Koji Sake 米花清酒
外帶清酒套裝
Hanami（花見）─ 每年賞櫻的慶典！
和親朋好友帶上野餐墊、美食與清酒，一起到櫻花樹下賞櫻，是日本的傳統習俗。米花清酒為您帶來「外帶清酒套裝」，讓您為戶外聚會畫龍點睛，是賞櫻必不可少的元素！
清酒是社交恩物！
「外帶清酒套裝」適用於所有社交聚會，從戶外燒烤到家庭飯局，甚至帶到你最愛的餐廳佐餐，都是絕佳配搭。這款精釀清酒套裝有半支裝或 720 毫升兩種尺寸，可與各種美食配搭。
米花駐店唎酒師實試後推薦，先從屢獲金賞的「伯樂星愛宕之松」發泡酒開始品嚐吧，它絕對是你的開胃之選。隨後再細緻品味「神泉螢舞Pomme」和「利休梅 靜香」。
如果要享用主菜，酒味平衡的「彌榮鶴龜之尾藏舞」，其淡淡旨味和甜味、豐富濃郁的層次，絕對能和各種烤製料理相輔相成！
如欲了解更多清酒美食配搭，歡迎點擊以下鏈結。
「外帶清酒套裝」包括：
- 愛宕之松發泡酒（伯樂星）
2020 Award Kura Master 金賞清酒，帶有淡雅的蘋果和柑橘果香，酒味清爽。簡單美味，讓人食慾大增！氣泡酒粉絲們，絕對會愛上！
酒味均衡，酒香內歛，略帶花香和清新的蘋果香甜味，有著十分優雅的餘韻。
注意：本產品只有 500 ml
2020年TTSA品味潮人清酒大賞總冠軍。帶有芳香的蜜瓜香甜味和白朱古力味，餘韻優雅而利落。
帶有蜜瓜般的果香和米香味。酒身呈琥珀色，以旨味為骨幹，帶出一點甜度及酸度，餘韻適中。淡雅的甜味讓它易於入口，酒齡淺的朋友也很容易接受！
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.