Ohmine Sake Contemporary package design by the Stockholm Design Lab. “Takeshi Akiyama is a exclusive sake manufacturer based in southern Japan. For generations, his family has produced sake in three qualities; Junmai, Junmai Ginjo, Junmai Daiginjo. The quality of the sake is determined by the percentage of the original rice grain that is used in the brewing process. The lesser the better. And that is also the core idea of our design. The label on the bottle of the best quality sake, Daiginjo, only shows one single grain. The Unique White bottle has à traditional cap and screenprinted text. In addition to the bottles, we have created the corporate identity.” (via weandthecolor:)
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Ohmine Sake

Contemporary package design by the Stockholm Design Lab.

“Takeshi Akiyama is a exclusive sake manufacturer based in southern Japan. For generations, his family has produced sake in three qualities; Junmai, Junmai Ginjo, Junmai Daiginjo. The quality of the sake is determined by the percentage of the original rice grain that is used in the brewing process. The lesser the better. And that is also the core idea of our design. The label on the bottle of the best quality sake, Daiginjo, only shows one single grain. The Unique White bottle has à traditional cap and screenprinted text. In addition to the bottles, we have created the corporate identity.”

(via weandthecolor:)

Sake is served in shallow cups, called choko. Usually sake is poured into the choko from ceramic flasks called tokkuri. Other, more ceremonial cups, used most commonly at weddings and other special occasions, are called sakazuki. In some of the more traditional Japanese restaurants, as a show of generosity, the server may put a glass inside the masu (or put the masu inside a saucer) and pour until a large amount of sake overflows and fills this secondary container. (via lifeselixirs:)
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Sake is served in shallow cups, called choko. Usually sake is poured into the choko from ceramic flasks called tokkuri. Other, more ceremonial cups, used most commonly at weddings and other special occasions, are called sakazuki. In some of the more traditional Japanese restaurants, as a show of generosity, the server may put a glass inside the masu (or put the masu inside a saucer) and pour until a large amount of sake overflows and fills this secondary container.

(via lifeselixirs:)

(via mescalitozen-deactivated2012100)

Source: infohub.com