence the Aumont Brewery has always been challenging traditions. Despite historical barriers, half of its brewing team is female and make history in 1979 with Japan’s first female brewer to obtain a first-grade license. Our current Master Brewer (Toji), Tanaka is one of only eight “Zengiren Sake Meister” in Japan, with more than 35 years of experience. Balancing tradition with open-mindedness he is eager to train younger brewers and pass on his skills.

Karen Yuzu Sake

  • Type of sake: Liqueur
  • Rice variety: -
  • Rice polish ratio: -
  • ABV: 8%
  • Best served: On the Rocks, Chilled

This Junmai based Yuzu Sake offers a refreshing scent of yuzu that wafts from the glass. With a modest sweetness and concentrated sourness and an alcohol content of just 8% it is almost dangerously easy to drink!
 Delicious straight, on ice, or mixed into the perfect Sake spritz. Web

Yume Junmai Ginjo

  • Type of sake: Junmai Ginjo
  • Rice variety: Japan-produced rice
  • Rice polish ratio: 50%
  • ABV: 15%
  • Best served: Chilled, Room Temp.

Like flowing water, this smooth Junmai Ginjo Sake flows smoothly across the palate. Made with 100% local high-quality Gohyakumangoku rice, polished to 50% like a Junmai Dai-Ginjo, and fermented carefully at low temperatures, this is our signature Junmai Sake. Its elegant Ginjo aroma fills your senses, and the balanced sweetness and sourness of the rice fills your mouth. Web

2024 Year of the Dragon Sake
Junmai Dai Ginjo

  • Type of sake: Junmai daiginjo
  • Rice variety: Niigata-produced rice
  • Rice polish ratio: 50%
  • ABV: 15%
  • Best served:

This Junmai Dai Ginjo was brewed to celebrate the 2024 the Year of the Dragon. This Sake makes use of a unique strain of Sake yeast recently discovered at the Aumont brewery when brewing our Yume Yamahai Sake. A Junmai Dai-Ginjo brewed with Niigata’s Koshi Tanrei Sake rice it has a clean, well-balanced combination of sweetness and acidity making it an excellent accompaniment to a variety of foods. With only 700 bottles brewed this limited edition Sake is definitely one to try!

Asahi Shuzo is committed to producing only premium junmai daiginjo sake using a careful, experience-led combination of tradition and cutting-edge technology. Asahi Shuzo aims to create the highest quality sake as a means to enhance and celebrate life and to share its values and products globally to enable people everywhere to discover delicious sake.

Dassai 45

  • Type of sake: Junmai Daiginjo
  • Rice variety: Yamadanishiki
  • Rice polish ratio: 45%
  • ABV: 16%
  • Best served: Chilled

Crafted under the motto "Dassai-style sake must be exceptionally delicious," Dassai 45 is produced using Yamadanishiki rice polished to a 45% milling ratio, resulting in a fruity aroma and subtle sweetness. Web

Dassai Sparkling 45

  • Type of sake: Sparkling
  • Rice variety: Yamadanishiki
  • Rice polish ratio: 45%
  • ABV: 13%
  • Best served: Chilled

Naturally fermented in the bottle, this sake has a pleasant fruitiness and refreshing finish. The smooth and fragrant flavour and aroma are reflective of the premium elegance of Dassai Junmai Daiginjo. This uniquely lighter nigori style is a testament to the brewery's dedication to crafting exceptional sake. Web

Endo Sake Brewery stands in Suzaka, nestled in Shinshu, preserving its Edo period charm as a former castle town. Established in 1864, the brewery initially catered to the Suzaka clan, later supplying sake to the feudal lord. Founder Tokusaburo Endo’s commitment to quality has endured, driving successive generations to embrace new challenges.

Keiryu SYRIKALTER Junmai Daiginjo

  • Type of sake: Junmai Daiginjo
  • Rice variety: Miyamanishiki
  • Rice polish ratio: 49%
  • ABV: 15%
  • Best served: Chilled, Room Temp.

This Junmai Daiginjo embodies the pinnacle of balance between aroma and flavor. It presents a mellow, fruity aroma that gracefully transitions into a clear, unobtrusive flavour, with the subtle sweetness of rice lingering on the palate. Its aftertaste is crisp and refreshing, vanishing like a shooting star. With its fruity and mellow aroma, this sake achieves an excellent balance between elegant fragrance and a clean, pure taste.

Founded in 1637 in the Fushimi region, Gekkeikan has been a pioneer of technological innovation over its near-400 year history, and remains at the forefront of cutting-edge production today. Gekkeikan is an ambassador for the rich traditions of sake culture, not only in Japan but across the 50 countries it exports to worldwide.

Gekkeikan Nigorizake

  • Type of sake: Nigori
  • Rice variety: Japan-produced rice
  • Rice polish ratio: NA
  • ABV: 10.5%
  • Best served: Chilled, Room temp.

Cloudy and creamy nigori (unfiltered) sake is full of the rich flavor of sake lees, the milky fermentation sediment that has intentionally been retained. This flavor-rich mixture of rice and koji is also believed to have potential health benefits for the gut and skin. Enjoy it as an appetizer or dessert sake, or use it in cocktails for added creaminess and richness. Web

Horin

  • Type of sake: Junmai Daiginjo
  • Rice variety: Yamadanishiki and Gohyakumangoku
  • Rice polish ratio: 50%
  • ABV: 16-17%
  • Best served: Chilled, Room Temp.

Horin, named after legendary creatures, embodies patience and mastery in its brewing process. Enjoy its refreshing sweetness, full-bodied aroma, and clean aftertaste. This junmai daiginjo sake offers a light, crisp profile with refined sweetness, while adding a subtle twist of refreshing acidity beneath its sweetness. Try with lightly seasoned appetizers, salads, lobster and mild fish dishes, glazed pork and fresh fruit. Web

Gekkeikan Kanjuku Umeshu Genshu

  • Type of sake: Liqueur
  • Rice variety: NA
  • Rice polish ratio: NA
  • ABV: 19%
  • Best served: On the rocks, Chilled, Room Temp., Warm, Hot

This authentic umeshu, made exclusively with perfectly ripe Nanko ume plums, represents the culmination of skill and experience. Nanko ume plums are a premium variety with peach-like sweetness and no bitterness, resulting in a rich and slightly tart flavor that bursts with sweetness. "Genshu" means that this umeshu has not been diluted. Web

Bringing ASSEMBLAGE to premium sake.
HEAVENSAKE is a composition by acclaimed French cellar master, Regis Camus, in collaboration with some of Japan’s most respected sake breweries: Urakasumi, Konishi, Fukuju.
All natural, with no added sugar, gluten, sulfites, or additives.
Crafted in Japan.

HEAVENSAKE Junmai 12

  • Type of sake: Junmai
  • Rice variety: Nihonbare
  • Rice polish ratio: 50-70%
  • ABV: 12%
  • Best served: Chilled

Salted caramel notes with a bright, fresh finish, this sake has 25% less alcohol and calories than classic sakes without compromising on taste. This technical challenge was masterfully solved by Regis Camus and the toji of the family-owned Konishi brewery in the Hyogo prefecture. The result is a 12% abv sulphite-free alternative to rose and white wine perfectly suited for relaxed afternoons or business lunches, pairing well with anything from a light snack to your favourite risotto. Web

HEAVENSAKE Junmai Ginjo Urakasumi

  • Type of sake: Junmai Ginjo
  • Rice variety: Yamadanishiki, Toyonishiki
  • Rice polish ratio: 50%
  • ABV: 15.5%
  • Best served: Chilled

The flavour profile of this Junmai Ginjo includes hints of melon, green apple, and dried fruits. Perfect sake for red wine/dry white wine drinkers. This delightful composition pairs creamy seafood linguine, shellfish, and oysters. Web

HEAVENSAKE Junmai Daiginjo Urakasumi

  • Type of sake: Junmai Daiginjo
  • Rice variety: Yamadanishiki, Kura no Hana
  • Rice polish ratio: 40-50%
  • ABV: 16.3%
  • Best served: Chilled

Marked by a vibrant orange cap and bottled in HEAVENSAKE’s signature black glass bottle this multi-layered blend is made with two yeasts proprietary to Urakasumi including the famous “Kyokai 12”. The rices are a secret blend of Yamada Nishiki rice and a local variety from the Miyagi. Web

Founded in 1487, Hiraizumi Honpo is Japan’s second oldest surviving brewery, located in the northern-eastern region. Named after its town, Hirasawa, and its original site, Izumiya, near Osaka, it preserves the traditional yamahai sake production technique. Using abundant hard water from an underground river flowing from Mount Chokai, its brewers are dedicated to heritage and quality.

Hiraizumi Hiten Shirogane

  • Type of sake: Junmai Daiginjo
  • Rice variety: Akita Sakekomachi
  • Rice polish ratio: 50%
  • ABV: 15%
  • Best served: Chilled and Room Temp.

A refined sake from Akita, crafted with local rice and original yeast (BL531), boasting a pure taste, subtle aroma, and refreshing body. Utilizing the traditional yamahai method, it offers tasting notes of banana ice cream, apple, and vanilla with a balanced fruity profile and high acidity. Perfectly pairs with dishes like chicken nanban and deep-fried white bait and scampi, and arancini. Web

Hirata Sake Brewery, founded in the Edo period (1769), transitioned from a bintsuke oil and candle shop in Hida Takayama to sake brewing in the Meiji era. Upholding the motto “Sake is brewed and raised,” they blend strictness with care, crafting from locally sourced rice and water from Ise and Hida. Their offerings embody the essence of these regions’ climates, people, and traditions, reflecting Ise’s divine history and Hida’s harsh climate, combined with refined techniques.

Aged Sake Suio

  • Type of sake: Aged Sake
  • Rice variety: Japan-produced rice
  • Rice polish ratio: 70%
  • ABV: 18%
  • Best served: On the Rocks, Chilled, Room Temp.

This offspring of the award-winning Long-aged Sake Suio, which claimed gold and trophy at the IWC 2014 in the Aged Sake Group, boasts an amber hue and a slight sweetness from over eight years of aging. Though slightly younger than its predecessor, its color, aroma, and taste suggest a promising future. Enjoy its soft, mellow, and deep flavor, perfect with fried foods, meats, or as an aperitif or dessert drink. It's also delightful poured over ice cream. Web

Yuzu Usagi

  • Type of sake: Liqueur
  • Rice variety: -
  • Rice polish ratio: -
  • ABV: 8%
  • Best served: Chilled

This liqueur boasts a refreshing yuzu aroma, offering a revitalizing drinking experience. With an alcohol content of 8%, it is exceedingly easy to enjoy. Recommended for aperitifs and after-dinner drinks. Web

Established in 1857, Izumibashi Shuzo, situated in Ebina’s heart, harnesses the region’s natural resources, such as fertile rice fields and water from Mt. Tanazawa. Committed to the principle that “Sake Starts with Rice,” sake rice is grown nearby, and traditional methods are employed to create authentic junmai sake, showcasing natural flavours.

Gold Dragonfly Kimoto 35

  • Type of sake: Junmai Daiginjo
  • Rice variety: Rakufumai
  • Rice polish ratio: 35%
  • ABV: 15%
  • Best served: Chilled

Crafted from estate-grown Rakufumai sake rice, this Junmai Daiginjo boasts a fragrant and sweet profile with balanced flavor. It offers a smooth texture with mild sweetness, herbal bitterness, light acidity, and satisfying umami richness on the palate. Awarded Double Gold at the 2022 NY World Wine & Spirits Competition and Silver in the 2022 IWC Junmai Daiginjo Category. Web

Black Dragonfly Kimoto Junmai 2-Year Aged

  • Type of sake: Junmai
  • Rice variety: Yamadanishiki
  • Rice polish ratio: 65%
  • ABV: 16%
  • Best served: Chilled, Room Temp., Warm, Hot

This Kimoto Junmai offers a rich body, balanced acidity, and intense umami flavour. Aromas include lychee, melon, muscat, and orange, with yogurt and sour cream notes. It boasts a detailed palate with gentle sweetness and clean acidity. Awarded Gold at the 2021 San Francisco International Wine Competition and Bronze at the 2022 New York World Wine & Spirits Competition. Web

The pioneers of British sake, founded in 2016, KANPAI is the UK’s first sake brewery. We craft award-winning modern British sake, using traditional Japanese ingredients and techniques. We take a zero-compromise approach to our ingredient sourcing and a patient approach to our low-temperature extended brewing methods. KANPAI is experimental at heart and ongoing exploration forms a huge part of our motivation to brew sake – we launch one-off limited edition and seasonal styles, alongside our core range of sakes. Our sake is crafted by us, for you; using the very best ingredients, custom equipment and love. All KANPAI sake is made from start to finish on site in our London Bridge brewery. We even hand fill and label every bottle ourselves to ensure the highest quality. All our sake is naturally gluten-free, vegan and sulphite-free.

KAZE 'WIND' JUNMAI GINJO SAKE

  • Type of sake: Junmai Ginjo
  • Rice variety: Yamadanishiki
  • Rice polish ratio: 60%
  • ABV: 14.5%
  • Best served: Chilled, Room Temp.

A bright, fruity Junmai Ginjo sake, KAZE is handcrafted in small batches for a smooth, indulgent taste. Enjoy its rich notes of lychee and honeydew melon with sweet undertones of cereal and rice. Sip at 12°C or 20°C, perfect with seafood, steak, or any sweet or savory dish. Web

HANA 'YUZU' Yuzu Fruit Sake

  • Type of sake: Junmai
  • Rice variety: Gohyakumangoku
  • Rice polish ratio: 70%
  • ABV: 14%
  • Best served: Chilled, in a Spritz

As close to sunshine in a bottle - enjoy chilled, over ice, or in a cocktail! Fresh, fragrant, and juicy yuzu fruit sake with a zesty finish. HANA, meaning “FLOWER,” is our premium fruit sake series. Made from pure British junmai sake infused with real fruits, blended with the finest pure yuzu juice from Japan.

Established in 1898, the brewery earned the moniker “the aftertaste cutting sword” for its distinct sharp finish, achieved through the use of hard underground water sourced from the Ou mountains. Their motto, “sake-making starts from rice-growing,” drives their commitment to using predominantly rice grown by Mitobe’s own farming corporation.

Yamagata Masamune Torotoro Umeshu

  • Type of sake: Liqueur
  • Rice variety: -
  • Rice polish ratio: -
  • ABV: 10%
  • Best served: Chilled

This thick umeshu has a creamy texture from ample fruit pulp, perfect for dessert. Made with Nanko plums and the brewery's sake, it has a sweet nectarine aroma and a peach smoothie-like thickness. Rich in flavor with hints of fresh shiso leaves and orange marmalade, it pairs well with sorbet or mochi ice cream. Enjoy it over ice, mixed with soda, or with sparkling sake. It's also great for making sorbet or drizzling over shaved ice, yogurt, or ice cream. Web

Founded in 1874, the sole sake brewery in Kitsuki City, Oita Prefecture, marks its 150th anniversary this year. Producing sake, shochu, and liqueurs, it’s renowned for its flagship brand, Chiebijin, named after the founder’s wife, Chie, symbolizing their pursuit of excellence. The brewery sources water from a natural spring 200 meters below, ensuring purity and quality in every brew.

Chiebijin Junmaishu

  • Type of sake: Junmai
  • Rice variety: Yamadanishiki, Hinohikari
  • Rice polish ratio: 70%
  • ABV: 15%
  • Best served: Chilled, Room Temp.

Crafted from a passion to introduce sake to a new generation and the world, this delightful and reasonably priced junmai sake boasts a fruity aroma (ginjo aroma) and an exquisite harmony of sweetness and acidity. Honored with the prestigious President's Award, the highest accolade at the French sake competition Kura Master 2018. Web

Chiebijin Koucha Umeshu

  • Type of sake: Liqueur
  • Rice variety: -
  • Rice polish ratio: -
  • ABV: 7%
  • Best served: On the Rocks, Chilled, Warm

Crafted by blending locally produced "Kitsuki black tea" steeped in underground natural spring water with homemade Nanko Ume plums and brandy. Enjoy it on the rocks or chilled during summer, or warmed during winter. This exceptional blend has been honored with the Grand Gold Award by Monde Selection for three consecutive years. Web

NEKOSAKE, a Hokkaido-based sake brand, embodies the essence of the northern Japanese island. Using pure snowmelt water from Hokkaido’s highest peak, untouched for about a century, they simplify sake, offering a light, refreshing experience. Prioritising ease of drinking over technical details, NEKOSAKE also emphasises sustainability, sourcing all materials from Hokkaido.

NEKOSAKE Junmai

  • Type of sake: Junmai
  • Rice variety: Hokkaido rice
  • Rice polish ratio: 60%
  • ABV: 12%
  • Best served: Icy-cold

NEKOSAKE Junmai, with a light 12% alcohol content, offers a fruity, sweet flavor akin to white wine, perfect for sake novices and casual enthusiasts. Crafted with snowmelt water, it's best served semi-frozen in its 180ml NEKO-printed glass cup. Free from additives, gluten, preservatives, and more, it's also certified vegan by The Vegan Society UK. Winner of the 2023 Sake Awards for Best Sake for Beginners. Web

Living and working in New York, Matt and Hector discovered sake, sparking a passion for its varieties. Returning to London in 2020, they began experimenting with different formats to increase the accessibility for the consumer. In 2021, they launched their first ready-to-drink sake spritzers, designed to appeal to consumers around the world.

Plum & Hibiscus Sake Spritz

  • Type of sake: Sake spritz
  • Rice variety: -
  • Rice polish ratio: -
  • ABV: 4.6%
  • Best served: Chilled

Upon opening, you're welcomed by the rich scent of sake intertwined with deep, juicy aromas of Damson and Japanese Ume plums. The decadent taste of purple plums, verging on floral, is balanced by zesty dried hibiscus flavours, lifted by sake's green rice notes and lively bubbles. With a slightly tannic and mouth-wateringly tart finish, it's a vibrant, bubbly, and refreshing choice. Web

Lychee & Green Tea Sake Spritz

  • Type of sake: Sake spritz
  • Rice variety: -
  • Rice polish ratio: -
  • ABV: 4.2%
  • Best served: Chilled

Exotic lychee mingles with green tea, infusing junmai sake with sweetness and delicate tannins. This Japanese beverage, made from water, rice, koji, and yeast, presents a rich array of flavors, from blossoms to fruits, with rustic undertones. Koji enlivens the rice, defining sake's essence. Premium junmai sake ensures purity without additives. Web

Yuzu & Elderflower Sake Spritz

  • Type of sake: Sake spritz
  • Rice variety: -
  • Rice polish ratio: -
  • ABV: 4.6%
  • Best served: Chilled

Rich, floral sake aroma is joined by the distinct scents of elderflower and the slightly sweet citrus of yuzu. Lively bubbles fill your palate with pleasantly tart yuzu juice and a fresh floral burst of sake and elderflower blossom. You're left with a lovely green note that perfectly balances the richness, leading to a long dry finish without any hint of sugary sweetness. Web

Established in 1872 in Kochi Prefecture, the brewery is situated near a sea abundant with whales. In 1969, it became Suigei Brewery, focusing on sake production. The Nagahama Brewery crafts standard sake, while the newer Tosa Brewery, equipped with modern facilities since 2018, specialises in premium sake. Using mainly Junmai method, they leverage the unique qualities of sake rice to create a dry yet gently sweet sake, rich in umami and acidity. This complements dishes served alongside it exceptionally well.

Suigei Tokubetsu Junmai

  • Type of sake: Tokubetsu Junmai
  • Rice variety: Japan-produced rice
  • Rice polish ratio: 55%
  • ABV: 15%
  • Best served: Chilled, Room Temp., Warm

This popular sake offers a clean, dry yet gentle flavor with moderate umami typical of junmai sake. Its rich acidity provides balanced structure, making it versatile for daily enjoyment. Serve chilled to warmed to around 43°, it pairs well with Japanese, Western, and Chinese dishes, especially sashimi, sushi, fried chicken, and tempura. Web

Suigei Junmai Ginjo Koiku No.54

  • Type of sake: Junmai Ginjo
  • Rice variety: Gin-no-Yume
  • Rice polish ratio: 50%
  • ABV: 16%
  • Best served: Chilled

This junmai ginjo sake, brewed with Gin-no-Yume rice developed in Kochi 30 years ago, has a dry yet gentle taste, typical of the brewery. Its sharp yet soft acidity, with citrus undertones, is complemented by a slight umami and crispness. Perfect for Japanese and Western dishes, it pairs exceptionally well with raw oysters and chicken, enhanced by a squeeze of lemon. Web

Since 1842, Takara Shuzo has excelled in Japanese liquors like sake and shochu, as well as Japanese seasonings. Teaming up with the Takara Shuzo International Group, it introduces global favourites like MIO Sparkling Sake. Renowned for pioneering sake’s global reach, it tailors products like Kaori to suit diverse tastes worldwide, driving Japanese beverage appreciation globally.

Sho Chiku Bai "KAORI"

  • Type of sake: Futsu
  • Rice variety: -
  • Rice polish ratio: -
  • ABV: 14-15%
  • Best served: Chilled

This nama-chozo (fresh-stored) sake is characterised by an unprecedentedly clear fruity aroma, which is brought out by our proprietary yeast. It features a refreshing fruity feeling, a clear and clean mouthfeel, and a fresh flavour. It perfectly matches not only Japanese cuisine but also Western cuisine. Winner of the Sake Awards 2023 People's Favourite. Web

Takara Shochu Highball (Lemon)

  • Type of sake: Chu-Hi
  • Rice variety: -
  • Rice polish ratio: -
  • ABV: 7
  • Best served: Chilled

Believed to have originated in downtown Tokyo during the 1950s as the "shochu highball," Chuhai offers a crisp, refreshing, and dry taste. Takara Shochu Highball encapsulates the essence of the original Chu-Hai, delivering a tangy citrus flavour with a revitalising kick.

Takara Shochu Highball (Dry)

  • Type of sake: Chu-Hi
  • Rice variety: -
  • Rice polish ratio: -
  • ABV: 7
  • Best served: Chilled

It's said that Chu-Hai originated in downtown Tokyo in the 1950s as the "shochu highball". Takara Shochu Highball is a sharp, refreshing, dry Chu-Hai that seeks to capture the authentic taste of the original beverage.

In a quaint seaside village on Shikoku’s southern coast, Tosatsuru Brewery, with 250 years of tradition, crafts light and dry sake with understated elegance. Situated in fertile Kochi, where an abundance of fresh produce is available throughout the year, Tosatsuru sake is crafted to be light and refreshing with a clean after taste to support the vibrant local food culture. 

azure ginjo

  • Type of sake: Ginjo
  • Rice variety: Yamada Nishiki
  • Rice polish ratio: 55%
  • ABV: 15%
  • Best served: Chilled

A subtle, elegant sake made from premium Yamada Nishiki rice, and exceptionally pure deep-sea water from the Muroto cape. ‘azure’ is ideal for pairing with light dishes. The nuanced flavour of sake complements the subtle sweetness of fresh seafood (scallop, sea bass, sea bream etc.), citrus dressings, ginger, shiso herb, etc. The unique blue bottle was designed by a British contemporary artist to manifest the modern essence of this sake.

Okyaku

  • Type of sake: Junmai
  • Rice variety: Kochi-produced rice
  • Rice polish ratio: 68%
  • ABV: 13%
  • Best served: Chilled, Room Temp., Warm

An unfiltered Junmai sake with 13% alcohol content, offering a light, dry profile with balanced acidity, and refreshing fruitiness. Enjoy at room temperature, or gently warmed to enhance its roundness, or serve chilled. Versatile in pairing, ‘Okyaku’ complements both light and rich dishes, thanks to its refreshing acidity. In the Kochi dialect, the word okyaku signifies gatherings where friendships are deepened through sharing great food and sake, reflecting Kochi's welcoming nature.

Established in 1724, the Urakasumi Sake Brewery is the designated brewer of sacred sake for the thousand-year old Shiogama Shrine. The Urakasumi name, meaning “misty bay”, is taken from the poetry of Minamoto no Sanetomo, a 12th century Shogun who wrote of the beauty of this seaside region.

Honjikomi Urakasumi

  • Type of sake: Honjozo
  • Rice variety: -
  • Rice polish ratio: 65%
  • ABV: 15%
  • Best served: Chilled and Room Temp.

Soft and smooth. A well-balanced body gives excellent structure to this sake's bright and round profile, complete with clean refreshing finish. Web

Junmai Ginjo Urakasumi 12

  • Type of sake: Junmai Ginjo
  • Rice variety: Kuranohana
  • Rice polish ratio: 55%
  • ABV: 15.0-15.9%
  • Best served: Chilled and Room Temp.

The product reintroducing the Kyokai Yeast No.12 that made Urakasumi famous all around Japan for enhancing particular Ginjo flavours. With notable acidity and fruity fragrances of muscat and matured persimmon, and a subtle sweetness, the result is an enjoyable taste not found anywhere else, therefore a truly special sake. Web

Urakasumi Umeshu

  • Type of sake: Liqueur
  • Rice variety: NA
  • Rice polish ratio: NA
  • ABV: 12.0 - 12.9%
  • Best served: On the rock, Chilled, Room temp.

This premium umeshu stands out from run-of-the-mill umeshu thanks to its sake base, which gives it more umami and a clearer profile. Said profile is elegant and romantic, with a nose of Japanese plum, almond, and brown sugar, and a palate that is velvet-textured and sweetly acidic. Enjoy with dark chocolate and berries. Web