Ultimate Sake Guide

If you've ever been to a Japanese restaurant, chances are you've come across sake. But what exactly is it? And more importantly, how do I drink it (the right way)? In this guide, I'll break down everything you need to know about sake; what it is, the different types, how to pair it with food, and the best way to enjoy it!

Jump to:

• 🍶What is Sake?
• 🌾Types of Sake
• 🍣Flavor Profiles and Pairings
• 🍾How to Read a Sake Label
• 🍶How to Serve Sake
• ✍️Final Thoughts
• 🍶Where to Buy Premium Sake
• 🤔Common Questions

🍶What is Sake?

Sake (pronounced “sah-keh,” not “sah-kee”) is a traditional Japanese alcohol made from four primary ingredients: rice, water, yeast, and koji (special mold used to transform starches into sugar). It's important to note that the Japanese term "sake" is a general word used for all alcoholic drinks, including beer, wine, and spirits. The proper term is actually called Nihonshu which literally translates to "Japanese alcohol", and is what most English-speaking countries refer to it as.

Sake is often called "rice wine", mainly due to the fact that it's made from rice, and it has a similar alcohol content to wine, ranging from 12-20% ABV. But the process of making sake is actually more similar to that of brewing beer. It's a very intricate and strenuous procedure that sake brewers master throughout years and years of training.

🌾Types of Sake

When it comes to sake, the variety can seem endless. But all sake falls into two main categories: Junmai and Non-Junmai.

• Junmai: This mean's "pure rice" and indicates sake made with only rice, water, yeast, and Koji.
• Non-Junmai: In addition to the primary ingredients, this type includes distilled brewer's alcohol which can enhance flavors and aromas.

Now that we understand the two main categories of sake, let's get into one of the most important processes in sake brewing: rice polishing.

Rice Polishing and Sake Grades

To brew sake, rice grains must first be polished to remove their outer layers. This reveals the starchy core, which affects the drink's flavor and quality. The more the rice is polished, the higher the sake's grade. And this is represented with a number called seimaibuai or "rice polishing ratio". It's a percentage that indicates how much of the rice is remaining after the polishing process. Therefore, the lower that number is, the more premium the sake.

This chart explains the different levels of sake and how the rice polishing ratio (rice milling) corresponds to each.

Here’s a quick breakdown of the polishing ratios:

• Daiginjo/Junmai Daiginjo: Polishing ratio of 50% or less, which means half (or more) of the rice had to have been milled away.
• Ginjo/Junmai Ginjo: Polishing ratio of 60% or less.
• Junmai: Polishing ratio of 70% or less.
• Honjozo: Polishing ratio of 70% or less but with distilled alcohol added.
• Futsu-shu (Table Sake): No minimum requirements.

Now, that was a very simplified and generalized explanation of the rice polishing ratio, but if you are to take anything from it, just remember that the lower the polishing ratio, the more refined and higher quality the sake is. However, that doesn't necessarily mean that you'll enjoy it more. Which leads us into the flavor profiles of each.

🍣Flavor Profiles and Pairings

Just like wine and beer, sake's flavors can vary widely, even if they are categorized as the same type. For example, one bottle of merlot can taste completely different from another bottle of merlot, even though they technically fall under the same group. Sake is the same. But understanding the general flavor profiles and typical characteristics will help you tremendously in finding the right bottle for you.

Daiginjo / Junmai Daiginjo

• Flavor Profile: Delicate, fragrant, fruity, light, with subtle hints of umami.
• Pairings: Sushi and sashimi, especially white fish such as hirame, tai, and kampachi. Avoid rich, oily, heavy foods.
• Temperature: Chilled (almost always).

Daiginjo and Junmai Daiginjo sake are elegant and complex. They tend to be fragrant with some refined fruit flavors. It's best to pair them with lighter dishes so that the food doesn't overpower the delicate flavors of the sake.

Ginjo / Junmai Ginjo

• Flavor Profile: Well-balanced, floral, fruity, and clean.
• Pairings: Works with a wide variety of foods. It’s perfect for serving to groups with mixed dishes.
• Temperature: Chilled most of the time, but can be experimented at different temperatures (room temp, warm, etc.).

Ginjo and Junmai Ginjo are often times crowd-pleasers, balancing floral notes with a fruity, light taste. They complement various dishes but are best with lighter flavors like sushi or sashimi.

Junmai

• Flavor: Rich, full-bodied, earthy, and slightly acidic.
• Pairings: Best with bold, flavorful dishes like fried chicken, tempura, teriyaki, pork belly, or even spicy sushi rolls.
• Temperature: Any

Full-bodied and rich, junmai sake tends to have more earthy flavors and higher acidity. It matches well with heavy seasoned foods like fried chicken or teriyaki dishes.

Honjozo

• Flavor: Smooth, light, and easy to drink, with a cleaner finish due to added alcohol.
• Pairings: Great with anything from sushi and tempura to steak and shabu-shabu.
• Temperature: Any

Honjozo sake, which includes added brewer's alcohol, typically has a lighter body and cleaner finish. It pairs nicely with a wide range of foods, making it versatile for different meals.

The golden rule? Experiment. Everyone’s palate is different, just like how each bottle of sake is different. So keep trying different bottles and don't forget to log them down, especially the ones you enjoy.

🍾How to Read a Sake Label

Nowadays, you can simply pull out your phone and Google the name of a sake and you'll find pretty much everything you need to know on there. However, it's beneficial to know how to read a standard sake label, especially when it comes to more rare bottles that aren't translated into English. Though, your phone can most likely translate it for you as well. Here are some key things to look for:

• Name: Usually the most prominent.
• Type: Daiginjo, Junmai Daiginjo, Junmai, etc.
• Polishing Ratio: Percentage number that refers to the milling amount of the rice.
• Sake Meter Value (SMV): Known as Nihonshudo in Japanese, is a scale for sweetness or dryness.
  • Lower the number = sweeter.
  • Higher the number = drier.
• Acidity Level: Typically ranges from 1.0 to 2.0.
  • Lower the number = lighter.
  • Higher the number = richer.
• Alcohol Content (ABV): Usually between 12-20%.

Many labels, especially very popular or sakes from larger breweries will now have English translations. They often have a flavor profile chart on there as well, which makes it easier to tell how sweet/dry or light/rich it is. Some will also list recommended serving temperature as well as food pairings.

🍶How to Serve Sake

Sake is one of the very few alcoholic drinks that tastes good both warm and cold. That said, the serving temperature can greatly affect its flavor.

Serving Temperatures

• Chilled: Most premium sakes shine when served cold (daiginjo, junmai daiginjo, etc.). This enhances their fruity characteristics and contributes to a crisp taste.
• Warm: Heating sake can bring out richer flavors and umami. Junmai and honjozo sake are typically good choices for hot sake.

Avoid extreme temperatures however, both hot or cold. Overchilling can dull flavors and sometimes bring out more bitterness. Overheating on the other hand increases the alcohol intensity and dryness.

Sake Vessels

Using the right vessel also matters. Here are some common drinkware that sake is served in:

• Tokkuri and Ochoko: A tokkuri is a small carafe used to pour sake into tiny cups called ochoko. Can come in a variety of materials (glass, porcelain, wood, ceramic, etc.). Here's a great porcelain sake set that can be used for both hot and cold sake.

• Masu: A wooden box traditionally used for measuring rice but often used to serve sake. Sometimes restaurants or bars will place a glass cup in the masu and then pour the sake so that it purposely overflows into the box, which is a sign of generosity and a way to thank you for your business. You can buy a set here.

• Wine Glass: Preferred when it comes to tastings because it helps emphasize the aromas.

There are no strict rules, however, if you're planning to heat sake, then make sure to use either ceramic or porcelain vessels, never glass. You can watch how to properly warm up sake in this video right here.

✍️Final Thoughts

Sake is an incredibly diverse and versatile drink that goes beyond just sushi pairings. Whether you like it hot, cold, sweet, or dry, there’s a sake for everyone. Next time you're at a Japanese restaurant or liquor store, don't be afraid to try something new!

Now, there's so much more to the world of sake and I only covered a fragment of it, but I hope that this gives you a good understanding and ultimately helps give you a better experience. So get some good food, surround yourself with people you love, and crack open a bottle. Kanpai!

Want an easy way to remember everything you just learned? Grab my Ultimate Sake Guide, where I break down everything that I explained here into one super convenient sheet. You can also see my sake recommendation list by going to that link as well.

🍶Where to Buy Premium Sake

If you're looking for an extremely simple and convenient way to buy premium sake, then check out my friends at Saketaro. Saketaro is a sake distributing company based out of California and they have hundreds of premium sake, imported from Japan, that you typically don’t see at regular retail stores. What makes it even better is that they ship it right to your doorstep!

So if you love Japanese sake like I do, or want to start experiencing the world of sake the right way, then make sure to check them out. And don’t forget to use my special promo code (THEONLYSUSHIMAN) to get 10% off your first order! Click the photo below or the link here.

🤔Common Questions