We are great sake enthusiasts and have collected a premium selection for their restaurant. In this case, Tomi boasts some of the best Sake in Christchurch, with certain bottles that we love so much, being exclusively imported for you to enjoy.

There are a number of frequently asked questions that surround the sake drinking experience, as well as difficulty choosing the perfect sake for the occasion. Joe and Mayuko have the answers and knowledge to help you make the right decisions and ensure that you enjoy the tasting experience.

The most common belief surrounding sake is that it is best serve hot, although this is not always the case. Depending on which sake you choose, we generally encourage our customers to savour their premium sake cold. When certain premium sakes are heated, the delicate flavours and aromas are destroyed and lost, making for a falsified experience.

We would like to share our sake knowledge with you, to illustrate and impart our passion and love for sake.


Simple Sake Knowledge

Sake is made from a combination of rice, koji (a mould culture grown on rice), yeast and water.
The range and quality of a sake is largely determined by the rice polishing ratio, the variety of the rice and yeast, as well as the alcohol percentage. Due to these factors, a sake may be fruity, full-bodied, dry or sweet.

Depending on the type of sake, distilled alcohol may be added to extract the sake flavours that remain in the sake cake and to add crisp and dry notes to the flavour.




Rice Milling PercentagePure Rice Style
(rice, water, yeast, koji)
Fortified Style
(rice, water, yeast, koji + Distilled Alcohol)
50% or Less Remaining50% or Less RemainingJunmai(pure rice) DaiginjoDaiginjo
Daiginjo is an ultra-premium sake. The rice is polished down to either half its size or even less. It is slowly fermented at low temperatures and is characterised by its Ginjo fragrance, complexity and clean taste from few impurities.
At Least 60% RemainingAt Least 60% RemainingJunmai (pure rice) GinjoGinjo
Ginjo is a premium sake and is far more delicate, light and complex than Junmai, Honjozo and Futsu Shu. It is brewed by low temperature fermentation which produces a gorgeous fruit-like fragrance and mild clean flavours.
At Least 70% RemainingAt Least 70% RemainingJunmaiHonjozo
Translated literally to ‘pure rice sake,’ Junmai is made simply from rice and water. With no minimum milling requirement, Junmai produces a wide range of sake varieties from light to mild and full bodied.Honjozo is produced with a small amount of distilled alcohol added to smoothen and lighten the flavour, as well as enhance the fragrance of the sake.
No Minimum Milling RequirementFutsu Shu
Futsu Shu is literally ‘ordinary sake’ and contains a small percentage of alcohol. It does not have a specifically determined rice polishing ratio or brewing method.

Our Premium Sake / 日本酒

Kamoshibito Kuheiji “EAU DU DESIR” 2013 – Junmai Daiginjo

醸し人九平次 – 純米大吟醸 (愛知県)

Rice variety: Yamadanishik(山田錦)
Rice Polishing Ratio: 50%
Alc. 16%

Kamoshibito Kuheiji “EAU DU DESIR” 2013 - Junmai Daiginjo 醸し人九平次 - 純米大吟醸 (愛知県) — Taste

This is our flavor sake brewery, we try hard to bring this sake from Japan. Kuheiji has strived continuously to make premium quality sake, they only make Jumai-Ginjou. Because of its unrelenting commitment to the quality, kuheiji have gained popularity among sake connoisseurs, even a Paris 3 stars Michelin restaurant has chosen this sake on their wine list. Tasting note: A powerful, complex, exotic aroma of ripe fruits of melon, mandarin peel, pear and cumin. Good balance of acidity and natural sweetness. Pure but creamy and rich with an amazing mouth feel that stays in the palate for a long time.

* To be able to appreciate this complex sake, we will serve it cold in a Riedel o series Daiginjo glass.

Hakkaisan Junmai Ginjo 八海山- 純米吟醸 (新潟)
Rice variety: Yamadanisiki(山田錦), Miyamanishiki( 美山錦)
Rice Polishing Ratio: 50%


We also specially brought this popular quality sake from Japan.
You’ll enjoy the hints of rice and the mellow texture of this delicious brew. Look for exceptional clarity of flavor and a quiet elegance on the palate. This crisp, clean sake is a landmark example of the Niigata sake brewing style. A lightly dry finish cleans your palate & makes this Junmai Ginjo a very food friendly sake.
It match well with Tempura prawn or sashimi, e.g. white fish, tuna.

Shirakabegura-Junmai Daiginjo

Rice variety: Yamadanishik(山田錦)
Rice Polishing Ratio: 45%
Alc. 15%


This Junmai Sake has a Ginjo fragrance with a hit of banana, also has a refined taste derived from Yamada-Nishiki which is one of the finest Japanese rice specialized for sake. It is a good match with rich fish or meat.

Kubota-Senju Ginjo
久保田- 千寿 吟醸 (新潟)

Rice Polishing Ratio: 57%
Alc. 15%


A fragrance of light tropical fruit leads to a light and delicate palate with a rounded mouth-feel and a sharp acidic finish. This a good balanced sake and this excellent sake is hugely popular in bars and restaurants across Japan.
This versatile sake is good with Sushi, Tempura or grilled chicken.

Shirakabegura-Kimoto Junmai

Rice Polishing Ratio: 70%
Alc. 15%


This Junmai Sake has a complex rice aroma, light and clean with a smooth and mild taste. Because of its light character makes it a good match with rich sashimi like salmon.

Shirakabegura-Kimoto Ginjo
松竹梅「白壁蔵」生もと吟醸 (兵庫県)

Rice Polishing Ratio: 60%
Alc. 15%


This Ginjo Sake has a find aroma and its clear and soft taste is pleasing on the palate. It would goes well with food have a bit richness, e.g. pork strew.

Kikumasamune Honjozo
菊正宗上撰 本醸造 (兵庫県)

Rice Polishing Ratio: 70%
Alc. 15%


A clean, crisp and very dry sake, because its clear dry character, makes it goes well with most Japanese food.