Diploma Selection
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.
This month, we’d like to introduce a selection of cloudy, unfiltered nama sake (nigori)—the kind our guests have been enjoying—featuring beautifully designed, spring-inspired labels that evoke the soft haze of the season.
🍶 Our Picks:
1. Yahyemon Junmai Ginjo “Hibari no Kokoro” (Spring Limited) – 720ml (Fukushima)
2. Kariho “Spring KAWASEMI” – 720ml
3. Biroku Junmai Ginjo “Kasugami” Nama Genshu
What makes kasumi and nigori sake so special is the presence of moromi (rice sediment)—usually removed, but intentionally left in to enhance depth and character.
This gives each sake a more expressive texture and allows you to truly experience the individuality of each brewery.
Take a sip, and discover for yourself the subtle differences in flavor, richness, and mouthfeel.
Think red wine is the only match for meat dishes? Think again! Sake pairs beautifully too. Daijiro, a renowned sake from the long-established Hata Shuzo brewery in Higashiomi, Shiga Prefecture, is a junmai sake that lets you fully savour the rich flavour of rice. Perfect as a new pairing idea for meat, it’s a must-try for sake lovers, those seeking a versatile meal companion, and even wine enthusiasts.
