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my sake

Japanese Sake has a multitude of possibilities in terms of taste, in particular thanks to more than 600 aromas. It is a very fine and very subtle alcohol that goes wonderfully with meals. This is why sake brings out Umami * better than wine.

* Umami is the fifth flavor detected by the tongue, after salty, sweet, sour and bitterness. 

Sake pairings and goes well ...

Discover our sakes:

The different Sakes

Understand my sake

Recognize Sakes

As for Wine or Beer, there are different types of Japanese Sake.

Here you will find the most common types of sake.

Depending on the type of sake you choose, the flavors, tastes, and way of tasting it will vary.

Junmai is the so-called "premium" Japanese sake. It is made only from rice, Koji ferment, and water.


Unlike Junmai, Honjozo has additionally added fermented alcohol and over 30% of the original rice grain size has been polished.
Junmai Ginjo is a premium quality sake.

To make it, the brewer must use rice that has more than 40% of the original size polished. Which gives subtle and fruity sakes.
Junmai Daiginjo is a Grand Cru Sake, representing the highest quality in the Sake classification system.

To make it, the brewer must use rice that has more than 50% of the original size polished. Which gives very subtle and delicate Sakes.
There are sub-categories of Sakes:

- Genshu is a more raw sake, the brewer doesn't add water to his tanks after fermentation. The result is a sake that is stronger in alcohol and taste.
- Kijoshu is a sake produced from sake and not water. He is often old.
- Kimoto is one of the oldest methods of brewing. The result is a sake with a strong character.

There are other categories like Nigori, Yamahai, Koshu, Nama ...


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