Japanese Sake

Explore sake, Japan’s rice-fermented alcohol. Learn its traditional methods, types, and flavors. Discover sake’s cultural significance and savor its deep, rich taste.

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Japanese Sake

Exploring the Appeal of Japanese Saké to Savor Its Tradition and Flavor

Japanese saké is a very special drink deeply rooted in the traditional culture of Japan. A product of craftsmanship combined with natural blessings of the four seasons, Japanese saké attracts amateurs all over the world. On this page, we present basic facts about Japanese saké, as well as detailed information on the different types of saké and how to enjoy each one.

What is Japanese saké? Basic facts about its history and production

Japanese saké is a traditional brewed beverage made by fermenting rice, water, koji (rice malt) and yeast. With a history of more than 1,000 years, unique types of saké have been developed in every part of Japan.
Fermentation process: Koji mold converts rice starch into sugar, which in turn is converted into alcohol by yeast.
Local characteristics: Japanese saké tends to be dry in colder areas, and sweet in warmer areas.

Types and characteristics of Japanese saké

Classified according to the production technique and the degree of rice polishing, Japanese saké comes in a wide variety of flavors and aromas. Major types include:
Junmai-shu (pure rice): Rich taste, made only of rice and water
Ginjo-shu (choicest brew): Fruity aroma and mild taste
Dai Ginjo-shu (best brew): Luxury saké made from highly polished rice with a sophisticated flavor
Hon Jozo-shu (genuine brew): Clean taste with added distilled alcohol
Namasake: Unpasteurized saké with a refreshing taste

How to enjoy Japanese saké and tips for pairing

You can enjoy Japanese saké with various serving methods and combinations with dishes.
Different temperatures: You can serve it hiya (chilled), jou-on (at room temperature) or kan (heated), each with different flavor.
Choice of glass: You can choose any kind of glass depending on the occasion, including tokkuri (ceramic flask), choko (small cup) or wine glass.
Pairing with dishes:
For fish dishes, select dry junmai-shu.
For richly textured boiled dishes, select rich-tasting ginjo-shu.
For cheese and dessert, the sweeter kijoshu (made from saké instead of water) is recommended.

Want to know more about the appeal of Japanese saké?

Japanese saké is an intricate drink that integrates traditional culture with a great taste. Please visit the articles listed below for further details, including the characteristics of Japanese saké by type, serving ideas, and information on saké breweries, to add to the basic facts on this page. You may well discover your new favorite bottle.