Sake Items

Sake is a nuanced beverage whose flavors are influenced by both the serving temperature and the vessel used. To truly savor its distinct character, choose a sake serving set that resonates with your personal tastes and complements the particular variety of sake you favor.

Our collection showcases exquisite sake serving sets from across Japan, each designed to enhance your experience savoring sake. Discover the perfect set to elevate your enjoyment of this traditional drink.

Guide for Japanese Sake Sets

Sake Cups

There are three basic types of sake cups you can choose from; a Sakazuki, an Ochoko, and a Guinomi.

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Sake Carafes

The standard size of a sake carafe is 180 - 360 ml (6 - 12 oz). If you frequently enjoy sake in larger quantities or with more than two people, we recommend choosing a larger carafe. The choice of material for a carafe depends on whether the sake is to be served warm or cold.

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Sake Set

Opting for a sake carafe and cup set eliminates the worries of matching the right cup with the appropriate carafe, and ensures a harmonious and aesthetically pleasing sake-serving experience.

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Sake Warmer

For those who prefer their sake warm, a sake warmer is an excellent item for achieving the perfect serving temperature.

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Sake Warmers

Warm sake, known as atsu-kan or nuru-kan, is a delightful choice during the fall and winter seasons. The right temperature can deepen the aromas and flavors of sake. Sake warmers are specifically designed for this purpose, and using one is an excellent way to easily achieve the ideal temperature.

There are various types of sake warmers available. Choose one that best suits your needs to fully enjoy warm sake.

Stoneware Sake Warmers

Stoneware sake warmers are used by filling the outer vessel with hot water and placing the carafe inside. These warmers are stylish and are elegant additions to a dining table. Conveniently, our stoneware sake warmers include a perfectly fitted carafe, eliminating the need for a separate purchase.

Moreover, the versatility of these warmers extends beyond heating sake. Just like a wine cooler, our sake warmer can be used to cool sake by adding ice water to the outer vessel. Our stoneware sake warmers are both practical with their dual functionality and chic in style.

First, pour boiled water into the sake warmer halfway.

Set the sake carafe filled with sake into the sake warmer.

Once the sake carafe is placed in the sake warmer, let it sit for a while to allow the sake to warm up.

Approximate time needed to warm sake:

2 min: 86~104 °F

3 min: 104~113 °F

4 min: 113~122 °F

Copper Sake Warmers

A copper sake warmer is used by directly heating the sake warmer after filling it with water or by filling it with hot water.
The advantage of this particular sake warmer lies in its versatility, allowing you to use any carafe of your preference, provided it is heat-resistant.

1. Prepare a sake carafe

Make sure your sake carafe fits the opening of the sake warmer. Fill 90% of the carafe with sake and cover with plastic wrap to retain the sake's aroma.

2. Boil water

Fill the copper sake warmer halfway with water without the carafe, bring to a boil and turn off the heat.
You can also pour hot water directly into the warmer.

3. Set carafe and wait

Place the carafe into the warmer and wait for the sake to reach its optimal temperature. After a few minutes, you can enjoy the mellow aroma and rich taste of warm sake!

*Metal carafes

Tin carafes, called chirori, are ideal for heating sake with its high thermal conductivity.

Popular Sake Warmers

Black Crystal Glaze Mino Ware Sake Warmer

The simple black design goes well with any sake cup. It can be used not only for heating sake, but also for keeping sake cold with ice water. This stylish sake warmer is a new way to enjoy sake at the table and at home bars.

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Arabesque Mino Ware Sake Warmer L

The traditional arabesque pattern, painted in indigo, creates a relaxed atmosphere just by placing it on a table.

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Seigado Indigo Blue Copper Sake Warmer

This stylish sake warmer, crafted by Seigado, comes from their workshop in Niigata Prefecture. Specializing in sake carafes and cups, Seigado designs each piece to comfortably fit in one's hand. Their products stand out with their luster and sturdiness, qualities achieved through skillful forging and hammering of thin copper plates.

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History of Japanese Sake

Sake's origin in Japan is shrouded in various theories, but it's believed that its production began alongside the start of rice farming during the Yayoi period (300 BCE - 300 CE). Initially, shrine maidens crafted sake for the kami, the Japanese gods and goddesses, marking its sacred beginnings.

During the Nara period (710 CE - 794 CE), brewing methods evolved into forms similar to those seen today. The establishment of Sake-no-Tsukasa, a governmental brewing office, signified the beginning of systematic, state-controlled sake production. Moving into the Edo period (1603 CE - 1867 CE), sake brewing became a specialized craft, led by skilled brewers. Although sake brewing was widespread among households, the Meiji era (1868-1912) saw the enforcement of the Liquor Tax Law, which prohibited homemade sake production.

Enjoying sake with friends and family remains a vital tradition during ceremonies such as weddings, funerals, and special events like the New Year, continuing its centuries-old cultural significance.

How Sake is Made

Sake is produced through the alcoholic fermentation of steamed rice, which involves the use of koji (rice malt), rice, and water. As rice lacks sugar and cannot be fermented, the process begins with saccharification, where the starch in the rice is broken down into sugar by the koji. Following this, yeast is introduced to ferment the sugars, transforming them into alcohol.

Sake brewing is a meticulous process consisting of approximately 12 intricate steps, each executed with utmost care. It involves the careful management of koji bacteria, the selection of high-quality rice, and of pristine water, all crucial elements of sake-making.

The taste of sake varies depending on the raw materials: the type of rice, the water source, and the specific koji used in each brewery. This means you can savor entirely distinct sake experiences depending on which part of Japan the sake is made and the brewery you explore..

The Ingredients of Sake

Rice

Rice is the primary ingredient in sake production. A specific type of rice known as saka-mai is used, featuring larger grains and a higher starch content compared to regular rice. To achieve a clean and clear sake flavor, sake brewers take on the essential task of polishing the rice. During this process, they carefully remove proteins, fats, and other substances from the surface of the rice grains.

Koji Rice Malt

According to Japanese tradition, koji is hailed as the most crucial ingredient in sake brewing as rice lacks the necessary sugar for alcoholic fermentation. Koji is a type of mold fungus, but it's important to note that it's safe to consume. It contains enzymes, like amylase, that break down the starch in rice into sugar. Koji has been passed down through generations as a vital element for saccharifying rice. As a living organism, it's rigorously controlled at each sake brewery.

Water

It's said that the amount of water required for sake brewing is approximately fifty times the total weight of rice. The water used in sake brewing is held to even stricter standards than the water typically consumed by the Japanese population. These standards pay special attention to the levels of elements like iron and manganese. In Japan, spring water is known for its soft and flavorful characteristics. As a result, sake breweries are often concentrated in areas known for their pristine water quality.

Types of Sake

There are various types of sake, each distinguished by its unique brewing and filtering processes. Below, we've listed some basic varieties, but there's still a wide array of options to explore. If you have the chance to visit Japan, we highly recommend heading to a sake bar to sample different flavors. You'll also discover that there are specific kinds of sake sets designed to complement each type of sake.

Junmai

Junmai sake is made purely from rice, koji, and water with no brewing alcohol added. Because it is made only from these three ingredients, you can enjoy the organic flavor and the rich aroma of rice.

Served warm
Goes well with Sake carafe and Ochoko set

Daiginjo

Daiginjo is made with added brewing alcohol and has the highest degree of rice polishing. The combination with the aroma-enhancing effect of brewing alcohol, gives daiginjo a dry, clean aroma.

Served cold
Goes well with Sakazuki, trumpet-shaped sake cup

Junmai-Ginjo

Junmai-ginjo is a pure sake made from only rice, koji, and water, but with a higher degree of rice polishing which gives it a gorgeous aroma and mellow taste.
Junmai-daiginjo has a sweeter taste with the highest degree of rice polishing.

Served cold
Goes well with thin sake cup

Hon-jozo

Hon-jozo is a sake variety where brewing alcohol is added, and the rice isn't highly polished. What sets it apart is its versatility – you can easily find it for everyday enjoyment, and it's delightful at any temperature.

Served warm or cold
Goes well with Guinomi, or any type of sake carafe and cup

Nigori

Nigori, often referred to as “cloudy sake,” is a sake variety with settled sake lees, giving it a distinctive bold flavor and a touch of sweetness. To enjoy it fully, give the bottle a gentle shake to stir up the flavorful lees before pouring.

Served cold
Goes well with Guinomi, glass sake cup, thick ceramic sake cup

Ara-bashiri

Ara-bashiri is the sake that first comes out from the filtering cloth without any pressing. It has a fresh, powerful aroma and taste, and is the one of the most popular types of sake in Japan.

Served cold
Goes well with any type of sake cup.
Enjoy while fresh

Nama-zake

Also known as Kizake or Nama-shu, this sake is untouched by heat treatment, preserving the lively aroma of the koji.
IYou maybe surprised with a subtle sparkle in its taste. It's a rarity beyond Japan's borders, making it an exciting find.

Served at room temperature or cold
Goes well with bud-shaped cup or wine glass

Doburoku

Doburoku, a traditional folk sake, used to be a common homemade brew before the Meiji era (1868-1912). It offers a robust and earthy flavor. Under the present Liquor Tax Law, it has become a rare treat.

In the past, people drank this kind of sake directly from the sake bottle or in a large cup