Frequently Asked Questions

There is no expiration date, but we recommend finishing within a year from the brewing year. If kept longer, oxidation may increase. However, some Sake, like whiskey, improves with oxidation, making it more rich and enhancing Umami. That's what makes Sake fascinating.

We encourage storing Sake in the fridge to avoid light, high temperatures (which cause oxidized smell), and flavor-altering vibrations. Some Sake can tolerate room temperature, but ours are sensitive to conditions.

You can enjoy and experiment with different vessels and temperatures, especially when pairing with food. One common way is to chill it and serve it in a wine glass, which holds flavor and smell well.

In general, Sake has a clean, smooth, and slightly sweet flavor with a delicate rice undertone. Sake typically contains 15-18% alcohol, similar to wine. It exhibits floral, fruity, or even umami notes, making it easy to drink most of the time.

Sake is a versatile beverage that can be paired with a wide range of foods. You can try it with hotpot, sushi, steak, cheese, and more, basically there are no limitations.

In nature of Sake, all Sake are sweet as they have some sweetness from rice. However Sake’s sweetness is not an overpowering or sugary sweetness but rather a delicate and harmonious aspect of its overall flavor profile.

It's about polishing ratio. Junmai Daiginjo has at least 50% polishing, while Junmai Ginjo has at least 60%. This affects smoothness and sweetness. Junmai Ginjo isn't inferior; it reflects cost and brewing time, offering different characteristics.

Many prefer Junmai Ginjo for better value, rice taste, and richness.