Japanese Sake (日本酒)

The first Japanese sake often called as nihonshu (日本酒) was brewed from rice, water, and koji mold in Nara Period in the 8th century. Starting from drinking only in temples and imperial palace, it became the central part of the Japanese life and culture.

Ippin Japanese Sake

Today, Japanese culture cannot be imaged without sake. Brewing sake is a long and toilsome process. Every second matter during brewing. One second more or one second less might change the taste of the sake. Therefore, it requires years of experience and craftsmanship.

The rice polishing ratio and distilled alcohol inclusion define the type of sake.

  1. Ginjo: At least 40% of the rice has been polished away
  2. Daiginjo: At least 50% of the rice has been polished away
  3. Junmai: Pure rice, no alcohol has been added to the sake
  4. Honjozo: A small amount of alcohol has been added to boost the flavor

Daiginjo and junmai combination creates the premium sake together.

Japanese Sake

Delicious Japanese Sake needs only four ingredients: water, rice, koji (fermenting agent), and craftsmanship. Find limited-edition Junmai, Honjozo, Ginjo, Junmai Ginjo, Daiginjo, and Junmai Daiginjo from brands like Juuyondai, Kokuryu, Hiroki, Isojiman, and Dassai on Ippin.

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The sakeware collection of Ippin has a beautiful arrangement of cups and available in a variety of styles, colors, and sizes, making it ideal for every special occasion.

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Japanese Sake Guide

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