Every season is sake season.

Sake is a Japanese fermented drink made from rice, water, koji and yeast. A noble mould called koji turns rice starch into sugar, which yeast ferments into alcohol in the same tank at the same time – this is called multiple parallel fermentation.

Neither. It is often called “rice wine”, but sake is brewed from rice rather than fermented from fruit, and it is not distilled like a spirit. The process is closer to brewing beer, and it is typically around 15% ABV.

You choose a package and leave your name, email address and the quantity you'd like. There is no payment now, and a pre-order is not an obligation to buy: we plan the next batch around the requests and get back to you by email.

There is no fixed date yet. Brewing, fermentation and resting take several months, and we will only sell once the required licences are in place. We will email you when your sake is bottled.

Sake can be enjoyed anywhere from about 5 to 50 °C. Fragrant ginjo is best chilled to around 10 °C, while junmai turns round and savoury gently warmed (nurukan, about 40 °C). Warm it in a water bath and never boil it.

Three 180 ml bottles: a light, floral ginjo-style sake, a round and ricey junmai and a seasonal surprise, with tasting notes and a temperature guide. The expected price is HUF 8,900.

We are planning for Hungary. Right now we only collect pre-orders, so nothing ships yet; we will email you about delivery or pickup options and costs once the batch is ready and the licences are in place.

No. Not Jószaki, JóSzaké: we don't fix taps, we brew sake. JóSzaké.hu is an independent craft-sake project and has no connection to the Jószaki tradesperson marketplace.

Anyone aged 18 or over. Registration is free and unlocks the members-only limited packages and the Sake Notes blog.