Junmai Daiginjô Sake

Can sake be preserved?

Not all sakes have the same guard capacity. Conservation temperature plays an important role as well as the preferred tank foot method. The kimoto, bodaimoto, yamahai methods have long guarding skills as long as the sake is kept at stable temperature, ideally below +8°C. Depending on the type of sake, conservation can range from 1 year to several years.

Once started, it is recommended that the vial be stored in the refrigerator after using a vacuum pump.

As with wine, sake, in contact with the air, oxide. The aromas are therefore modified, less fresh, less expressive and end up reducing and erasing. The sake then loses its texture and flavors.

We recommend the use of either (a) a vacuum pump (specific cork and pump to remove oxygen (b) from a "Coravin" type device to inject an inert gas, argon type stored, into the vial. Since this gas is heavier than oxygen, it protects the surface of the sake from air remaining in the vial.

Three points are to be considered for the preservation of sake: stable temperature, ideally below 8°C for quality sakes, protected from direct light.

Is sake good for health?

Sake has a beneficial effect on cholesterol, on blood pressure and improves memory. The sake does not contain sulphites, no additives, no conservators. Its acidity is lower than wine.

Have you ever taken a sake bath? Add a little sake (99% water, 1% sake) to your bath between 37° and 40° to enjoy the benefits of these baths: sake improves blood circulation and increases body temperature to eliminate toxins by sweating. The active enzymes of sake soften, tone, rejuvenate and purify the skin.