Sake — Rice, Water & Centuries of Craft



Brewed from rice, water and centuries of craft, premium Japanese sake ranges from rich, full-bodied Junmai to crisp, fragrant Daiginjo. Explore world-renowned breweries like Dassai, IWA, Kubota and Shichiken — plus easy-drinking soju and umeshu — all delivered across Singapore.

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Dassai sake DassaiIconic Junmai Daiginjo — elegant and world-renowned. Shichiken sake ShichikenYamanashi brewery famed for sparkling sake. Kubota sake KubotaCrisp, clean Niigata classic. Shirataki sake ShiratakiPure Niigata sake from snow-country water.

The Story

Rice, water and centuries of craft.

Rice to glass

How Sake Is Made

Sake is brewed, not distilled — closer to beer than to spirits. Rice is polished to remove the outer layers, then fermented with water, yeast and kōji mould. The more the rice is polished, the more refined and fragrant the sake. The result is a clean, aromatic drink, typically around 15% ABV.

Reading the label

Understanding the Grades

Junmai is pure rice sake — rich and full-bodied. Ginjo uses rice polished to at least 60%, for a lighter, more aromatic style. Daiginjo goes further still (50% or less), the most refined and fragrant of all. "Junmai" in front means no added alcohol — just rice, water, yeast and kōji.

How to Serve

Temperature

Chilled for the fine stuff

Serve premium Ginjo and Daiginjo well-chilled to preserve their delicate aromatics. Richer Junmai can be enjoyed at room temperature or gently warmed.

Glassware

A wine glass works

A white-wine glass showcases aromatic sake beautifully; a traditional ochoko cup is perfect for sharing. Keep an opened bottle in the fridge.

Pairings

Beyond Japanese food

Sake is a natural with sushi and sashimi, but also shines with chilli crab, steamed fish, dim sum and fresh seafood — it cleanses the palate without fighting spice.

Good to Know

What is sake?
Sake is a traditional Japanese drink brewed from rice, water, yeast and kōji mould. It's brewed like beer rather than distilled, and is typically around 15% ABV with a clean, aromatic character.
What's the difference between Junmai, Ginjo and Daiginjo?
They're defined by how much the rice is polished. Junmai is pure-rice and full-bodied; Ginjo (rice polished to ≤60%) is lighter and aromatic; Daiginjo (≤50%) is the most refined and fragrant.
Should sake be served hot or cold?
Premium Ginjo and Daiginjo are best chilled to keep their delicate aromas. Richer Junmai styles can be served at room temperature or gently warmed — it comes down to the sake and your preference.
How long does sake keep once opened?
Store opened sake in the fridge and enjoy it within about a week or two for the freshest flavour. Unopened bottles are best kept cool and out of direct light.
Do you deliver sake in Singapore?
Yes — free islandwide delivery within 3 working days, no minimum purchase. We do not stock all bottles online at the showroom, so if you have something specific in mind, please WhatsApp us to check first before heading down to avoid a wasted trip.