We propose to you today to take an interest in the broad outlines of the pasteurization stage of sake. Called "hi-ire" in Japanese, which could be translated as "to set on fire", pasteurization is practiced for the vast majority of commercially available sake. It is done just after sedimentation and filtration of the contents of the vats. It stabilizes the sake before it is put on the market.  

We are very pleased to present to you today the work of Sasaichi Shuzo Brewery through two new sake of remarkable quality, the sake of the "Dan" series. Sasaichi Shuzo Brewery is located in Otsuki-shi, in the heart of Yamanashi Prefecture. It was founded in 1661 under the name Hanadaya, and renamed Sasaichi Shuzo in 1919. Like most of the Kura, it was modernized very quickly during the 20th century...

The design of sake bottles or labels is usually ultra-sophisticated; even the novice is not indifferent to it. But when the contents are as beautiful and good as the container, one touches ecstasy. This is the case with this magnificent realization from the Imayo Tsukasa Brewery in Niigata. A Nishikigoi bottle (inspired by the art of carp breeding for their motifs), and a "Koi" sake. Did you know that the representation of a carp swimming upwards is a symbol of good fortune in Japan?

In 2020, the Tokyo Olympics will take place, a global event punctuated by sporting events, but also by many moments of conviviality and sharing. A great opportunity to appreciate Japanese culture and its know-how. Sake will of course be part of the event, but for Tsushima Kitahara, owner of the Yamanashi Meijo brewery, it's not enough. The project he has been working on since 2010 is to develop an ultra-quality sparkling sake.

Sogen Shuzo's brewery is at the origin of the Noto Tojis guild, one of the major sake production streams in Japan. It is located at the northern tip of the Noto Peninsula, north of Ishikawa Prefecture on the west coast of Japan. The richness of its history is matched only by the respect it inspires among its peers. Now available on our website, we would like to introduce you to their best Junmai, the "Sword of Samurai" sake. 

The history of Masahiro Shuzo begins in 1883, at the foot of the castle of Shuri. Founded by Higa Masafumi, this modest Awamori distillery became one of the most important in the archipelago to the point of employing more than forty people today. It is of course focused on the elaboration of awamori, the traditional local drink, but Masahiro Shuzo innovates and also produces shochus, black koji vinegar, and this gin.

A Ginjo sake is defined by the following aromatic typicity: a fresh nose with floral and fruity aromas. On the palate, it is delicate and the fruity and floral flavors are distinct, mostly associated with notes of apple and white flowers. The acidity is variable, but less marked than for other categories of sake. To achieve this result, a certain number of technical parameters must be considered.

The Shuho Shuzojo Brewery is located in the heart of Yamagata Prefecture, north of Honshu, an area surrounded by mountains, with lots of snow in the winter, making it ideal for sake production. It is also known as "Ginjo Okoku", the Ginjo Empire, because the number and variety of Ginjo sake produced in Yamagata is far greater than anything else in other prefectures in Japan. 

Connoisseur or not, it is not easy to make a choice in terms of sake, as the offer is so vast. How can you be sure to hit the target when it comes to choosing a bottle for a meal or a gift ? We have put in place several methods to help you refine your selection on our site. And in case of doubt or hesitation, contact us, we are here to guide you in your discovery !

Enrich your knowledge of sake while having a good time around a fabulous bottle. We propose you this composition including Gautier Roussille's book, Nihonshu, Le Saké Japonais, and this magnificent Daïginjo from Hayashi Honten, at the price of 63€. It is a great gift idea for all the curious, wine and spirits lovers, and lovers of Japan! A really complete book!

Have you ever tasted a sake made from raw rice, otherwise known as Genmai rice? We invite you to discover the history of Kameman Genmaïshu and especially of the southernmost brewery in Japan, started a century ago by... a doctor! Kameman is certainly one of the most successful sake in the microcosm of sake produced from Genmaï rice. To taste absolutely.

We presented it exclusively during the last Salon du Saké, in October 2017, Nature × Nature is the first product brewed by Mariko Léveillé under her name. Made at Miyoshino Jozo's brewery in Nara, this sake is the fruit of a beautiful collaboration between the spirit of Hanatomoe and Mariko's knowledge of European gastronomic culture. Find out more here !

Appointment on October 7, 8 and 9 for the third edition of the Salon du Saké. We will be present with several new products such as sake from Miyoshima Jozo, Hanahatomoe Mizumoto and Nature x Nature (by Mariko Leveillé), Satsuma Houzan shochu from Nishi Shuzo, and Yamahaï Tedorigawa from Yoshida Shuzo, which will also be presented by Kei Kobayashi during a cooking workshop.

One way to categorize sake is to indicate whether or not it received an addition of alcohol during fermentation. Two groups can be distinguished: the Junmai group, which received no added alcohol, with the categories Junmai Ginjo and Junmai Daïginjo, according to the degree of polish of the rice. The group of non Junmaï, , sake which received distilled alcohol, with Honjozo, Ginjo and Daiginjo (naturally deprived of the Junmaï mention).

On September 30 and October 1, 2017, find our products at the Milano Sake Festival. We are participating in the 3rd edition of this event. More than a hundred sake tasting, a lot of spirits as well, and a 5€ entrance fee for 5 tastings. Several masterclasses and conferences will be given over the two days and above all, the possibility to buy on the spot. Don't miss this opportunity to fill up on rare things. 

In the course of the tastings we organize throughout the year, it is surprising to notice that one question keeps coming up again and again, the question of what determines the aromatic profile of a sake. How, from an element as simple as rice, it was possible to obtain such flavors... We asked this question directly to Mr. Itoigawa, Toji and thus responsible for the production of Asahara Shuzo in Saitama. 

Japan is a volcanic and mountainous country, with few plains and therefore limited possibilities to develop its agriculture. Only 12% of the land surface is cultivated (compared to 36% in France), and more than half is dedicated to rice cultivation. This appeared during the Jomon period (16,500 - 3000 BC) and it will fundamentally structure Japanese society.

Once harvested, in early autumn, the rice is cleared of the brown cuticle surrounding it, and then goes into sake production. But the grain is not used as it is, and an important step will take place, polishing. Called seimai in Japanese, it consists of circulating the rice in large vertical grindstones. The grains will wear against the stone and the outer layers will be nibbled and reduced to a fine powder. The diameter of the grain gradually reduces to leave only a small white pearl at the...

On April 24 and 25, 2016, we will meet you in the South, in Marseille, in the prestigious setting of the Intercontinental Hotel. Sunday April 24, 2016 (from 12:30 pm to 7 pm) for individuals, and Monday April 25 (from 10 am to 6 pm) for professionals. The opportunity to participate in the masterclasses and to discover the temporary bars!

You want to share your passion for sake with your loved ones and you think the holidays are the perfect time to do so. However, you still don't have all the information you need to know when, how, and above all with what to offer this wonderful drink... Don't worry, we are here to guide you ! Over time and through tastings, we have accumulated a host of possibilities that work wonders.

After the success of the first edition in June 2013, Sylvain Huet is organizing again this great event. The title chosen for this year is "Sake and Japanese beverages Fair" as there will be plenty of things to discover. Not only sakes, but also other beverages such as liquors, shochu, plus other non-alcoholic beverages.