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Sake Days 2025 - 15% korting!
Vier met ons de International Sake Days 2025, in aanloop naar 1 oktober – Worldwide Sake Day.
Profiteer nu bij Sake.nl van 15% korting op geselecteerde producten, exclusief voor onze trouwe klanten. Van unieke gerijpte sake tot superdeluxe sake en natuurlijk ook heerlijke, betaalbare sake.
Kikusui Awawa Sparkling: A Light and Fruity Sparkling Sake
Kikusui's Awawa Sparkling is a delightful sparkling sake brewed with the renowned "Takane-nishiki" sake rice.
Despite its low alcohol content (5%), this sake offers a satisfying flavour profile, highlighted by a fruity sweetness and balanced with gentle acidity. Perfect for light, refreshing enjoyment.
Ichigo Strawberry made by Aizu Homare is a Nigori Sake coarse filtered sake. This bottle is made with Nigori Sake combined with natural strawberry juice. The soft smoothness and creaminess of the Nigori Sake, in combination with the fresh sweet and spicy tones of the natural strawberry juice, result in a characteristic and luxurious taste. Ideal as an aperitif or digestief.This sake is best served, pure, or with milk.
Lychee Nigori from Aizu Homare's is an enchanting merger that carries your taste to the lush landscapes of the Fukushima prefecture in Japan. Building on the immense popularity of their beloved Strawberry Nigori, Aizu Homare proudly introduces this new creation. Meticulously manufactured to relieve even the most critical sake lovers.
The Lychee Nigori-sake embodies the essence of Aizu Homare's dedication to excellence, in which traditional brewing techniques are combined with a refreshing touch of Lychee. This unique merger results in a harmonious marriage of flavours that fascinate the senses and leave a lasting impression.
As you pour this luxurious sake in your glass, the air is filled with an inviting aroma of ripe lychee, reminiscent of sun -drenched orchards. The milky, unfiltered appearance strengthens its attraction and offers a soft, velvety texture that caresses your palate. With every sip the Lychee Nigori reveals layers of taste, in which the natural sweetness of Lychee is balanced with the complexity of Premium Sake. Fruity tones mix with subtle hints of rice and a delicate umami underonone, creating a symphony of flavours that dance over your tongue. His balanced profile makes it incredibly versatile, perfect for itself to enjoy or combine with a variety of dishes.
Chocolate Nigori from Aizu Homare is full in the flavours of chocolate with grain hints. Rich and mild sweet with a touch of bitterness, this chocolate nigori sake can be enjoyed in various ways. From pure to cocktails, you can mix it with milk or soy milk and garnish with orange peel or cinnamon.
Okunomatsu Sparkling Junmai Daiginjo is brewed in Fukushima by one of the most famous brewery from this region. It is one of the few sparkling Junmai Daiginjo sakes, characterized by its exceptional refinement and elegant bubbles, resulting from a second fermentation in the bottle.
With a rice polishing ratio of 50%, this sake offers a floral and elegant taste. Turn the bottle upside down for 1 minute so the left over sediment can distribute evenly.
Serve this sake cold in a flute.
Peach Nigori is an
Aizu Homare Nigori sake that has been coarsely filtered and to which peach
juice has been added. The soft smoothness and creaminess of the Nigori sake,
combined with the fresh sweet and spicy notes of the natural peach juice result
in a distinctive and luxurious taste. Ideal as an aperitif or digestif, it is
best served chilled, neat, or with milk.
It is brewed as a sake that pairs well with both Japanese and French cuisine. "Pétillant" refers to the light small bubbles in the sake created by the natural carbon dioxide produced during fermentation which are s retained in the bottle. An elegant aroma, with notes of white peach, pear, lychee, currants, and a hint of marshmallow. On the palate, a pleasant, natural, delicate carbonation. Reminiscent of young full bodied wine, it has a slight minerality, followed by a soft sweetness like ripe stone fruit with round, umami rice notes. A slightly peppery spice lingers on the palate, with a lingering finish.
Keiryu Kuragakoi Honjozo is a typical traditional made Honjozo. Earth, lactic, cereal but also creamy, juicy citrus fruits in the nose. On the pallate smooth, rounded texture with lots of Umami. Pronounced acidity leads to a dry and fine finish. This Sake won gold at the International Wine Challenge a numerous time.
Kyokuko Sparkling Kijoshu is complete different from any other sake with bubbles through the unique Kijoshu brewing method. With this special method, a full powerful sweet sake is created with a very nice balance between the sweet on the one hand and the acids in the sake on the other. A sublime lush sake with bubbles is the result. Nice mousse, nice fruit in the nose and on the pallet, lots of umami and a fantastic fine aftertaste.
When brewing sake, the Moromi tank is normally filled in three steps for four days. The first day the tank is filled for 1/6 with the yeast starter, steamed rice, koji rice and water. The second day is not done anything, the third day the quantity in the tank is doubled, then 2/6 steamed rice, Koji and water is added. The fourth day this amount is doubled with the addition of 3/6 tank of steamed rice, koji and water. With the Kijoshu method, the fourth day of sake is added instead of water, making the sake much sweeter and fuller after fermentation than with the normal method.This sake can be served with desserts but also as a apertif.This sake is best served cold in a flûte.
Tsukasabotan’s Taru Honjozo is crafted with traditional techniques handed down through generations, allowing the cedar barrels to impart their character to a crisp, dry Honjozo sake. The sake reveals a refined balance of cedar aroma with a light, dry and clean profile.
When tasted, a gentle spread of woody fragrance appears—subtle yet present—followed by a solid, rich flavour with natural depth. It can be enjoyed chilled, at room temperature, or warmed, and pairs particularly well with dishes such as wild vegetables and mushrooms.
Founded in 1603 in the Tosa region, Tsukasabotan Brewing Company uses underground water from the Niyodo River, one of Japan’s clearest rivers. Legend tells that sake brewed with this water was once offered to the gods. Across the centuries, Tsukasabotan has placed quality first; even during wartime rice shortages, the brewery reduced production volumes rather than compromise, securing its reputation as a respected national brand.
Keiryu Asa-shibori Shuppin is a limited-edition
sake that is brewed and stored in the same way as the brewery's special
competition sake. It's a popular sake among sake connoisseurs, as it brings out
the original umami, sweetness, and acidity best of sake. The sake ferments at a
low temperature for three days longer than usual, eventually bringing the
alcohol content to 20%. It is bottled and immediately stored on ice as soon as it is pressed early in
the morning.
Concentrated and juicy, well balanced with mild sweetness, white peach,
berries, persimmon. Creamy texture and a spicy aftertaste.
Scampi with garlic is a dish almost not to combine with wine, but this sake
does the match seamlessly.
It is best to serve this sake cold in a white wine glass.
Saku-Saku
Karakuchi Okunomatsu is an easy-drinking Honjozo with notes of exotic fruits,
roasted grain and rice flour on the nose. On the pallet, the umami stands out
and the beautiful dry notes that also come to the fore in the aftertaste.
Karakuchi, by the way, means dry in Japanese and is often used when sake has a
typically dry taste.
This sake is a nice accompaniment, especially as a counterpart to spicy Asian
dishes.
The sake
can be served hot and cold.
Dew Drop Homare sake is a beautifully crafted special honjozo, showcasing the pure underground water from Mt. Iide. With its refreshing taste and a delicate, lingering sweetness, this sake offers a balanced and memorable experience that captivates the palate.
Komachi Sakura from Watanabe Hourai (Gifu) presents subtle aromas of white flowers, white asparagus and fresh rock melon. The palate carries fruity ume plum notes with a lingering mineral aftertaste. Medium-bodied with a refined texture and a balanced finish.
Awards won in recent years; IWC 2018 Commended, IWC 2019 Bronze, IWC 2020 Silver, IWC 2021 Commended, IWC 2022 Gold.
Hourai Jousen is an award-winning sake and an exceptional futsushu. It displays an elegant, clean fruitiness reminiscent of higher-grade sake, supported by a rich, satisfying texture. Brewed from plump steamed rice polished to 70%, the palate is round with gentle acidity, a touch of sweetness and fine intensity. The aroma is fresh and clean, with notes of cedar and nutmeg, while the flavours bring citrus and floral apricot, finishing rounded and pure.
Watanabe Hourai is based in central Japan in the charming town of Hida-Furukawa, Gifu Prefecture.
Kyokuko Special Junmai is a prize winning rich velvety Junmai Sake made with water from the mountainous area Tochigi. The pure water in combination with the locally renovated Yumesasara rice results in full powerful sake with a lot of finesse at the same time. This sake can be served cold in a wine glass or warm in a sake cup.
Okunomatsu Tokubetsu Junmai offers a gentle aroma and a deep flavour characteristic of junmai sake. Brewed from domestic rice polished to 60%, in-house yeast, and pure groundwater aged for 40 years from Mount Adatara. A light, nutty aroma opens into a soft sweetness that appeals broadly, finishing with an earthy touch that refreshes like mountain air. Best enjoyed chilled in a Sophienwald sake glass together with close friends or family.
Sekaiitto Umeshu is a smooth and flavourful liqueur made with 100% locally grown Wakayama ume fruit. Produced with plums from Fruit Kingdom Wakayama—specifically Nanko ume cultivated in Minabe-cho, Tanabe-shi—it is crafted using carefully selected ripe fruit. The result is an aromatic plum wine with a mellow sweet-and-sour balance and a refined ume fragrance. Versatile in character, it can be enjoyed neat over ice, in cocktails, or as a dessert wine.
Sekaiitto Mango Umeshu combines Alfonso mango with Japanese Kishu Nanko ume to create a distinctive fruit liqueur. The mango contributes richness and natural sweetness, while the soft, high-quality Nanko ume adds depth and balance. The result is a plum wine with a mellow, layered character and a vibrant fruity aroma.
The Sekaiitto Amanatsu Mikan is a sweet summer sake with a refreshing flavour, balanced acidity, and a hint of gentle bitterness. Its distinctive character comes from the use of sweet summer (Japanese mandarin).Ideal for those who enjoy a light, zesty tartness paired with subtle sweetness and a clean finish. This sake captures the natural taste of richly varied citrus, preserving the full flavour of the original ingredients.
Sekaiitto Hassaku Mikan is made using whole fruits, pressed with their skins to capture the natural oils and zest. The result is a refreshing citrus profile that avoids excessive sweetness, combining the character of fresh mikan with the depth of fine sake.
Sekaiitto Jabara is made with jabara, a citrus fruit related to yuzu, daidai, and kabosu. This liqueur highlights the rich juice of the fruit, offering a distinctive flavour with a balanced interplay of sweetness and acidity. The unique character of jabara stands out, making it suitable as an aperitif, paired with desserts, or mixed into a refreshing summer cocktail. Best served chilled in a guinomi, with or without ice.
Black Junmai is a unique Junmai sake since the rice polishing is very low at 82%.They are using the famous flat rice polishing method which gives much more flavor and comes with less polishing still closer to the core of the rice grain.Nice full bodied sake with lots of rice tones
The Kikusui Shiroki-Lenryu is a silky-soft Nigori Sake with a rich rice caroma with creamy in the mouth. The mild sweetness and Umami come up well when serving hot, although most unfiltered sake's are recommended to drink cooled. Juicy, creamy and ripe with apple and banana fruit in the mouth. Sweet and spicy with honey rice, apple and peach fruit, creamy yogurt, mandarin and brown sugar as a aftertaste. This is highly recommended, it is not without reason that different international sake prices won, including the prestigious International Wine Challenge in 2021.
Niyodo Blue is a sake
made by one of the most famous breweries in Kochi "Tsukasabotan". The
special thing about this sake is that the water comes from the blessed Niyodo
River, Japan's most beautiful and famous river that is famous for its
fascinating blue colour and the purity of the water. The bouquet of the sake is
characterized by light fruit, banana, pear and melon, but also with hints of
roasted grain and butter. The taste is smooth and light and finishes with a
fine finish.
Kyokuko Junmai 88 Kimoto is brewed with Tochigi Sake 14, a rice variety developed by the Tochigi Prefectural Agricultural Experiment Station and designed specifically for sake brewing. Lightly polished and prepared in the kimoto style, it displays a deep umami character balanced by refreshing acidity. This sake is particularly well suited to being served warm.
Watanabe Shuzo is a small family-owned brewery in the Nasu region of northern Tochigi Prefecture. Founded in 1892 by Eisaku Watanabe, whose family had long brewed sake in Niigata Prefecture, the brewery began in a rented storehouse on a farm. In 1912, it moved to its current site in the Susagi area of Otawara City. As the relocation took the brewery further east, the brand name was changed to Kyokuko, meaning “rising sun.”
Okunomatsu Amakuchi Junmai shows a fruity aroma with depth reminiscent of apple and pear, supported by gentle sweetness. The nose reveals soft dairy notes, while the palate is elegant and subdued with a luscious sweetness and a memorable, lingering finish. This sake can be enjoyed either warmed or chilled, though it reveals its finest character when served cold in a wine glass.
Keiryu Koringosan Junmai Ginjo is a new type of sake created using the newly developed Nagano R yeast. Low in alcohol
and easy to drink, it has a fruit-like flavor, a hint of sweetness, and
moderate acidity that enhances the taste of food. The aroma is enhanced
when served in a wine glass, and it can be enjoyed on its own as well as
with food.
Sekaiitto Yuzu Sparkling is crafted with premium sake and real yuzu juice, creating a naturally sweet yet tangy citrus profile. Light, crisp, and refreshing, it offers gentle bubbles and a balanced interplay of soft sweetness and acidity. The distinctive aroma of yuzu is present in every sip, best enjoyed well chilled as an invigorating aperitif.
Keiryu Junmai Ginjo Black Label is brewed from the Shinshu rice varieties Hitogogochi and Miyama Nishiki, polished to 59% and fermented slowly at low temperature. The sake shows a lively aroma reminiscent of fresh green apples and a mellow, full-bodied palate. It has been recognised with a gold medal at the Kanzake Contest and again with a gold medal at the International Wine Challenge. Brewed with Kyokai No. 1801 yeast and Miyama Nishiki rice, it reveals a delicate sweetness that lingers gently from its crisp mouthfeel. The brewery itself regards this sake as a masterpiece, and its fragrant character is best appreciated in a wine glass, which allows the aroma to unfold to its fullest.
Kyokuko Yamahai Cedar Barrel is a unique taru sake in many respects. It is a Junmai Ginjo sake with fine fruit notes and subtle hints of cedar and pepper on the nose. The use of the traditional Yamahai yeast starter imparts the sake with beautiful acidity on the palate, creating a well-balanced flavour with almost no residual sugars. The sake has a long finish, allowing the delightful taste to linger beautifully.This sake is best served cold in a wine glass
Keiryu Wine Yeast is made with wine yeast instead of normal sake yeast. It is a new style of sake with a low alcohol content and relatively high acidity that is well balanced with sumptuous sweetness. On the nose orange, honey, banana, white flowers and pear. Great texture, full of flavor, lots of Umami which gives this sake plenty of great sake food options. Try this sake with blue cheese or grilled lobster. This sake is best served cold in a white wine glass.
Salaryman Kintaro is a business manga written by Hiroshi Motomiya that depicts the hero Kintaro Yajima's success and growth as a salaryman. This collaboration was realized to commemorate the 30th anniversary of the series in July 2024.The daiginjo sake used in the sake is made from raw rice polished to 50%, and is slowly and painstakingly brewed through long-term low-temperature fermentation. It has a clean, smooth taste with few impurities, and a fruity, gorgeous aroma. It is also a daiginjo sake with a light taste that is rich and packed with the flavour of rice. Please enjoy this delicious sake along with the famous lines of the main character Kintaro as a source of energy for tomorrow for all salarymen.
Keiryu Mountain Dance
Sparkling sake is a delicious fresh sake with a beautiful powerful mousse. Lots
of fruit notes such as lychee, strawberry and raspberry on the nose. Tasty
bubbles with fresh acidity and a slight sweetness on the pallet. The aftertaste
remains beautiful. By using special wine yeast and a second fermentation in the
bottle after which it is clarified, this sake is very reminiscent of a
beautiful slightly sweet Champagne in terms of nose and taste. A delicious sake
as an aperitif, with caviar or with an extensive Sushi meal. This sake is best
served well chilled in a Champagne flûte.
Bennett Junmai Daiginjo is a silky sake from Nagano, known for its pure water.
Because only the middle part of the pressing (Nakadori) becomes
used, this sake is considered the best take of the batch
Because of the brightness, the well balanced aroma and the pure
taste. All characteristics of a premium sake.
Char is a brand whose labels are named after comets and is produced by Endo Sake Brewery. The brewery, located in Suzaka, in the Nagano prefecture, was founded in 1864 for the local Suzaka clan and began to deliver Sake to the head of the Clan. Since then, from the second to the fifth generation, they have intended the intention of the first brewer, endo Tokusaburo, to make a delicious sake and to continue to make sake to brew and bother.
Kyokuko Kijoshu Hyaku
is a sake made according to the special Kijoshu method. The result is a super
nice balanced sake between sweet and sour. Every year is different with this
sake and aging often makes this sake more beautiful year after year. One of the
few sake that starts to show better, balanced flavours year after year.
However, it is nice that the sake already gives the ultimate taste experience
with an ultimate sweet and sour balance in combination with an infinite number
of taste factors. Make a list of what you smell and taste and it will be endless
from honey to mint to fennel, anise and currants. From banana to pepper, from
roasted grains to dried fruit.
Delicious with chocolate desserts but also with cheese and a rhubarb tart.
Keiryu Dai-Koshu Junmai from Endo Shuzo from Nagano is a special Junmai Sake which was brewed in 1986 and is therefore aged for 38 years. Because of this ripening, the sake has gained a beautiful golden color and an enormous complexity. Rich elegant nose with rye, apricots, banana bread, coffee spaces. Ahorn syrup, fried sweet potato, roasted nuts, miso, soy sauce fine silky aftertaste.
Limited available.
This sake has won a gold medal at the International Wine Challenge in addition to a number of other international prizes.
Funa Shibori Junmai Daiginjo is a finely crafted sake with remarkable elegance. Soft and smooth on the palate, it carries aromas of Meyer lemon and fresh green grass. Off-dry in style, it delivers a delicate structure with a refined finish.
This sake has gained recognition at the ultra-luxury restaurant Chanterelle in New York, where top sommeliers worldwide praised its aroma and flavour.
Founded in 1603 in the Tosa region, Tsukasabotan Brewing Company sources its water from underground springs of the Niyodo River, famed for its purity. Legend holds that sake brewed with this water was once offered to the gods. Across centuries, the brewery has placed quality above volume, a principle that ensured its enduring reputation as a respected national brand.
Banshu Yamada-nishiki Junmai Daiginjo won the IWC 'Champion Sake' from 876 entries from all over the world in 2015 and received the title 'Best sake of the world'. Intense aromatic style. Refreshing mango, jackfruit, tropical, cassis. Mildly rounded sake, well balanced sweetness. Sashimi tuna, sea cone and pink shrimps are doing well. The best serving temperature is 12-15 Cel. This Junmai Daiginjo-Sake was made by the polishing of Yamada-nishiki rice to 39% and brewing with the well-known water of Kitakata, originating from the underground water of the Mount Iide. A clear and fresh scent reminiscent of fruit. Although it is dry, it is characterized by a refreshing and beautiful sweetness that spreads when you put it in your mouth, and a sharp and elegant taste.Great sake and for its taste and a great gift because it comes in a beautiful wooden box.
Shizuku Kin no Joe from Okunomatsu is an extraordinary sake, crafted with a meticulous natural process where it drips freely from cotton without the application of pressure, ensuring that only the finest sake is produced. The beautiful aroma is full of exotic fruits, white flowers, and roses. Its delicate, smooth profile delivers a refined tasting experience, embodying the artistry and sophistication akin to fine wine. With an impressive track record this sake has claimed nearly every prestigious sake award over the past eight years, a true testament to its excellence.This sake is best served on its own but also pairs well with a traditional Kaiseki meal.It is best enjoyed cold in the special Sophienwald sake glass.
Houka Vintage 2025 Junmai Daiginjo is a limited-edition sake with only around 428 bottles released, presented in an elegantly designed 720ml bottle. Brewed from three sake rice varieties grown in Nagano Prefecture—Kinmon Nishiki, Yamada Nishiki and Takane Nishiki—it carries the signature of the brewery’s pasteurisation method, which preserves a subtle gassy character. The sake is then aged for about six months at low temperature, developing into a refined and distinguished Junmai Daiginjo.Toshimaya Brewery in Nagano has been producing artisanal sake since 1891 on the shores of the mystical Suwa Lake. With an annual production of just 1700 koku, it is a true craft brewery led by Toji Komatsu Yukio and guided by the vision of the young president. The brewery uses water sourced from Mount Hachi Buse, carefully balancing minerals such as magnesium and potassium to suit the yeast starter. The rice is cultivated locally by contracted farmers, creating a strong bond between the growers and the brewer, a connection proudly celebrated in the tasting room where the farmers’ portraits are displayed. Alongside classic rice types like Miyama Nishiki, Yamada Nishiki and Kinmon Nishiki, local varieties including Takane Nishiki, Shirakaba Nishiki and Hitogokochi are also used. The brewery is further distinguished by a private collection of Samurai armour housed in a hidden museum and has earned repeated gold medals at the International Wine Challenge.
Hourai Super 18 Junmai Daiginjo is created from Yamada Nishiki rice of the highest grade, harvested in the Miki region of Hyogo Prefecture. The grains are polished to just 18%, leaving only the pure core shaped like a crystal sphere. With complete dedication, the mash is brewed and carefully pressed at low temperature using the traditional momen shibori method. The sake is pasteurised early in the bottle and preserved at zero degrees to maintain its finesse. Because of its fragile nature, it should always be stored in the refrigerator at a temperature of six degrees or lower. Allow the sake to warm gently to around twelve degrees for ten minutes before drinking, and discover how its aromas and flavours transform as the temperature rises. Watanabe Sake Brewery in Gifu is the maker of this refined sake. Established in 1850 in Hida Furukawa, the brewery belongs to the historic White Wall district, where traditional breweries with white façades stand side by side along a narrow canal. Following the title of best brewery in 2021 and the many international awards that followed, Watanabe has been recognised as one of Japan’s finest. With a growing focus on the global market, their sake now carry both Vegan and Kosher certification.
€185.00
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