SAKE Sake is an intriguing and unique alcoholic beverage. Originating in Japan, it is a drink made from white rice cleaned of the husk, water, yeast and koji (the starter). It is close to beer because it is brewed from grain, but it is not malted or carbonated, so it is not beer. Some describe it as rice wine, yet it is not wine nor a spirit. The magical koji converts rice starch to sugar for the yeast to start fermentation. A rice ‘polishing’ or milling process determines the quality of sake. Sake is graded on the polishing percentage. If the rice grain is polished or ground away to 50% or less of its original size, the sake will be of superior quality. The origin of sake is largely unknown but first references to the drink can be found in the Kojiki, Japan’s first written history in the Nara period of the 6th century. Sake comes in an incredibly diverse range of styles and flavours, from dry to sweet, fragrant to complex. It can be influenced by terroir and region and is consumed both cold and warm. Premium sake is usually appreciated chilled to enhance subtle aromas and flavours. To discover sake is to explore alluring flavours created from ancient traditions. Kanpai!
JUNMAI – SHU Junmai-shu is a type of sake made using rice, water, and koji with no added alcohol. Junmai has a full flavour that is clean and structured.
SAKE CLASSIFICATION SYSTEM
100% - 61%
60% - 51%
50% - 1%
JUNMAI DAIGINJO
JUNMAI GINJO
KIKU-MASAMUNE JUNMAI TARU SAKE 720ML (CEDAR BARREL SAKE) 188452 $26.00 A stunning sake distinguished by its maturation in Yoshino cedar barrel, distinguished by it maturation in Yoshino cedar barrels handmade in-house by Kikumasamune, it is dry and savoury with intense aromas of smoke and cedar with a balanced and silky palate. Drink this chilled or warm and match with spicy dishes or rich, full-flavoured cuisine.
TAKAMASAMUNE CHIKUGO NO KANBAI JUNMAI SAKE 720ML 188688 $21.00 A fresh, harmonious and fragrant sake with aromas of yellow apples, white peach, honeysuckle and sour cream; its palate is soft and sweet with a light mouthfeel and a refreshing acidity, a hint of umami and a clean, dry finish—a premium quality sake with a polishing ratio of 70%. Enjoy with sashimi.
JUNMAI
% of rice grain remaining after polishing
HOW TO DRINK SAKE Sipping and savouring is the best way to enjoy sake. Think about how you would appreciate wine. Pour and swirl to release the aromatics before enjoying the whole experience of the palate. Sake aromas and flavours can vary from fruity and floral to earthy and savoury. For some of the sakes, we have designed a bespoke label that provide the flavour style, finish style, and also serving temperature. Serve sake from a ceramic vessel called a tokkuri into small cups called choko. Try to remember to not pour your choko. In Japan, this is considered impolite. Keep your eye on the chokos of your fellow guests; pour with both hands. Higher quality sake such as Junmai Daiginjo-shu or Junmai Ginjo-shu is preferably consumed chilled to appreciate the subtle characters of the sake. Sakes such as these are sometimes served in wine glasses for extra panache. Sake is best stored in a cool/cold environment out of direct sunlight and upright.
STYLE / SAKE TARGET CONSUMER $ $
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