Anthony Lee - May9 2025
The appeal of Japanese sake, its varieties, and how to choose it
Learn about sake
Sake (nihonshu) is a traditional Japanese alcoholic beverage made by fermenting rice and water as the main ingredients. Deeply rooted in Japanese culture, it has been enjoyed in various settings such as Shinto and Buddhist ceremonies, seasonal festivals, and family meals. This text introduces the history, appeal, ways to enjoy, and easy-to-understand selection tips for beginners of sake.
The History of Sake
Ancient times (Yayoi to Nara periods)
The origin of Japanese sake dates back to the Yayoi period (around the 3rd century BC). At that time, it was called "kuchikamizake" and was made using a primitive method where rice was chewed and saccharified by the enzymes in saliva. In the Nara period (8th century), sake brewing was managed by the state, and an office called "Sakenotsukasa" was established, giving birth to the prototype of modern sake.
Middle Ages (Heian to Muromachi Periods)
In the Heian period, high-quality sake used in ceremonies at the imperial court and shrines began to be produced. During the Kamakura and Muromachi periods, sake brewing became popular in temples and among the general public, and filtered "clear sake (seishu)" started to spread. From this time, brewing techniques similar to those used today were gradually established.
Early modern times (Edo period)
The Edo period is also said to be the golden age of Japanese sake culture. Commercial sake breweries developed, and various types of sake circulated mainly in large cities. Also, famous sake-producing regions such as "Nada (Hyogo Prefecture)" and "Fushimi (Kyoto Prefecture)" emerged during this period. The method of brewing sake in the cold season, called "kanzukuri," was also established in this era, stabilizing the quality.
Modern to contemporary (Meiji period onwards)
During the Meiji era, Western technology and science were introduced, and sake brewing was modernized. After World War II, due to changes in demand and legal regulations, mass production advanced, but from the 1990s onward, there was a "local sake boom" and a "ginjo sake boom," bringing renewed attention to handcrafted, distinctive sake. Today, sake is exported widely overseas and enjoyed around the world.
The appeal of sake
Simplicity of materials:
Amazingly diverse flavors are born from the limited ingredients of rice, water, and koji.
The crystallization of fermentation culture:
The fermentation technology using Japan's unique koji mold is truly a symbol of Japanese food culture.
Food Pairing:
Not only Japanese cuisine, but it also pairs well with various dishes from different countries, such as cheese and meat dishes, which is another attractive feature.
Taste of the Seasons:
You can enjoy seasonal specialties such as "new sake," "hiyaoroshi," and "nigori sake."
Types of Sake
Sake is classified into several types based on the ingredients used and the manufacturing methods. The names written on the labels have meanings and each has its own characteristics. Here, we will introduce the representative types of sake.
1. Junmai Sake (Pure Rice Sake)
Characteristics: Made only from rice, rice malt, and water. No alcohol added.
Flavor: You can taste the umami and richness of the rice. Delicious whether warmed or chilled.
Recommended: Perfectly pairs with hearty dishes (simmered dishes, grilled fish, etc.).
2. Honjozo Sake
Characteristics: Made by adding a small amount of brewing alcohol to rice, rice malt, and water.
Flavor: A clean and easy-to-drink taste. Warming it enhances the aroma.
Recommended: Easy to pair with daily meals and popular among beginners.
3. Ginjo Sake
Characteristics: Polishing ratio 60% or less. Fermented slowly at low temperatures.
Flavor: Fruity and floral aroma, smooth texture.
Recommendation: It is recommended to enjoy the aroma with chilled sake. It also pairs well with light dishes and Western cuisine.
4. Daiginjoshu (Daiginjo Sake)
Features: Ginjo sake with a rice polishing ratio of 50% or less. A very labor-intensive premium sake.
Flavor: Very delicate and refined aroma and taste. Perfect for special occasions.
Recommended: Chill and savor slowly in a glass.
5. Special Junmai Sake/Special Honjozo Sake
Feature: The term "special" indicates that a special rice polishing ratio or manufacturing method is used.
Flavor: Compared to regular junmai or honjozo sake, it has a distinctive aroma and taste.
Recommended: For those who want to try carefully selected local sake.
6. Namazake (Unpasteurized Sake)
Characteristic: Sake that has not undergone pasteurization (heat sterilization). Requires refrigeration.
Flavor: Fresh and fruity taste.
Recommended: Best to drink cold as is. Many are seasonal limited editions.
7. Nigori Sake (Cloudy Sake)
Characteristic: It is white and cloudy because it is not filtered much.
Flavor: Sweet with a mellow mouthfeel. May be sparkling.
Recommended: Enjoy it like a dessert. Popular among beginners as well.
8. Kijoshu (Special Brewed Sake)
Feature: A special sake made using sake instead of brewing water.
Flavor: Sweet and rich taste, just like a liqueur.
Recommended: Enjoy it paired with cheese or sweets.
How to enjoy sake
Have fun with temperature:
It can be enjoyed deliciously chilled (cold sake), at room temperature, or warmed (hot sake). There is an optimal temperature depending on the type of sake.
How the flavor changes depending on the sake vessel:
The aroma and flavor change depending on the vessel, such as a sake cup, a small drinking cup, or a wine glass.
Food pairing:
Choose according to the dish, such as a crisp pure rice sake for white fish and a rich honjozo sake for strongly flavored simmered dishes.
Enjoying sake tasting: Comparing sake from different regions and breweries to find your own preference is also a great pleasure.
How to Choose Sake (For Beginners)
Check the label
"Junmai sake": Made only with rice, water, and koji, allowing you to taste the rich flavor of the rice.
"Ginjo sake": It has a gorgeous and fruity aroma. It is also popular among beginners.
"Honjozo sake": It is an easy-to-drink type that is also delicious when warmed.
Check the rice polishing ratio
The smaller the number, the more rice is polished away, resulting in a delicate taste and rich aroma (e.g., a polishing ratio of 50% means half of the rice has been polished away).
Try the local sake
At travel destinations, there are often drinks that pair well with local ingredients. It is recommended to enjoy them together with regional specialties.
Sweet or dry taste preference
For those who like sweet flavors, "slightly sweet" or "fruity" types of sake are recommended, while for those who prefer dry flavors, "dry type" or "extra dry" are recommended.
summary
Sake is a simple yet profound drink that symbolizes Japanese culture. By learning about its history and brewing methods, you can appreciate its charm even more. Whether on a trip or at the dining table, I hope people around the world can connect with the spirit of Japan through sake.
Article credit: Heidi Cohen (https://heidicohen.com/use-blog-to-sell/)