SAKE is always evolving.



Muroka [Unfiltered]. Namazake [Unpasteurized] . Genshu [Undiluted]. These distinctive types of sake have recently become more and more popular at local bars. Just 10 years ago, you could only drink them at highly exclusive bars.


ワイン酵母仕込み。/ Wine yeast preparation.

高温山廃仕込み。/ High temperature starter mash preparation.

酒母絞り。/ Mash filtration.

瓶内二次発酵。/ In-bottle secondary fermentation.

マロラクティック製法。/ Malolactic fermentation.

微発泡にごり。/ Bihappo Nigori Sake [Sparkling unrefined sake].


Surprising new flavors of sake are continually being invented. Just one sip will have even us Japanese asking ourselves, “Is this really Japanese sake?” They pair well with Japanese and Japanese-fusion cuisine. Many of them also go surprisingly well with French, Italian, Chinese, and other cuisine.



Sake news gets old within a year, but as it does, the information become layers that inscribe their history into the deepening field of sake.




Although “Daiginjyo” is known to the world as a high-quality and delicious sake, most Japanese sake connoisseurs probably know that a remarkable number of them do not pair well with meals.

That’s right. For example, it is extremely difficult to pair Daiginjyo with sushi. So, a sushi restaurant that stocks up on mostly high-class Daiginjyo is, unfortunately, not a good restaurant.




I’m constantly seeking-out new, delicious, and cuisine-complementing, amazing Japanese sake that I can share with you. I conduct training sessions for restaurant staff on a regular basis, and hold seminars from time to time.
I’d like to teach all of you restaurateurs out there, about the allure of vessels and “The Real Way to Select and Enjoy Japanese Sake.”



…By the way, the 4 bottles of sake that you see in the picture, they’re all fascinating and amazing sake.