Sake
SakeEditorial draft
Sake is a Japanese brewed drink made from rice, water, yeast and koji. Its style depends largely on how much the rice is polished.
How to describe it to a guest
This is a ginjo sake, fresh and fruity with pear notes; it's great with raw seafood.
Origin
Japan, with centuries of tradition; in Japanese it is called nihonshu.
Production
Rice is polished, steamed and inoculated with koji (Aspergillus oryzae), which converts starch into sugars while yeast ferments them at the same time. It is then pressed, filtered and usually pasteurized.
Flavor
Rice, umami, fruit such as pear or melon, flowers and lactic notes.
Styles
- Junmai
- Only rice, water, koji and yeast, with no added alcohol.
- Ginjo
- Rice polished to 60% or less; fruity and aromatic.
- Daiginjo
- Rice polished to 50% or less; elegant and delicate.
- Honjozo
- With a little added alcohol; light and dry.
- Nigori
- Cloudy, with rice sediment; sweeter and creamier.
- Namazake
- Unpasteurized; fresh and lively, must be refrigerated.
How to serve it
- GlasswareWine glass
- TemperatureGinjo and daiginjo chilled; some junmai are enjoyed warm.
- A wine glass highlights the aromas of premium sake.
Pairings
- Sashimi and ceviche
- Tempura
- Pescado a la talla
Reading the label
- Seimaibuai
- Percentage of the rice grain remaining after polishing; lower means more polished.
- Junmai
- Sake with no added alcohol.
- Nihonshu-do (SMV)
- Sweetness indicator: positive values tend to be drier.
Sources
- The Oxford Companion to Spirits & Cocktails
Updated October 20, 2026