SAKÉ 酒

Sake — Japan’s National Beverage; here, we’re not talking about cooking sake, but rather drinking sake — Japan’s beloved national beverage. Interestingly, in Japanese, the word “sake” (酒) is a general term for alcohol of any kind, including beer, wine, whisky, and shochu. The specific word for what we call “sake” in English is nihonshu (日本酒), which literally means “Japanese liquor.”

Nihonshu is made from just four essential ingredients — rice, water, koji mold, and yeast — yet from these simple elements, an astonishing variety of flavors and styles emerge.

Traditionally, sake has been enjoyed both chilled and gently warmed, depending on the type and season. It holds a deep connection to Japan’s cultural life, long used in Shinto ceremonies, weddings, and New Year celebrations, and today continues to be poured at store openings, sports victories, election celebrations, and of course, during casual gatherings with friends.

Historically, sake was brewed only in the cold winter months to prevent spoilage in Japan’s humid climate. Even with modern brewing technology, this seasonal rhythm remains — preserving sake’s connection to nature and its role as a drink that reflects time, place, and tradition.

Sake Brewing Process

Let’s set aside the long and intricate history of sake — a story that reaches deep into the roots of Japanese civilization. Though its exact beginnings remain uncertain, historical records suggest that the art of fermenting rice into alcohol likely arrived in Japan from China around 500 BCE.

Today, sake brewing stands as a remarkable fusion of ancient tradition and meticulous craftsmanship, where centuries-old wisdom meets the precision of modern technology. Below is a simplified look at how this time-honored beverage is crafted — from grain to glass.

1. Rice Polishing (Seimai 精米)

The foundation of good sake begins with the right rice and pure water. Brewers use a special variety known as sakamai (酒米) — literally “sake rice.” Unlike table rice, sakamai grains are larger, stronger, and contain less protein and fat, qualities that make them ideal for fermentation and polishing.

Before brewing, the rice is polished to remove the outer bran, revealing the starchy core. Because sakamai is more resilient, it can withstand extensive polishing without breaking. Depending on the style of sake, anywhere from 30% to 65% of each grain may be milled away. The amount left is called the seimaibuai (精米歩合), or polishing ratio — the lower the number, the more refined and delicate the resulting sake. After polishing, the rice rests for 10 to 20 days to stabilize before it is washed, soaked, and steamed for brewing.

Just as important as rice is water, which makes up roughly 80% of the final sake. The best breweries are found near natural springs or rivers, where water is soft, clean, and low in iron — since too much iron can dull the color and alter the flavor. Instead, minerals such as potassium, magnesium, and phosphoric acid help support healthy yeast and koji development, giving sake its characteristic clarity and depth.

2. Washing, Soaking, and Steaming (Senmai, Shinseki, Mushimai 洗米・浸漬・蒸米)

Once polished, the rice must be washed and soaked, much like preparing rice at home — but with far greater precision. Washing removes the remaining nuka (糠), or rice bran powder, that clings to the grains after polishing. The soaking time varies depending on the polishing rate: the more highly polished the rice, the shorter the soak. It can range from just a minute to several hours, or even overnight.

Here is where sake brewing begins to differ from ordinary rice preparation. Instead of boiling, the rice is steamed in a large vat called a koshiki (漉し器), where vapor rises gently through the grains. This method gives the rice a firm texture with a slightly harder exterior and a soft, pliant center — ideal for fermentation.

After steaming, the rice is typically divided into portions. About one-quarter is set aside to be inoculated with koji mold, while the remaining three-quarters go directly toward fermentation later in the process. Each portion plays a distinct and essential role in shaping the flavor and character of the finished sake.

3. Koji Cultivation (Seigiku, 製麹)

Good koji is the heart of good sake. Without it, fermentation would be impossible. There are thousands of known strains of koji mold, yet sake brewers select only the most suitable ones for their craft — each strain influencing the flavor, aroma, and texture of the final brew.

The process begins by sprinkling a fine powder of koji spores evenly over steamed rice. The rice is then placed in a warm, humid chamber known as the kojimuro (麹室), where temperature and moisture are carefully controlled for 36 to 45 hours. During this time, brewers meticulously monitor the rice, gently mixing and turning it to ensure even growth of the mold.

It takes astonishingly little koji to transform a large batch — only about 100 grams of koji spores can culture enough rice for one ton of sake.

As a fun note, koji was officially recognized as Japan’s “national fungus” by the Brewing Society of Japan, in honor of its essential role not only in sake production but also in the making of soy sauce, miso, mirin, and countless other cornerstones of Japanese cuisine.

4. Yeasting (Shubo / Moto, 酒母 / 酛) and Mashing (Moromi, 醪)

Just as koji is the heart of sake, yeast is its driving spirit. Yeast converts sugar into alcohol and gives sake its distinctive aroma and complexity. To ensure a strong and healthy yeast population, brewers begin by creating a yeast starter, known as shubo or moto — literally “the mother of sake.”

At this stage, portions of koji rice and plain steamed rice are combined with pure yeast cells and water to form a small mash. Over roughly two weeks, the yeast multiplies and thrives, producing a concentrated and lively fermentation base that will later seed the main batch.

Once the yeast starter is ready, the process moves on to mashing, or moromi (醪). The shubo is transferred to a large fermentation tank, and over the course of four days, more rice, koji, and water are added in three carefully timed stages, a method called sandanjikomi (三段仕込み). Each addition doubles the volume of the mash, allowing the yeast to adjust and continue fermenting steadily.

Fermentation then continues for 20 to 40 days, during which brewers constantly monitor temperature, humidity, and aroma. Within this vat, a remarkable transformation takes place: starch becomes sugar, and sugar becomes alcohol — not in separate steps as in beer brewing, but simultaneously in a unique process known as multiple parallel fermentation. This is what gives sake its refined depth, gentle sweetness, and beautifully balanced character.

5. Diluting and Pressing the Sake (Joso, 上槽)

Once fermentation is complete, the sake mash — called moromi (醪) — is ready to be pressed and separated into liquid and solids. Before pressing, brewers may add a small amount of water, which helps to balance the alcohol content and soften the flavor, giving the sake a smoother, more rounded character. Some producers also add a touch of brewer’s alcohol, which can influence texture, enhance aroma, and increase yield, though this may slightly reduce the natural depth of flavor.

There are several traditional and modern methods for separating sake from the mash. One classic technique involves placing the moromi into mesh bags, then stacking them in a box-style press called a fune (槽), which gently squeezes out the liquid. A more modern method uses a Yabuta air-bladder press, which inflates to apply even pressure across the mash. In some artisanal breweries, the bags are simply hung and left to drip naturally, allowing gravity alone to separate the sake — a slow and delicate process prized for its purity.

6. Filtration (Roka, 濾過) and Pasteurization

After pressing, the young sake is often passed through a charcoal filter, a process known as roka (濾過). This step removes fine solids that could cause discoloration or instability during aging. Without filtration, sake tends to develop a faint yellow-green hue — a characteristic embraced by some brewers who choose to leave their sake unfiltered for a bolder, more vibrant flavor.

This unfiltered style is sold as namagenshu (生原酒) or namazake (生酒) — fresh, lively, and full-bodied. However, because it skips both filtration and pasteurization, it must be kept refrigerated and consumed quickly to preserve its delicate, dynamic taste.

The practice of pasteurizing sake dates back to the 14th century, long before the process became common in the West. Modern brewers still briefly expose sake to gentle heat to kill bacteria and deactivate enzymes that could affect its color or flavor. This step stabilizes the sake, making it safer to store and ensuring its quality remains consistent until the moment it’s poured.

7. Aging and Bottling

Once filtration and pasteurization are complete, the sake is left to rest and mature. Most varieties are aged for around six months, though some may be stored for up to a year. This maturation can take place in large storage tanks or directly in bottles, allowing the flavors to mellow and harmonize.

Before bottling, the sake is typically diluted once more with pure water, reducing the alcohol content from its natural 18–20% to about 15%, similar to wine. (For comparison, wine usually ranges between 9–16% ABV, while beer falls around 3–9%.) This adjustment brings balance and drinkability, allowing the sake’s aroma and texture to shine.

Finally, the sake is pasteurized a second time to ensure stability before shipping. A single batch of sake yields roughly 250 standard 720 ml bottles — about the same size as a bottle of wine — ready to be enjoyed around Japan and beyond.

The Spirit of Sake

At its heart, sake brewing is a harmony of nature, craftsmanship, and patience. From polished grains of rice to the quiet work of koji and yeast, every stage reflects centuries of refinement and respect for balance. Though technology has advanced, the essence remains unchanged — an art guided by intuition and the rhythm of the seasons. Each bottle of sake carries the soul of its maker, the purity of its water, and the story of Japan itself — a timeless expression of dedication, simplicity, and grace.

Types of Sake

With countless varieties and regional styles, the world of sake can feel wonderfully complex — but it doesn’t have to be overwhelming. To keep things simple, let’s focus on the major types and classifications you’re most likely to encounter.

Sake can be categorized in several ways: by the type of rice used, the region where it’s brewed, the degree of rice polishing, the brewing method, or whether it has been filtered, pasteurized, or aged. Each of these factors influences the aroma, texture, and depth of flavor.

Whether you’re sampling sake at a specialty shop, a sake bar, or your favorite izakaya, understanding these basics will help you appreciate the subtle craft behind every cup. Below is a concise guide to the main sake styles — your key to tasting with confidence and curiosity.

Major Types and Classifications of Sake

Sake comes in many styles and grades, each defined by its ingredients, brewing method, and the degree to which the rice is polished. Below are some of the most common and celebrated types you’ll encounter.

1. Junmai (純米)

Junmai means “pure rice,” referring to sake made with only four ingredients — rice, water, koji, and yeast, with no added alcohol or additives. The rice is polished to at least 70% of its original size. Junmai sake tends to have a rich, full-bodied flavor with depth and a pleasant touch of acidity.

2. Honjozo (本醸造)

Like junmai, honjozo uses rice polished to at least 70%, but a small amount of brewer’s alcohol is added. This addition doesn’t increase the alcohol content significantly but instead enhances aroma and smoothness. Honjozo sakes are light, easy to drink, and can be enjoyed either warm or chilled.

3. Ginjo (吟醸) and Junmai Ginjo (純米吟醸)

Ginjo sake is made from rice polished to at least 60% and brewed with special yeast strains under lower fermentation temperatures. The result is an elegant sake with a fruity, floral aroma and a smooth, refined flavor.
Junmai Ginjo follows the same process but without added alcohol, offering a “pure rice” version of this aromatic style. Both are often served chilled to highlight their fragrance and delicacy.

4. Daiginjo (大吟醸) and Junmai Daiginjo (純米大吟醸)

Daiginjo, meaning “great ginjo,” is super-premium sake — often considered the pinnacle of the brewer’s art. The rice is polished down to at least 50%, requiring extreme precision and care. These sakes are typically light, complex, and aromatic, best enjoyed chilled.
Junmai Daiginjo is the pure rice version, brewed without added alcohol. Both tend to be more delicate and expensive, reflecting their craftsmanship.

5. Futsushu (普通酒)

Known as “table sake,” futsushu makes up a large portion of everyday sake in Japan. The rice is only lightly polished — between 70% and 93% — and it may include added alcohol and other ingredients. While futsushu can vary in quality, it’s generally less refined in flavor and body. With so many affordable premium options available today, futsushu is usually reserved for casual drinking.

6. Shiboritate (しぼりたて)

Unlike most sake, which is aged for about six months to allow flavors to mellow, shiboritate is freshly pressed and bottled immediately. This gives it a bright, bold, and slightly wild character — some describe it as lively or even wine-like. It’s a style that drinkers either love for its freshness or find too intense for their palate.

7. Nama-zake (生酒)

Nama-zake is unpasteurized sake, skipping the heating process that most sakes undergo twice. As a result, it must be kept refrigerated, but in return it offers a fresh, vibrant, and fruity flavor with a youthful sweetness. It’s the closest thing to tasting sake straight from the brewery.

8. Nigori (濁り)

Nigori, or cloudy sake, is only lightly filtered, leaving behind fine rice particles that give it a milky-white appearance and a creamy texture. It’s usually sweet and smooth, sometimes even thick, with flavors reminiscent of coconut, cream, or rice pudding. While especially popular abroad, it’s enjoyed more as a novelty in Japan.

9. Jizake (地酒)

Jizake literally means “local sake.” Brewed by smaller regional producers across Japan, jizake reflects the terroir and traditions of its region — from the local rice and water to the climate and brewing techniques. These sakes often pair beautifully with local dishes, are fresh, and are often reasonably priced, making them a wonderful way to explore Japan’s diverse sake culture.

Sake Classification at a Glance

Type	Polishing Ratio (Seimaibuai)	Added Alcohol?	Typical Flavor Profile	Best Served
Junmai (純米)	≤ 70% (30% or more polished away)	❌ No	Full-bodied, rich, slightly acidic, umami-driven	Warm or room temp
Honjozo (本醸造)	≤ 70%	✅ Yes (small amount)	Light, smooth, fragrant, easy-drinking	Warm or chilled
Ginjo (吟醸)	≤ 60%	✅ Yes	Fruity, floral, delicate, aromatic	Chilled
Junmai Ginjo (純米吟醸)	≤ 60%	❌ No	Balanced, elegant, clean with refined umami	Chilled
Daiginjo (大吟醸)	≤ 50%	✅ Yes	Refined, complex, aromatic, smooth	Chilled
Junmai Daiginjo (純米大吟醸)	≤ 50%	❌ No	Pure, delicate, silky, highly aromatic	Chilled
Nigori (濁り)	Lightly filtered	Varies	Cloudy, creamy, sweet, textured	Chilled
Nama-zake (生酒)	Varies	Varies	Fresh, lively, fruity, youthful	Chilled (refrigerated)
Futsushu (普通酒)	> 70%	✅ Yes (often)	Simple, casual, everyday sake	Any temperature
Jizake (地酒)	Varies (regional)	Varies	Reflects local terroir and tradition	Local preference

Ways to Drink Sake

Now comes the most enjoyable part — drinking the sake.
Many first-time sake drinkers wonder:

Should it be served cold, warm, or at room temperature?
What kind of cup or glass is best to use?

The truth is, there’s no single “correct” answer. Sake is wonderfully versatile, and how you drink it depends on the type of sake and your personal taste. Some varieties shine when chilled, others blossom with gentle warmth — and every sake tells its own story.

My philosophy? Drink it the way you enjoy it most. There’s no need to overthink it — the best sake experience is one that makes you happy.

To Chill or Not to Chill

While there are no strict rules, here are a few general guidelines to help you find what suits your palate:

Ask the experts. At a sake bar, izakaya, or shop, staff can recommend whether a sake is best enjoyed chilled, warm, or either way.
Avoid extremes. Over-chilling can mute aroma, and overheating can dull flavor. Gentle temperature changes bring out the best in sake.
Warm carefully. If you warm sake, never heat it directly. Pour it into a small ceramic carafe (tokkuri) and warm it gradually in a hot-water bath. Quick or intense heating — especially in a microwave — can ruin its delicate profile.
Match the type to the temperature. As a broad rule, ginjo and daiginjo sakes are best enjoyed chilled, which highlights their fruity, floral notes. Junmai and honjozo sakes, on the other hand, can be appreciated warm or cool, as gentle heat enhances their umami and depth.

Remember, many sakes reveal different personalities at different temperatures — one reason tasting and experimenting is such a joy.

Ways to Drink Sake – Temperature & Serving Guide

Serving Temperature	Japanese Term	Approx. °C / °F	Recommended Sake Types	Flavor Characteristics	Notes
Chilled	Reishu (冷酒)	5–10°C / 41–50°F	Ginjo, Junmai Ginjo, Daiginjo, Junmai Daiginjo, Nama-zake	Crisp, aromatic, fruity, refreshing	Ideal for premium and aromatic sakes. Enhances delicate floral and fruity notes.
Cool	Suzu-hie (涼冷え)	11–15°C / 52–59°F	Ginjo, Junmai Ginjo, Honjozo	Smooth, light, balanced	Brings out fragrance and soft sweetness without muting the aroma.
Room Temperature	Jo-on (常温)	20°C / 68°F	Junmai, Honjozo, Futsushu	Rounded, mild, balanced umami	Highlights natural rice flavor. Great for casual drinking.
Warm	Nurukan (ぬる燗)	40–45°C / 104–113°F	Junmai, Honjozo	Soft, rich, savory	Gentle warmth enhances umami and smooths acidity; a traditional choice.
Hot	Atsukan (熱燗)	50–55°C / 122–131°F	Junmai, Futsushu	Bold, dry, toasty	Popular in winter; can mask delicate aromas, so use with simpler sakes.

Choosing the Right Cup

Traditionally, sake is served in small ceramic cups called ochoko, or in masu, square wooden boxes once used for measuring rice. Today, premium sakes are often enjoyed in wine glasses, which allow the aromas to fully

Sake Vessels – Cups and Containers

Vessel	Japanese Term	Material	Best For	Experience & Characteristics
Small Sake Cup	Ochoko (お猪口)	Ceramic or porcelain	Warm or room-temp sake	The classic sake cup — small size encourages sipping and sharing. Retains warmth well.
Flat Sake Cup	Sakazuki (盃)	Lacquerware or porcelain	Ceremonial occasions	Used in Shinto rituals and celebrations; elegant and symbolic rather than practical.
Wooden Box Cup	Masu (枡)	Hinoki (cypress) wood	Room-temp or cold sake	Traditionally used for measuring rice; imparts a light woody aroma to the drink. Often served overflowing as a gesture of generosity.
Glass Cup	Garasu (ガラス)	Glass or crystal	Chilled premium sakes (Ginjo, Daiginjo)	Enhances aroma and clarity of flavor — ideal for appreciating delicate notes.
Ceramic Flask	Tokkuri (徳利)	Ceramic or porcelain	For serving warm or chilled sake	The traditional sake carafe used to heat or pour sake; elegant and versatile.
Sake Cup with Handle	Guinomi (ぐい呑み)	Ceramic or earthenware	Full-bodied sakes (Junmai, Honjozo)	Slightly larger than ochoko; suitable for savoring richer flavors. Often used by enthusiasts.

The Art of Drinking Sake

Enjoying sake is more than a matter of taste — it’s an experience of balance, warmth, and mindfulness. Whether sipped chilled from a glass to capture delicate aromas, or savored warm from a ceramic cup to draw out its depth and umami, each choice reflects mood, season, and setting. From the vessel in your hand to the temperature in your cup, every detail shapes the moment. Above all, the true art of drinking sake lies not in rules or rituals, but in sharing and enjoyment — in finding pleasure in the simple act of raising a cup and saying, kanpai!

Sake beverages guide