Sake Collection
Japan’s history of making sake dates back more than 2,000 years and today there are some 1,500 breweries in operation. Sake is made from rice, water, yeast and koji (mold) and uses distilled alcohol for the Non-Junmai category of sake.
Ideal for meal parings, sake can enhance the flavour of food or can be sipped to cleanse the palate. Sake has much less acidity than wine, leaving a mouth-warming, delicate roundness on the palate.
At Bay Nine Omakase, we have an extensive collection of more than 40 sakes from across Japan, all of which have been carefully selected to compliment Chef Kim's culinary creations.
WEDNESDAY - SUNDAY
12:00pm - 2:00pm
5:30pm - 10:30pm
Available for exclusive hire:
Monday to Friday for Lunch
Monday to Thursday for Dinner
Bay 9, 7-27 Circular Quay W,
The Rocks NSW 2000
Amanoto Junkara Junmai
天の戸 醇辛純米
ALC/VOL: 16% BOTTLE 300ml
Junkara means ‘dry’, and this sake is very dry. The palate provides a collection of flavours including
hints of brown mushroom, cider, lemon skin, and has hints of chargrilled smokiness and scolded
nuts. It finishes dry and clean with a hint of bitterness at the end.
Traditional Japanese foods such as sashimi and sushi, and tempura, pork, and hearty foods such
as braised chicken and mushrooms. Ingredients: Rice and Koji Rice. Serve Cold & Warm.
AmanotoJunmai Ginjo
天の戸 純米吟醸
ALC/VOL: 15.5% BOTTLE 300ml
This Junmai Ginjo has beautiful purity with subtle yeast complexity on the nose. Elegant and
fruity but powerful on the palate with a crisp clean finish with zesty citrus.
Tuna salad, tempura, beef carpaccio with baby herbs, sushi & sashimi. Ingredients: Rice and Koji
Rice. Serve Cold.
Up to 140
Amanoto Tenkuro Junmai Genshu
天の戸 天黒 純米原酒
ALC/VOL: 16% BOTTLE 720ml CARAFE 350ml
Citrus on the nose, medium bodied with layers of texture on the palate. Crisp lemon and yuzu
flavour with tropical fruits such as guava on the base of steamed rice are present. Clean, crisp and
long finish.
This sake is designed to match a variety of foods. Ingredients: Rice and Koji Rice. Serve Cold.
Up to 200
Amanoto Junmai Daiginjo 35
天の戸 純米大吟醸35
ALC/VOL: 16% BOTTLE 300ml
Amanoto’s highly polished Junmai Daiginjo is their flagship sake and is very elegant and fragrant.
It shows subtle sweetness, yet is crisp and clean with a hint of cherry blossom on the finish.
Sushi, sashimi, and fried foods such as tempura. Ingredients: Rice and Koji Rice. Serve Cold.
Up to 200
DewazakuraSakuSparklingJunmai
出羽桜 咲 スパークリング純米
ALC/VOL: 15.5% BOTTLE 300ml
This sparkling sake is clear, light bodied but with more character than the ‘fruitier’ styles available.
Limited production. A hint of herb on nose, elegant on palate with delicate dry finish.
Seafood carpaccio with lemon/citrus dressing, salad, sushi and sashimi.
Ingredients: Rice and Koji Rice. Serve Cold.
Dewazakura Seijo Karakuchi
出羽桜 誠醸辛口
ALC/VOL: 15.5% BOTTLE 300ml
Seijo Karakuchi is Dewazakura’s everyday sake. Seijo means ‘with whole heart’ and Karakuchi
means ‘dry’. It has a delicate herb fragrance and and is light bodied with a hint of mushroom.
The finish is clean and crisp.
Sushi, sashimi, and fried foods such as tempura and miso. Ingredients: Rice, Koji Rice, Sake
Yeast, Brewed Alcohol. Serve Cold & Warm.
Up to 140
Dewazakura DewasansanJunmai Ginjo
出羽桜 出羽燦々 純米吟醸
ALC/VOL: 15.5% BOTTLE 300ml
Dewazakura use Dewa Sansan sake rice, which the company helped to develop. This produces
a soft and full flavoured style sake with zingy acidity, and a clean and fresh finish
Fish tempura, fried tofu, tonkatsu, sashimi, grilled fish, miso or yuzu flavoured dishes.
Ingredients: Water, Rice, Koji Rice, Sake Yeast. Serve Cold & Warm.
Up to 200
Dewazakura Omachi Junmai Ginjo
出羽桜 雄町 純米吟醸
ALC/VOL: 16% BOTTLE 720ml CARAFE 350ml
This sake is named for the rice used, called Omachi. Omachi rice produces very mild sake with
gentle character, full flavour and grain character.
Grilled or robata meats and red flesh fish such as salmon and tuna. Ingredients: Water, Rice, Koji
Rice, Sake Yeast. Serve Cold.
Up to 200
Dewazakura Ichiro Junmai Daiginjo
出羽桜 一路 純米大吟醸
ALC/VOL: 16% BOTTLE 720m
Ichiro means one straight road. Dewazakura named it so to indicate its determination and focus in
Ginjo making. Ichiro is Dewazakura’s flagship Junmai Daiginjo. It is fine and delicate, but also has a
subtle power.
Grilled beef and root vegetables. Also shellfish with a rich sauce like tomato, soy, or miso.
Ingredients: Rice, Koji Rice, Sake Yeast. Serve Cold.
Dewazakura Yuki Megami Junmai Daiginjo
出羽桜 雪女神 純米大吟
ALC/VOL: 16% BOTTLE 720ml
Special Yamagata prefecture’s Sake specific rice Yuki Megami is used to make this Junmai
Daiginjo. Fresh tropical fruits with a hint of yeast on the nose. Palate shows soft creamy texture
with lots of fruity tone, yoghurt, and clean acidity. Long and clean finish.
Light cheese, vegetables, or fish carpaccio. Steamed shellfish would also work very well.
Ingredients: Water, Rice, Koji Rice, Sake Yeast Serve Cold
Up to 140
FukujuJunmai
福寿 純米
ALC/VOL: 15% BOTTLE 300ml
Classic example of Nada Junmai Style due to local hard water (more mineral contents in natural
water used for sake). Medium body with lots of stone fruits such as peach and white nectar. Clean
and refreshing with dryness. Good acidity at finish.
Variety of foods including seafood and meat. Ingredients: Rice and Koji Rice. Serve Cold & Warm.
Up to 200
FukujuJunmai Ginjo
福寿 純米吟醸
ALC/VOL: 15% BOTTLE 300ml
100% Hyogo original Sake rice is used. Beautiful balance between aroma, texture and flavour. Very
low temperature used during main fermentation, which makes this sake very aromatic, with
flavours such a apricot. Steamed rice character, umami and acidity lead to clean dry finish.
Grilled seafood & meat with soy sauce. Ingredients: Rice and Koji Rice. Serve Cold.
Up to 200
FukujuDaiginjo
福寿 大吟醸
ALC/VOL: 15% BOTTLE 720ml
Fukuju’s flagship Daiginjo, made with 100% Hyogo prefecture’s high quality Yamada nishiki
rice. This is a typical classic style from Nada – elegant, good dryness and clean structure. It shows
lychee and melon on the nose and has a refreshing acidity and smooth creaminess. Long finish
with fresh fruit sweetness.
Sashimi, salmon or trout carpaccio and grilled seafoods. Ingredients: Rice, Koji Rice & Brewed
Alcohol. Serve Cold.
FukujuUmeshu
福寿 梅酒
ALC/VOL: 15% GLASS 150ml
Umeshu is often translated as ‘plum’ sake, however the Ume fruit whilst, considered a plum, is also
very close to an apricot. The Ume fruit is infused into crisp and clean premium sake. It is sweet and
tangy with complex flavour.
Chilled Umeshu straight, over ice, or cold spring water. Ingredients: Ume, Sugar, and Brewery
Alcohol.
Up to 140
HouraisenBeshi TokubetsuJunmai
蓬莱泉 可 特別純米
ALC/VOL: 15.5% BOTTLE 300ml
Beshi is the name given to Houraisen’s Tokubetsu (special) Junmai. It is beautifully balanced with a gentle but complex nose. There is fine acidity and fullness on the palate, with a smoothness
and a nice dry finish.
Grilled eel, chicken, yakitori. Ingredients: Rice and Koji Rice. Serve Cold & Warm.
Up to 200
HouraisenKasumizuki Junmai
蓬莱泉 霞月 純米
ALC/VOL: 15.5% BOTTLE 720ml CARAFE 350ml
Kasumizuki is Houraisen’s everyday Junmai. It has a delicate flowery fragrance. It is a medium
bodied sake with a kind of firmness on the palate. Nice high acidity with an underlying bitter trace
that creates a nice long dry finish.
Grilled eel or teriyaki chicken. However, this sake is very versatile with any kind of food.
Ingredients: Rice and Koji Rice. Serve Cold & Warm.
Up to 200
HouraisenWa Junmai Ginjo
蓬莱泉 和 純米吟醸
ALC/VOL: 15.5% BOTTLE 720ml CARAFE 350ml
‘Wa’ means harmony and this sake reflects this, with a wonderful balance between the rice
sweetness and natural acidity. There are hints of apricot and peach on the nose, with the
refreshing acidity and soft sweetness on the palate providing an elegant mouthfeel. It has
plenty of umami flavour with a clean crisp finish.
This sake is very versatile with any kind of food. Ingredients: Rice and Koji Rice. Serve Cold
& Warm.
HouraisenBi Junmai Daiginjo
蓬莱泉 美 純米大吟醸
ALC/VOL: 15.5% BOTTLE 300ml
Bi (beauty) is one of Houraisen’s flagship sakes. It is a very elegant style of Junmai Daiginjo. It is
tank matured for 10 months at 10 degrees in order to have a rounder and more mellow character.
It has a nose that indicates sweet fruits. The palate shows a good balance between the gentle
acidity and the sweet fruit flavours.
Sashimi, fish carpaccio, vegetable tempura or miso and yuzu flavoured dishes. Steamed shellfish
would also work very well. Ingredients: Water, Rice and Koji Rice. Serve Cold.
Up to 140
HouraisenKuuJunmai Daiginjo
蓬莱泉 空 純米大吟醸
ALC/VOL: 15.5% BOTTLE 720ml
Another one of Houraisen’s flagship sakes is known as Kuu (sky). Delicate, fragrant and clean on
the nose. Subtle complexity on the palate with wonderful soft mouthfeel and purity. Lovely
sweetness balanced by clean crisp acidity.
Sashimi, grilled freshwater fish, miso or yuzu flavored dishes. Ingredients: Rice and Koji Rice.
Serve Cold.
Up to 200
HouraisenAoShisoKaoruUmeshu
蓬莱泉 青しそ薫る 梅酒
ALC/VOL: 14% BOTTLE 720ml CARAFE 350ml GLASS 75ml
Umeshu is produced by infusing Ume fruit into Shochu. This Umeshu is Shiso (Japanese herb)
flavoured, and has a herb and perfumed character. The texture is rich with gentle spiciness. It is
sweet and tangy with complex flavour.
ingredients: Ume, Shiso paste, Sugar, Brewed Alcohol. Serve chilled Umeshu straight or over ice or
cold spring water.
Up to 200
HouraisenAkai Sake ‘RedRice’ Junmai
蓬莱泉 赤い酒 純米
ALC/VOL: 14% BOTTLE 720ml CARAFE 350ml
This is our Akai Sake (red coloured Sake) project. We have worked with Houraisen Brewery on
how we can achieve fresh and lively red coloured Sake. Because this red rice was hardly polished
to achieve its beautiful ruby red colour, it is very lively and fruity, like cherries. It has a clean fresh
acidity, good balance between Umami and tannin, with complexity.
Tuna carpaccio, fresh seafood, vegetable tempura, or cheese like Spanish Manchego.
Ingredients: Rice, Koji Rice, Sake Yeast. Serve Cold.
Kunizakari Saika Daiginjo
国盛 彩華 大吟醸
ALC/VOL: 15% BOTTLE 720ml CARAFE 350ml
Great value for Daiginjo. Crisp and light body with tropical fruits such as melon and banana.
Smooth mouthfeel and finish is very clean and dry.
This sake is very versatile with any kind of food. Ingredients: Water, Rice, Koji Rice, Distilled Alcohol,
Sake Yeast. Serve Cold & Warm.
Up to 140
Kunizakari Nigori Umeshu
国盛 にごり梅酒
ALC/VOL: 14% BOTTLE 500ml CARAFE 350ml GLASS 75ml
Fruity and textural, with subtle cloudiness, peach-like sweetness, tangy and complexity.
Ingredients: Water, Ume, Distilled Alcohol, Honey, Sugar. Serve chilled Umeshu straight, over ice or
cold spring water.
Up to 200
Kunizakari Muroka Umeshu
国盛 無濾過梅酒
ALC/VOL: 14% BOTTLE 720ml CARAFE 350ml GLASS 75ml
This Umeshu is produced by infusing Ume fruit into Shochu. Nose and palate show marzipan and
rich texture. It is sweet and tangy with complex flavour.
Ingredients: Ume, Sugar, Distilled Alcohol. Serve chilled Umeshu straight, over ice or cold spring
water.
Up to 200
Kunizakari Koucha (Black Tea) Umeshu
国盛 紅茶梅酒
ALC/VOL: 12% BOTTLE 720ml CARAFE 350ml GLASS 75ml
Black tea and Umeshu blended. Ume and tropical notes on nose with almond character. Medium
body Umeshu with creamy texture, the palate shows clean sweetness and good quality black tea,
tannin and clean acidity. Finish is clean.
Ingredients: Black tea paste, Ume, Sugar, Distilled Alcohol. Serve chilled Umeshu straight,
over ice, or cold spring water.
Shichida Junmai
七田 純米
ALC/VOL: 16% BOTTLE 300ml
Fresh green apple on the nose. It is a medium-bodied sake with a kind of firmness on the palate.
Nice mild acidity with a long and clean finish.
Grilled meat, and other full flavoured dishes. Ingredients: Water, Rice, Koji Rice. Serve Cold & Warm.
Up to 140
Shichida Junmai Ginjo
七田 純米吟醸
ALC/VOL: 16% BOTTLE 720ml CARAFE 350ml
Beautiful aroma with lots of stone fruits like peach and apricot. It is medium bodied and has
steamed rice character. Clean acidity and Umami and a long finish.
Deep fried tofu, grilled eel, miso based, roasted meat and grilled steak. Ingredients: Water, Rice,
Koji Rice. Serve Cold & Warm.
Up to 200
Shichida Junmai Daiginjo
七田 純米大吟醸
ALC/VOL: 16% BOTTLE 720ml
Shichida’s flagship Junmai Daiginjo. 100% Yamadanishiki sake rice used. Silky texture with tropical
fruitiness and delicate flowery fragrance. Very elegant style with subtle acidity and complexity.
Delicate dishes such as sashimi, whiting, john dory and chicken. Ingredients: Water, Rice, Koji Rice.
Serve Cold & Warm.
Up to 200
Tengumai UmajunJunmai
天狗舞 旨醇純米
ALC/VOL: 15.8% BOTTLE 720ml CARAFE 350ml
Umajun means ‘delicious’. A beautifully complex aroma with hints of vanilla and crushed nuts.
The texture is creamy and warms your palate. An elegant style, with a nice citrus crispness on
the finish.
Deep fried dishes and other salty flavoured dishes. Ingredients: Water, Rice, Koji Rice.
Serve Cold & Warm.
Tengumai Yamahai Jikomi Junmai
天狗舞 山廃仕込純米
ALC/VOL: 16% BOTTLE 300ml
Yamahai and Jikomi refer to the traditional method used to make this sake. It is also matured in
tank for more than 12 months. It has a pale golden colour, with spicy aromas. Rich and complex
on the palate, with a crisp long finish.
Grilled fish, black garlic cod, scallops, BBQ duck, chicken or lamb. Strong miso or soy-flavoured
dishes such as teriyaki. Ingredients: Water, Rice, Koji Rice. Serve Cold & Warm.
Up to 140
Tengumai Kimoto Jikomi Junmai
天狗舞 生酛純米
ALC/VOL: 17% BOTTLE 720ml CARAFE 350ml
Kimoto and Jikomi refer to the traditional method used to make this sake. This sake has a pale
golden
colour with an earthy mushroom aroma. It is a full flavoured sake with spice, umami, and clean
acidity. Warm mouthfeel and finishing long and soft.
Traditional Japanese dishes like tuna sashimi, bonito tataki or vinegared mackerel. Or grilled fish,
miso based soups. Ingredients: Water, Rice, Koji Rice. Serve Cold & Warm.
Up to 200
Tengumai Junmai Daiginjo50
天狗舞 純米大吟醸５０
ALC/VOL: 17% BOTTLE 720ml CARAFE 350ml
This Junmai Daiginjo has an elegant floral nose with lime, green apple and mushroom characters.
The palate is quite lean and complex with nice fine acidity. Hints of peach and nectarine, and a
long and crisp finish.
Elegant dishes such as sashimi, whiting, john dory and chicken. Ingredients: Water, Rice, Koji Rice.
Serve Cold & Warm.
Up to 200
Tengumai Yamahai Junmai Daiginjo
天狗舞 山廃純米大吟醸
ALC/VOL: 15% BOTTLE 720ml
Tengumai’s flagship sake. Yamahai is the traditional method used to make this sake. This sake was
matured in tank for over a year. It is a full flavoured sake with great complexity balanced by
cleansing acidity and a clean crisp finish.
Traditional Japanese dishes like sashimi, sushi and lightly cooked shellfish or crayfish. Ingredients:
Water, Rice, Koji Rice. Serve Cold & Warm.
Yoshinogawa GensenKarakuchi
吉乃川 厳選辛口
ALC/VOL: 16% BOTTLE 300ml
Gensen means ‘specially selected’, and Karakuchi means ‘dry’. It is an everyday drinking style
of sake. It is quite fruity on the nose. The palate has a tight structure with hints of citrus, and a
savoury aspect, finishing long and dry.
When chilled, anything light and delicate such as sashimi, sushi, and salad. When warm, chawan-
mushi, oden hot pot. Ingredients: Water, Rice, Koji Rice, Brewed Alcohol. Serve Cold & Warm.
Up to 140
Yoshinogawa Echigo Ginjo
吉乃川 越後 吟醸
ALC/VOL: 13% BOTTLE 720ml CARAFE 350ml
Echigo is the old name of Niigata prefecture. Niigata has a very elegant, crisp and dry regional style
of sake. This sake has a lower alcohol level to offer clean, delicate, floral and fruity Ginjo character.
Smooth texture with a crisp finish.
Grilled river fish, prawn, seafood tempura and sashimi. Ingredients: Water, Rice, Koji Rice, Brewed
Alcohol. Serve Cold.
Up to 200
Yoshinogawa Ginjo Gokujo
吉乃川 吟醸極上
ALC/VOL: 16% BOTTLE 300ml
Gokujo means ‘excellent’. This sake is crisp, clean, fragrant and silky smooth. It is matured in tank
for 6 months and bottled every month to keep its freshness. It has a lean and tight palate with soft
acidity.
Sashimi, grilled seafood and roast meat. Ingredients: Water, Rice, Koji Rice, Brewed Alcohol.
Serve Cold.
Up to 200
Yoshinogawa Minamo Junmai Daiginjo
吉乃川 みなも 純米大吟醸
ALC/VOL: 15% BOTTLE 720ml
This is one of Yoshinogawa’s flagship sakes. Yoshinogawa. It takes extreme craftsmanship to blend
a number of different sakes to create this wonderful, elegant Junmai Daiginjo full of finesse. Floral,
generous fruit on the nose with clean texture and layers of delicious fruitiness on the palate with
soft clean acidity. The finish is crisp and dry. It is a great example of Niigata regional style of Sake.
Calamari, grilled beef with salt, miso based dishes, sukiyaki, sashimi, oysters.
Ingredients: Water, Rice, Koji Rice. Serve Cold & Warm.
Yoshinogawa Daiginjo
吉乃川 大吟醸
ALC/VOL: 13% BOTTLE 720ml
This is Yoshinogawa’s flagship sake. Incredibly complex on the nose. A clean elegant mouthfeel
with power and a sweetness on the finish. This sake is kept in tank at -5 degrees for 3 years to
enhance the delicate fragrant character.
Sashimi, shell seafood, grilled meat and miso dishes. Ingredients: Water, Rice, Koji Rice, Brewed
Alcohol.
Up to 140
Yoshinogawa GensenUmeshu
吉乃川 厳選梅酒
ALC/VOL: 13% BOTTLE 720ml CARAFE 350ml GLASS 75ml
Umeshu is often translated as ‘plum’ sake, however the Ume fruit, whilst considered a plum, is also
very close to an apricot. The Ume fruit is infused into crisp and clean premium sake. It is sweet and
tangy with complex flavour.
Ingredients: Ume, Sugar, Distilled Alcohol. Serve chilled Umeshu straight or over ice, or cold spring
water.
Up to 200
Yoshinogawa Yuzush
吉乃川 ゆず酒
ALC/VOL: 13% BOTTLE 500ml CARAFE 350ml GLASS 75ml
This Yuzushu is a blend of yuzu juice with Ginjo sake. Yuzu is a citrus fruit grown in Japan. Yuzushu
is sweet and will show some cloudiness from the yuzu infusion.
Great with sweet desserts.
Up to 200