Who We Are
Visit to Sohomare, 2018 - Toru Akita (Toji, Sohomare head. brewer) Junko Kono, Jakob Emdal, dir. Manaka, Michihiro Kono, Jun Kono (Kuramoto, owner Sohomare)
Manaka is a sake shop based in Copenhagen. Our store was established in 2021, but our sake import and work with wholesale to restaurants began in 2016. We offer a very personal and insistent selection of Japanese sake which is constantly evolving. Among the most important criteria for the selection is that our sake must complement food and that it is sake that we ourselves want to drink.
Curating the sake portfolio is a lifelong process that is both satisfying and challenging. The work to find sake of unique quality is a large part of our business driving force. Another big inspiration is the social element of sake. In more ways than one, sake has a unique way of bringing people together. This wonderful synergy is expressed in our tastings, where the magic of sake is felt together on the palette, the body and in the room!.
Within the sake culture in Japan and at the breweries, you meet extraordinary people whose passion, science and art cannot be quantified. Their skill is an important part of the story of sake and how this lively taste is made possible. When we raise our glass, it is always with the Kurabito (the brewery workers) in mind.
Sake kaldes for japansk risvin
En Junmai Daiginjo kan have ris poleret ned til 50% eller mindre, hvor over halvdelen af hvert korn er slebet væk
Sake er en japansk drik lavet på specialris, vand, koji og gær. Mange kalder det risvin, men bryggemetoden minder mere om øl – sake er sin helt egen kategori takket være koji, en skimmelsvamp der omdanner stivelsen i risen til sukker.
Der findes tusindvis af sakebryggerier i Japan, hver med deres lokale ris, vand og brygtraditioner. Nogle eksperimenterer, andre holder fast i århundredgamle metoder. Resultatet er enorm variation – fra lette, friske sake til komplekse, lagrede varianter med nøddeagtige noter.
Alkoholprocent i sake
Alkoholprocenten ligger typisk mellem 15-17%, lidt højere end hvidvin. Sake kan serveres kold, ved stuetemperatur eller varm – samme flaske ændrer karakter ved forskellige temperaturer. Det gør den alsidig til mad, især fisk og skaldyr.