[Japan] Sake 101—The Ultimate Guide to Japanese Sake
Delve deeper into Japanese drinking culture and say "kanpai" with the country's drink of choice
Drinking culture runs deep in Japan, and sake is undoubtedly the country's most representative liquor
Known more commonly in Japan as nihonshu, sake comes in a range of flavor profiles and proofs and can be enjoyed hot, cold or at room temperature. Since sake is so important to the nation, a rich set of customs surround its consumption and production. It's easy to enjoy drinking sake, but choosing and ordering can be daunting for first-timers. Exploring the wide variety of this Japanese rice wine should be fun, not scary. To ease some of that anxiety, this guide breaks down the basics of the national drink.
Social drinking is common in Japanese culture
Where to drink sake?
Sake can be enjoyed anywhere in Japan. Sake is a favorite tipple everywhere from bars to high-end restaurants. Most places that serve alcohol in Japan will have some basic sake options. For enthusiasts or those looking to branch out, there are many specialty sake bars and izakaya around the country with a particularly wide stock and knowledgeable staff.
If you'd prefer to buy sake to take away, you can purchase mainstream brands at local convenience stores and supermarkets. A more complete selection is available at liquor stores, department stores and specialty sake shops.
Drink from a masu for a real sake experience
How is sake served?
Sake can be served chilled, warmed or at room temperature. Some types, like ginjo, are preferred cool, while junmai is often enjoyed at room temperature or warmed. Each individual sake has its own temperature that best brings out the flavors, and personal preference is extremely important as well.
A traditional sake set consists of a serving carafe called tokkuri and smaller personal cups called ochoko. Sometimes a small glass is placed inside a box, or masu. In some places, the sake will be poured until it overflows into the masu.
Since masu were the main sake vessels in the past, most are sized to one standard serving of 180 ml, called go. At many bars and restaurants, you will be expected to order sake by number of go. Ichi-go and ni-go are one and two servings, respectively. Standard sake bottles are 720 ml, and are known as yongobin.
There are many types of sake—find your new favorite
Types of sake
There are a number of sake types, classified according to ingredients, production methods and the degree of rice polishing. Rice's outer layer is not ideal for brewing, so it is stripped in the polishing process.
Honjozo means the rice has been polished to 70 percent, meaning 30 percent of the grain has been removed. Ginjo is made from rice polished to 60% or less and fermented slowly at low temperatures. Ginjo with grains polished to 50% or less is called daiginjo.
Junmai is a type of sake made without brewing alcohol and using only rice, water, yeast and rice malt (koji, cultivated for food production and sprinkled on steamed rice to secrete enzymes). The term junmai is also sometimes used in combination with ginjo and daiginjo sake.
A lower polishing ratio means more rice is used and more time is spent polishing the rice, resulting in a higher price, but a higher rank does not necessarily mean it is a 'good sake'. Similarly, junmai is not a definitive mark of quality, as talented producers often use brewers alcohol or other additives to enhance the flavor or smoothness.
Other types of sake include namazake, unpasteurized sake; nigorizake (or simply nigori), sake filtered through a coarse cloth, resulting in a cloudy drink with a creamy mouthfeel; and shiboritate, which is released straight from the brewery without undergoing any maturation.
It is important to note that in Japanese “sake” actually refers to alcohol in general, while the rice brew specifically is called nihonshu. There are a number of other traditional Japanese liquors, including shochu—a distilled spirit—and umeshu, a sweet plum liqueur made by steeping the fruit in alcohol.
Sake goes exceptionally well with all types of food
Sake and food pairing
Sake is an extremely versatile drink and pairs quite well with food. Classic Japanese foods such as sushi, sashimi, and tempura are obvious accompaniments, but sake with cheese, oysters or vegetables can be just as delicious. Sake is significantly higher in umami than other brews so it can enhance the flavor of very rich dishes like stews, ramen, and steak.
Like wine or beer, some varieties pair better with some foods than others. When choosing the right match at a restaurant or izakaya, feel free to ask the staff to recommend the best sake for your meal.
Sake alcohol content
Most sake is around 15 percent alcohol, higher proof than most other fermented drinks like beer or wine but lower than most distilled spirits. Almost all sake is brewed to about 20 percent and watered down before bottling.
Genshu refers to sake that has not been diluted and therefore has an alcohol content of about 20 percent and a bolder flavor.