Selected Sakes
A selection of premium sake has been carefully chosen
from multiple suppliers to complement the pairing menus.
Discover the fascinating stories behind each sake
as you enjoy them with sumptuous seafood dishes.

Types of Sake

Sake generally comes in four types, the fragrant and slightly citrusy "aromatic" type known as Kunshu; Soushu, the "smooth and refreshing" type; Junshu, the "rich" type full of strong umami and lastly, Jukushu, the "rich and complex" type characterised by a dry nutty fragrance. Naturally sparkling varieties have also emerged recently to growing popularity. Please refer to the chart below for more information.

Grades of Sake

Rice Milling Percentage Alcohol-Added Style(Rice, Water, Yeast, Koji/Distilled Alcohol) Pure Rice Style(Rice, Water, Yeast, Koji)
50% or Less Remaining Daiginjo Junmai Daiginjo
60% or Less Remaining Ginjo Junmai Ginjo
70% or Less Remaining Honjozo Junmai
No Minimum Milling Requirement Futsu-shu

How to Taste Sake


Observe the colour and clarity to set the stage for your tasting journey


Swirl the sake gently and Inhale deeply to identify the diverse scents


Savour the nuanced flavours, experience the intensity, explore the texture, relish the umami, and appreciate the lingering finish


Consider the balance of flavours and how they harmonise on your palate. Does this exemplify the desired standard?

How to Read Sake Labels

A: Legally Required Information
on Sake Bottle Labels in Japan

1 : Product NameSake is referred to as both 清酒 (seishu) and 日本酒 (nihonshu)

2 : Producer’s Name

3 : Producer’s Address

4 : Net Content

5 : Alcohol ContentTypically ranging between 15-16%, with Genshu varieties around 20%

6 : IngredientsIngredients include rice and rice koji. Distilled alcohol is added to non-Junmai types

7 : Date of ProductionIndicates when the sake was bottled and dispatched from the brewery

8 : Legal Statement on Drinking

B: Specially Designated Sake

Stated if the Sake falls into Premium Sake Classification.
e.g. Daiginjo, Ginjo and Junmai.

C: Optional Information (Back Label)

9: Rice Milling RateThe percentage of the rice grain that remains after polishing

10: Sake Meter Value (SMV)Generally, a higher value indicates a drier sake, while a lower value suggests a sweeter sake

11: AcidityThe higher the acidity, the drier the sake becomes

12: Amino Acids Content