Sake is quickly becoming a favorite for drink enthusiasts and home bartenders around the world. But what exactly is this popular Japanese beverage?
If you’ve ever felt curious but didn’t know where to start, you’re in the right place. While many in the West call it a “sake drink,” in Japan, it’s known as nihonshu.
What is Sake?
Sake, pronounced “sah-keh,” is a traditional Japanese alcoholic beverage made from fermented rice. It’s often called rice wine, but its brewing process is actually closer to that of beer. The magic of sake comes from four simple ingredients:
- Rice: Special sake rice varieties are used, which are larger and contain more starch than table rice.
- Water: Since sake is mostly water, its quality is crucial. Mineral content affects the final taste.
- Yeast: This is what converts sugar into alcohol. Different yeast strains produce different aromas and flavors.
- Koji: This is the key that unlocks the whole process. Koji is a mold (Aspergillus oryzae) that is sprinkled over steamed rice. It produces enzymes that break down the rice starches into sugars, which the yeast can then ferment.
The brewing process involves what’s known as “multiple parallel fermentation,” where the conversion of starch to sugar and sugar to alcohol happen at the same time in the same tank. This unique method is what gives sake its complex and refined flavors.
A Brief History of Sake
The story of sake began around 2,000 years ago, not long after rice farming was introduced to Japan from China.
Over the centuries, brewing techniques were refined, and sake became an integral part of Japanese culture, used in religious ceremonies and celebrations.
The number of sake breweries peaked in the 19th century, with over 20,000 operating across Japan. Today, that number has fallen to just over 1,400.
Each brewery, often led by a master brewer known as a toji, has its own unique style and tradition, contributing to the incredible diversity of sake available.
Types and Categories of Sake
Sake is broadly classified into different categories based on the rice polishing ratio and whether a small amount of distilled alcohol is added. Don’t worry, we’ll break down the jargon.
- Junmai: This is “pure rice” sake. It’s made using only rice, water, yeast, and koji. It tends to be full-bodied with rich, savory umami flavors.
- Honjozo: This type has a small amount of brewer’s alcohol added. This is done not to increase the alcohol content, but to lighten the flavor and draw out more aromatic compounds. For sake to be labeled honjozo, the rice must be polished to at least 70% of its original size.
Beyond these two main categories, there are premium designations based on how much the rice has been polished. The more polished the rice, the more elegant and refined the sake.
- Ginjo: Made from rice polished to 60% or less of its original size. These sakes are often light, fruity, and aromatic.
- Daiginjo: This is the super-premium category, with rice grains polished down to 50% or less. Daiginjo sakes are highly aromatic, complex, and smooth.
You might also come across these terms:
- Genshu: Undiluted sake with a higher alcohol content (around 20%) and a bold, rich flavor.
- Nigori: Coarsely filtered sake that appears cloudy. It’s often creamy and slightly sweet.
How to Serve and Drink Sake
One of the best things about sake is its versatility. It can be served at various temperatures, from chilled to hot, and each temperature can bring out different characteristics.
A traditional sake set includes a serving flask (tokkuri) and small personal cups (ochoko).
Here is a general guide for serving temperatures based on sake type:
Sake Types and Serving Temperatures
| Sake Type | Description | Serving Temperature |
| Ginjo/Daiginjo | Light, aromatic, premium sake made with highly polished rice. | Chilled |
| Junmai | Pure rice sake, rich and umami-flavored. | Room temperature/Warm |
| Honjozo | Sake with a small amount of added alcohol. | Room temperature/Warm/Hot |
| Nigori | Cloudy sake with a creamy texture, often sweeter. | Chilled |
| Genshu | Undiluted sake with higher alcohol content and bolder flavors. | Chilled or on the rocks |
Sake Flavor Profiles
Sake offers an impressive spectrum of flavors, from sweet to dry and from light-bodied to full-bodied.
The final taste is influenced by many factors, including the type of rice, the mineral content of the water, the yeast strain, and the toji’s specific brewing methods.
Even the region where the sake is produced plays a role. For example, sake from the Nada area in Hyogo Prefecture is known for being bold and sturdy, while sake from Niigata tends to be cleaner and crisper.
This regional variation, known as jizake, means there’s always a new flavor to discover.
Popular Sake Brands to Try
Ready to start tasting? Here are a few well-regarded brands that are widely available and great for beginners:
- Hakutsuru: One of the largest and oldest producers, offering a wide range of quality sakes. Their “Sayuri” Nigori is a popular choice.
- Dassai: Known for their premium junmai daiginjo sakes, particularly the “Dassai 45.”
- Kikusui: This brand produces the fun and accessible “Funaguchi” series, which comes in a can.
- Gekkeikan: A staple in both Japan and the U.S., offering reliable and affordable options.
Shake Things Up with Sake Cocktails
Sake’s balanced and often subtle flavor profile makes it a fantastic ingredient for cocktails. It can add depth and a smooth texture without overpowering other spirits.
From a simple Saketini to a refreshing mojito, the possibilities are endless.
Here are a few homemade sake drink recipes to get you started:
Homemade Sake Drink Recipes
| Cocktail Name | Ingredients | Instructions |
| Saketini | 3 oz Gin or Vodka, 1 oz Dry Sake, 0.5 oz Dry Vermouth | Stir ingredients with ice, then strain into a chilled martini glass. Garnish with a lemon twist or olive. |
| Sake Sunrise | 1.5 oz Sake, 3 oz Orange Juice, 0.5 oz Grenadine | Pour sake and orange juice into a glass with ice. Gently pour in grenadine so it settles at the bottom. Garnish with an orange slice. |
| Sparkling Sake Mojito | 1 oz White Rum, 0.5 oz Lime Juice, 6-8 Mint Leaves, Top with 2 oz Sparkling Sake | Muddle mint with rum and lime juice in a glass. Add ice and top with sparkling sake. Garnish with a mint sprig and a lime wedge. |
Start Your Sake Adventure
Sake is more than just a drink; it’s a reflection of Japanese culture, craftsmanship, and history. With its vast range of styles and flavors, there is a sake out there for every palate.
Whether you prefer it warm and savory, chilled and fruity, or mixed into a creative cocktail, the journey of exploring sake is a rewarding one.
Ready to start mixing? Explore our full collection of sake cocktail recipes and find your new favorite way to enjoy this incredible Japanese beverage.
