Menu
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.
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.
We carry some of the best entry and midrange sakes to some of the finest top-grade premium sakes for all sake lovers.
Futsu-shu, with less than 10% distilled alcohol to create a light and dry mouthfeel
Pale Yellow
Mushroom, yoghurt
Dry, clean, lightbodied, short finishing
Positive 3
Warm, hot, cold
Tempura, yakitori, teppanyaki
Rich and dry Junmai sake, made in Kyoto, with fruity aroma such as green apples.
Yellow
Starchy, steamed rice, mushroom
Creamy, medium bodied, medium finishing
Positive 3
Warm, hot, cold
Ramen, soup based, asian foods
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.
Yellow with gold leaf
Starchy, steamed rice, mushroom
Creamy, medium bodied, medium finishing
Positive 3
Chilled 10 celcius, warm or steamy hot 35 – 40°c
Fried food
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.
Light yellow
Starchy, steamed rice, mushroom
Mild, smooth and short finishing
Neutral 0
Warm, hot, cold
Ramen, soup based
Undiluted sake with high alcohol content of 17.5%. It has strong taste and a full bodied dry sake.
Light yellow
Spice, mineral, acidic
Dry in mouthfeel and strong acidity
Positive 2
Chill 8-10°c , warm, hot,
Yakitori, steak, broiled
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.
Yellow
Vanilla, wild mushroom, wood
Rich flavour, caramel
Positive 4
Chill 8-10°c , warm, hot,
Cheese, steak, wagyu
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)
Light yellow
Banana, Melon, Mushroom
Medium bodied
Positive 1
Chill 8-10°c , warm, hot,
Sashimi, sushi, delicate &light flavour food
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.
Light green
Peach, melon, pear
Fruity & floral, moderate sweetness with lingering finish
Negative 3
Chill 8-10°c
Sashimi, sushi, delicate & light flavoured food
A refreshing sparkling sake with citrus flavour and clean finishing. Definitely a thirst quenching drink that you can enjoy it as an aperitif.
Pale white
Citrus, yuzu
Refreshing semi-sweet with clean finishing
–
Chill only
Fried food, yakitori
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.
Transparent
Sweet, steamed rice
Mild & clean finishing
25
Neat, on the rocks
Fried food
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.
Yellow
Rice, vanilla, oaky
Sweet
25
Neat, on the rocks
Fried food
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