Please make sure to clear precondition for handling Sake properly.
Maintain the quality
Japanese sake ( Especially unpasteurized Sake) are very delicate products and they are difficult to preserve the quality.We and the manufacturer’s QC section do the quality verification testing at the time of shipment from the factory and our warehouse. So, please make sure and confirm that you are able to suppress the occurrence of factors that deteriorate the quality of Sake products after receive products.
Quality maintaining method
| Ocean freight | – Refer container |
| Local transportation | – Track or vihicle with refragirant system |
| Storage instruction | – Must be stored in refregirator |
| (Unpasteurized Sake) | – Aavoid direct sunlight |
| – Do not be exposed to air after opening | |
| – Do not lay the bottle aside and keep it upright | |
| – Drink the rest promptly after opening | |
| Important Notice : | Sometime Unpasteurized Sake (Nama Sake) contains “Hiochi bacteria (sake spoilage lactic acid bacteria)” during production process. This bacteria might makes Sake cloudy, oxidized and generates offensive odor if the temperature of environment is more than 10 degree Celsius. Recommended storage temperature is -5 to 5 degree Celsius. |
| (Pasteurized Sake) | – Store in refrigerator (Recommended) |
| – Must be stored it in dark and cool place | |
| – Avoid direct sunlight | |
| – Do not be exposed to air after opening | |
| – Do not lay the bottle aside and keep it upright |