Diploma Selection
Autumn is a season that somehow makes you hungry.
Pacific saury, returning bonito, mushrooms, chestnuts, ginkgo nuts.
Just as these autumn flavors come into their prime, sake too becomes more delicious after passing through a summer. "Hiyaoroshi" and "aki-agari" are sakes unique to autumn: born in spring, they rest quietly in the brewery through the summer, losing their rough edges and gaining depth of umami.
This time, TABi TEBAKO's SAKE DIPLOMA holder Uchida has picked three: "Kiminoi Aki-agari" from Kiminoi Shuzo in Niigata, "Aki KAWASEMI" from Akita Seishu in Akita, and "Karakurenai no Shirakiku" from Shirasugi Shuzo in Kyoto.
Even among autumn sakes, their characters vary: one that gently complements food, one that pairs lightness with matured umami, and a distinctive sake born from Koshihikari rice. Grill some saury, sear some mushrooms, slice some returning bonito, and pour a glass. Because autumn is short, why not enjoy sakes you can only meet at this time of year?
The Japanese Food Culture of...
There is something fascinating about sake.
Like wine, it has long been enjoyed in traditional ways, and many people still believe those traditions should never be changed.
But sake exists for one simple purpose - to be enjoyed.
On a hot summer evening, after a long walk in the sun, it's only natural to want something lighter and more refreshing. One of the best ways to experience sake in summer is with sparkling water.
Rather than masking the character of the sake, the bubbles lift its aromas, sweetness, acidity, and umami, allowing each bottle to reveal a completely different personality. At Tabitebako, we call this refreshing style "Ponball".
In this article, we'd like to introduce three exceptional sake that retain their rich character even when mixed with sparkling water—perfect companions for a refreshing summer drink.
A specially curated selection of Akita local sakes for summer, recommended especially for seafood lovers. Fresh, crisp, and full of character, these sakes are ideal for pairing with fish and shellfish alike. Explore the range, enjoy different styles, and find the one that perfectly matches your taste.
Hello! I’m Uchida, owner of TABiTEBAKO and your guide for this month’s June feature!
This month, we’d like to introduce several Japanese sake brewed using traditional methods such as Bodaimoto, Kimoto, and Yamahai.
Space × deep sea, lavender, and wine yeast —what kind of sake emerges from these unconventional, characterful yeasts?
Discover three carefully selected, unique sake that highlight the fascinating differences in aroma and flavour.
