Japanese Sake

Food & Beverage Hub

Sake is Japanese national drink and its origin traced back to 2,000 years ago, long before Samurai era. There are many theories about origin of sake however, it is usually said that sake processing was imported to Japan from the rice brewing in China. Others said that it was born with appear of rice cultivation in Japan. Through out thousands of years, sake has been widely produced and drank in Japan.

Like wine to France, sake is more than just a drink; it is a spiritual symbol in Japanese culture..

WHAT IS SAKE?
Sake is naturally fermented alcoholic beverage made from simple ingredients such as rice, water and rice koji. It contains no artifical additives or enhancers. It is lower both in alcoholic content and calories when compared to other distilled liquors.

Different from wine, to make sake, the rice must be saccharificated into sugar form before being alcohol fermented.

SAKE AND HEALTH
Drinking sake can protect people from getting heart diseases, cerebrovascular, high blood pressure, osteoporosis, overweight, dry rough skin. It is also proved to be effective keeping skin warm and moisturizing, whitening skin, restoring broken hair, restraining allergy, relieving stress, anti aging and lowering cholesterol.

SAKE AND COOKING
Apart from being a traditional national drink, sake is also a perfect seasoning to add a great taste to Japanese dishes. There are many Japanese dishes in which sake is used for flavoring.

Sake with Dry & Clean Flavor:
Can match with many types of dishes (beef stew, sushi, sashimi, Fried chicken, Chicken rice, Porridge etc.)

Sake with Refreshing & Dry Flavor:
Can match with light flavored dishes, seafood, vegetables (salad, Wan Ton Mee, Carrot cake, etc.) and traditional Japanese food (sashimi, sushi, chawanmushi)

Sake with Rich & Refreshing Flavor:
Can match with lightly seasoned dishes (Bak Kuh The, Plain Omelet, vegetable terrine, etc…)

Sake with Clean & Fruity Flavor:
Can match with light taste appetizer (Tofu, edamame, salad, vegetable sticks, etc.)

Sake with Sweet & Mild Flavor:
Grilled and deep-fried dishes (Chicken teriyaki, yakitori, Fried Hokkien Mee,etc.)

AONOMU JUNMAI DAIGINJYO

BTL / 720ML

SGD 67.60

Ctn / 6BTLS

SGD 319.20

A combination of Yamadanishiki rice and Gohyakumangoku rice. This sake has a fine, crisp but delicate flavor. A well rounded characteristic with a wonderful finish.

Advise on Alcohol consumption Site for people above 18 years old only
Please drink moderately.

Too much alcohol is bad for your health.

For sales to customers of F&B outlets. For carton purchase, please contact us

JAPANESE SAKE

AONOMU JUNMAI DAIGINJYO

BTL / 300ML

SGD 33.30

Ctn / 6BTLS

SGD 157.20

KINO MU TOKUBETSU JUNMAI

BTL / 720ML

SGD 37.50

Ctn / 6BTLS

SGD 180.00

A perfect combination of the Gohyakumanshi and Akebono rice. It has a spreading, well blended flavor. Smooth and crisp taste ended with a quiet finishing.

KINO MU TOKUBETSU JUNMAI

BTL / 300ML

SGD 19.50

Ctn / 6BTLS

SGD 93.60

YAMADA NISHIKI JUNMAI

BTL / 720ML

SGD 49.50

Ctn / 6BTLS

SGD 237.60

This is the King of Sake Rice. It is fragrant and well-blend with a soft flavor.

It is mostly used in high quality sake for it’s ability to absorb water and dissolve easily.

Cultivated in Hyogo , Okayama and Fukuoka

GOHYAKUMAN GOKU TOKUBETSU JUNMAI

BTL / 720ML

SGD 55.00

Ctn / 6BTLS

SGD 261.60

Smooth and clean and dry and slightly fragrant.

Cultivated in Niigata, Fukushima, Toyama and Ishikawa

OMACHI JUNMAI GINJYO

BTL / 720ML

SGD 58.00

Ctn / 6BTLS

SGD 277.20

Omachi is a novelty rice and is known to be the oldest “pure” strain of rice in Japan and has been cultivated without hybridization since it was discovered in 1859 in Okayama Prefecture.

It is a less fragrant rice , more defined flavor elements and more earthiness.

It has been used by some selected brewers to use as a source for top grade sake Cultivated in Okayama