Sake Starter Set

This sake set combines three exceptional styles and regions of Japan – perfect for explorers and connoisseurs. Nohime No Sato Kakushi Ginjo from Aichi delights with its fruity softness, elegant structure, and subtle umami notes in the finish. Served well chilled, it is an ideal accompaniment to light dishes. The Jin Junmai from Ishikawa impresses with its full body, intense rice flavor, and mild acidity. Brewed from the extremely rare Hokuriku 12 rice variety, it displays mineral, slightly tart nuances and tastes excellent both cold and warm. The set is rounded off by Takasago Yamahai Junmai Ginjo: complex, fruity, and traditionally brewed, with notes of honey, honeydew melon, delicate sweetness, and deep umami.

This set introduces three traditional breweries that exemplify the diversity, history, and philosophy of Japanese sake craftsmanship.

Kiyosuzakura Brewery was founded in 1853 in Kiyosu, Aichi Prefecture, and looks back on around 170 years of brewing history. Originally specializing in sake, the company has evolved over time and now also produces shochu, umeshu, wine, and gin. Its location on the outskirts of Nagoya, characterized by the three rivers Kiso, Ibi, and Nagara, provides fertile soil and excellent conditions for high-quality beverages. Kiyosuzakura combines tradition with a spirit of innovation and attaches great importance to sustainability, for example through environmentally friendly packaging solutions.

Manzairaku Sake Kura is one of the oldest and most renowned breweries in Ishikawa Prefecture and was founded in 1716. Located at the foot of the sacred Mount Hakusan, the brewery benefits from particularly clear, high-quality water, which gives the sake and liqueurs their characteristic taste. The name Manzairaku means "always be happy" and reflects the philosophy of the house. In addition to excellent sake, the brewery is also known for its award-winning Kaga Umeshu, which is even served in ANA's first class.

The Fuji Takasago Brewery, founded in 1820 in Fujinomiya (Shizuoka Prefecture), stands for a deep connection to nature and traditional brewing methods. Located in the immediate vicinity of Mount Fuji, it uses the mountain's exceptionally soft spring water, filtered through volcanic rock, for all stages of sake production. Particularly distinctive is the consistent use of the traditional Yamahai method, which enables natural lactic acid fermentation. This results in characterful, complex sake with depth, clarity, and a pronounced umami flavor.