SAKE ensoo
About SAKE
Sake is made from rice, koji mold, and water, in a fermentation process that utilizes the behavior of microorganisms like koji and yeast.
The new sake release season lasts from around December to February, and defines the taste of each sake brand for the following year. (Similar to Beaujolais Nouveau in the wine world)
The taste of each year’s sake is slightly different, due to changes in the water or rice caused by climate conditions and other factors.
(The differences are small enough that you won’t notice unless you’re familiar with sake)
How to drink sake
Sake can be drunk either cold, room temperature, or hot.
Cold
Store it in a refrigerator between 5 – 10℃.
Or, cool it down with ice water before drinking.
Room temperature
Store the sake indoors, and then drink it.
Hot
Heat some water to around 80℃, transfer the sake you were storing in the fridge or elsewhere in the room into a tokkuri (sake bottle),
and submerge the tokkuri up to the neck in the water to heat it up.
Once the sake is heated to around 50℃, pour it out of the tokkuri and enjoy.
Handling
If sake is stored improperly, the quality may be lowered.
The proper way to handle sake is almost identical to the way wine is handled, but you can see below for the details.
Sake deteriorates quickly in the wrong conditions, so to enjoy it fully, we ask that you take care to handle it properly.
Storage
・UV rays
・Heat
・Exposure to air
・Storage
・Difference between wine and sake storage
Featured Collections
For all products, the prices include the shipping charges.
・Sales of sake are for persons old enough to be recognized as adults.
・During pregnancy, please refrain from sake.
・A resale of a product purchased through ensoo is prohibited.
・Please purchase products after understanding their terms and conditions.