Keep under 5°C to maintain their quality
Have you ever ran out of reasons to invite your friends over? Or had a party that felt it was missing its ‘Wow’ factor? Well thanks to our “Sake Party Starter” it’s never been easier to start celebrating!!!
The Hakurakusei Series, a sake series specifically created to be paired with food and pioneered the concept of “food pairing sake” (shokuchushu in Japanese), is enjoyed in Michelin-starred restaurants in Japan, around the world, and now in your own home. Pairing the sakes with your own food is all part of the fun!!
With the 3 fantastic sakes, a Harurakusei themed maekake (Japanese apron) is added to the set!!! You can wear it with your friends and recreate photos typically found in Izakayas in Japan, creating some fun moments that will surely be remembered for years to come. The maekake is not only worn but can also be hung at home or at the office to show-off your new favorite sake brand!!!
Products included:
- Hakurakusei Junmai Daiginjo 伯楽星 純米大吟醸 720mlTasting Notes: Vegetal aroma with hints of pineapple, banana and omachi rice. Starts sweet then transforms to an acidic, dry palate with a clean finish. Some of our customers have noted this as the best “Omachi” sake they have tasted.
Tasting Notes: A subtle grassy nose with a palate this vegetal with hints of naseberry and finishes short and slightly acidic. This highly balanced sake is very suitable for beginners. Not too sweet and not too umami.
- Hakurakusei Tokubetsu Junmai 伯楽星 特別純米 720mlTasting Notes: A very subtle umami nose with a simple palate of coco bean, umami and sweet rice that finishes short and acidic.
- Japanese Apron "Maekake"- Hakurakusei Edition (Made in Japan)
More often than not, you will come across certain "specialist" terms used on sake labels.
Here is a short list for your ease of reference. If you come across to any terms which you don't understand on any sake purchased from us, please feel free to contact us, we are more than happy to assist.
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古酒 Ko Shu: |
This is aged sake. Not all sake can be aged and the result depends largely on the aging conditions. Although most aged sake becomes "sherry" like, there are some which are aged in ice cold conditions becomes dryer and richer in flavour. Because of the wide variety of results, it is best to consult with our sake specialist before buying a bottle of Ko Shu.
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濁り Nigori |
Also know as "cloudy sake". In nigori sake, the sake is passed through a coarser mesh allowing some of the lees (rice remnants) to pass through. The taste of nigori sake is less refined and more textured and rich. It goes very well with spicy food (such as Korean kimchi dishes).
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原酒 Genshu |
Usually water is added to the pressed sake, thereby the alcohol level is diluted to 16 to 18%. For Genshu, water has not been added and the alcohol level will be around 20%, the natural rate for sake.
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貴醸酒 Kijoushu: |
Normally water is added to sake after fermentation. For kijoushu, some sake is used in place of some of the water added. The result is a rich, dessert like sake that is often aged/. Many compares this with sherry and port.
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生酒 Nama Shu: |
Sake is usually pasteurized twice, once before storing in a tank and one before bottling. Nama shu is unpasteurised sake and must be stored in refrigerator.
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生貯蔵 Nama Chozo |
Nama Chozo means that the sake is not pasteurized before storage in a tank, but is pasteurized before bottling.
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生卸 /生詰 Nama Oroshi/ Nama Zume : |
Nama Zume is pasteurized before storage in a tank but not pasteurized again before bottling.
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ふなしぼり Funashibori : |
After fermentation, sale is pressed. There are different methods of pressing, which will yield different tasting sake. Funashibori is sake pressed in a traditional wooden box and not with a pressing machine.
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雫 Shizuku: |
Shizuku is sake "pressed" by allowing it to drip from cotton bags, with no pressure applied. It is more time consuming and costly than other pressing methods
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あらばしり Arabashiri : |
After fermentation, sale is pressed. There are different methods of pressing, which will yield different tasting sake. Arabashiri is the first one third of the sake yield, which run off under the pull of gravity alone when pressing with a fune or wooden box.
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中取り Nakadori: |
Nakadori is the "middle" yield of the sake. It is the next third of the sake yield after arabashiri. This is often considered the best.
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責め Seme: |
Seme is the "final" yield of the sake. It is the last third of the sake after nakadori. It often considered the least desirable due to it's deep bitter taste.
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斗ビン(斗瓶)囲い Toubin-gakoi: |
Sake is put in 18 litre bottles (called "toubin") when pressed. This term implies that the sake is pressed with a wooden box ("fune") or drip pressed ("shizuku")
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We will add to this list as it goes.