Sake Guide
The Ultimate Guide to Sake
Welcome to the comprehensive guide to sake—a drink that blends tradition, craftsmanship, and versatility. Whether you’re a newcomer or a seasoned enthusiast, this guide will help you navigate the intricate world of sake with clarity and depth.
What is Sake?
Sake is a Japanese alcoholic beverage made from rice, water, koji mold, and yeast. Its production combines ancient brewing techniques and modern precision to create a drink that ranges from light and fruity to rich and umami-packed.
Sake’s uniqueness lies in its multiple parallel fermentation process, where rice starch is simultaneously converted to sugar and then alcohol, making it distinct from beer, wine, or any other beverage.
Sake Grades: Understanding the Types
Sake grades are primarily determined by the rice polishing ratio, which refers to how much of the rice grain is milled away. The degree of polishing influences the flavor, aroma, and texture.
Junmai Daiginjo is an ultra-premium sake with rice polished to 50% or less. Known for its elegance, purity, and refined aroma, it is ideal for special occasions or as a luxurious treat.
Daiginjo is a super-premium sake, also polished to 50% or less, with a small amount of distilled alcohol added. It is light, aromatic, and smooth, with enhanced fragrance and a refined finish.
Junmai Ginjo is a premium pure rice sake, polished to 60% or less. It is full-bodied yet smooth, with a complex profile.
Ginjo is polished to 60% or less and includes added distilled alcohol. It is light, aromatic, and an excellent introduction to refined sake.
Junmai is a traditional pure rice sake with no added alcohol, polished to 70% or less. It is rich, robust, and full of umami flavors.
Honjozo is lightly polished (70% or less) with a small amount of added alcohol to enhance aroma and texture. It is smooth, clean, and easy to drink.
Futsushu is the standard table sake with minimal polishing, typically over 70%. It is straightforward and versatile for casual drinking or cooking.
Pro Tip: The rice polishing ratio not only influences flavor but also versatility. Higher-polished sakes like Daiginjo pair beautifully with delicate dishes, while less-polished sakes like Junmai and Honjozo complement richer, umami-packed foods. That said, there are no hard rules—sake is versatile and comes in many styles to explore.
Junmai vs. Alcohol-Added Sake: Clarifying the Terms
Junmai means "pure rice sake," brewed without added distilled alcohol. It is often seen as a purer style, focusing on the natural flavors of rice and water.
Honjozo refers to sake with a small amount of distilled alcohol added, less than 10% of the polished rice used. This addition enhances aromas and creates a lighter, drier finish.
If more than a limited amount of alcohol is added, the sake does not receive a specific label.
Key Distinctions:
Junmai can be combined with other terms like Daiginjo or Ginjo to specify high-polished, pure rice sake, such as Junmai Daiginjo.
Honjozo is never combined with these terms. Sake with added alcohol polished to Daiginjo or Ginjo standards is simply labeled as Daiginjo or Ginjo.
The practice of adding alcohol has been used for centuries to stabilize sake, enhance aromas, or reduce costs. Today, both styles have their strengths—Junmai appeals to those seeking purity, while Honjozo offers a broad, versatile experience. The choice ultimately comes down to personal preference.
Sake Styles: Discover the Variations
Beyond grades, sake also comes in distinct styles that add personality to your glass.
Nigori is unfiltered sake with a creamy texture and slight sweetness, perfect for pairing with spicy foods or desserts.
Sparkling Sake is effervescent and refreshing, ideal for celebrations or as an aperitif.
Kimoto is a traditional brewing method where lactic acid is manually cultivated through labor-intensive mashing. It is known for earthy, robust, and umami-rich flavors, best enjoyed with hearty dishes like grilled meats or miso-based foods.
Yamahai is a modern evolution of Kimoto, where natural lactic acid is allowed to develop without manual mashing. Yamahai sakes have as much umami as Kimoto but often feature a tangier, wilder edge. They pair well with game meats, fermented dishes, or rich stews.
Nama is unpasteurized sake that is vibrant, fresh, and bold. It must be refrigerated at all times to maintain its lively character.
Genshu is undiluted sake bottled without added water, resulting in higher alcohol content and a robust, full-bodied flavor.
Koshu is the rarest style, aged for years to develop deep, complex flavors. It often features notes of caramel, nuts, dried fruits, and soy sauce-like umami. Koshu pairs wonderfully with aged cheeses, chocolate desserts, or bold savory dishes.
How to Enjoy Sake: Serve it Right
Sake’s versatility shines in how it can be served, with different temperatures bringing out unique qualities.
Chilled sake (10-15°C) is perfect for Ginjo, Daiginjo, and Nama sakes, highlighting their fruity and floral notes.
Room temperature sake (20-25°C) offers a balanced option for most sakes, especially Junmai.
Warm sake (40-50°C) is ideal for Junmai, Honjozo, and Kimoto styles, emphasizing their rich umami flavors.
Experiment with serving temperatures to unlock new dimensions of flavor in your sake.
Sake and Food Pairings: Easy and Versatile
Sake pairs effortlessly with a wide variety of dishes.
Light and Fresh Dishes such as sushi, sashimi, or salads pair well with Junmai Daiginjo or Daiginjo. Their fruity and floral notes enhance the delicate sweetness of fresh seafood and the crispness of greens.
Umami-Rich Dishes like savory dishes, roasted vegetables, or miso soup are perfect with Junmai, Yamahai, Kimoto, or Honjozo, thanks to their robust, umami-packed profiles.
Grilled Meats and Smoky Flavors like barbecue, yakitori, or roasted game are amplified by earthy and bold Kimoto or Yamahai sakes.
Spicy and Bold Flavors such as curries, hot pot, or chili-infused dishes pair beautifully with Nigori’s natural sweetness or Sparkling Sake’s refreshing palate.
Cheese and Charcuterie are enhanced by Koshu’s nutty, caramelized notes or Junmai Ginjo’s lighter, creamier profile.
Sweet Desserts, including cheesecakes, chocolates, or nutty treats, are complemented by Nigori or Koshu, which balance sweetness with their creamy or aged flavors.
There are no hard rules for pairing sake with food. Sake is versatile and comes in many variations, allowing you to experiment and find your perfect match.
How to Buy and Store Sake
When buying sake, keep polishing ratios in mind. Lower numbers mean more refined and aromatic sake. Choose Ginjo or Daiginjo for special events and Junmai or Honjozo for everyday enjoyment.
Refrigeration is recommended for all sakes, especially Nama and premium grades. Store sake upright to prevent oxidation. Consume within three to five days after opening for the best taste, although Koshu can be enjoyed longer due to its oxidative aging process.
Sake Terms You Should Know
Polishing Ratio refers to the percentage of rice grain remaining after polishing.
Koji Mold is a fungus used to convert rice starch into fermentable sugars.
Nama is unpasteurized sake, known for its fresh and lively flavors.
Koshu is aged sake with complex, mature notes.
Genshu is undiluted sake with bold and higher alcohol content.
Futsushu is table sake, often enjoyed casually or in cooking.
Conclusion: Start Your Sake Journey
Now that you’ve explored the world of sake, it’s time to find your favorite. Whether you’re sipping a chilled Ginjo with sushi or enjoying a warm Junmai on a cozy evening, sake offers endless possibilities to suit every mood and meal.
Explore our Shop All Sake collection to browse the full range of options. Looking for something special? Discover unique offerings in our Fine & Rare Sake collection or try seasonal favorites in our Seasonal Sake collection. Not sure where to start? Check out our Bestsellers to see what others are loving. For the latest additions, visit our New Arrivals collection to discover the freshest sakes available.
Kanpai!