SAKE_FLYER_2025

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Sho Chiku Bai MIO Sparkling Sake captivates with its refreshingly fruity character, perfectly balancing delicate sweetness and lively acidity. A subtle aroma of muscat grapes and apple lends this sake an exceptional touch of sophistication. With its light and sparkling nature, MIO is delightful on its own and also serves as an outstanding base for creative, refreshing cocktails. MIO MIO CLEAR offers a bright, fruity perlage with notes of muscat grapes, peach, pear, and a hint of is a clear, slightly drier version that emphasizes fruity freshness and lightness. freshly baked bread. Alcohol: 5% Vol. Carton: 12 x 300 ml Serving temperature: chilled (5°C) Origin: Kobe (Hyōgo, Japan) MIO Sweet -10 Light aroma Low polish Alcohol content (low) MIO CLEAR Sweet Light aroma Low polish Alcohol content (low) -8 -5 -5 MIO Yuzu Fizz Ingredients: 100 ml MIO Sparkling Sake 20 ml Yuzu juice 10 ml honey syrup 2–3 ice cubes Garnish: Yuzu or citrus zest +5 _ 0 + +1 _ 0 + +4 +1 Dry Strong aroma High Polish Alcohol content (high) Dry Strong aroma High polish Alcohol content (high) Kobe Preparation: Pour Yuzu juice and syrup into a glass ﬁ lled with ice cubes and stir brieﬂ y. Top up with well-chilled MIO Sparkling Sake. Stir gently to preserve the delicate perlage. Garnish with a zest and serve immediately.

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Sho Chiku Bai “Kandokkuri“ Extra Dry Sake – a sake of crystal-clear precision and uncompro- mising dryness. With its minimalistic style and refreshing character, it embodies understated elegance – and therein lies its true strength. Rather than overpowering ﬂ avors, it complements dishes with subtle clarity and restraint. Despite its pronounced dryness, it remains smooth on the palate, expressing its nuances with precision – especially when served well-chilled. Alcohol: 14,5% Vol. Carton: 20 x 200 ml Serving temperature: heated or chilled (10°C - 45°C) Origin: Kyōto (Kyōto, Japan) Sweet Light aroma Low polish +4 _ 0 + +1 +1 Dry Strong aroma High polish Alcohol content (low) Alcohol content (high) +3 The Reﬁ ned Beginning With its clean, dry structure “Kandokkuri“ Extra Dry Sake makes a sophisticated opening to any menu. Served chilled, it delights with vibrant freshness and subtle elegance – the perfect way to gently awaken the palate and set the tone for what is to come. Its harmonious restraint makes it an ideal companion for delicate starters: whether tender ceviche, ﬁ ne scallops, or lightly marinated ﬁ sh, it enhances the ﬂ avors without overpowering them. It also pairs beautifully with light appetizers, fresh salads, or an elegant seafood tartare, revealing its clear, precise character and adding a touch of reﬁ ned style. Kyōto

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Sho Chiku Bai Kyoto Junmai Sake – with its understated style and pleasantly smooth mouth- feel, Kyoto Junmai Sake embodies the delicate balance between tradition and modern sophis- tication. With a moderate alcohol content of 13.5%, it reveals a harmonious interplay of gentle dryness and creamy texture. On the nose, subtle notes of vanilla, cardamom, and a hint of spice emerge. When served at room temperature, the spicy notes deepen, adding an extra layer of complexity. Alcohol: 13,5% Vol. Carton: 12 x 720 ml Carton: 12 x 300 ml Sweet Light aroma Low polish Alcohol content (low) Serving temperature: heated or chilled (10°C - 45°C) Origin: Fushimi (Kyōto, Japan) _ 0 + +2 +2 +2 +3 Dry Strong aroma High polish Alcohol content (high) Delicate Harmony for Reﬁ ned Cuisine Kyoto Junmai Sake reveals its smooth, graceful character especially when paired with creamy dishes. Whether it’s a butternut squash risotto, a delicate vegetable soup, or poultry in a mild cream sauce, its soft texture and subtle spice blend seamlessly with these ﬂ avors. It also shines alongside steamed or gently cooked ﬁ sh such as pike-perch or sole, where the sake’s reﬁ ned aromas highlight the delicate structure of the ﬁ sh in an elegant and harmonious interplay. Kyōto

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Shu Chiku Bai Kimoto Junmai Sake – this exceptional sake is crafted using the Kimoto tradition, a complex method that imparts its distinctive structure, lively acidity, and rich umami character. Its complex proﬁ le combines earthy tones with hints of roasted grains and subtle fruitiness. Whether lightly chilled or gently warmed, Kimoto Junmai Sake reveals its full aromatic spectrum, offering new layers of nuance with each tasting temperature. Alcohol: 15,5% Vol. Carton: 6 x 640 ml Serving temperature: chilled (10°C) Origin: Kobe (Hyōgo, Japan) Sweet Light aroma Low polish Alcohol content (low) _ 0 + +1 +2 +3 +4 Dry Strong aroma High polish Alcohol content (high) Kimoto Junmai Sake – Depth Meets Spice This sake truly shines when paired with earthy ﬂ avors and subtle spice. Whether it’s a creamy porcini risotto, tagliatelle with trufﬂ e, or venison in a mushroom cream sauce, its ﬁ ne acidity and pronounced umami perfectly complement the earthy notes of these dishes. It also excels with grilled ﬁ sh such as salmon or mackerel: the delicate smokiness and robust structure enhance the roasted ﬂ avors, creating a harmonious balance between character and elegance. Kobe

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L’Atelier du Saké-Daiginjo – this exceptional sake, brewed from highly polished Gohyakuman- goku rice (50%), combines the elegance of a premium Daiginjo with the powerful expressiveness of an unﬁ ltered, undiluted sake. On the nose and palate, vibrant aromas of apple, melon, and tropical fruits unfold, supported by a delicate dryness and full-bodied depth. When served well-chilled, it reveals its fresh, aromatic intensity at its best. Alcohol: 17,5% Vol. Carton: 6 x 500 ml Serving temperature: chilled (10°C) Origin: Kobe (Hyōgo, Japan) Sweet Light aroma Low polish Alcohol content (low) _ 0 + +3 Dry Strong aroma High polish Alcohol content (high) +5 +6 +6 Excellent with Reﬁ ned European Cuisine This Daiginjo also demonstrates its ﬁ nesse when paired with light, elegant European dishes. Whether with delicate scallops, pan-seared turbot, or a ﬁ ne seafood risotto, it enhances the ﬂ avors without overpowering them. Its fruity nuances add freshness, while the full-bodied texture contributes a gentle creaminess – a balanced interplay that complements maritime cuisine with sophisticated elegance. Kobe

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Sho Chiku Bai Junmai Daiginjo Sake – this exquisite Junmai Daiginjo Sake creation from Takara, brewed in the storied Hyōgo region, is a masterful expression of Japanese sake craftsmanship. With a polishing ratio of 45% and 15.5% alcohol, it combines a powerful structure with reﬁ ned elegance. The bouquet reveals aromas of pear, melon, and banana, complemented by subtle ﬂ oral notes – clear and harmonious. When served well-chilled, this sake unveils its aromatic depth and precision. Alcohol: 15.5% Vol. Serving temperature: chilled (10°C) Carton: 6 x 640 ml Origin: Kobe (Hyōgo, Japan) Sweet Light aroma Low polish Alcohol content (low) _ 0 + 0 Dry Strong aroma High polish +7 Alcohol content (high) +5 +4 Harmony for Reﬁ ned Culinary Moments The Junmai Daiginjo is a sake of exceptional elegance and balance. Its delicate aromas of pear, melon, and white blossoms pair beautifully with dishes that emphasize reﬁ nement and subtlety. It is particularly well-suited to ﬁ ne sashimi, scallops, or gently cooked white ﬁ sh. It also complements light French cuisine – such as pike-perch on a leek cream or poultry in a mild vegetable broth – revealing its aromatic depth and clarity. A sake that not only accompanies but gracefully completes a sophisticated culinary experience. Kobe

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Kyoto Yuzu – this unique fusion combines the bright freshness of sun-ripened yuzu from Mizuo, Kyoto, with the subtle depth of lightly roasted Shochu notes. With around 12% alcohol, it is well-balanced – citrusy fresh, aromatic, and pleasantly smooth on the palate. Served well-chilled or over ice, it reveals its full spectrum of ﬂ avors. Whether enjoyed pure as a refreshing aperitif or as a sophisticated cocktail ingredient, Kyoto Yuzu brings Japanese elegance to every glass. Alcohol: 12,4% Vol. Carton: 6 x 700 ml Serving temperature: chilled (5°C) Origin: Kyōto (Kyōto Japan) Sweet -10 Light aroma Alcohol content (low) _ 0 + +1 Dry Strong aroma +10 Alcohol content (high) Kyoto Yuzu Spritz Zutaten: 4 cl Kyoto Yuzu 6 cl tonic water 2 cl soda water (optional) Ice cubes Garnish: Yuzu or citrus zest Preparation: Fill a wine or longdrink glass with ice cubes. Pour in the Kyoto Yuzu and top with tonic or soda water. Stir brieﬂ y and garnish with a Yuzu or lemon zest. Kyoto

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