Sake: The Liquid Soul of Japan at Koy
A Centuries-Old Tradition Served in a Glass
Sake is made from rice, water, koji (a fungus that transforms starch into sugar), and yeast. Although often referred to as “rice wine,” its fermentation process is actually closer to that of beer. The key lies in the type of rice, its polishing ratio, and the fermentation time, which determine the final profile of the drink.
In Japan, sake symbolizes respect, celebration, and harmony. It can be served cold, warm, or hot, depending on the variety, the season, and the stage of the menu.
Koy’s Sake List: A Journey of Nuances
At Koy, we carefully select sakes with different personalities and levels of refinement, perfect for pairing from a sashimi to a yuzu dessert. Here are some of our highlights:
To Start or Pair with Delicate Dishes
Zaku Miyabi No Tomo – Junmai Daiginjo
Elegant and refined, with floral notes and a silky texture. Ideal with nigiri and white fish.
Benten Genshu Dewasansan – Junmai Daiginjo
Complex aroma with fruity nuances and a balanced body. Perfect with seafood or delicate tartares.
Kitano Inaho – Junmai Daiginjo
Expressive and aromatic, with good structure. Versatile for pairing from wagyu cuts to hot dishes.
To Enjoy Warm and Feel Its Depth
Kesennuma Otokoyama – Tokubetsu Junmai
Rich in umami, with notes of cooked rice and mineral touches. Ideal served warm with broths, stews, or fatty fish.
Junmai Kimoto
Crafted using the ancestral Kimoto method, adding complexity and a slightly earthy character. Perfect for intense dishes or marinated meats.
For Those Who Prefer Drier and More Direct Sakes
Kubota Senju – Ginjo
A light and balanced sake with a dry profile. Excellent with tempuras, vegetables, or delicate plant-based dishes.
Akagisan Honjozo Karakuchi – Honjozo
Classic, clean, and dry in style — ideal for those seeking a more traditional experience.
To End on a Citrusy Note
Yuzu Shuzo – Yuzu Sake
Sake infused with Japanese yuzu. Refreshing, aromatic, and surprising. Perfect as a digestif or paired with light, citrus-based desserts.
The Art of Japanese Pairing
Unlike wine, sake does not compete with food — it blends with it. That’s why it’s ideal for accompanying every stage of Koy’s tasting menu. From the delicate flavors of hamachi sashimi to the sweetness of mango mochi or a matcha-based dessert.
Each type of sake has been chosen not only for its quality but for its ability to enhance the umami, salty, fatty, or sweet notes of our dishes.
An Experience for All the Senses
Tasting sake at Koy is a ceremony: from the moment the glass is served to the harmony it creates on the palate. We invite you to be guided by our sommeliers and discover the nuances of this ancestral drink in an environment where everything —from the tableware to the silence— is designed to connect with the senses.