Celebrating with Sake (June 2026)

San-san-kudo set used for weddings (photo courtesy of my mom)

Throughout history, sake has been poured during celebrations. It is often associated with the gods of rice, harvest, and water and used as an offering to express gratitude for nature. From weddings to company celebrations, sake still plays a big role in Japanese culture.

During Japanese weddings, the san-san-kudo (three-three-nine times) ceremony is performed. That is when sake is poured into a three-tiered hirahai (sake cup) formation and the bride and groom exchange sips of sake to symbolize the unification of the two families. It is said that the three cups represent the past, present, and future, or God, the couple, and their community. The couple takes turns taking three sips from each cup, totaling nine sips.

For company celebrations and milestones, kagami-biraki (opening of the mirror/lid) is performed. This is when the lid of a barrel full of sake is broken to reveal a bounty of sake for everyone to share. Historically, this practice can be traced back to when samurai broke barrels right before going into battle, hyping everyone up for a win. While samurai may have used their hilts to bash barrels, these days, we use mallets to break the lids. For both san-san-kudo and kagami-biraki, sharing sake with the community symbolizes good luck, health, and prosperity.

Kayoko + me breaking the barrel at our 13th anniversary party

While we can’t perform the above rituals all the time, simply popping a bottle of sake can feel festive because the drink is so closely associated with celebration and new beginnings. This month, I am introducing two sakes that embody this spirit. The first sake is the Shichiken Yama no Kasumi a bottle-fermented sparkling sake. What starts a party more than a bubbly brew?! While the second is a junmai ginjo with the moniker Mii no Kotobuki (kotobuki means celebration). 

Since it’s graduation month and the start of wedding season, we thought this would be a great time to offer these bottles.

For Kayoko and me, we are celebrating something VERY big... the release of our first big boy book, Everyday Sake! Three years in the making, we are commemorating its entry into the world with a tour which kicked off at our shop here in Oakland on May 26–with kagami-biraki, of course.

Cover of our book out now!

On June 29, we will be having a big bash at Brooklyn Kura, followed by a book event at Yu & Me books in NYC Chinatown on July 1.

We’ll be in LA, Seattle, and Portland later in the season, so stay tuned.

What are you celebrating this month? We hope that whatever the occasion, you’ll pop open these bottles to share with loved ones!

Kanpai, Yoko

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And now the bottles

SILVER + GOLD

Shichiken Yama no Kasumi Sparkling

Yamanashi Meijo Co.,Ltd. (Yamanashi, Japan)

Rice: Hitogokochi, Seimaibuai: N/A, SMV: N/A, Acidity: N/A

Shichiken is known as a trailblazer for sparkling sakes. They started making sparkling sakes as an alternative to beer and champagne in 2015. Using the pet-nat method of secondary fermentation in the bottle, this is a naturally sparkling sake that offers fine, refreshing bubbles. A subtle aroma of rice and almonds is followed by a hint of savory melon. The texture is light and refreshing. Using the famed water of Hakushu (same as the whisky), Shichiken’s sakes are crisp with good minerality. Shichiken took this sake on tour with them to Paris in 2024 and served it chilled in a wine glass with rare steak. We recommend a portabello mushroom steak for vegetarians. We also can’t wait to try this with an apricot tart when stone fruit season is in full swing. A celebratory pairing indeed!

Shichiken Yama no Kasumi served at Les Ombres Paris in 2024, paired with steak (photo courtesy of Shichiken)

GOLD

Mii no Kotobuki ‘Asahi’ Junmai Ginjo Sake

Mii no Kotobuki (Fukuoka, Japan)

Seimaibuai: Asahi 60%, SMV: +4, Acidity 1.8

I love this old school label that screams festivity in a very Japanese way–with its red, white, and gold motif (also Umami Mart’s colors) and namesake kotobuki, or celebration. A combination of high acidity and a crisp, dry finish makes this junmai ginjo refreshing and easy to drink for any crowd. With notes of melon, berries, and a tart finish of apple skins this is a lighter sake that is agreeable when pairing with an array of foods including hummus, olives, and sashimi. Chill this bottle and bring it out to accompany a charcuterie board during a wedding or graduation ceremony!