temperament

There are many ways to drink sake but one could say that there are two ways to prepare it.

    • By heating it,for the pasteurised sakes.these sakes are ready for anything to give you pleasure.
    • By serving it fresh , for the namazakes which need nothing because they are self-sufficient but could stand anything if you wanted them to.

Some like it hot

Heating sake is a time of truth that will bring out its qualities and defects. Contrary to popular belief, you need a very high quality sake to be able to heat it. First it will come back to life, its flavours will explode in your mouth and you will feel a slight tingle around your tongue. This is the body of the sake, the heat reactivates the strength of the fermentation. Then you will eat and drink while keeping the food in your mouth and listen to your taste buds because it is through the pairing with the food that the complexity of the sake is revealed.
Heating sake is a time of truth that will bring out its qualities and defects. Contrary to popular belief, you need a very high quality sake to be able to heat it. First it will come back to life, its flavours will explode in your mouth and you will feel a slight tingle around your tongue. This is the body of the sake, the heat reactivates the strength of the fermentation. Then you will eat and drink while keeping the food in your mouth and listen to your taste buds because it is through the pairing with the food that the complexity of the sake is revealed.
  • Usen Shiraume Junmai Umeshu Umeyusui

    16,00 85,00 
  • Shinkame Junmai

    24,00 96,00 
  • KOIKAWA Junmai

    25,00 106,00 
  • Rokugo Junmai

    33,00 76,00 
  • Uzen Shiraume Honoka Junmai Namazume

    42,00 85,00 
  • Hiokizakura Junmai Muroka

    43,00 86,00 
  • Hanafubuki Junmai

    43,00 86,00 
  • Ayaka Junmai Binkakoi Namazume

    45,00 96,00 
  • Tansawasan Shuho Junmai

    47,00 94,00 
  • Hiokizakura Junmai Kimoto Ghoriki

    47,00 92,00 
  • Hiokizakura Hachiwaribiki Junmai Muroka Nigori

    47,00 94,00 
  • Daichi Junmai

    47,00 104,00 
  • Hiokizakura Junmai Kimoto Tamasakae

    47,00 94,00 
  • Uzen TAWARAYUKI Junmai Ginjo Tsuyahime

    49,00 98,00 
  • Hiokizakura Junmai Kimoto Omachi

    50,00 100,00 
  • Yushin blue Junmai Ginjo Namachozo

    51,00 52,00 
  • Uzen Shiraume Junmai Ginjo Yamahai Namazume

    52,00 110,00 
  • Uzen Shiraume Junmai Ginjo Chirori Namazume

    52,00 112,00 
  • Tansawasan Reyho Junmai

    53,00 108,00 
  • Hiokizakura Junmai Ginjo Densho Ghoriki

    54,00 108,00 
  • Hiokizakura Toki no Takumi Junmai Muroka Koshu

    79,00 158,00 
  • Hiokizakura Junmai Fushu Ghoriki

    86,00 
  • Hikomago Junmai

    850,00 4.000,00 
  • Hanafubuki Junmai

    900,00 3.400,00 
  • Shinkame Junmai

    900,00 3.600,00 
  • Shinkame Junmai Nama Sweet 14

    1.500,00 
  • Mahoto Junmai

    1.500,00 3.400,00 
  • Hikomago Junmai Ginjo Nanago

    3.200,00 10.000,00 
  • Kotori no saezuri Junmai Ginjo

    3.200,00 10.000,00 
  • Hikomago junmai daiginjo

    4.000,00 16.000,00 
  • Shinkame junmai Dai koshu 1983

    8.500,00 12.000,00 
  • Toki no nagare junmai ginjo
    Dai koshu blend 1984,85,86

    17.000,00 

cool as a nama at the spring

Sake obtained without pasteurisation is called 'Namazake' literally 'raw sake'. It is obtained just after pressing, it can be micro-filtered or not, reduced in alcohol or not. I prefer genshu (whole in alcohol, without adding water, between 17° and 21° approximately) in their entirety. The qualities of a good Namazake are a great presence, an obvious nose and flavours, a great drinkability like a wine, explosion and length like a spirit but without the fire. It is a real product of character! Drink it at room temperature or slightly chilled.
Sake obtained without pasteurisation is called 'Namazake' literally 'raw sake'. It is obtained just after pressing, it can be micro-filtered or not, reduced in alcohol or not. I prefer genshu (whole in alcohol, without adding water, between 17° and 21° approximately) in their entirety. The qualities of a good Namazake are a great presence, an obvious nose and flavours, a great drinkability like a wine, explosion and length like a spirit but without the fire. It is a real product of character! Drink it at room temperature or slightly chilled.
  • Senkame Junmai Nama Nigori Sparkling

    14,00 
  • Rokugo Junmai Nama

    15,00 76,00 
  • Usen Shiraume Junmai Umeshu Umeyusui

    16,00 85,00 
  • Shinkame Junmai Nama Nigori Sparkling

    25,00 56,00 
  • Hiokizakura Junmai Tokubetsu Nama Muroka « Yama Shitataru »

    44,00 88,00 
  • Usen Shiraume Honoka Junmai Nama Genshu Shiboritate

    45,00 
  • Tansawasan Shuho Junmai Nama Muroka Genshu

    47,00 94,00 
  • Yushin blue Junmai Ginjo Namachozo

    51,00 52,00 
  • Hiokizakura Yama Nemuru Junmai Shiboritate Nama Genshu Muroka

    51,00 102,00 
  • Ryu Wakamizu Junmai Nama Muroka Genshu

    52,00 104,00 
  • Usen Shiraume Tawarayuki junmai ginjo Nama Shiboritate yamadanishiki&dewakirari

    52,00 98,00 
  • Usen Shiraume Tawarayuki junmai ginjo Nama Genshu Shiboritate Tsuyahime

    52,00 104,00 
  • Usen Shiraume Tawarayuki junmai ginjo Nama Shiboritate Yukiwakamaru

    52,00 98,00 
  • Tanzawasan Label rouge Yamada-Nishiki Junmai Nama Genshu

    53,00 106,00 
  • Ryu Gohyakumangoku Junmai Muroka Nama Genshu

    53,00 106,00 
  • Ryu Miyamanishiki Junmai Muroka Nama Genshu

    53,00 106,00 
  • Usen Shiraume Tawarayuki junmai ginjo Nama Shiboritate yamadanishiki&miyamanishiki

    57,00 114,00 
  • Ryu Kame-no-O Junmai Muroka Nama Genshu

    68,00 136,00 
  • Shinkame Junmai Nama Sweet 14

    1.500,00 
  • Shinkame Junmai Ginjo Muroka Nama 2013

    4.500,00 
  • Shinkame Junmai Ginjo Nama Funakuchi 2013

    7.500,00 
  • Hikomago Junmai Ginjo nama Kase nigori Sparkling Koshu

    10.000,00 
  • Hikomago Junmai Daiginjo
    Funakuchi 2001,02,03

    12.000,00 
  • Hikomago Junmai Daiginjo
    Funakuchi 2010,17

    12.000,00