FAQs

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.

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.

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.

There are two pasteurization processes during the manufacture of regular Sake; after it is pressed 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.

No. Sake does not contain any preservatives such as sulfites. Sake is a naturally fermented alcohol beverage made from rice, koji rice and water.

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.

"Koji" is one of the most important ingredients in producing sake. Specifically, "koji-kin" is a fungus called Aspergillus oryzae. This fungus or mould is cultivated on steamed rice, and converts the starch in the rice grains into sugar. The finished rice is known as often referred to as simply "koji". Without rice koji, yeast would not be able to convert sugar into alcohol, and so sake would not exist!