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Find my sake

Enhance your dishes

my sake

The Japanese sake offers a multitude of possibilities in 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 with 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 how to taste 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 ...