I lived in Japan for nearly two years between 2004 – 2005 teaching English to kids as young as two and adults as old as 82. It was one of the coolest experiences I’ve had as a traveler and explorer of curious things. My fondest memories often involved gathering after work at a local izakaya (Japanese restaurant and bar), ordering nomihodai (set-price all you can drink), devouring delicious plates of food, and letting my hair down from the more conservative office environment. I got to learn a lot about drinking Japanese style; from the passion of creating and crafting good booze through to the proper manner of drinking. I lost the language as time passed, but can still manage to politely order beers and belt out some questionable karaoke (Motorhead’s Ace of Spades FTW!). One of the skills I picked up was drinking sake, or nihonshu (in Japan, sake is more of an umbrella Japanese term for all alcohol). The following article will help you learn the basics of drinking this underrated and interesting Japanese spirit, from defining sake to styles of drinking and different types, and what you need to look for when purchasing export bottles. You’ll be a qualified sake connoisseur in no time!

What is sake?

Sake is fermented rice wine that has been “polished” to remove the bran and proteins, fats, and minerals that cause unlikeable flavors. It’s not distilled, like close cousin shochu, but brewed. Sake rice (sakamai) is a type of japonica rice especially suited to the process, because of its low protein content and its large center section (shimpaku). Common forms of rice wine globally are produced with a brewing process similar to beer, where starch is converted into sugars which then ferment into alcohol. Sake is made essentially from water, koji rice, and yeast. Koji rice is cooked rice that has been inoculated with Aspergillus oryzae, a mold that’s widespread in Japan. The mold releases enzymes that ferment the rice by decomposing its carbohydrates and proteins, so to make koji rice, the culture is added to the cooked grains. Koji spores are dusted onto some of the rice in order to convert rice starches into sugar, which is then consumed by yeast to create alcohol.

 

The Different Types of Sake Credit: Stock for you / Shutterstock.com

  1. Daiginjo and Junmai Daiginjo Daiginjo is super-premium sake. Junmai daiginjo is simply daiginjo sake that also fits the “pure rice” (no additives) definition. The pair are therefore regarded as the highest-grade sake, and rightly the more expensive version of sake that requires creative precision for the brewery and the best ingredients. Daiginjo style nihonshu uses sakamai rice that’s been polished all the way down to at least 50%. Most often they are served as cold sake to bring out variations in flavor complexity and aroma.
  2. Junmai Ginjo and Ginjo Sake Ginjo is premium sake that uses rice that’s been polished to at least 60%, and junmai ginjo is the “organic” version brewed without additives. It’s brewed using special yeast and fermentation techniques to create a lighter, more fruity, and floral flavor that is usually quite fragrant.
  3. Junmai Junmai sake is made only from rice, koji, and water, which accentuates the flavor of the rice and koji more than other varieties. Being classified junmai means the rice used has been polished to at least 70%, resulting in a sake typically high in acidity and umami (the “essence of deliciousness”) with relatively little sweetness. If hot sake is your go, then junmai style can show beautiful depth when served warm or at room temperature.
  4. Honjozo Honjozo sake is light and easy to drink with the versatility to be enjoyed both warm or chilled. It uses rice that’s been polished to at least 70% but contains distilled alcohol (unlike junmai), which is added to smooth out the taste and aroma of the sake. I recommend honjozo sake as a drink to sample while dining. Its elevated flavor and umami really benefit from being consumed alongside foods such as gyoza (dumplings) and different types of sashimi.
  5. Nama-zake Sake Most Japanese sake is pasteurized after brewing and then again before shipping. Nama-zake is unique in that it’s completely unpasteurized, which means it has to be refrigerated to be kept fresh. If you’re looking for a spirit with a fresh, fruity flavor and sweeter aroma then nama-zake will tick a lot of boxes.
  6. Nigori Sake To be completely honest I’ve never had nigori sake. Most of my sake work was done in Japan where it’s usually cheap enough to get the top stuff. Nigori is not as popular at home in Japan as it is abroad.  Nigori sake is cloudy white and coarsely filtered with very small bits of rice floating around in it. It’s usually sweet and creamy, ranging from silky smooth (and expensive) to brewed thickly on purpose.
  7. Futsushu Sake Futsushu sake is sometimes referred to as table sake. I’d recommend that if you have a bottle of this you keep it for cooking with. Futsushu is more than a little rough around the edges (70-90% polish rate, which isn’t much) and will leave you feeling worse for wear the next day if you can manage to get stuck into it.

 

How do I drink sake?

Sake doesn’t carry a heavy-duty alcohol by volume (ABV). It checks in around 14%-15%, and can occasionally get as high as 24% depending on the brewery and style of sake. It’s generally consumed straight and served in the traditional manner involving a porcelain sake bottle (tokkuri) and small flat cup, known as sakezuki. You may find slightly larger sake cups (ochoko), and square wooden containers (masu) as part of the setup, or very occasionally a wine glass. The entire co-ordinated set of sake bottles and cups is known as shuki. You can drink sake warm, at room temperature, or chilled – it’s entirely up to you – however, some different types of sake can be enjoyed more with one style or the other. From my perspective, which may differ from sake experts, I always looked for a warm sake to offset a cold, crisp beer – it doesn’t hurt to mix it up and find what’s best for your palate. Two things I’d recommend:

Don’t go to extremes in serving temperature, being too hot or too cold can mess with the balance of flavors and make for a rougher experience Avoid ice cubes. They are a bit hard to slide into a small porcelain cup or decanter. A table full of spilled unfiltered sake and ice cubes is rarely a good situation.

 

Try a Sake Cocktail While not as popular as traditionally served sake, some interesting sake cocktail options implement the spirit into traditional cocktail recipe variations for more immersive styles of drinks.

  1. Sake Vodka Martini

Sake can have a fantastically crisp flavor when chilled, not dissimilar to vermouth. This makes it a great component for a sake martini. Vodka is almost as popular as whisky in Japan, so it works a treat for cocktail lovers. Ingredients

2 oz vodka (We have a great list of smooth options you can check out) 2 oz sake (A lightly sweet option like Momo Kawa works well) Lemon peel

Method Add ice to a cocktail shaker and pour sake with gin to follow. Shake the contents until well mixed then strain into a martini glass and garnish with a lemon twist. 2. Sake Bomb

The sake bomb is a cocktail shooter made by pouring a shot glass of sake (I prefer a traditional, inexpensive chilled sake such as Gekkeiken) and dropping it into your beer. Ingredients

Beer (You can’t go wrong with a Japanese lager like Sapporo, Kirin, or Asahi) Sake (at your preferred serving temperature)

Instructions The most popular (and messy) method of sake bombing is best for group participation. It deploys two chopsticks placed parallel on top of the glass of beer, with the shot glass placed on top of them, as precariously as you can get it. One person then yells “sake,” with the rest of your group responding, “bomb, bomb, bomb.” The cocktail drinker slams their hands down on the tabletop to knock away the chopsticks, the sake shot drops into the beer, which causes it to fizz violently. Your job is to knock down the drink as quickly as possible.

 

Identifying Legitimate Sake Exports Credit: ingehogenbijl / Shutterstock.com If you are buying sake online or at your local liquor store there is one major rule to follow. As outlined in the official Japan Sake website, to be a legit export sake, it must bear the mark below from the Japan Sake and Shochu Makers Association. “Sake with this mark authenticates sake produced in Japan and in accordance with Japanese liquor tax law, and although it does not place restrictions on the origin of the sake’s ingredients, it does specify that the sake is made in Japan.”

 

Conclusion The complexity of different types of sake – and its relatively cheap cost – means the Japanese spirit is worthwhile to learn about when you are enjoying Japanese cuisine or cooking at home. Sake, unlike some alcohol types, is quite a social experience, and with different types and styles of delivery can make for an enjoyable social experience.  

See more about - What do Japan’s new whisky regulations mean for you favorite bottle?

I lived in Japan for nearly two years between 2004 – 2005 teaching English to kids as young as two and adults as old as 82. It was one of the coolest experiences I’ve had as a traveler and explorer of curious things. My fondest memories often involved gathering after work at a local izakaya (Japanese restaurant and bar), ordering nomihodai (set-price all you can drink), devouring delicious plates of food, and letting my hair down from the more conservative office environment. I got to learn a lot about drinking Japanese style; from the passion of creating and crafting good booze through to the proper manner of drinking. I lost the language as time passed, but can still manage to politely order beers and belt out some questionable karaoke (Motorhead’s Ace of Spades FTW!). One of the skills I picked up was drinking sake, or nihonshu (in Japan, sake is more of an umbrella Japanese term for all alcohol). The following article will help you learn the basics of drinking this underrated and interesting Japanese spirit, from defining sake to styles of drinking and different types, and what you need to look for when purchasing export bottles. You’ll be a qualified sake connoisseur in no time!

What is sake?

Sake is fermented rice wine that has been “polished” to remove the bran and proteins, fats, and minerals that cause unlikeable flavors. It’s not distilled, like close cousin shochu, but brewed. Sake rice (sakamai) is a type of japonica rice especially suited to the process, because of its low protein content and its large center section (shimpaku). Common forms of rice wine globally are produced with a brewing process similar to beer, where starch is converted into sugars which then ferment into alcohol. Sake is made essentially from water, koji rice, and yeast. Koji rice is cooked rice that has been inoculated with Aspergillus oryzae, a mold that’s widespread in Japan. The mold releases enzymes that ferment the rice by decomposing its carbohydrates and proteins, so to make koji rice, the culture is added to the cooked grains. Koji spores are dusted onto some of the rice in order to convert rice starches into sugar, which is then consumed by yeast to create alcohol.

 

The Different Types of Sake Credit: Stock for you / Shutterstock.com

  1. Daiginjo and Junmai Daiginjo Daiginjo is super-premium sake. Junmai daiginjo is simply daiginjo sake that also fits the “pure rice” (no additives) definition. The pair are therefore regarded as the highest-grade sake, and rightly the more expensive version of sake that requires creative precision for the brewery and the best ingredients. Daiginjo style nihonshu uses sakamai rice that’s been polished all the way down to at least 50%. Most often they are served as cold sake to bring out variations in flavor complexity and aroma.
  2. Junmai Ginjo and Ginjo Sake Ginjo is premium sake that uses rice that’s been polished to at least 60%, and junmai ginjo is the “organic” version brewed without additives. It’s brewed using special yeast and fermentation techniques to create a lighter, more fruity, and floral flavor that is usually quite fragrant.
  3. Junmai Junmai sake is made only from rice, koji, and water, which accentuates the flavor of the rice and koji more than other varieties. Being classified junmai means the rice used has been polished to at least 70%, resulting in a sake typically high in acidity and umami (the “essence of deliciousness”) with relatively little sweetness. If hot sake is your go, then junmai style can show beautiful depth when served warm or at room temperature.
  4. Honjozo Honjozo sake is light and easy to drink with the versatility to be enjoyed both warm or chilled. It uses rice that’s been polished to at least 70% but contains distilled alcohol (unlike junmai), which is added to smooth out the taste and aroma of the sake. I recommend honjozo sake as a drink to sample while dining. Its elevated flavor and umami really benefit from being consumed alongside foods such as gyoza (dumplings) and different types of sashimi.
  5. Nama-zake Sake Most Japanese sake is pasteurized after brewing and then again before shipping. Nama-zake is unique in that it’s completely unpasteurized, which means it has to be refrigerated to be kept fresh. If you’re looking for a spirit with a fresh, fruity flavor and sweeter aroma then nama-zake will tick a lot of boxes.
  6. Nigori Sake To be completely honest I’ve never had nigori sake. Most of my sake work was done in Japan where it’s usually cheap enough to get the top stuff. Nigori is not as popular at home in Japan as it is abroad.  Nigori sake is cloudy white and coarsely filtered with very small bits of rice floating around in it. It’s usually sweet and creamy, ranging from silky smooth (and expensive) to brewed thickly on purpose.
  7. Futsushu Sake Futsushu sake is sometimes referred to as table sake. I’d recommend that if you have a bottle of this you keep it for cooking with. Futsushu is more than a little rough around the edges (70-90% polish rate, which isn’t much) and will leave you feeling worse for wear the next day if you can manage to get stuck into it.

 

How do I drink sake?

Sake doesn’t carry a heavy-duty alcohol by volume (ABV). It checks in around 14%-15%, and can occasionally get as high as 24% depending on the brewery and style of sake. It’s generally consumed straight and served in the traditional manner involving a porcelain sake bottle (tokkuri) and small flat cup, known as sakezuki. You may find slightly larger sake cups (ochoko), and square wooden containers (masu) as part of the setup, or very occasionally a wine glass. The entire co-ordinated set of sake bottles and cups is known as shuki. You can drink sake warm, at room temperature, or chilled – it’s entirely up to you – however, some different types of sake can be enjoyed more with one style or the other. From my perspective, which may differ from sake experts, I always looked for a warm sake to offset a cold, crisp beer – it doesn’t hurt to mix it up and find what’s best for your palate. Two things I’d recommend:

Don’t go to extremes in serving temperature, being too hot or too cold can mess with the balance of flavors and make for a rougher experience Avoid ice cubes. They are a bit hard to slide into a small porcelain cup or decanter. A table full of spilled unfiltered sake and ice cubes is rarely a good situation.

 

Try a Sake Cocktail While not as popular as traditionally served sake, some interesting sake cocktail options implement the spirit into traditional cocktail recipe variations for more immersive styles of drinks.

  1. Sake Vodka Martini

Sake can have a fantastically crisp flavor when chilled, not dissimilar to vermouth. This makes it a great component for a sake martini. Vodka is almost as popular as whisky in Japan, so it works a treat for cocktail lovers. Ingredients

2 oz vodka (We have a great list of smooth options you can check out) 2 oz sake (A lightly sweet option like Momo Kawa works well) Lemon peel

Method Add ice to a cocktail shaker and pour sake with gin to follow. Shake the contents until well mixed then strain into a martini glass and garnish with a lemon twist. 2. Sake Bomb

The sake bomb is a cocktail shooter made by pouring a shot glass of sake (I prefer a traditional, inexpensive chilled sake such as Gekkeiken) and dropping it into your beer. Ingredients

Beer (You can’t go wrong with a Japanese lager like Sapporo, Kirin, or Asahi) Sake (at your preferred serving temperature)

Instructions The most popular (and messy) method of sake bombing is best for group participation. It deploys two chopsticks placed parallel on top of the glass of beer, with the shot glass placed on top of them, as precariously as you can get it. One person then yells “sake,” with the rest of your group responding, “bomb, bomb, bomb.” The cocktail drinker slams their hands down on the tabletop to knock away the chopsticks, the sake shot drops into the beer, which causes it to fizz violently. Your job is to knock down the drink as quickly as possible.

 

Identifying Legitimate Sake Exports Credit: ingehogenbijl / Shutterstock.com If you are buying sake online or at your local liquor store there is one major rule to follow. As outlined in the official Japan Sake website, to be a legit export sake, it must bear the mark below from the Japan Sake and Shochu Makers Association. “Sake with this mark authenticates sake produced in Japan and in accordance with Japanese liquor tax law, and although it does not place restrictions on the origin of the sake’s ingredients, it does specify that the sake is made in Japan.”

 

Conclusion The complexity of different types of sake – and its relatively cheap cost – means the Japanese spirit is worthwhile to learn about when you are enjoying Japanese cuisine or cooking at home. Sake, unlike some alcohol types, is quite a social experience, and with different types and styles of delivery can make for an enjoyable social experience.  

See more about - What do Japan’s new whisky regulations mean for you favorite bottle?

I lived in Japan for nearly two years between 2004 – 2005 teaching English to kids as young as two and adults as old as 82. It was one of the coolest experiences I’ve had as a traveler and explorer of curious things.

My fondest memories often involved gathering after work at a local izakaya (Japanese restaurant and bar), ordering nomihodai (set-price all you can drink), devouring delicious plates of food, and letting my hair down from the more conservative office environment.

I got to learn a lot about drinking Japanese style; from the passion of creating and crafting good booze through to the proper manner of drinking. I lost the language as time passed, but can still manage to politely order beers and belt out some questionable karaoke (Motorhead’s Ace of Spades FTW!).

One of the skills I picked up was drinking sake, or nihonshu (in Japan, sake is more of an umbrella Japanese term for all alcohol).

The following article will help you learn the basics of drinking this underrated and interesting Japanese spirit, from defining sake to styles of drinking and different types, and what you need to look for when purchasing export bottles. You’ll be a qualified sake connoisseur in no time!

What is sake?

Sake is fermented rice wine that has been “polished” to remove the bran and proteins, fats, and minerals that cause unlikeable flavors. It’s not distilled, like close cousin shochu, but brewed. Sake rice (sakamai) is a type of japonica rice especially suited to the process, because of its low protein content and its large center section (shimpaku). Common forms of rice wine globally are produced with a brewing process similar to beer, where starch is converted into sugars which then ferment into alcohol. Sake is made essentially from water, koji rice, and yeast. Koji rice is cooked rice that has been inoculated with Aspergillus oryzae, a mold that’s widespread in Japan. The mold releases enzymes that ferment the rice by decomposing its carbohydrates and proteins, so to make koji rice, the culture is added to the cooked grains. Koji spores are dusted onto some of the rice in order to convert rice starches into sugar, which is then consumed by yeast to create alcohol.

 

What is sake?

Sake is fermented rice wine that has been “polished” to remove the bran and proteins, fats, and minerals that cause unlikeable flavors. It’s not distilled, like close cousin shochu, but brewed.

Sake rice (sakamai) is a type of japonica rice especially suited to the process, because of its low protein content and its large center section (shimpaku). Common forms of rice wine globally are produced with a brewing process similar to beer, where starch is converted into sugars which then ferment into alcohol.

Sake is made essentially from water, koji rice, and yeast. Koji rice is cooked rice that has been inoculated with Aspergillus oryzae, a mold that’s widespread in Japan.

The mold releases enzymes that ferment the rice by decomposing its carbohydrates and proteins, so to make koji rice, the culture is added to the cooked grains. Koji spores are dusted onto some of the rice in order to convert rice starches into sugar, which is then consumed by yeast to create alcohol.

The Different Types of Sake Credit: Stock for you / Shutterstock.com

  1. Daiginjo and Junmai Daiginjo Daiginjo is super-premium sake. Junmai daiginjo is simply daiginjo sake that also fits the “pure rice” (no additives) definition. The pair are therefore regarded as the highest-grade sake, and rightly the more expensive version of sake that requires creative precision for the brewery and the best ingredients. Daiginjo style nihonshu uses sakamai rice that’s been polished all the way down to at least 50%. Most often they are served as cold sake to bring out variations in flavor complexity and aroma.
  2. Junmai Ginjo and Ginjo Sake Ginjo is premium sake that uses rice that’s been polished to at least 60%, and junmai ginjo is the “organic” version brewed without additives. It’s brewed using special yeast and fermentation techniques to create a lighter, more fruity, and floral flavor that is usually quite fragrant.
  3. Junmai Junmai sake is made only from rice, koji, and water, which accentuates the flavor of the rice and koji more than other varieties. Being classified junmai means the rice used has been polished to at least 70%, resulting in a sake typically high in acidity and umami (the “essence of deliciousness”) with relatively little sweetness. If hot sake is your go, then junmai style can show beautiful depth when served warm or at room temperature.
  4. Honjozo Honjozo sake is light and easy to drink with the versatility to be enjoyed both warm or chilled. It uses rice that’s been polished to at least 70% but contains distilled alcohol (unlike junmai), which is added to smooth out the taste and aroma of the sake. I recommend honjozo sake as a drink to sample while dining. Its elevated flavor and umami really benefit from being consumed alongside foods such as gyoza (dumplings) and different types of sashimi.
  5. Nama-zake Sake Most Japanese sake is pasteurized after brewing and then again before shipping. Nama-zake is unique in that it’s completely unpasteurized, which means it has to be refrigerated to be kept fresh. If you’re looking for a spirit with a fresh, fruity flavor and sweeter aroma then nama-zake will tick a lot of boxes.
  6. Nigori Sake To be completely honest I’ve never had nigori sake. Most of my sake work was done in Japan where it’s usually cheap enough to get the top stuff. Nigori is not as popular at home in Japan as it is abroad.  Nigori sake is cloudy white and coarsely filtered with very small bits of rice floating around in it. It’s usually sweet and creamy, ranging from silky smooth (and expensive) to brewed thickly on purpose.
  7. Futsushu Sake Futsushu sake is sometimes referred to as table sake. I’d recommend that if you have a bottle of this you keep it for cooking with. Futsushu is more than a little rough around the edges (70-90% polish rate, which isn’t much) and will leave you feeling worse for wear the next day if you can manage to get stuck into it.

The Different Types of Sake

Credit: Stock for you / Shutterstock.com

1. Daiginjo and Junmai Daiginjo

Daiginjo is super-premium sake. Junmai daiginjo is simply daiginjo sake that also fits the “pure rice” (no additives) definition. The pair are therefore regarded as the highest-grade sake, and rightly the more expensive version of sake that requires creative precision for the brewery and the best ingredients.

Daiginjo style nihonshu uses sakamai rice that’s been polished all the way down to at least 50%. Most often they are served as cold sake to bring out variations in flavor complexity and aroma.

2. Junmai Ginjo and Ginjo Sake

Ginjo is premium sake that uses rice that’s been polished to at least 60%, and junmai ginjo is the “organic” version brewed without additives. It’s brewed using special yeast and fermentation techniques to create a lighter, more fruity, and floral flavor that is usually quite fragrant.

3. Junmai

Junmai sake is made only from rice, koji, and water, which accentuates the flavor of the rice and koji more than other varieties. Being classified junmai means the rice used has been polished to at least 70%, resulting in a sake typically high in acidity and umami (the “essence of deliciousness”) with relatively little sweetness.

If hot sake is your go, then junmai style can show beautiful depth when served warm or at room temperature.

4. Honjozo

Honjozo sake is light and easy to drink with the versatility to be enjoyed both warm or chilled. It uses rice that’s been polished to at least 70% but contains distilled alcohol (unlike junmai), which is added to smooth out the taste and aroma of the sake.

I recommend honjozo sake as a drink to sample while dining. Its elevated flavor and umami really benefit from being consumed alongside foods such as gyoza (dumplings) and different types of sashimi.

5. Nama-zake Sake

Most Japanese sake is pasteurized after brewing and then again before shipping. Nama-zake is unique in that it’s completely unpasteurized, which means it has to be refrigerated to be kept fresh.

If you’re looking for a spirit with a fresh, fruity flavor and sweeter aroma then nama-zake will tick a lot of boxes.

6. Nigori Sake

To be completely honest I’ve never had nigori sake. Most of my sake work was done in Japan where it’s usually cheap enough to get the top stuff. Nigori is not as popular at home in Japan as it is abroad. 

Nigori sake is cloudy white and coarsely filtered with very small bits of rice floating around in it. It’s usually sweet and creamy, ranging from silky smooth (and expensive) to brewed thickly on purpose.

7. Futsushu Sake

Futsushu sake is sometimes referred to as table sake. I’d recommend that if you have a bottle of this you keep it for cooking with.

Futsushu is more than a little rough around the edges (70-90% polish rate, which isn’t much) and will leave you feeling worse for wear the next day if you can manage to get stuck into it.

How do I drink sake?

Sake doesn’t carry a heavy-duty alcohol by volume (ABV). It checks in around 14%-15%, and can occasionally get as high as 24% depending on the brewery and style of sake. It’s generally consumed straight and served in the traditional manner involving a porcelain sake bottle (tokkuri) and small flat cup, known as sakezuki. You may find slightly larger sake cups (ochoko), and square wooden containers (masu) as part of the setup, or very occasionally a wine glass. The entire co-ordinated set of sake bottles and cups is known as shuki. You can drink sake warm, at room temperature, or chilled – it’s entirely up to you – however, some different types of sake can be enjoyed more with one style or the other. From my perspective, which may differ from sake experts, I always looked for a warm sake to offset a cold, crisp beer – it doesn’t hurt to mix it up and find what’s best for your palate. Two things I’d recommend:

Don’t go to extremes in serving temperature, being too hot or too cold can mess with the balance of flavors and make for a rougher experience Avoid ice cubes. They are a bit hard to slide into a small porcelain cup or decanter. A table full of spilled unfiltered sake and ice cubes is rarely a good situation.

How do I drink sake?

Sake doesn’t carry a heavy-duty alcohol by volume (ABV). It checks in around 14%-15%, and can occasionally get as high as 24% depending on the brewery and style of sake.

It’s generally consumed straight and served in the traditional manner involving a porcelain sake bottle (tokkuri) and small flat cup, known as sakezuki. You may find slightly larger sake cups (ochoko), and square wooden containers (masu) as part of the setup, or very occasionally a wine glass. The entire co-ordinated set of sake bottles and cups is known as shuki.

You can drink sake warm, at room temperature, or chilled – it’s entirely up to you – however, some different types of sake can be enjoyed more with one style or the other. From my perspective, which may differ from sake experts, I always looked for a warm sake to offset a cold, crisp beer – it doesn’t hurt to mix it up and find what’s best for your palate.

Two things I’d recommend:

  • Don’t go to extremes in serving temperature, being too hot or too cold can mess with the balance of flavors and make for a rougher experience
  • Avoid ice cubes. They are a bit hard to slide into a small porcelain cup or decanter. A table full of spilled unfiltered sake and ice cubes is rarely a good situation.

Try a Sake Cocktail While not as popular as traditionally served sake, some interesting sake cocktail options implement the spirit into traditional cocktail recipe variations for more immersive styles of drinks.

  1. Sake Vodka Martini

Sake can have a fantastically crisp flavor when chilled, not dissimilar to vermouth. This makes it a great component for a sake martini. Vodka is almost as popular as whisky in Japan, so it works a treat for cocktail lovers. Ingredients

2 oz vodka (We have a great list of smooth options you can check out) 2 oz sake (A lightly sweet option like Momo Kawa works well) Lemon peel

Method Add ice to a cocktail shaker and pour sake with gin to follow. Shake the contents until well mixed then strain into a martini glass and garnish with a lemon twist. 2. Sake Bomb

The sake bomb is a cocktail shooter made by pouring a shot glass of sake (I prefer a traditional, inexpensive chilled sake such as Gekkeiken) and dropping it into your beer. Ingredients

Beer (You can’t go wrong with a Japanese lager like Sapporo, Kirin, or Asahi) Sake (at your preferred serving temperature)

Instructions The most popular (and messy) method of sake bombing is best for group participation. It deploys two chopsticks placed parallel on top of the glass of beer, with the shot glass placed on top of them, as precariously as you can get it. One person then yells “sake,” with the rest of your group responding, “bomb, bomb, bomb.” The cocktail drinker slams their hands down on the tabletop to knock away the chopsticks, the sake shot drops into the beer, which causes it to fizz violently. Your job is to knock down the drink as quickly as possible.

Try a Sake Cocktail

While not as popular as traditionally served sake, some interesting sake cocktail options implement the spirit into traditional cocktail recipe variations for more immersive styles of drinks.

1. Sake Vodka Martini

Sake can have a fantastically crisp flavor when chilled, not dissimilar to vermouth. This makes it a great component for a sake martini. Vodka is almost as popular as whisky in Japan, so it works a treat for cocktail lovers.

Ingredients

  • 2 oz vodka (We have a great list of smooth options you can check out)
  • 2 oz sake (A lightly sweet option like Momo Kawa works well)
  • Lemon peel

Method

Add ice to a cocktail shaker and pour sake with gin to follow. Shake the contents until well mixed then strain into a martini glass and garnish with a lemon twist.

2. Sake Bomb

The sake bomb is a cocktail shooter made by pouring a shot glass of sake (I prefer a traditional, inexpensive chilled sake such as Gekkeiken) and dropping it into your beer.

  • Beer (You can’t go wrong with a Japanese lager like Sapporo, Kirin, or Asahi)
  • Sake (at your preferred serving temperature)

Instructions

The most popular (and messy) method of sake bombing is best for group participation. It deploys two chopsticks placed parallel on top of the glass of beer, with the shot glass placed on top of them, as precariously as you can get it.

One person then yells “sake,” with the rest of your group responding, “bomb, bomb, bomb.” The cocktail drinker slams their hands down on the tabletop to knock away the chopsticks, the sake shot drops into the beer, which causes it to fizz violently.

Your job is to knock down the drink as quickly as possible.

Identifying Legitimate Sake Exports Credit: ingehogenbijl / Shutterstock.com If you are buying sake online or at your local liquor store there is one major rule to follow. As outlined in the official Japan Sake website, to be a legit export sake, it must bear the mark below from the Japan Sake and Shochu Makers Association. “Sake with this mark authenticates sake produced in Japan and in accordance with Japanese liquor tax law, and although it does not place restrictions on the origin of the sake’s ingredients, it does specify that the sake is made in Japan.”

Identifying Legitimate Sake Exports

Credit: ingehogenbijl / Shutterstock.com

If you are buying sake online or at your local liquor store there is one major rule to follow. As outlined in the official Japan Sake website, to be a legit export sake, it must bear the mark below from the Japan Sake and Shochu Makers Association.

“Sake with this mark authenticates sake produced in Japan and in accordance with Japanese liquor tax law, and although it does not place restrictions on the origin of the sake’s ingredients, it does specify that the sake is made in Japan.”

Conclusion The complexity of different types of sake – and its relatively cheap cost – means the Japanese spirit is worthwhile to learn about when you are enjoying Japanese cuisine or cooking at home. Sake, unlike some alcohol types, is quite a social experience, and with different types and styles of delivery can make for an enjoyable social experience.  

See more about - What do Japan’s new whisky regulations mean for you favorite bottle?

Conclusion

The complexity of different types of sake – and its relatively cheap cost – means the Japanese spirit is worthwhile to learn about when you are enjoying Japanese cuisine or cooking at home.

Sake, unlike some alcohol types, is quite a social experience, and with different types and styles of delivery can make for an enjoyable social experience.

See more about - What do Japan’s new whisky regulations mean for you favorite bottle?

See more about - What do Japan’s new whisky regulations mean for you favorite bottle?

                        What is sake?

Sake is a Japanese rice wine made by fermenting rice that has been “polished” to remove the bran and proteins, fats, and minerals that cause unlikeable flavors. It’s not distilled, like close cousin shochu, but brewed in a process similar to beer, where starch is converted into sugars which then ferment into alcohol. Sake is made essentially from water, koji rice, and yeast. Koji rice is cooked rice that has been inoculated with Aspergillus oryzae, a mold that’s widespread in Japan.

                        What is the difference between shochu and sake?

Sake is a brewed alcohol while Shochu is a distilled liquor, which also leads to the difference in alcohol contents. Usually, Sake is around 15% because most of the fungus stops activity and the alcohol level does not go any further, while Shochu can normally be 20%-25%, even as high as 42% (if multi-distilled).

                        Should I drink sake hot or cold?

You can drink sake warm, at room temperature, or chilled – it’s entirely up to you – however some different types of sake can be enjoyed more with one style or the other. Don’t go to extremes in temperature, being too hot or too cold can mess with the balance of flavors and make for a rougher experience. Also, avoid ice cubes. They are a bit hard to slide into a small porcelain cup or decanter. A table full of spilled sake and ice cubes is rarely a good situation.

                        What is rice polishing for sake?

“Rice polishing” refers to the process of shaving off the outer surface of the rice grains to remove proteins, fats, and minerals that cause undesirable flavors in the sake. Sake rice is especially suited to the process, because of its low protein content and its large shimpaku (opaque section in the center of the rice).

                        What is Umami?

Umami means “essence of deliciousness” in Japanese, and its taste is often described as the meaty, savory deliciousness that deepens the flavor. Umami is also known as monosodium glutamate (MSG) is one of the core five tastes in Japanese cuisine, which includes sweet, sour, bitter, and salty.

                        What is sake?

Sake is a Japanese rice wine made by fermenting rice that has been “polished” to remove the bran and proteins, fats, and minerals that cause unlikeable flavors. It’s not distilled, like close cousin shochu, but brewed in a process similar to beer, where starch is converted into sugars which then ferment into alcohol. Sake is made essentially from water, koji rice, and yeast. Koji rice is cooked rice that has been inoculated with Aspergillus oryzae, a mold that’s widespread in Japan.

Sake is a Japanese rice wine made by fermenting rice that has been “polished” to remove the bran and proteins, fats, and minerals that cause unlikeable flavors. It’s not distilled, like close cousin shochu, but brewed in a process similar to beer, where starch is converted into sugars which then ferment into alcohol.

                        What is the difference between shochu and sake?

Sake is a brewed alcohol while Shochu is a distilled liquor, which also leads to the difference in alcohol contents. Usually, Sake is around 15% because most of the fungus stops activity and the alcohol level does not go any further, while Shochu can normally be 20%-25%, even as high as 42% (if multi-distilled).

Sake is a brewed alcohol while Shochu is a distilled liquor, which also leads to the difference in alcohol contents. Usually, Sake is around 15% because most of the fungus stops activity and the alcohol level does not go any further, while Shochu can normally be 20%-25%, even as high as 42% (if multi-distilled).

                        Should I drink sake hot or cold?

You can drink sake warm, at room temperature, or chilled – it’s entirely up to you – however some different types of sake can be enjoyed more with one style or the other. Don’t go to extremes in temperature, being too hot or too cold can mess with the balance of flavors and make for a rougher experience. Also, avoid ice cubes. They are a bit hard to slide into a small porcelain cup or decanter. A table full of spilled sake and ice cubes is rarely a good situation.

You can drink sake warm, at room temperature, or chilled – it’s entirely up to you – however some different types of sake can be enjoyed more with one style or the other. Don’t go to extremes in temperature, being too hot or too cold can mess with the balance of flavors and make for a rougher experience.

Also, avoid ice cubes. They are a bit hard to slide into a small porcelain cup or decanter. A table full of spilled sake and ice cubes is rarely a good situation.

                        What is rice polishing for sake?

“Rice polishing” refers to the process of shaving off the outer surface of the rice grains to remove proteins, fats, and minerals that cause undesirable flavors in the sake. Sake rice is especially suited to the process, because of its low protein content and its large shimpaku (opaque section in the center of the rice).

“Rice polishing” refers to the process of shaving off the outer surface of the rice grains to remove proteins, fats, and minerals that cause undesirable flavors in the sake. Sake rice is especially suited to the process, because of its low protein content and its large shimpaku (opaque section in the center of the rice).

                        What is Umami?

Umami means “essence of deliciousness” in Japanese, and its taste is often described as the meaty, savory deliciousness that deepens the flavor. Umami is also known as monosodium glutamate (MSG) is one of the core five tastes in Japanese cuisine, which includes sweet, sour, bitter, and salty.

Umami means “essence of deliciousness” in Japanese, and its taste is often described as the meaty, savory deliciousness that deepens the flavor. Umami is also known as monosodium glutamate (MSG) is one of the core five tastes in Japanese cuisine, which includes sweet, sour, bitter, and salty.