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Kasu Sancho Lemonade
Kasu Sancho Lemonade

Kasu Sancho Lemonade

Refreshing and spicy
€49,00
€98,00/l
Tax included. Shipping calculated at checkout.
​Kasu sansho Lemonade is a distinctive sake from haccoba, combining traditional brewing techniques with innovative ingredients. This sake is crafted by fermenting rice alongside the lees from a sansho (Japanese pepper) lemonade, originally produced by the restaurant TANIGAKI, in the Tajima region of Hyogo Prefecture. The sansho lemonade, made with the locally sourced Asakura sansho, imparts a refreshing and spicy aroma to the sake. The brewing process incorporates green cardamom, enhancing the beverage's aromatic complexity. The result is a sake with a pleasant acidity from the koji, complemented by the zesty notes of sansho and the warmth of cardamom. This versatile drink can be enjoyed chilled, warmed, on the rocks, or even mixed with soda. The "kasu" series reflects haccoba's commitment to sustainability and creativity, transforming raw materials like lees into new, value-added products. This approach aligns with the concept of "bricolage," where available materials are repurposed innovatively, challenging traditional perceptions associated with "kasu" (sake lees). For optimal enjoyment, it's recommended to store Kasu Sansho Lemonade refrigerated and consume it either chilled or warmed. Warming the sake enhances the cardamom's floral aroma, making it a delightful pairing with spicy dishes or umami-rich foods like oden. # Handling Precautions
・Please refrigerate immediately upon arrival.
・If stored for a long period of time, the yeast activity may cause the contents to overflow. Please chill well and open slowly to release the gas inside.
• Sediment (alcohol components) may settle at the bottom of the bottle. Gently mix the contents before pouring to enhance the flavour.

Storage temperature: 5° - 8°C

Drinking temperature: 6° - 13° C

Prefecture: Fukushima

Type: Craft

Rice variety: Local Rice, local rice koji, Sansho lemonade lees, green cardamom

Alcohol content: 11%

Polishing ratio: 88%

Pairs well with

About Haccoba

haccoba is a contemporary sake brewery established in February 2021 in the Odaka district of Minamisoma City, Fukushima Prefecture, Japan. The brewery operates from a renovated traditional house, symbolizing a fusion of modern innovation with traditional aesthetics. The founder, Taisuke Sato, relocated from Tokyo to Fukushima in 2020 with a vision to revolutionize sake brewing. Drawing from traditional Japanese sake-making techniques, haccoba introduces unique ingredients such as beer hops, transcending conventional boundaries between different alcoholic beverages. This approach embodies a free and uninhibited brewing philosophy, aiming to create sake that resonates with a diverse audience.

Curation and Import

Several times a year, we travel through Japan — dining, tasting, and seeking out bottles that stand out again and again. When they do, we visit the brewery and begin the slow process of building trusting relationships. Many of these brewers don’t export at all, so it can take years before we’re able to bring their sake to Berlin. Unlike traditional import models with many intermediaries, we keep a direct pipeline and a strict cold chain in 5° C — from the brewery to our cooling cellar in Kreuzberg — ensuring every bottle here tastes exactly as it does in Japan. Our Sake Club plays the role of custodian for each brewery, ensuring their unique taste, history, and spirit travel from Japan to our community with care and respect.

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FAQ

It depends on the sake variety. Most sake is best consumed within one to two weeks if kept in the fridge. After that, delicate varieties such as junmai ginjō and junmai daiginjō quickly lose their fruity, floral aromas. Sparkling sake is best enjoyed within one to three days after opening, as it loses carbonation quickly.

Yes. Sake should always be stored in the fridge at a temperature below 8°C. Refrigeration is especially important for nama-zake and to preserve the delicate freshness of ginjō sake. Warm temperatures accelerate oxidation and spoilage.

Enjoy it while it’s fresh! Most sake is best consumed within about a year of leaving the brewery. Nama-zake, in particular, tends to lose its vibrant character after just a few months. Ginjō styles generally have a shorter shelf life than honjōzō and junmai varieties, and are best enjoyed within around ten months.

Sake generally has a higher alcohol content than beer or wine, ranging from 12% up to 18% ABV. The average is around 14.5%.

Yes. Our strict cold-chain import process is essential. All sake is shipped directly from breweries in Japan under strict quality control. It travels in refrigerated containers from Yokohama to Hamburg and is carefully handled until it reaches Berlin, where it is stored in our temperature-controlled cellar.

Yes. At Our Sake Club, we offer guided sake tastings to explore the wide variety of aromas, flavors, and styles. During opening hours, you can enjoy our classic sake flight — a tasting of three different sakes. We also offer seasonal and mainstay selections by the glass. If you fall in love with a particular sake (as often happens!), you can open a bottle to enjoy on-site or take it home.

Yes. We collaborate with local Kreuzberg restaurants Zum Heiligen Teufel and Merold to offer a curated selection of small bites designed to pair with our sake and showcase its versatility.

Yes. For private event inquiries, please contact us at info@oursake.club .

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About OUR SAKE CLUB

2025 © OUR SAKE CLUB

Our mission is to make sake accessible even to those outside Berlin. We ship across Germany and throughout the European Union with DHL, with the dispatch of the order usually happening within two business days. If you live in Berlin, you can pick up your bottle during our opening hours. Once your order is shipped, you will instantly receive a tracking number, and in the rare case of loss or damage, we will issue a full refund.

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