Japanese sake is made from fermented rice. Natsuki Kikuya, sake sommelier sheds light, ‘trying sake by different categories is one way to explore it. Sparkling sake is a great way to start for a novice, light and easy’.
For a deeper appreciation of sake’s complex flavours, here’s a few best ones to try!
Juyondai (十四代): Yamagata
Dassai (獺祭): Yamaguchi
Characterised by deep and complex taste. 16% alcohol. 16,000 Yen / 720ml.
Kubota (久保田): Niigata
Tastes dry when cold, soft when warm. 15% alcohol. 2000 Yen / 720ml.
Isojiman (磯自慢): Shizuoka
Made with a special kind of rice brand. Sweetness, strong dry taste. 16% alcohol. 5600 Yen / 720ml.
Denshu (田酒): Aomori
Most well-balanced brand. Gentle sweet taste is just so addictive!16% alcohol. 10,000 Yen / 720ml.
Kokuryu (黒龍): Fukui
Very fruity, water fresh. It’s definitely worth a try. 15% alcohol. 10,000 Yen / 720ml.
Koshinokanbai (越乃寒梅): Niigata
Unique point of Koshinokanbai is some Shochu liqueur is added before bottling process. Very rare. 16% alcohol. 5600 Yen / 720ml.
Pick a few…