Gekkeikan

FAQs


1) How Sake should be stored?

Sake is very sensitive to temperature and light. In order to keep the quality, please store in a cool and dark place.

After opening, please store in the refrigerator and consume as soon as possible.

Even if the color of Sake changes, you can use it for cooking.

2) How to drink Sake?

Sake can be enjoyed at various temperatures depending on the type. Please review the Product Information section of our website for the serving style of each product.

3) What is the Sake Meter Value (SMV)?

It is the indicator of whether sake is Sweet or Dry. The more positive the number, the drier it is and the more negative the number the sake is that much sweeter.

4) What is the difference between Regular Sake and “Nama Sake” (Draft Sake)?

There are two pasteurization processes during the manufacture of regular Sake; after it is squeezed and just before the bottling. “NAMA SAKE” (Draft Sake) is not pasteurized; it goes through an ultra micro-filtering process before bottling. “Nama Sake” (Draft Sake) has a fresh and fruity flavor because of this process.

5) Does Sake have any preservative?

No. Sake does not contain any preservatives such as sulfites. Sake is a naturally fermented alcohol beverage made from Rice, “KOJI” and Water.

6) What are the ingredients of Gekkeikan Sake and where are they from?

Gekkeikan Sake is made from natural ingredients. The clean and fresh water is from the American River, originating in the Sierra Nevada mountains of northern California. The superior quality rice is from the Sacramento Valley. The combination of these ingredients and Gekkeikan’s almost 400 years of experience enables us to provide our customers with high-quality Sake.

7) What is “KOJI”?

“KOJI” is molded rice made from Aspergillus oryzae. “KOJI” is the one of most important ingredients in producing quality Sake. The Brew Master pays special attention when making “KOJI”.