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Hakkaisan's Snow Aged Sake

  Yukimuro (literally, snow cellar in Japanese) were natural refrigerators found in the "snow country" of Niigata Prefecture, where fresh foods were stored all year round. A brewery in the same prefecture uses snow refrigeration to produce "uniquely mellow and rich" sake today.   One of Niigata Prefecture's heaviest snowfall...

The Essential Sake Cups & Glasses

  Cool sake cups, carafes, and service vessels illuminate the sake experience. More and more types and styles become apparent as one's sake discovery journey evolves. We've put together this quick guide to help you find your new favourite cup.     The Sakazuki Cup Sakazuki Sake Cup   Literature...

The Traditional Japanese Bizen Ware

  What is Bizen ware?   Bizen ware is a form of pottery that has been produced around the city of Bizen in Okayama Prefecture. Bizen ware is one of Japan's six ancient kilns. It is without a doubt that Bizen ware is one of the most outstanding Japanese kilns,...

A Quick History of Ginjo Sake

Despite sake having a long history of more than 1,000 years, the popular, highly polished, wine-like sake we all love is barely 100 years old.   In 1868, after the Meiji Restoration (a political and social movement that ended the power of the Tokugawa shogun and brought Japan closer to...

Yeasts & Sake.

What is Yeast?   Yeasts are single-cell organisms, called Saccharomyces cerevisiae, which need food, warmth, and moisture to thrive. It converts its food — sugar and starch — into carbon dioxide and alcohol through fermentation.   Over time, people have chosen the yeast that best fits their objective, whether for brewing...

Niigata, Snow, Rice & Sake

    If you ask a Japanese resident what Niigata means to them, they'll most likely answer "snow, rice and sake."      Snow   Did you know Niigata was the birthplace of skiing in Japan? First introduced to Japan in 1911 by an Austrian major named Theodore Edler von...

Koji And Sake

What Is Koji?   The Japanese food culture owes a lot to a microscopic organism called Aspergillus oryzae, also known as koji-kin. The action of this magical mould, which grows on a variety of grains, is crucial to the production processes that result in soy sauce, rice vinegar, and miso....

The Importance of Water in Sake.

  A Quick Introduction To Water.   Sake is composed of only four natural ingredients: rice, water, yeast, and koji. These ingredients each contribute to the taste of our favourite beverage. But there is one ingredient that stands out above them all: water. In its final stage, sake is approximately...

The Basics Of Sake Rice.

For thousands of years, Japanese brewers have cultivated, understood and worked with rice to make one of the world's finest nectars: sake. To learn about rice is to understand sake.Despite its long history in Japan, rice was for a long time purely a food for warriors and aristocrats. It only...

Deciphering Sake Labels, Some Guidelines.

Sake bottles from Japan are sometimes compared to pieces of art due to their beautiful and colorful labels. However, beautiful doesn't always mean practical, especially if you can't speak Japanese. Nonetheless, these aesthetically pleasing labels can sometimes make it difficult to understand and choose the bottle we want. Although there...

The Regionality Of Sake In Japan

Japan is an island country comprising a vast archipelago of over 6,000 islands extending across 3,000 kilometres. Stretching from North to South, the country hosts a wide range of climates where temperature differences can reach up to 50°C at locations on either end of the country. The land of the...

Sake, Hot or Cold?

The quality that most people seem to remember most about sake is the fact that it can be consumed warm. It is true that not many alcoholic beverages can be consumed above 30°C. However, we have discovered that most consumers think sake should only be consumed warm. Depending on the...

Sake and Shintoism

Sake is strongly associated with Japan. Admittedly, when we think of sake, most of us automatically think of Japan. This strong relation, however, was not always evident. In ancient times, alcoholic beverages made from rice were consumed all over Asia. Things changed with the arrival of the distillation technique in...

Kuchikamizake, The First Sake Ever?

The history of sake is a rather long and mysterious one. Indeed, it is difficult to pinpoint precisely when the first-ever sake was made, and historians have various theories about its origin.One of the oldest alcohol is believed to be wine. Its discovery happened when people who ate grapes left...

Akita, The Sake Kingdom

Akita is known as the Beautiful sake kingdom and ranks 5th in sake production. It is one of the few prefectures in Japan to have a brewing laboratory where advanced brewing techniques are developed.   Sake In Akita. Sake in Akita has a long history, with some breweries now operating...

Natural Sparkling Sec | Review by Jiji

Mutsu Hassen Natural Sparkling is brewed in the Aomori Prefecture, in the Northern part of Honshu Island, by Hachinoe brewery.Founded in 1740, Hachinohe has a long history of brewing, and it is making its best effort in being environmentally friendly. In fact, it uses local resources such as water, yeast...