Modern Sake
Fresh, fruity, and floral: modern sakes are enjoyed just like white wines—perfect as an aperitif or throughout a meal.
Four types of sake
In order to help as many people as possible understand sake, La Maison du Saké has chosen to focus on their aromatic profiles rather than adopting the standard classification of sake based on the degree of rice polishing.
We therefore distinguish between three main categories of sake: traditional, modern, and natural.
The vintage sake category includes sakes from the three main categories that have undergone an aging process.
Natural Sake
The rice is organically grown, the yeasts are ambient, and the lactic acid is produced naturally. More than just a category, it is a philosophy of life.
Vintage Sake
After pressing, the sake is intentionally kept at room temperature—or even warmer—to trigger the Maillard reaction. Over the course of several years, the sake takes on a brownish hue, developing its characteristic tertiary aromas.
Traditional Sake
Traditional sake unfolds into two distinct styles: "Rice" and "Water."
