Blog | Makoto-Ya Singapore



What are some common sake-food pairings?

Which kind of sake goes best with the various kinds of Japanese cuisine? Here’s a pairing guide to help you decide!   Junmai Ginjyo The acidic and dry finish of Junmai Ginjyo sake balances the textures of sashimi well, especially for fatty fish such as salmon and tuna Honjyozo The light and smooth finish of […]

Different classifications of sake

Don’t be intimidated by Japanese sake terms – here’s an easy guide to help you understand what they mean! Sake can be split into two main groups: Junmai (pure rice) and alcohol-added sake. Junmai 純米 Junmai 純米 sake is made solely from rice and there is no addition of distilled alcohol or additives during the […]

Heating up your sake

In Japan, heating up Japanese Sake is called ‘Okan suru’ and Japanese Sake served warm is called ‘Kanzake’. This uniquely Japanese method of heating sake has a long history and which dates back over 2,000 years. By heating sake, you are able to enhance and experience the complex flavours in the beverage. These flavours can spread across the […]

What is sake SMV and rice polishing ratio

So after knowing what is sake and how is it made in our previous blog, learn more about sake in our second part and learn what is Sake Meter Value (SMV) and rice polishing ratio to better understand your sake labels and to elevate your sake drinking experience. Sake Meter Value (SMV) Did you know […]

What is sake?

What is sake? Sake Barrels at a Japanese Shrine Sake is a Japanese alcoholic drink, made from rice. What we know as sake is also known as nihonshu (日本酒) or seishu (清酒) in Japan and on your sake bottles. So do look out for  “日本酒” or “清酒” next time you are dining out in Japan.  This Japanese alcoholic drink […]


Ways to enjoy shochu

Shochu, like any other spirit, can be enjoyed in many ways. You can drink it on the rocks, diluted with water/soda and even in cocktails or tea. However, the most common way to consume would be mixing shochu with cold or hot water. In addition, another favourite way to enjoy shochu would be in the […]

What are the different types of shochu?

Ever wondered why the taste profile of shochu differs from one to another? Shochu, a distilled alcohol, can be made from a wider variety of ingredients. Therefore, it is not surprising that the resulted shochu would differ from each other. Sake is made solely from rice while shochu can be made from raw materials such […]

Difference between Sake and Shochu

Many people would have heard and tried sake, but Japanese shochu is still relatively unknown in Singapore. This simple guide will help you to maybe choose your next favourite drink! What is shochu? Shochu (焼酎) is a traditional Japanese hard liquor. It is a distilled alcohol, quite similar to vodka, yet do not mistake it as […]


Difference between bottled and draft beer

There are people who love their beer bottled, whereas some others crave for pints of draft beer. You might have heard it or even said it before, beer is better on tap. Whether or not it is true, it really depends on the person drinking it. Here at Makoto-Ya, we love all kinds of beer! […]


Why is freshly milled rice better?

Our rice field in Akita, Japan Rice in Makoto-Ya Did you know we harvest and grow our own rice from the fields in Akita, Japan? They are imported to Singapore while kept under optimum conditions, preserving the freshness in each grain. Japanese rice is known for its fragrant aroma and fluffy texture. We believe in […]


Sake: Kiku Fizz

Round off the busy workday by making yourself a refreshing glass of Kiku Fizz, a sake cocktail originally created by the renown Kiku Masamune brewery. Glass: Cocktail glass Garnish: Olives(1~3) or lemon peel Ingredients: 1 part sake 1 part dry gin Instructions: Stir all ingredients in a mixing glass with ice Strain into a chilled cocktail glass

Shochu: Oolong-hai

Beat the sweltering heat with this refreshing oolong-hai recipe! Glass: Highball glass Ingredients: 6 parts oolong tea (can be substitute with sencha, or green tea) 4 parts shochu (imo or mugi shochu recommended) Ice Instructions: Fill highball glass with ice to the rim Pour shochu Add oolong tea Stir

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