MONTHLY SPECIAL SAKE

“Monthly

Monthly delivery

Deliver special SAKE every month. You can specify the delivery date and time.

“Super

Special seasonal SAKE

Only offer seasonal "nama" SAKE rarely appear even in Japan, and use refrigerated transportation to keep the freshness.

“Different

Fine breweries

Select only fine breweries commitment to quality and taste.

  • Polish and steam rice
  • 1.Polish and steam rice

    The brewing process begins with polishing brown rice, the main ingredient of SAKE.
    Basically brewery rice has a lump of starch in that center which is necessary for brewing. As a next step, rice is polished with special polisher to get rid of proteins and bran that can produce off flavors in the sake. The grade of sake , such as Daiginjo, Ginjo and so forth, is defined by the polish rate. Before steaming rice, they are washed and steeped. Especially steeping is very delicate and important, since polished sake is very easy to absorb water, and the amount of water to absorb effect much to the taste itself. The steamed rice is used for all the brewing process.

  • 製麹
  • 2.Produce KOJI

    Spores of the aspergillus oryzae mold (KOJI-KIN) are added to the steamed rice, which is then incubated to produce KOJI.
    The KOJI is added to the yeast starter and the moromi mash to help convert the rice starch into glucose.
    Since rice does not contain any sugar, it cannot be fermented as is like wine. It has to first be converted into sugar with the help of enzymes. Producing KOJI is the basic of sake brewing.

  • “Produce
  • 3.Produce SHUBO

    This is made by mixing steamed rice, water, koji, and yeast. It contains large amounts of yeast, which promotes the MOROMI fermentation process.
    There are basically 2 types of SHUBO production process "KIMOTO" and "SOKUJO". KIMOTO takes a lactic acid bacterium which keeps the tank in acidity in from air to protect yeast. "SOKUJO" is the method to add a lactic acid bacterium.

  • Produce MOROMI
  • 4.Produce MOROMI

    Add Koji, steamed rice, and water to shubo and then left for fermenting. A process unique to Japanese sake brewing takes place. It’s a three-step fermentation process over 4 days. The koji will convert the starch in the rice into glucose, which the yeast will use to create alcohol and carbon dioxide. The conversion of starch to sugar and sugar to alcohol happen in the same time and same tank. This "multiple parallel fermentation" is unique to sake. Since the sake yeast is very weak, compare with the other natural bacterias, this kind of long and careful process is very necessary for sake.

  • Press and bottling
  • 5.Press and bottling

    Once the moromi is completely fermented, it is passed through a press to separate out the sake lees. The sake has to go through following process, filter, pasteurize and place in cold storage where it matures before being bottled.
    Filtering and pasteurizing process is very important to prevent sake away from the taste degradation, however, this process is easy to kick the special feature of each sake away.
    SAKEMARU only offer the sake which is unfiltered and unpasteurized "nama" type of sake. We will provide this special sake only for SAKEMARU users with directly alliancing with breweries and establishing the perfect cold-chained transportation all the way from breweries to your house.

Winter Dec to Mar

Winter is the brewery season. SAKE nouveau is only available in this season. They are little sparkling and taste very fresh.

Spring, Summer Apr to Aug

After brewery season, SAKE nouveau is matured in brewery. In Spring and Summer, a few months matured “nama” sake appears. The taste turns to be little softer and smoother. Well-balanced “nama” sake is suitable for hot summer.

Autumn Sep to Nov

In Autumn, more than half year matured rich sake shows up. The taste is very mild and rich, totally different from SAKE nouveau.

Cold logistics

Cold logistics

Since the yeast still alive in the bottle of our “nama” sake, the sudden change of temperature and direct sunlight easily degrade the taste. That is one of the reason these special SAKE rarely appear on market. We guarantee the quality by building the perfectly cold logistics.

Fine breweries

Fine breweries

SAKEMARU selects breweries have own philosophy and high commitment to brewing.
However, we believe the most important thing is if the brewery is loved by local people. The breweries we select are small, but loved by local people and commit to produce high-quality sake.

SAKE sommelier

SAKE sommelier

All the SAKE and brewery is selected by our fine SAKE sommeliers, so that we guarantee the quality and taste. Of course we know people have different taste. We are very happy to hear your voice about our SAKE. Please feel free to contact to us after you try our SAKE.

Tadashi Okushima
CEO of Japan International Trading Co., LTD
- Aug 2007 Sake Sommelier
- Dec 2007 Shochu Sommelier
- Oct 2008 Certification of teaching sake
- Feb 2014 Appointed 1st honorable sake sommelier