Go-Sake is there! The first vegan, handcrafted, awarded, designed Japanese Craft Sake-to-go!

The Go-Sake project was founded in 2017 to promote Japanese sake culture in Europe. Go-Sake curates premium sake from little sake Breweries and supports Japanese sake breweries in bringing and introducing their handcrafted sake to/in Germany. Go-Sake stands for 180 milliliter and for a new modern way of sake consumption, in a contemporary packaging. Go-Sake was awarded recently in the List of the best Craft Sake in the biggest German Sake Tasting by MEINIGERS WEINWELT. Go-Sake stands for a conscious “cleaner & healthier” lifestyle: an all-natural brewed alcoholic beverage: 

Why Sake?  Sake is a Japanese alcoholic drink made of fermented rice, koji (often translated as rice malt or yeast made from rice) and water. With an average alcohol content of 15-16%, Sake is an all-natural brewed alcoholic beverage, gluten free, sulfate-free, low in sugar, low in acid. The brewing process for sake differs from the process for beer, where the conversion from starch to sugar and then from sugar to alcohol occurs in two distinct steps. Like other rice wines, when sake is brewed, these conversions occur simultaneously. In Japan, where it is the national beverage, sake is often served with special ceremony, where it is gently warmed in a small earthenware or porcelain bottle and sipped from a small porcelain cup called a sakazuki. As with wine, the recommended serving temperature of sake varies greatly by type.

Why Gō? In the 1660s the Japanese shogunate introduced an uniform measurement as a result of the modernization of traditional Japan. Thus the pure sake was enjoyed in a Gō, which corresponds in about 180 ml. Even today Gō stands for the combination of traditional japanese craftsmanship with the dynamics of a modern Japan. Gō stands for the close dance between culture and purity. 

A masu (枡 or 升[1]) was originally a square wooden box used to measure rice in Japan during the feudal period. Masu existed in many sizes, typically covering the range from one gō (一合枡 ichigōmasu, c. 0.18 L) to (一斗枡 ittomasu, c. 18 L). 

Go-Sake stands for 180 milliliter and for a new modern way of sake consumption, in a contemporary packaging. Go-Sake aims to inspire the younger generation who hasn’t had the privilege to experience the taste of sake, to test it out for themselves. 

The Arimitsu Brewery (founded 1903) in Kochi is surrounded by mountains and the ocean uses traditional and natural ways of japanese craftsmanship, which take longer than usual but lead to much more tender and mellow sake tasting experience.

The Kita Brewery was established on ground in Kashihara, Nara, enclosed by three mountains of Kashihara in 1718 and boasts valuing the mind of tradition and love as the delicious sake of Nara. 

Yamamoto Honke sake has been brewed in the present place in Kyoto Fushimi since 1677. This sake is brewed by using just natural, abundant spring water in all the processes. This water´s name is „shirakikusui“.

NINKI founded 1897 brews only Ginjo Sake, premium sake that uses rice that has been polished to at least 60 percent by just using traditional methods and tools like wooden fermentation tanks.  

Fukunishiki founded in 1839, is located in the Banshu Plain, the most famous sake rice producing area in Japan. The Brewery makes traditional and innovative pure rice sake using only local rice.

Kamihei Shuzo established 1789 in Iwate Prefecture is using and inheriting the brewing technique of Nanbutoji. Each precious sake drop is slowly handcrafted to perfection using methods passed down through generations of Nanbu Toji brewmasters.

More Info on Breweries: LINK