New Innovation Sake Collection

Sakeportal Unveils Bold New Innovation Sake Collection

A fusion of tradition, experimentation, and international import appeal

Japan’s centuries-old sake brewing tradition has just entered an exciting new chapter. Sakeportal, a leading platform for curated Japanese sake exports, has introduced its Innovation Sake lineup—an ambitious collection that redefines what sake can be.

From cask-aged rice brews to ancient yeast strains and floral fermentations, this range boldly crosses the boundaries between sake, wine, and even spirits. Perfect for adventurous drinkers, global sommeliers, and gift buyers alike, these innovative brews push craftsmanship and creativity to the forefront.

 What Is Innovation Sake?

Innovation Sake represents a new frontier in Japanese brewing. These aren’t your typical Junmai or Daiginjo labels—these sakes:

• Use black or yellow koji and even flower yeasts.
• Are aged in barrels traditionally reserved for Chardonnay or Calvados.
• Use low-polish or unpolished rice for bolder umami.
• Include rare techniques like the Kimoto method and cryogenic fermentation.
• Feature non-traditional aromas like roses, apples, and citrus.
• Blur the lines between sake, dessert wines, and liqueurs.

Top Picks from the Innovation Sake Collection

X3 Chardonnay Cask

• Key Traits: Black koji, triple koji rice, aged in Chardonnay barrels
• Tasting Profile: Mellow, juicy, sharp acidity, wine-sake hybrid
• Sizes: 100ml / 300ml / 720ml
• Perfect for: Wine lovers and unique gift sets
• Why import it? Wine-cask aging appeals to wine drinkers, offering an easy entry point into sake. Perfect for wine bars and sake-wine fusion events.

X3 Calvados Cask

• Key Traits: Yellow koji, Calvados barrel-aged
• Tasting Profile: Apple-like acidity, deep rice flavor, clean finish
• Surprise Element: Crisp cider-like freshness in a sake body
• Why import it? Calvados barrel-aged sake is nearly unheard of. A brilliant talking point for premium retailers or sake-tasting pop-ups. Unique enough to command premium mark-ups.

Afuri Le Passage

• Key Traits: 90% rice polish, wine yeast No. 4
• Tasting Profile: Fruity aroma, elegant wine-like structure
• Innovation: Unites sake and wine production with cryogenic techniques
• SMV: -32 (sweet)
• Why import it? With wine yeast and a 90% rice polish, this sake feels familiar to wine lovers but offers something completely new. Strong crossover appeal for Western markets.

Black Koji Kimoto Junmai

• Key Traits: Traditional Kimoto method, black koji, 90% rice polish
• Tasting Profile: Sweet, bitter, citric acid-rich, smooth on the rocks
• Versatility: Pairs with sashimi, meat, hot pot, or chilled
• Award: Kura Master Platinum, France
• Why import it? Ancient brewing meets modern flavor. A rare product with layered complexity. Ideal for sake education sessions or culinary pairings.

Ohana Junmai with Rose Yeast

• Key Traits: Flower yeast from climbing rose, ancient rice
• Tasting Profile: Rose pink hue, luscious, mineral-rich, floral
• Award: Kura Master Gold, France
• Why import it? Floral, pink, pesticide-free ancient rice—this sake practically markets itself. Especially appealing for eco-conscious, health-driven, and female-led audiences.

Yamabuki Gold Vintage

• Key Traits: Blended aged sake (up to 20 years)
• Tasting Profile: Umami-rich, amber-hued, sweet + fresh
• Acclaimed By: Michelin-starred restaurants
• Pairing: Seafood like crab, fatty dishes
• Award: IWC: 6 x Gold Award
• Why import it? Use that reputation to position it in fine dining and luxury gifting segments. Already served in Michelin-starred restaurants.

Spica Gemini

• • Key Traits: Lemonade-style low-alcohol sake
  • Tasting Profile: White wine meets lemon soda

• Drinkability: Casual, summery, ideal with pizza and fries
• SMV: -8 (sweet)
• Award: Fine Sake Gold
• Why import it? A sake that tastes like lemonade or a white wine spritzer? Low-alcohol, casual drinkers, and summer outdoor events will love this. Very Western-friendly.

The Techniques Behind the Magic

• Triple Koji: Uses 3x the normal amount of koji rice to amplify flavor.
• Koji Variety: Black and yellow koji add tartness or mellow acidity.
• Low-Polish Sake: Up to 90% of the rice grain retained—boosts bold umami.
• Wine & Flower Yeasts: Introduce aromas typically absent from classic sake.
• Barrel Aging: Chardonnay and Calvados casks lend oak, fruit, and spice notes.

Designed for Global Palates

Many of these sakes are engineered to bridge East and West:

• Wine drinkers will love the acidity and cask aging.
• Sommeliers will find exciting food pairings—cheese, chocolate, meats.
• Gift buyers have access to stunning packaging, rare colors, and floral finishes.
• Restaurants can feature them as aperitifs, dessert wines, or sake cocktails.

Private label options make this lineup ideal for hospitality and retail branding too.

Where to Buy

The full range is available on the official Sakeportal Innovation Sake page:
https://sakeportal.com/client/product-category/innovation-sake

Bottle Sizes & Pricing

• 100ml, 300ml, or 720ml bottles
• Prices range from ¥788 to ¥4,680
• Volume discounts and private labels available

Why Importers Should Take Note

Sakeportal’s Innovation Sake is crafted not just for novelty—but for global readiness:

Private Label Ready – Many products are customizable, allowing importers to create their own exclusive sake brands.

Award-Winning Pedigrees – Multiple brews hold IWC, Kura Master, and Fine Sake Awards, making them easy to pitch to distributors.

Versatile Appeal – With sake styles resembling wine, cider, liqueur, and dessert drinks, they’re perfect for diverse restaurant menus, retail shelves, and gift boxes.

Story-Driven – Unique brewing methods and ancient ingredients give importers a rich marketing narrative that appeals across cultures.

Final Thoughts

The Innovation Sake collection from Sakeportal is not just about pushing boundaries—it’s about reimagining sake for a new generation. Whether you’re a seasoned sake aficionado or a curious first-timer, this lineup delivers a one-of-a-kind experience that honours heritage while breaking free from it.

Cheers to the future of sake—bold, experimental, and truly unforgettable.