Layering Flavor with the Magic of Fermentation

Sake is often overlooked in the kitchen—
seen only as a beverage, not a true seasoning.

But like salt or mirin,
just one spoonful can transform a dish from its core.

To use premium, drinkable sake as a seasoning may sound indulgent—
but its potential goes far beyond the word “luxury.”

• The gentle sweetness of kōji
• The sharpness of natural acidity
• The toasty aroma of sake lees

Each one resonates with the ingredients it meets,
bringing a depth and finish that feels truly professional—
even in everyday home cooking.

Chefs and culinary artisans treasure fermented ingredients not just for flavor,
but for how they elevate the soul of a dish.

That’s why we’ve curated a trio of fermentation pillars:
Sake, Sake Lees, and Vinegar—
crafted with care, ready to bring richness to every table.

Fermentation’s Leading Players

・Everyday flavor foundations: sake, vinegar, and sake lees

・Trusted by chefs and fermentation enthusiasts alike

・Long-lasting flavor rooted in health, taste, and tradition

Kitchen’s companion Arts’ｓ

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Japanese Dining Arts
<Japanese Sake>

For Cooking and Baking:

Sake That Complements Your Kitchen

Steam rises from the pot.
Savory-sweet warishita simmers as meat and vegetables release their umami.

In the most delicious moment of sukiyaki,
a gentle pour of Hōjō no Mai brings balance—
sharpening the core, smoothing the aftertaste.

Beside the pot, a small cup of warmed sake.
As food and drink meet in the mouth,
the experience becomes complete.

This is the idea:
Using premium sake as a seasoning.

Try it in:

• The broth of a paella
• Cream stews or clam chowder
• The finishing touch on acqua pazza
• Even in sweets, sauces, and marinades

Each sake lends its personality—
tightening flavors or expanding depth,
quietly supporting the dish from the background.

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📌 Pairing Notes by Sake Type:

• Lv2 – Brisk acidity and umami pair beautifully with seafood and tomato-based dishes
• Lv3 – Sweetness and richness complement cheese, butter, and cream
• Hōjō no Mai – A versatile all-rounder for simmered fish, sukiyaki, nikujaga, roast pork, and more—across Japanese and Western cuisines

A little “extra” seasoning can go a long way—
lifting the everyday into something memorable.

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For Homemade Fruit Liqueurs

Sake That Embraces the Joy of Preserving

A quiet morning.
One by one, you wipe fresh green plums by hand,
gently placing them into a clean glass jar.
Then, you pour in the sake—slowly, softly.
As the fruit sinks into the liquid,
the quiet ritual of tsukeru begins.

This sake, with an alcohol content of over 20%,
is ideal for making fruit liqueurs safely at home.

It’s soft on the palate, yet full of rice flavor and aroma—
so rich, in fact, that you don’t need added sugar to enjoy a beautiful finish.

Unlike white liquor, it brings:

• Gentle depth
• Natural roundness
• A tender way of holding fruit’s character

Plums, yuzu, lemons, strawberries, blueberries—
whatever the season brings,
you can capture its fragrance in a bottle.

Bonus: For Marinating Meat, Too

This sake also works wonders as a marinade base.
It softens odors, tenderizes texture,
and gently seasons chicken or pork before cooking.

Let time pass. Watch the bottle slowly change.
Whether for fruit liqueur or family meals,
this sake is a quiet companion in the rhythm of home.

Japanese Dining Arts
<Fermented Foods >

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発酵食 一覧

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