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Brewed in Fushimi, the southern part of Kyoto, a place that is blessed with abundant underground iron-free water.

People with a passion

Saito Sake’s origin defines the brand and also differentiates it from other brands as its brewing area is located in Fushimi, the southern part of Kyoto, a place that is blessed with abundant underground iron-free water.

The sake-making process involves the usage of this excellent quality of water, specifically the balance of minerals such as potassium and magnesium that are perfect attributes and composition for producing sake. Coupled with Kyoto’s climate, renowned particularly for its cold winter called “Sokobie”, it is the most ideal brewing area for producing one of the best sakes in Japan. These factors define the character and taste profile of Saito sake; most importantly being smooth and clean.

Kyoto and Sake Making

Known as the country’s cultural capital and home to 41 sake breweries, 22 of which are in the Fushimi district.

Fushimi is blessed with good access to the Tokaido highway which connects to Tokyo. Fushimi is also a port town where sake could be shipped by river to the capital of Osaka. Therefore, Kyoto remained as the 2nd largest sake-producing region in Japan.

Fushimizu translating as “underground spring”, the region is known for its abundance of iron-free water.

Our Sake Range

We carry some of the best entry and midrange sakes to some of the finest top-grade premium sakes for all sake lovers.

Karakuchi

Futsu-shu, with less than 10% distilled alcohol to create a light and dry mouthfeel

Colour

Pale Yellow

Aroma

Mushroom, yoghurt

Flavour

Dry, clean, lightbodied, short finishing

Sake Meter Value

Positive 3

Serving Temperature

Warm, hot, cold

Food Pairing

Tempura, yakitori, teppanyaki

Junmai

Rich and dry Junmai sake, made in Kyoto, with fruity aroma such as green apples. 

Colour

Yellow

Aroma

Starchy, steamed rice, mushroom

Flavour

Creamy, medium bodied, medium finishing

Sake Meter Value

Positive 3

Serving Temperature

Warm, hot, cold

Food Pairing

Ramen, soup based, asian foods

Junmai Gold

Saito Junmai Gold is a special sake containing gold flakes. It’s good for special occasions like celebration. It has a fruity aroma derived from Ginjo-yeast with a relatively clean finish.

Colour

Yellow with gold leaf

Aroma

Starchy, steamed rice, mushroom

Flavour

Creamy, medium bodied, medium finishing

Sake Meter Value

Positive 3

Serving Method

Chilled 10 celcius, warm or steamy hot 35 – 40°c

Food Pairing

Fried food

Premium Junmai

Using the Yamahai brewing method, a traditional slow fermentation technique process at low temperature, it gives this sake width and depth in flavour. Experience a semi-dry taste with this medium-bodied sake.

Colour

Light yellow

Aroma

Starchy, steamed rice, mushroom

Flavour

Mild, smooth and short finishing

Sake Meter Value

Neutral 0

Serving Temperature

Warm, hot, cold

Food Pairing

Ramen, soup based

Junmai Ginjo Genshu

Undiluted sake with high alcohol content of 17.5%. It has strong taste and a full bodied dry sake.

Colour

Light yellow

Aroma

Spice, mineral, acidic

Flavour

Dry in mouthfeel and strong acidity

Sake Meter Value

Positive 2

Serving Temperature

Chill 8-10°c , warm, hot,

Food Pairing

Yakitori, steak, broiled

Ginjo Aged 12YO

Twelve years of storage, this premium aged sake has a special rich flavour with whisky aroma. This is a full bodied sake with hints of caramel and almond.

Colour

Yellow

Aroma

Vanilla, wild mushroom, wood

Flavour

Rich flavour, caramel

Sake Meter Value

Positive 4

Serving Temperature

Chill 8-10°c , warm, hot,

Food Pairing

Cheese, steak, wagyu

Junmai Daiginjo

Premium sake with the finest fruity aroma of pear. Full bodied and elegant sake with a richness in flavour yet gentle smooth finishing. Made with Yamadanishiki rice, known as “King of Rice”.

Best Sake of the year 2017 (HKIWSC)

Colour

Light yellow

Aroma

Banana, Melon, Mushroom

Flavour

Medium bodied

Sake Meter Value

Positive 1

Serving Temperature

Chill 8-10°c , warm, hot,

Food Pairing

Sashimi, sushi, delicate &light flavour food

Super Premium Junmai Daiginjo

This valuable premium sake has an elegant fruity aromas of peach and banana. With a polishing ratio of 35%, this sake uses Yamadanishiki rice, which gives an overall balanced fruity and smooth finishing.

Colour

Light green

Aroma

Peach, melon, pear

Flavour

Fruity & floral, moderate sweetness with lingering finish

Sake Meter Value

Negative 3

Serving Temperature

Chill 8-10°c

Food Pairing

Sashimi, sushi, delicate & light flavoured food

Yuzu Hikari

A refreshing sparkling sake with citrus flavour and clean finishing. Definitely a thirst quenching drink that you can enjoy it as an aperitif.

Colour

Pale white

Aroma

Citrus, yuzu

Flavour

Refreshing semi-sweet with clean finishing

Sake Meter Value

Serving Temperature

Chill only

Food Pairing

Fried food, yakitori

Rice Shochu

This rice shochu is made with a low temperature fermentation process that goes through distillation under reduced pressure. Using Fushimizhu water, this Shochu has a mild and fruity flavour with clean finishing.

Colour

Transparent

Aroma

Sweet, steamed rice

Flavour

Mild & clean finishing

Alcohol %

25

Serving Method

Neat, on the rocks

Food Pairing

Fried food

Aged Rice Shochu

This premium aged Shochu is made from rice. Five years storage in tank and one year in oak barrels and brandy barrel, gives this shochu a rich flavour with special vanilla aroma.

Colour

Yellow

Aroma

Rice, vanilla, oaky

Flavour

Sweet

Alcohol %

25

Serving Method

Neat, on the rocks

Food Pairing

Fried food

Check out the full range at our online store

Process of tasting sake

Step 1

Observe the apearance , including the color and clarity

Step 2

Evaluate the uwadachika (the smell of aroma) by bringing the vessel up to the nose and smelling the aroma given off directly by the sake.

Step 3

Take about 5ml of sake into the mouth, spread it around the tongue, breathe in air through the mouth and mix it with the sake.

Step 4

Evaluate the fukumika, the aroma that reaches the nose via the mouth.

Step 5

Evaluate slowly the taste on the tongue

Step 6

After expectorating the sake, quitely swallow the residual sake on the tongue in order to evaluate the after taste.

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