NEW DASSAI Beyond
This luxurious and elegant Sake widely praised by critics as the “perfect” Sake. ts unique smoothness and complex flavours enhances the entire palate followed by an incredible long finish.
Christmas gift ideas FUKUJU "Kobe Special"
This fresh and aromatic Junmai sake is excellent for pairing with beef. The sake is full bodied and complex. It features a vivid acidity and a clean and dry finish.
"Best Honjozo 2018" by IWC HATSUMAGO Kimoto Tradition
Brewed with the traditional Kimoto method. It is awarded as "Best Honjozo 2018" by IWC.
UENO-GOURMET online shop Premium-Sake and Japanese culinary culture (sake, shochu and more)
Your expert for Premium - Sake, Japanese fine seasonings and tableware – UENO GOURMET delivers traditional taste and culinary culture from Japan. We are professional Sake – Sommelier, certified wine consultants and members of the Slow Food community and Sommelier-Union Germany. We are importing high-quality produces directly from the source and selected from artisanal producers in Japan.
Premium-Sake The best Sake directly from Japan
The perfect pairing with food is Premium Sake from Japan. Currently they are over 1300 family owned breweries, and they are bringing this 2000-year brewing tradition into modern times. UENO GOURMET hand selected outstanding breweries to offer you the best selection.
Events & Seminars around Sake
Shochu Traditional Japanese distilled beverage
Shochu is traditional Japanese distilled beverage. The flavor is being carried by the ingredient that is being used for distillation, such as, rice, barley, sugarcane and sweet potatoes. The best way to enjoy Shochu is neat or on the rocks. You can also use it is a base spirit for cocktails.
Wine Japanese Koshu wine
Since the 12th century viticulture is part of Japanese wine making tradition. The native grape varietal Koshu is commonly used for wine making. Koshu is known to produce dry, light and crisp white wines paired with a fruity flavor, that is being enjoyed by wine connoisseurs worldwide.
Japanese seasoning „The big four“ of Japanese seasoning
Soy sauce, mirin, miso and dashi broth, are „The big four“ seasonings of Japanese traditional culinary recipes. Due to fermentation and maturation they carry a rich taste of umami. For the freshness and acidity in recipes we do recommend Kitomora Yuzu juice and Kaneichi Sansho pepper. Japanese seasonings are versatile and can be used in several dishes to bring the “Japanese” touch to it.
Be inspired and discover your perfect sake pairings
Worth knowing and news about sake