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Q Fill in gap __ and cheese are scientifically proven to form the perfect pairing 2022 by J Kobayashi Co Ltd All rights Reserved

Answer Sake Wine and cheese are a well known combination However wine s acidity can sometimes overpower the flavour and aroma of cheese Cheese is rich in amino acids and peptides thanks to the breakdown of milk derived proteins by microorganisms during the production process According to a comprehensive guide to Japanese sake published by the Japanese Sake and Shochu Makers Association and National Research Institute of Brewing the similarity of the aroma resulting from fermentation and aging means that cheese is enhanced by the flavours of sake making it a perfect pairing Furthermore a great deal of salt is used in the production of most varieties of cheese Sake goes well with salt because it intensifies the umami flavour produced by amino acids which sake is super rich in 2

We re SAKENOMism a sake importer and an online sake shop in Amsterdam Our mission is Make sake one of the most popular and widely available drinks in Benelux Sake isn t just for drinking with Japanese foods it also pairs well with western foods like cheese ham pasta and pizza The food pairing experience with sake is much different from wine and restaurants in Europe are increasingly adding sake to their wine list to give customers a unique experience With our WSET Level 3 certified sake sommelier our dream is to teach you all about sake so that you can confidently choose between brews and pair it correctly with food to enhance your gastronomic experience Be a SAKENOMI someone who loves drinking with us 3

More and more restaurants in Europe are adding sake to their wine lists They ve figured out that sake enhances the gastronomic experience and started to offer food pairings with sake So how is it different from wine A difference in food customs Drinks were invented to match their local food custom Westerners eat dishes in an order after they finish an appetiser they eat their main dish In contrast Japanese people serve all of their dishes at once The basic structure of Japanese cuisine is rice one soup one main dish and two side dishes which are served as a set You eat them little by little in small bites and this is the foundation of the manners of the Japanese meal called Triangle eating In this way your favourite taste can be savoured by simply adjusting the quantity put into your mouth at one time such as rice and a dish This is called mouth seasoning While wine refreshes your mouth for the next dish sake is one of the seasonings which comfortably match foods in your mouth How should you drink sake with meals if you don t know how to do mouth seasoning Well drink sake before you start eating Take a big gulp of sake so that you ve taken on the flavour and enjoy the fusion of sake and your meal 4

Wine is made from grapes while sake is made from rice Wine s characteristics are determined by acidity and astringency and sake s are by sweetness and umami This difference gives you a completely separate food pairing experience W Wine s organic acid washes away the strong taste of the cheese in your mouth nicely which makes it a great accompaniment to your glass of wine Sake has amino acids in it which are also in cheese meaning the two enhance each other s flavour Sake also goes well with the saltiness of cheese because it intensifies the umami flavour produced by the amino acids F Full bodied red wine and meat is a wellknown combination Both of them have a strong flavour and the similar strength combination makes for a hearty robust taste Furthermore the tannins in wine combine with the protein and saltiness in meat which can make the tannins milder while the wine s acidity flushes away the fattiness from meat and refreshes your mouth Sake and meat share common components like umami and fatty acid and so they pair well together leaving you with a full bodied taste And sake isn t just best drunk with meat it can also play the role of a sauce One popular pairing is yuzu sake with meat the sake s taste is almost like a citrus sauce and this enhances the umami from the meat while adding refreshing acidity and sweetness S Seafood contains fatty acids like DHA and it can have an especially fishy aroma and taste when it s mixed with iron and sulfurous acid Most wine contains iron and sulphurous acid but if you add acidity or oil in the meal like a carpaccio with lemon juice the fishy aroma and taste can be suppressed Sake on the other hand doesn t contain iron or sulphurous acid Sake has both fatty acid and umami which are the same flavour components as seafood When food and drink share key flavours and aromas in common they pair well Sake pairs well with seafood because it enhances the umami taste while suppressing the fishy aroma and taste This is just one example of how sake plays a different role to food than wine W We know that fresh tasting white wine goes beautifully with salad when the acidity level is the same like with something that s tomatoheavy With sake fresh herbs deepens sake s flavour and the aroma masks the koji s unwilling flavour and brings the sake s aroma out nicely Root vegetables and mushrooms contain umami and sake can enhance the umami and sweetness If you pair fruits their acidity makes sake s taste milder and brings in an altogether other flavour 5

What makes sake different Rice Water Sake rice is different from table rice and it has low protein well defined shinpaku made up of starch granules large grains and so on There are more than 100 kinds of sake rice and some breweries also mix sake rice and table rice so that they can make sake with a high umami flavour Like grapes are for wine rice is one of the crucial elements in deciding sake s flavour and aroma There are top famous sake rice varieties in Japan such as Yamada nishiki Gohyakuman goku Miyama nishiki Dewa sansan and Omachi and each of them has distinct characteristics For example Yamada nishiki dubbed the king of sake rice varieties forms the base of sake with a great depth of flavour complete with a generous full soft texture combined with purity and precision and an aroma that is light and fruity Miyama nishiki can bring a texture of rich robustness to sake sometimes even with some grip and graininess and an aroma that tends to be restrained Sake from Omachi one of the oldest sake rice tends to be particularly rich in texture earthy and spicy with a higher umami and less purity There are also sake rice varieties made by crossing two or more other varieties and breweries choose the sake rice which can realise their ideal aroma and flavour Water is a major part of making sake and makes up over 80 of the finished product Historically sake breweries were built in locations with access to a constant and reliable supply of good quality water The water must comply with specific water standards for use in the manufacture of food products Brewers used to prefer to use mineral rich waters that were relatively high in yeast nutrients magnesium potassium and phosphorus This type of water promotes a fast stable fermentation with less risk of the fermentation becoming contaminated or stopping prematurely as a result of weak or starving yeast Miyamizu water in Nada Hyogo is this kind of water and is the reason why the area became the largest producer of sake Sake from this type of water tends to restrict the development of floral aromas leading to more restrained and drier styles The lower mineral content water like the one in Fushimi Kyoto leads to less vigorous fermentations and partly accounts for the softer style 6

Koji and Yeast Rice polishing ratio Yeast has three very important roles in making sake making alcohol from sugar creating aroma compounds and creating organic compounds including acids It plays a critical role in determining the style of a sake Different yeast strains lead to distinct differences in aromas but they can also affect the texture and acidity of a sake Together with the lactic acid in the fermentation starter malic and succinic acids created by yeast are the major acids found in sake There are a variety of yeasts like ginjo yeast which brings in a fruity and floral ginjo aroma and number 11 which is good at making dry and non aromatic sake Some breweries develop new yeast to combine features that already exist such as a strong fermentation interesting aroma and or low acidity Koji is the Japanese term for steamed rice that has been cultivated with koji mould Koji mould converts the starch in rice into sugar and yeast occurring allows the sugar to undergo alcohol fermentation Koji mould also converts the protein in rice into umami and provides necessary vitamins for yeast The spread of the mould growth over the surface of the rice impacts the aroma and the flavour of the sake produced More growth produces more body and flavoursome sake while less growth produces a lighter textured and delicate style of ginjo fruity aroma Therefore rice koji production is vital to the sake brewing process When the rice is ready to be used to make sake the stored rice is polished The main component of rice grains is starch the bran and the outer layers of the endosperm that contains the proteins lipids vitamins and minerals All these nutrients are important for sake making but depending on the amount of them the aroma and the flavour of the sake will change If the rice keeps the components of the outer layers more prominently it brings out a robust high umami and flavoursome style of sake If the outer layer is highly polished a delicate light textured and fruity ginjo sake can be made The sake s rice polishing ratio is on any label of premium sake and it shows how much rice remains after the outer layer is polished away Rice polishing is one of the criteria in the grading system of premium sake and the maximum rice polishing ratios are defined for most grades Highly polished rice is more delicate and you need a greater amount of this to make sake so a lower rice polishing ratio meaning higher polished equals a higher grade of sake 7

Junmai Daiginjo ALPS MASAMUNE JUNMAI DAIGINJO Gold Award at Kura Master 2020 in France Gold Medal at The Fine Sake Awards Japan 2016 A Alps Masamune Junmai Daiginjo is fermented using one of the best sake rices Miyamanishiki from the Nagano region to produce a smooth and elegantly sweet drink Enjoy at room temperature for a rich aroma with a bitter full body taste or chill for a softer flavour It s milky aroma similar to white grapes or lyche spreads nicely around the palate due to its low polishing ratio and ginjo method slowly fermented rice at a low temperature 01 Alps Masamune Junmai Daiginjo Alc 15 Vol Size 720ml Grade Junmai Daiginjo Rice Polishing Ratio 49 Miyamanishiki Yeast 1801 8

Junmai Daiginjo Bishonen Aotenjo No limits to grow Junmai Daiginjo A 06 Bishonen Aotenjo Alc 15 Vol Size 720ml Grade Junmai Daiginjo Rice Polishing Ratio 50 Hananishiki Yeast 1801 Aotenjo translates to no limits to grow which is fitting for this Junmai Daiginjo sake as it continues to evolve in flavour year by year With each sip you ll understand the brewer s passion and pursuit of quality It has a soft sweetness that spreads throughout your mouth followed by a refreshingly sharp aftertaste Its aroma is elegant and refreshing with a slight nutty finish Zuikan Iikaze Unique spicy flavoured Junmai Daiginjo thanks to the oldest sake rice Omachi I Iikaze Junmai Daiginjo is fermented using Omachi a 130 year old heritage sake rice The sake slowly releases a mellow dry flavour complementing its name Iikaze which translates to pleasant breeze The aroma is mild and fruity beginning with a refreshing kiwi flavour followed by a sharp umami and spicy aftertaste 11 Zuikan Iikaze Alc 15 Vol Size 720ml Grade Junmai Daiginjo Rice Polishing Ratio 50 Hiroshima Omachi Yeast Hiroshima Reiwa 9

For wine lover ALPS MASAMUNE TOKUBETSU JUNMAI HITOGOKOCHI A crowd favourite sake for wine lovers T The rice polishing ratio is 65 but the one of the koji mold rice is 60 which creates strong taste as well as deep aroma Alps Masamune Tokubetsu Junmai Hitogokochi has fruity aroma like pear and slight maple syrup smooth and soft texture The first flavour is quite smooth but the taste becomes strongly deep and the balanced acidity causes nice lingering flavour in your mouth Can be paired with food as well as be enjoyed on its own 3 Alps Masamune Tokubetsu Junmai Hitogokochi Alc 15 Vol Size 720ml Grade Tokubetsu Junmai Rice Polishing Ratio 65 Hitogokochi Yeast 901 10

For wine lover Alps Masamune Junmai Ginjo Nakagumi Gold Medal at The Fine Wine Awards Japan 2020 Gold Award at Kura Master 2019 in France Gold Award at Atsukan warmed sake contest 2017 A Alps Masamune Junmai Ginjo Nakagumi is a sophisticated and luxurious drink of choice During the three stage pressed brewing technique they only use the sake from the second nakagumi stage which is the secret behind its smooth and refined taste The aroma is green apple with a hint of iodine but when warmed the rice aroma is enhanced At first it s dry with a wellbalanced acidity following a sweet and umami aftertaste 02 Alps Masamune Junmai Ginjo NAKAGUMI Alc 15 Vol Size 720ml Grade Junmai Ginjo Rice Polishing Ratio 59 Miyamanishiki Yeast 1801 901 Bishonen KIKUCHI Junmai Ginjo Gold Award at Kura Master 2019 in France T The name takes after the flora filled city Kikuchi where the sake is brewed This Junmai ginjo is fermented at lowtemperatures which produces a crisp fruity aroma similar to young white wine that has a bitter bite to finish The table and sake rice blend creates a steamed rice and fruity green apple aroma It has a refreshing and fruity sweetness with a smooth bite that lingers 8 Bishonen KIKUCHI Junmai Ginjo Alc 15 Vol Size 720ml Grade Junmai Ginjo Rice Polishing Ratio 60 Hinohikari Hananishiki Yeast 1801 Bishonen KENMON Junmai Ginjo Platinum Award at Kura Master 2022 in France Gold Medal at The Fine Sake Awards 2022 Gold Award at London Sake Challenge 2014 K Kenmon is a Chinese fortress surrounded by steep mountains which symbolises this sake s sharpness This Junmai Ginjo sake made with a mix of table and sake rice and yeast 1801 are the secrets behind its elegantly rich aroma Enjoy the soft yet refreshingly crisp acidity and umami flavours that linger in your palate and its creamy and fruity green apple aroma Best to be paired with oysters 07 Bishonen KENMON Junmai Ginjo Alc 15 Vol Size 720ml Grade Junmai Ginjo Rice Polishing Ratio 60 Hinohikari Hananishiki Yeast 1801 Senryu Mizuno Kirameki Tokubetsu Honjozo Exclusive limited sale sake B Brewed using Yamada Nishiki one of the most famous sake rices Mizu No Kirameki Tokubetsu Honjozo has an elegant aroma and refreshing taste Its name Mizu No Kirameki means glistening water inspired by its clear and smooth taste A fruity aroma with a nicely dry and smooth balanced acidity Sip and enjoy the smooth texture and umami flavour 22 Senryu Mizuno Kirameki Tokubetsu Honjozo Alc 15 Vol Size 720ml Grade Tokubetsu Honjozo Rice Polishing Ratio 55 Yamadanishiki Yeast 1901 11

Rich taste sake BISHONEN MOKUZAEMON TOKUBETSU JUNMAI A luxurious sake best paired with meals M Mokuzaemon is a tokubetsu junmai special pure rice sake fermented using only high quality Hananishiki sake rice which took the growers 14 years to perfect savour its balanced richness and umami flavour either warm or chilled Aroma is elegant like white peach compote Taste is mild and firm umami and richness are well balanced The sweetness from rice is balanced and the acidity spreads nicely in your mouth Highly recommended in warmed to enjoy its beautiful aroma and smoothness 10 Bishonen MOKUZAEMON Tokubetsu Junmai Alc 15 Vol Size 720ml Grade Tokubetsu Junmai Rice Polishing Ratio 55 Hananishiki Yeast Kumamoto Kobo 12

Rich taste sake Alps Masamune Junmai shu Fuketsu Chozo Kamenoyo Futsu shu Karakuchi Gold Medal at The Fine Sake Awards Japan 2016 Gold Award at Atsukan warmed sake contest 2016 2018 B Before bottling Alps Masamune Junmaishu Fuketsu Chozo is stored for half a year in a cave located in a remote mountainous highland valley During this time microorganisms continue to do their work helping to create its signature mild taste Its strong yet sharp flavour is fleeting with an overall crisp and dry taste The aroma is youthful and refreshing with a chestnut finish 04 Alps Masamune Junmai shu FUKETSU CHOZO Alc 15 Vol Size 720ml Grade Junmai shu Rice Polishing Ratio 70 Hitogokochi Yeast 701 901 Bishonen SEIYA Junmai shu Platinum Award at Kura Master 2019 in France T This junmai pure rice sake is made with a blend of table and sake rice delivering a balanced sweet and umami flavour Seiya translates to embracing the night inviting you to pour yourself a glass and enjoy a relaxing evening The aroma is mild and fruity similar to a banana with a steamed rice flavour The umami taste elegantly enhances its sweetness 09 Bishonen SEIYA Junmai shu Alc 15 Vol Size 720ml Grade Junmai shu Rice Polishing Ratio 70 Hinohikari Hananishiki Yeast Kumamoto Kobo T This sake falls into the category of futsushu which means basic sake the equivalent to table wine but it exceeds your expectation Its brewing method also adds an extra step to the usual three step brewing process delivering a strong umami flavour that can be softened when served warmed The aroma is similar to fresh produce like napa cabbage You can also find a steamed rice and a slight nutty aroma Its taste is mild but firm umami 05 Kamenoyo Futsu shu KARAKUCHI Alc 15 Vol Size 720ml Grade Futsu shu Rice Polishing Ratio 70 Nagano local rice Yeast 701 Zuikan Junmai Aigamo Noho Rice A natural rich umamiflavoured sake created by rice duck farming Z Zuikan Junmai Aigamo Noho Rice is fermented with rice grown using the practice of rice duck farming Here ducks enter the rice field to eat insects and fertilise the soil so the rice is free from pesticides and chemical fertilisers This produces a high quality finish with a rich yet delicate umami flavour The initial fruity aroma similar to a pear or peach is followed by herb and steamed rice afternotes Its acidic and salty flavour gradually takes shape finishing with a crisp bitterness 13 Zuikan Junmai Aigamo Noho Rice Alc 15 Vol Size 720ml Grade Junmai shu Rice Polishing Ratio 65 Shinsenbon Yeast 1401 13

Cedar Barrel sake KINOKAWA TARU SAKE 14

Cedar Barrel sake Gold Award for Futsu shu at International Wine Challenge 2019 T There are a scarce number of professional barrel makers in Japan And Kinokawa Tarusake is proudly made in a Yoshino cedar barrel crafted by Yasushi Ichinose the only barrel maker in Nagasaki Taru translates to barrel and Taru sake to sake barrel which is a reminder to enjoy the elegant cedar aroma that infuses this sake The balanced sweetness and firm acidity accentuate expressions of cedar spiciness and a soft textured palate Best enjoyed with rich flavoured meals 14 Kinokawa Taru sake Alc 14 Vol Size 720ml Grade Futsu shu basic sake Rice Polishing Ratio 75 Nagasaki local rice Yeast 9 15

Low alcohol sake BUONO TOKUBETSU JUNMAI GENSHU Crisp 13 vol wine like sake best enjoyed with Italian cuisine B Bouno was created for wine lovers and as its name alludes to it is made to be enjoyed with Italian dishes This sake is made from Yamada Nishiki one of the best sake rices and due to it not being diluted it has kept its original crisp taste Bouno has the same alcohol percentage as wine 13 making it an excellent choice for all occasions divertiti 21 Buono Tokubetsu Junmai Genshu Alc 13 Vol Size 720ml Grade Tokubetsu Junmai Genshu Rice Polishing Ratio 60 Yamadanishiki Yeast 1801 901 16

Low alcohol sake Zuikan Clover Junmai Ginjo Genshu A smooth lower alcohol ideal for new sake lovers Z Zuikan which translates to Fortune spread throughout the world is a brand that has been enjoyed for close to 100 years Due to its lower alcohol content 12 and mild smooth flavour Zuikan Clover Junmai Ginjo Genshu is an ideal option for those new to drinking sake It has a crisp green apple aroma and a velvety smooth texture Its rich umami flavour is balanced by a refreshing sweetness and strong acidity 12 Zuikan Clover Junmai Ginjo Genshu Alc 12 Vol Size 720ml Grade Tokubetsu Junmai Genshu Rice Polishing Ratio 60 Yamadanishiki Yeast Zuikan No 1 Tokubetsu Junmai Genshu Kinokawa 13 Bronze Award for Junmaishu at International Wine Challenge 2021 T Tokubetsu Junmai Genshu 13 only uses Yamadanishiki one of the best sake rices along with pure underground water from Mt Taradake But the secret behind this sake s soft texture and firm umami flavour is the Toji s chief brewer expertise Being naturally low in alcohol 13 this smooth yet full15 Tokubetsu Junmai Genshu Kinokawa 13 bodied sake is perfect to be enjoyed with Alc 13 Vol Size 720ml meals Grade Tokubetsu Junmai Genshu It has a firm full mouth umami flavour Rice Polishing Ratio 55 Yamadanishiki followed by notes of ripe apricot and a sharp Yeast 1901 peppery finish 17

Cloudy brew KINOKAWA NIGORI SHU A creamy sake that will give you a tipsy buzz N Nigori shu or cloudy sake is made by partially filtering the liquid using a coarse mesh allowing some rice solids to sift through This medium body sake has a green apple banana and hits of grain aroma The texture is creamy and smooth with a sweetness that spreads around your palate The milky texture pairs well with cheese tofu fried chicken or rich saucy meats 17 Kinokawa Nigori shu Alc 15 Vol Size 720ml Grade Nigori shu Cloudy sake Rice Polishing Ratio 75 Nagasaki local rice Yeast 9 18

Cloudy brew KINOKAWA NAGASAKI DOBUROKU Cloudy sparkling brew with a healthy twist D Doburoku is an unrefined brew that technically cannot be classed as sake Shimabara Nagasaki is historically famous for doburoku production with this sake being the first in Nagasaki to be produced by a sake brewery Since doburoku is not refined it creates a distinctly thick and cloudy texture that is also rich in nutrients a delicious and healthy bonus Its rich yet refreshing dry and IPA like bitter flavour complements red meat fish curry dishes and blue cheese 16 Kinokawa Nagasaki Doburoku Alc 11 Vol Size 500ml Grade Doburoku Rice Substandard Yamadanishiki Nagasaki local rice Yeast 9 19

Sparkling Sparklingsake sake UMEGAE SPARKLING SAKE Gold Medal at The Fine Sake Awards Japan 2019 S Sparkling sake is brewed with wine and sake yeast creating a unique flavour that balances the sweet and sour of the sake rice This sake is mild 8 alcohol clear and is considered a Japanese champagne making it the drink of choice for special celebrations Rich in sweet and umami flavours with an acidity aftertaste The refreshing sparkling fizz finish highlights the creamy texture 18 Umegae Sparkling sake Alc 8 Vol Size 500ml Grade Sparkling sake Rice Polishing Ratio 70 Toyomeki Yeast Wine yeast 1801 20

Sparkling sake Umegae Sparkling Sake DRY Brut sake ideal for champaign lovers S Sparkling Sake DRY is a refreshing and sophisticated drinking experience It is brewed using wine and sake yeast creating a unique flavour that balances the sweet and sour of the sake rice But unlike other sparkling sakes this has a dry taste and strong acidity resembling a brut High acidity similar to citrus but the texture is mild on your palate and finishing with a pleasant umami aftertaste 19 Umegae Sparkling Sake DRY Alc 8 Vol Size 500ml Grade Sparkling sake Rice Polishing Ratio 70 Toyomeki Yeast Wine yeast 1801 Umegae RuRuRu Happy Sweet sparkling sake with a 5 alcohol bite R Rururu Happy is brewed using both wine and sake yeast creating a unique flavour that balances the sweet and sour of the sake rice This mild and clear Japanese champaign is naturally low in alcohol 5 but keeps its original flavour and aroma it s a drinking experience that is sure to make you happy Enjoy initial notes of sweet followed by refreshing acidity The umami flavours also circulate on your palate 20 Umegae RuRuRu Happy Alc 5 Vol Size 500ml Grade Sparkling sake Rice Polishing Ratio 70 Toyomeki Yeast Wine yeast 1801 21

Plum sake SENRYU WILLIAM ADAMS Rose flavoured plum sake with four hundred years of history W William Adams known in Japanese as Anjin Miura was an English navigator who arrived in Japan in 1600 via the Dutch ship De Liefde Adams helped establish English and Dutch trading posts for the East India Company in Hirado In his lifetime he built such respect with the Japanese people that they named a rose after him And to commemorate the 400th anniversary of his death this Anjin roseflavoured umeshu was made in his honour Enjoy its elegant sweet and sour flavour of a Japanese plum and rose petal aroma 28 William Adams Alc 7 Vol Size 300ml 22

Plum sake Shinshu Fururu Ume Shu Elegant plum sake from the beautiful Japanese Alps B By leaving plums in sake using pure underground water from the Japanese Alps for several months ShinshuMuso Ume plums makes it extra enjoyable to drink with sour balanced sweet and rich flavour Mild texture and nice bitter aftertaste 23 Shinshu Fururu Ume shu Alc 13 Vol Size 300ml Kinokawa Sakagura no Ume shu Umeshu that takes like how Japanese grandmas used to make it S Sakagura no Ume shu is brewed using carefully selected plums and pure groundwater This sophisticated and elegant umeshu has a beautifully gentle aroma that reminds Japanese sake lovers of how their grandma used to make it Sakagura also means brewery and Sakagura no ume shu means umeshu 25 Kinokawa Sakagura no Ume shu Alc 10 Vol from our brewery so this sake represents Size 500ml all umeshu crafted by breweries Smooth texture sweet and caramel flavour 23

Liqueur UMEGAE LIQUEUR YUZU A zesty full flavoured Japanese citrus sensation L Liqueur Yuzu is made from yuzus sourced from Kochi Japan s largest yuzu growing region The unique citrusy tang is thanks to incorporating both the juice and the zest in the brewing process This sake also balances acidity and sweetness creating an enjoyably smooth drink It s best drunk on its own or paired like a sauce for meats A complex aroma with citrus notes similar to grapefruit and lime followed by a subtle touch of green chilies 27 Umegae Liqueur Yuzu Alc 8 Vol Size 500ml 24

Liqueur Shinshu Fururu Ringo shu Enjoy the natural sweetness from local apples S Shinshu Fururu Apple sake liqueur is inspired by the beautiful nature in Shinshu Nagano This drink has no added additives using only sake and apples sourced from the renowned Nagano region True to its name this sake s aroma is exactly like fresh apple juice The taste is light and sweet 24 Shinshu Fururu Apple Alc 11 Vol Size 300ml Kinokawa Nagasaki Liqueur Hachimitsu Lemon A refreshing sake made from locally sourced ingredients H Hachimitsu Lemon translates to honey and lemon which are the key ingredients of this sake Both the lemon and honey are sourced locally the lemon is from the sun drenched and seabreezy city of MinamiShimabara and the rich honey is from Isahaya This sake liqueur is citrusy sweet and ideal for when you re looking for a refreshing drink A gentle sweet flavour with subtle bitterness followed by refreshing green lemon acidity 26 Kinokawa Nagasaki Liqueur Hachimitsu Lemon Alc 10 Vol Size 500ml 25

Breweries KAMETAYA Founded in 1869 The brewery is surrounded by the Japanese Alps so the fluctuating temperatures and pure water make for an ideal environment to brew their awardwinning sakes Source their sake water from streams 62 metres below the ground BISHONEN Founded in 1752 Bishonen translates to handsome boy and is named after a man who liked drinking in a Chinese ode Eight Immortals of the Wine Cup The brewers are young 20 30 year olds and they actively develop their sakes while protecting tradition Source pure water from Kikuchi Gorge which is one of the best in Japan Use signature rice from the region YAMAOKA Founded in 1890 For over 130 years Yamaoka Shuzo has been renowned for producing sake as well as their sake rice Their motto is local sake is culture and you can taste the history and respect they dedicate to their sake with each sip Zuikan which translates to Fortune spread throughout the world is their main brand name that has been enjoyed for close to 100 years Located in Hiroshima the brewery also takes advantage of the varying temperatures and the 350metre elevation to produce its signature flavour 26

Breweries KINOKAWA Founded in 1839 Kinokawa s motto is a brewery that develops good people and good sake Highly skilled craftsman team including a 50 year experienced worker and the only barrel maker in Nagasaki Source pure underground water from Mt Taradake Kinokawa has enriched lives by providing great sake and sharing the art of brewing sake and they will continue to do so for generations to come UMEGAE Founded in 1787 Umegae shuzo believes that making sake is the same as raising a child you must carefully look after it They have used local ingredients traditional brewing tools and great attention to even the most minute details to produce their hearty sake Source their sake water from streams 300 metres below the ground SENRYU Founded in 1688 Senryu shuzo began when Hirado Domain ordered the founder Shozaemon Yamashita to produce sake Currently the 13th Shozaemon Yamashita has succeeded the name The brewery still uses the same traditional sakemaking techniques while creating flavours to please the palate of the modern drinker Their brewery buildings used since the foundation are a prefecturally designated cultural property 27

Sake list KAMETAYA from Nagano 01 Alps Masamune Junmai Daiginjo Light Alc 15 Vol 720ml 180ml Bold Dry Sweet Fruity Umami It s milky aroma similar to white grapes or lychee spreads nicely around the palate due to its low polishing ration and ginjo method slowly fermented at a low temperature Food pairing White fish herbs 02 Alps Masamune Junmai Ginjo Nakagumi Alc 15 Vol 720ml 300ml Light Bold Dry Sweet Fruity Umami P 8 P 11 It s fruity and refreshing aroma like green apple and slight honey Dry but you can find sweetness in your mouth Food pairing Cheese sauteed meats P 10 03 Alps Masamune Tokubetsu Junmai Hitogokochi Alc 15 Vol 720ml Light Bold Dry Sweet Fruity Umami Mild and sweet refreshing aroma similar to pear or maple syrup Nicely balanced deep and strong taste with balanced acidity Food pairing Cheese raw ham fried meal 04 Alps Masamune Junmai shu Fuketsu Chozo Alc 15 Vol 720ml Light Bold Dry Sweet Fruity Umami Oak and nuts aroma Dry and sharp taste but feels mildness on your tongue Food pairing Strong umami meal shellfish meat cheese 05 Kamenoyo Futsu shu Karakuchi Alc 15 Vol 720ml Light Bold Dry Sweet Fruity Umami P 13 P 13 The aroma is similar to fresh produce like napa cabbage You can also find a steamed rice and a slight nutty aroma Its taste is mild but firm umami with watery texture Food pairing Strong umami meal meat P 23 23 Shinshu Fururu Ume shu Japanese plum sake Alc 13 Vol 300ml Light Bold Dry Sweet Fruity Umami The aroma is sweet and elegantly sour due to the ume plums The taste is mild in sweetness coupled with a refreshingly sour tang Food pairing Dessert cheeses 24 Shinshu Fururu Ringo shu Apple sake Alc 11 Vol 300ml Light Bold Dry Sweet Fruity Umami P 25 True to its name this sake s aroma is exactly like fresh apple juice It s additive free so enjoy the strong sweetness from only apple Food pairing Dessert cheeses 28

Sake list BISHONEN from Kumamoto 06 Bishonen AOTENJO Junmai Daiginjo Light Alc 15 Vol 720ml Bold Dry Sweet Fruity Umami Elegant and refreshing with a slight nutty finish aroma A soft sweetness that spreads throughout your mouth followed by a refreshingly sharp aftertaste Food pairing Light meals aromatic meals with herbs 07 Bishonen KENMON Junmai Ginjo Alc 15 Vol 720ml 300ml Light Bold Dry Sweet Fruity Umami Light Bold Dry Sweet Fruity Umami Alc 15 Vol 720ml 300ml Bold Dry Sweet Fruity Umami Alc 15 Vol 720ml Bold Dry Sweet Fruity Umami P 13 The aroma is mild and fruity similar to a banana with a steamed rice flavour The umami taste elegantly enhances its sweetness Food pairing Fried meal red meat cheese 10 Bishonen MOKUZAEMON Tokubetsu Junmai Light P 11 A crisp fruity green apple aroma similar to young white wine that has a bitter bite to finish A refreshing and fruity sweetness with a smooth bite that lingers Food pairing Appertiser teriyaki dish risotto 09 Bishonen SEIYA Junmai shu Light P 11 The soft yet refreshingly crisp acidity and umami flavours that linger in your palate and its creamy and fruity green apple aroma Food pairing Oysters seafood eggs tofu 08 Bishonen KIKUCHI Junmai Ginjo Alc 15 Vol 720ml 300ml P 9 P 12 An elegant white peach compote aroma and a mellow rice taste Chilled for refreshing taste and warmed for the sweetness and acidity which elegantly swirl around your mouth Food pairing Strong umami meal meat YAMAOKA from Hiroshima 11 Iikaze Junmai Daiginjo Alc 15 Vol 720ml 300ml Light Bold Dry Sweet Fruity Umami The aroma is mild and fruity beginning with a refreshing kiwi flavour followed by a sharp umami and spicy aftertaste thanks to the oldest sake rice Omachi Food pairing Appertiser fish 12 Zuikan Clover Junmai Ginjo Genshu Alc 12 Vol 720ml 180ml Light Bold Dry Sweet Fruity Umami Light Bold Dry Sweet Fruity Umami P 17 A crisp green apple aroma and a velvety smooth texture Its rich umami flavour is balanced by a refreshing sweetness and strong acidity Food pairing Salad yoghurt based sauces steak 13 Zuikan Junmai Aigamo Noho Rice Alc 15 Vol 720ml 300ml P 9 P 13 The initial fruity aroma similar to a pear or peach is followed by herb and steamed rice afternotes Its acidic and salty flavour gradually takes shape finishing with a crisp bitterness Food pairing Smoked meat fish cheese 29

Sake list KINOKAWA from Nagasaki 14 Kinokawa Taru sake Alc 14 Vol 720ml Light Bold Dry Sweet Fruity Umami The balanced sweetness and firm acidity accentuate expressions of cedar spiciness and a soft textured palate Won gold medal for futsu shu at IWC 2019 Food pairing BBQ teriyaki based meals 15 Tokubetsu Junmai Genshu Kinokawa 13 Alc 13 Vol 720ml Light Bold Dry Sweet Fruity Umami Alc 11 Vol 500ml Bold Dry Sweet Fruity Umami Alc 15 Vol 720ml Bold Dry Sweet Fruity Umami Alc 10 Vol 500ml Bold Dry Sweet Fruity Umami Alc 10 Vol 500ml Bold Dry Sweet Fruity Umami P 23 Smooth texture a gentle sweet and sour plum flavour is followed by a refreshing caramel aftertaste Food pairing Appertiser seafood 26 Nagasaki Liqueur Hachimitsu Lemon Light P 18 Medium body sake with a green apple banana and hits of grain aroma The texture is creamy and smooth with a sweetness that spreads around your palate Food pairing Tofu fried chicken saucy meats 25 Sakagura no Umeshu Light P 19 The aroma is refreshing and fruity with a rich umami dry and sour taste Nice bitterness like IPA beer in aftertaste Food pairing Red meat fish blue cheese 17 Kinokawa Nigori shu Light P 17 The aroma is fruity like an apple Crisp spicy mouthfilling and firm umami with ripe apricot notes and a peppery nicely sharp finish Food pairing Cheeses beefs chickens and fish 16 Kinokawa Nagasaki Doburoku Light P 15 P 25 A refreshing sake made from locally sourced ingredients A gentle sweet flavour with subtle bitterness followed by green lemon acidity Food pairing Fried dishes dessert 30

Sake list UMEGAE from Nagasaki 18 Sparkling Sake Alc 8 Vol 500ml Light Bold Dry Sweet Fruity Umami Rich in sweet and umami flavours with an acidity aftertaste The refreshing sparkling fizz finish highlights the creamy texture Food pairing Fish red meat dessert 19 Sparkling Sake DRY Alc 8 Vol 500ml Light Bold Dry Sweet Fruity Umami Alc 5 Vol 500ml Bold Dry Sweet Fruity Umami 27 Liqueur Yuzu Alc 8 Vol 500ml Light Bold Dry Sweet Fruity Umami P 21 High acidity similar to citrus but the texture is mild on your palate and finishing with a pleasant umami aftertaste Food pairing Fish chicken and porks 20 RuRuRu happy Sparkling Sake Light P 20 P 21 This mild and clear Japanese champaign is naturally low in alcohol 5 but keeps its original flavour and aroma Initial notes of sweet followed by refreshing acidity The umami flavours also circulate on your palate Food pairing Cake chocolates and cheeses P 24 A complex aroma with citrus notes similar to grapefruit and lime followed by a subtle touch of green chilies Food pairing Steak BBQ dessert SENRYU from Nagasaki 28 William Adams Alc 7 Vol 300ml Light Bold Dry Sweet Fruity Umami Named after an English navigator who arrived in Japan in 1600 via the Dutch ship De Liefde Elegant sweet and sour flavour of a Japanese plum and rose petal aroma Food pairing Cheese dessert 21 Buono Tokubetsu Junmai Genshu Alc 13 Vol 720ml Light Bold Dry Sweet Fruity Umami Alc 15 Vol 720ml Bold Dry Sweet Fruity Umami P 16 Dry and smooth Its fruity Ginjo aroma light acidity and sweetness are followed by a sharp aftertaste similar to a white wine Food pairing Tomato cheese seafood 22 Mizuno Kirameki Tokubetsu Honjozo Light P 22 P 11 A fruity aroma with a nicely dry and smooth balanced acidity Smooth texture and umami flavour Food pairing Seafood cheese mushroom 31

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