Sake Guide

Sake Guide

Welcome to the Sake Guide, your resource for understanding the world of sake. Whether you’re new to sake or an enthusiast looking to deepen your knowledge, this guide will walk you through the key terms, brewing techniques, and sake types to enhance your experience.

Glossary of Sake Terms

Words are the building blocks of knowledge, and knowing the key terms will help you better appreciate sake.

• Atsukan (熱燗)
  Hot sake. Be cautious when ordering atsukan, as it is often served hotter than what’s ideal for premium sakes. For quality sake, ask for nurukan (warm sake) instead.

• Daiginjo (大吟醸)
  Super-premium sake brewed with rice polished down to 50% or less. Known for its refined and delicate flavor.

• Futsu-shu (普通酒)
  Standard-grade sake with rice polishing rates above 60% and added distilled alcohol.

• Genshu (原酒)
  Undiluted sake, meaning no water is added after fermentation, resulting in a higher alcohol content.

• Ginjo (吟醸)
  Premium sake brewed with rice polished to between 60% and 50% for a lighter and aromatic profile.

• Honjozo (本醸造)
  Sake with a small amount of distilled alcohol added (no more than 10% of the polished rice weight) to enhance its fragrance and flavor.

• Izakaya (居酒屋)
  Japanese-style pub. A relaxed setting where sake is commonly enjoyed with food.

• Junmai (純米酒)
  Pure rice sake made without adding distilled alcohol. Known for its rich, full-bodied flavor.

• Karakuchi (辛口)
  Dry sake, referring to sake that is not sweet.

• Kasu (粕)
  Sake lees, the rice mash left after the liquid is pressed out during brewing.

• Kobo (酵母)
  Yeast, the microorganism that converts sugar into alcohol during fermentation.

• Koji (麹)
  A type of mold (Aspergillus oryzae) used to convert starch in rice into sugar, which is essential for fermentation.

• Kura (蔵)
  Sake brewery, also known as sakagura.

• Kurabito (蔵人)
  Brewery workers responsible for the sake brewing process.

• Moromi (モロミ)
  The fermenting mash of steamed rice, koji, and water from which sake is brewed.

• Namazake (生酒)
  Unpasteurized sake, which must be kept refrigerated to maintain its fresh flavor.

• Nihonshu-do (日本酒度)
  Sake Meter Value (SMV), an indicator of sake’s sweetness or dryness. Higher values indicate drier sake, while lower values indicate sweetness.

• Sakagura (酒蔵)
  Another term for a sake brewery, also called kura.

• Seimai-buai (精米歩合)
  Polishing ratio, indicating how much of the rice grain remains after polishing. The lower the percentage, the higher the sake quality.

• Shochu (焼酎)
  A distilled spirit made from grains or vegetables, popular in Japan.

• Shubo (酒母)
  Yeast starter, the initial stage of sake fermentation, where yeast multiplies in a controlled environment.

• Toji (杜氏)
  Master brewer, the person in charge of sake brewing.

• Yamahai (山廃)
  Traditional method of creating the yeast starter that takes more time but produces sake with greater complexity and acidity.

• Nigori (濁り)
  Cloudy sake, where some rice solids remain after pressing, giving it a rich texture.

Sake Types

Sake comes in a variety of styles, each with its own unique characteristics. Here’s a brief overview of the main types:

• Junmai Daiginjo
  Ultra-premium sake made with rice polished to 50% or less. Known for its pure rice flavor and refined profile.

• Daiginjo
  Super-premium sake, also polished to 50% or less, but with a small amount of distilled alcohol added to enhance aroma.

• Ginjo
  Premium sake brewed with rice polished to 60% or less, offering a light and aromatic profile.

• Junmai Ginjo
  A premium pure rice sake, polished to 60% or less, known for its smooth and complex flavor.

• Junmai
  Traditional pure rice sake with no added alcohol, polished to 70% or less, rich and full-bodied in taste.

• Honjozo
  Lightly polished sake (70% or less), with a small amount of alcohol added to enhance aroma and texture.

• Futsushu
  Standard sake, with minimal polishing, typically above 70%, easy-drinking and versatile.

Explore Sake Further

Sake is a unique and diverse beverage with a rich history and cultural significance. Explore the wide range of flavors, textures, and types by diving deeper into the terms and categories above. Each sip tells a story of craftsmanship, tradition, and flavor that connects Japan’s ancient brewing methods with modern tastes.