Premium Sake is made from only three main ingredients with no extra alcohol or sugars added:
Rice - Water - Koji (fermentation culture)
Sake has an alcohol content of 15-20%.
Sake is brewed in winter, and usually matured for around six months. Most Sake should be drank within the year in which it is brewed.
*Japan National Tax Agency "Sake Production Report 2016"
Premium Sakes can have diverse flavor profiles ranging from fruity and floral to ricey and earthy.
Most of our Sake at the restaurant is served at the initial temperature of 5-10° C. This temperature range allows the Sake to blossom to its full character as it warms in your hand. Some bottles are recommended to be enjoyed at closer to room temperature.
If you choose to warm your Sake, we recommend Nurukan which is lukewarm 40°C.