Tokyo-Ya, an importer specialising in Japanese products, is showcasing three of the finest traditional sakes from Japan at Alimentaria.

To feel like a samurai

Tokyo-Ya is showcasing three varieties of Japanese sake at Alimentaria: Koshino Kanbai Junmai Ginjo Sai, from the Ishimoto Shuzo brewery; Yamada Nishiki Junmai Ginjo, from the Morishima Shuzo brewery; and Junmai Daiginjo from the Tosatsuru Shuzo brewery. The company, which specialises in the import and wholesale of Japanese food products, also offers a training programme for sake tasters (sumosake-shi).

Koshino Kanbai Junmai Ginjo Sai is a legendary sake from Niigata that was once hugely popular and very hard to find. Smooth, clean and very easy to drink, with an alcohol content of 15% ABV.

Yamada Nishiki Junmai Ginjo is made with Yamada Nishiki, Japan’s finest sake rice. It is fresh, smooth and very well-balanced. Ideal with seafood, with an alcohol content of 15% ABV.

Finally, Junmai Daiginjo is a premium sake from Kochi, the land of sake. With an intense aroma and flavour and a full body, it is ideal with sushi and sashimi. It has an alcohol content of 16% ABV and a rice polishing ratio of 40%.