The national beverage of Japan is sake. It is made by fermenting rice and polishing the outer layer of the rice grain. Sake is often served with special ceremony – gently warmed in a small earthenware or porcelain bottle called a tokkuri, and sipped from a small porcelain cup called a sakazuki. So whether it’s hot or cold, Junmai or Nigori – you’ll find the right fit here at Kobe Japanese Steakhouse.
Japan’s tradition of sake making began more than 2,000 years ago shortly after rice cultivation was introduced from China. Though the first few centuries yielded a beverage quite unlike that of today, years of experience perfected brewing techniques has increased sake’s overall appeal and popularity.
Kobe Sake
Takasago Junmai Okosyu -720ml
Made by Takasago Shuzo, Hokkaido. The only junmai daiginjo in the world that is made in an igloo-like "Ice Dome," at -2C, 90% humidity, and no wind. A prominent fragrance, a clean and fresh taste, with flavor deep into the recesses
Hououbiden Junmai Ginjo – 720ml
This Junmai Daiginjo has the luxurious aroma of muscat grapes, and a complex, seductive flavor that evolves whilst in the mouth. The brewers suggest serving in a wine glass or decanting slightly to enjoy the peak of the flavor's depth, the softness of the rice, and the smooth, elegant texture.
Hana Lychee – 750ml
Lychee was once a favorite fruit of Emperor Li Longi’s special concubine, Yang Yuhuan in the Tang Dynasty. HANA Lychee appeals with aroma that fulfills the palate with the intense flavor of this exotic fruit. The lovely, lingering finish continues the rich lychee taste. Its low alcohol makes it a fine aperitif, either straight up or on the rocks Medium-Bodied
Suzaku Junmai Ginjo – 300ml
Made from a combination of fresh spring water, yeast, koji and the finest rice, this premium sake is carefullyfermented at a low temperature to produce its fine fruity aroma that includes delicate notes of pear, honeydew and pineapple. The taste is remarkably smooth on the palate with a creamy body that leads to a light fruit finish
Kanenosawa – 300ml
Medium – Bodied with a crisp finish and mellow aroma
Gekkeikan – Hot Sake
Gekkeikan is a namasake. By definition, ‘nama’ means fresh and namasakes are characteristically fresher and livelier in style. Gekkeikan is micro-filtered and bottled as soon as the fermentation process is complete, for a light, refreshing flavor.
Takara – Plum Wine
Takara Plum is a rich, sweet and aromatic plum wine suitable as an aperitif. The plum flavor used for this product is based on "Ume", a special plum cultivated in Japan that has a tart flavor. It is made from premium white wine with natural plum flavor. Serve it chilled or on the rocks.
Gekkeikan Draught – 375ml
Gekkeikan Draft is a namasake. By definition, ‘nama’ means fresh and namasakes are characteristically fresher and livelier in style. Gekkeikan Draft is micro-filtered and bottled as soon as the fermentation process is complete, for a light, refreshing flavor.
Hakutsuru Nigori – 300ml/Delicate
a very special Nigori – it is not flashy and not simple – just clean and easy with a semi-sweet appearance and very smooth finish. There is a watery softness that is hard to explain amongst all of the Nigori qualities, but it is not watery!
Hakutsuru Junmai Ginjo – 300ml
Medium-Bodied - Using only the finest rice, and Nada's famed natural spring water "Miyamizu", Junmai Ginjo has been brewed with meticulous care and traditional method. This flowery fragrant Sake with silky, well-balanced smoothness can be enjoyed chilled or at room temperature.
