Sake is similar to white wine in appearance, ranging from almost transparent to dark amber.
In my collection, most sake come from small artisanal breweries and are only pure rice sake with no additive in it as distilled alcohol.

The types of sake you will find are from fresh unpasteurized sake to amber-colored aged sake. The variety of flavors in between is truly astonishing.

Sake is brewed beverage it is not distilled. It made from just rice, water, yeast and koji bacteria but these few ingredients give rise to an amazing range of tastes.

Sake served at restaurants, both in Japan and abroad tends to be chosen for its ability to complement or enhance the food.

In my opinion sake has to be the main event.

For this reason, every single sake has been chosen for its distinctive character.

Interesting, not bland. 

Complex, not simple.

Powerful, not modest.

In other words, very different from anything you've tried before.

In my e-shop, I skip the traditional sake classification as junmai, junmai ginjo or junmai daiginjo.

The quality and the taste depend on the brewer'skills and not of the raw material.

I prefer my sake classified by its characters, its flavours or its body.