The can · 180 mL
Dry and light
Soft umami, crisp finish. Ice cold, one generous pour.
- 12%ABV
- 60%Polish
- NiigataOrigin
- Gluten free
- Vegan friendly
- No added sulfites
Our sake
Two sakes.
Two sakes.
No rules.
Both are premium Junmai Ginjo from Japan. The can goes anywhere. The bottle is made for the table.
The bottle · 720 mL
Floral and dry
White peach and pear, clean finish. Made for sharing.
- 14.5%ABV
- 60%Polish
- KobeOrigin
- Gluten free
- Vegan friendly
- No added sulfites
- No added alcohol
- Product of Japan
Side by side
The details.
| The can | The bottle | |
|---|---|---|
| Style | Junmai Ginjo | Junmai Ginjo |
| Rice | Gohyakumangoku | Yamada Nishiki |
| Polish | 60% | 60% |
| ABV | 12% | 14.5% |
| Sake meter | −1 | +5 |
| Acidity | 1.3 | 1.5 |
| Origin | Itoigawa, Niigata | Kobe, Hyogo |
| Size | 180 mL can | 720 mL bottle |
Ingredients
Four ingredients. That's the whole list.
Both sakes are made only with rice, water, koji, and yeast, with no added sulfites.
- RicePolished to 60%
- WaterFrom the brewery's source
- KojiTurns rice starch into sugar
- YeastTurns that sugar into sake
Taste
How they drink.
The can
Dry and light
The bottle
Floral and dry
- Ice coldStraight from the fridge
- Can or glassWine glass for the bottle
- With foodSalt, fat, spice, all good
Opened a bottle? Recap it and keep it cold.
In the wild
How people pour it.
Shaken
A pink sakura cocktail, a can on the side.
At the sushi bar
The Sakura bottle, poured with omakase.
At the bar
A can and a glass, no fuss.
With a spread
Sushi, rolls, and something cold.
Mixed
Highballs and sake cocktails, served up.
Small plates
Dumplings, crudo, a can each.
Omakase
The bottle, poured course by course.
On the roof
The bottle, poured for the group.
By the water
Cans up at the beach club.
Into a glass
A can, poured slow and cold.
Pair it
Where to buy
Goes with what you actually eat.
- Tacos
- Pizza
- Fried chicken
- Sushi and oysters
- Ramen
- Burgers
The complete sake pairing guide
Ready to pour?
Find WESAKE near you.
