Free entry for two to “Japan Autumn Festival in Hong Kong – Sake Festa” on 15 November with any purchase of 3 bottles of sake or above！
With the autumn season in full swing, we would like to offer you a taste of Japan’s autumn festival by proudly presenting a wide range of premium sakes, including Junmai Daiginjō-shu and Junmai Ginjō-shu such as “Hakurakusei” and “Atagonomatsu” by Niizawa brewery, “Suigei” by Suigei brewery, “Kifuu” by Heiwa brewery, as well as “Raifuku” by Raifuku brewery. This event will not only allow you to indulge in sakes of supreme quality, but also learn about the history and culture of Japanese sake from experts from aforementioned breweries and Hasegawa Saketen. Sake in a new bottle jointly developed by the four breweries and Hasegawa Saketen will also be made public for the first time in this event.
▼ With special emphasis placed on the rice and yeast, this sake is of the finest quality and the result of refined traditional sake-making craftsmanship.
Yamadanishiki rice grown in Hyogo Prefecture's Tojo is polished to 40% for the koji and 50% for the kake mai and fermented with flower yeast taken from tsubaki (camellia) flowers.
With a subtle and elegant fragrance, this sake offers a delicate texture with a smooth balance of refined sweetness and refreshing acidity.
▼ This is an exquisite Junmai Daiginjo made from Hattan-nishiki rice grown in Hiroshima Prefecture.
This is a Junmai Daiginjo is created by polishing Hattannishiki rice grown in Hiroshima Prefecture to a polishing ratio of 40%. Sake brewed from Hattannishiki gives a crisp and fine texture. Its gentle aroma is paired with a hint of citrus acidity and a sharp, clean aftertaste.
▼ This is a sake with a firm taste produced by adhering to traditional sake-making methods. Winner of silver awards in the SAKE COMPETITION 2017.
Brewed using the traditional method of pressing the mash in bags and, after conducting "oribiki" to separate the sake and deposits, it is bottled without being filtered. The bottles are then pasteurized and immediately refrigerated at -5C to age for 1 year.
This sake delivers a rich Ginjo aroma and refined taste, with a sharp acidity followed by delicate umami.
▼ This is the pinnacle sake in the Toyobijin series, featuring elegant Ginjo aroma. Winner of silver awards in the SAKE COMPETITION 2015 and 2016.
This is the brewery's most premium sake, which uses only Yamadanishiki grown at the company's own rice paddies and polished to the ratio of 40%.
With the sweet aroma and freshness like that of strawberries, it provides the exquisite balance of umami, aroma, aftertaste and crisp acidity in combination with its subtle sweetness.
Oishii Japan offers customers with a selection of carefully hand-picked premium Japanese sake with the cooperation of Hasegawa Saketen Inc.
Cancellation due to the customer's personal preference or circumstances etc. will not be accepted.
Japanese sake is a brew of Japanese origin in which rice, koji and water are the main ingredients. It is also known as “sasa” in ancient Japanese language, “hannyato” in hidden jargon among Buddhist monks, and “kichigai mizu (crazy water)” during the Edo period.
Japan’s Liquor Tax Act stipulates that the alcohol content in Japanese sake must be below 20 percent.
Sake that uses brown rice bearing a 3rd category or above rating in the rice crop test or white rice milled from such brown rice, and with the ratio of rice koji at 15 percent or above, is known as “tokutei meisho shu” and is further classified into 8 categories based on conditions such as the origin of rice and the brewing method. All other Japanese sakes are called “futsushu” or “sanzoshu”.
The commonly known “Junmai”, “Ginjo”, “Junmai Ginjo”, “Junmai Daiginjo” etc. are all part of “tokutei meisho shu”.
The grade of Japanese sake is generally determined by the percentage of rice that is polished off ahead of the brewing process. The more the rice is polished away, the higher the grade because of the extra time and effort required.
There are many variations of water, rice, koji and yeast -- the basic ingredients for Japanese sake, so different combinations can yield an infinite variation of sake. Each of the different combinations therefore becomes the unique taste of each brewer across the country.
Rice that is suitable for brewing sake is known as “Shuzo kotekimai.” The grains are larger than rice for ordinary consumption, with the center of the grain, called “shimpaku”, being relatively large, and it contains less protein and ash content. In Japan, there are at least 90 kinds of shuzo kotekimai, with Yamadanishiki, Miyamanishiki, and Omachimai among the most famous.
Water is extremely important in the process of sake brewing. It is called “shikomi mizu （mother water）.”
Water hardness is another important element that affects the taste of sake. Soft water produces softer tasting sake with slower fermentation, while hard water yields harder sake with enhanced fermentation.
This is because the amount of minerals in the water affects the yeast activity.
Koji is steamed rice and also known as koji-kin, or koji mold spores. Its role is to break the starches in rice into sugars when placed in the moromi.
In comparison, the production of wine does not require this process of turning starch into sugar as grape juice already contains glucose.
In the process of sake brewing, yeast turns the sugars into alcohol and carbon dioxide.
There are several tens of thousands of varieties of yeast in the natural habitat, and each of the broad varieties has its own impact on the sake’s taste and aroma.