Japanese Sake

What's Sake?

Sake, also known as Japanese rice wine, is a traditional alcoholic beverage made from fermented rice. It has been consumed in Japan for over a thousand years and holds a central place in the country’s culture, rituals, and everyday life. Sake is enjoyed at formal celebrations, religious ceremonies, and casual gatherings alike, making it a drink that connects Japan’s past with its present. Although often referred to as "rice wine," sake is brewed more similarly to beer, as it involves the fermentation of starches into sugars and then alcohol. Sake comes in a wide variety of types, each with its own distinct flavor profile, aroma, and texture. The production methods, quality of ingredients, and aging process all contribute to the diversity of sake. Below, we will explore the different types of sake, their flavors, and the range of prices you can expect to find.

Types of Japanese Sake

The classification of sake is based on several factors, such as the polishing of the rice, the brewing process, and whether alcohol is added.

1. Junmai-shu (Pure Rice Sake):
Junmai-shu is made with just four ingredients: rice, water, yeast, and koji (a type of mold used in fermentation). No additional alcohol is added. To be classified as junmai, the rice must be polished to at least 70% of its original size, meaning that 30% of the outer layer of the rice grain is removed, which helps to refine the flavor. Junmai sake tends to have a rich, full-bodied taste, with a strong rice flavor and a slightly higher acidity. It is often enjoyed warm, but premium junmai sake can also be served cold.

2. Honjozo-shu:
Honjozo sake is made similarly to junmai sake, but with a small amount of distilled alcohol added during the brewing process. The addition of alcohol helps to enhance the flavor and aroma, making the sake lighter and more fragrant. The rice used for honjozo is polished to at least 70%, and the result is a smooth, clean taste with a slightly dry finish. Honjozo is often served warm, but like junmai, it can also be enjoyed cold.

3. Ginjo-shu:
Ginjo sake is considered a premium sake and requires a higher degree of rice polishing. The rice must be polished to at least 60% of its original size, meaning 40% of the grain is removed. The brewing process for ginjo sake is more labor-intensive and often involves a slower fermentation at lower temperatures. This creates a sake that is fragrant, light, and refined, with fruity and floral notes. Ginjo sake can be made as either junmai ginjo (no added alcohol) or honjozo ginjo (with added alcohol). It is typically served chilled to preserve its delicate aromas and flavors.

4. Daiginjo-shu:
Daiginjo sake is the pinnacle of premium sake. The rice used for daiginjo must be polished to at least 50%, with some high-end varieties being polished even more, sometimes down to 30%. This extensive polishing results in an exceptionally smooth and elegant sake, with complex fruity and floral aromas and a clean, refined taste. Like ginjo, daiginjo sake can be made as either junmai daiginjo or honjozo daiginjo. Because of its delicate flavor profile, daiginjo is best enjoyed chilled, and it is often reserved for special occasions due to its premium status.

5. Nigori Sake (Unfiltered Sake):
Nigori sake is a type of unfiltered sake that has a cloudy appearance because some of the rice solids remain in the final product. The texture of nigori sake is creamy and rich, with a sweet, milky flavor. It is often slightly lower in alcohol content and can have fruity or dessert-like qualities. Nigori sake is served chilled and is particularly popular among those who prefer sweeter alcoholic beverages.

Futsushu (Table Sake):
Futsushu is the equivalent of table wine in the sake world. It does not follow the strict polishing requirements of premium sake, and the rice is often polished to around 90%. This type of sake is more affordable and widely consumed in Japan. While it lacks the complexity of higher-grade sake, futsushu can still be enjoyable, especially when paired with casual meals. It can be served at any temperature—hot, cold, or room temperature—depending on personal preference.

Flavor of Sake

The flavor of sake can vary significantly depending on the type, region, and production methods.

・Umami:
Sake, like many other fermented products, has a strong umami component. Umami, often described as a savory or meaty taste, is a key characteristic of sake and is more pronounced in certain types, such as junmai. This flavor can be particularly enhanced when paired with foods like seafood, sushi, or grilled meats.
・Fruity and Floral Notes:
Premium sake, especially ginjo and daiginjo, often has delicate fruity and floral notes. These can range from apple, pear, and melon to more exotic flavors like lychee and tropical fruits. The fermentation process at low temperatures helps to develop these aromatic qualities, giving premium sake a refined and elegant taste. The floral aromas, such as cherry blossom or jasmine, make the drinking experience more nuanced.
・Sweetness and Dryness:
Sake can range from very sweet to very dry, depending on the type and the brewing process. Nigori sake, for example, is usually sweeter due to its unfiltered nature, while honjozo and junmai sakes tend to have a drier, more robust flavor. The sweetness or dryness of sake is often indicated by the nihonshu-do (Sake Meter Value), which measures the relative density of sake compared to water. A higher number means the sake is drier, while a lower number means it is sweeter.
・Acidity:
Sake can also vary in acidity, with some types, like junmai, having higher acidity, giving them a richer and fuller taste. Acidity in sake helps balance the sweetness and enhances the flavor profile, making it pair well with food.
・Smoothness:
The polishing of rice and the brewing techniques used in premium sake result in a smooth, silky texture. Ginjo and daiginjo sakes are particularly known for their refined smoothness, making them easy to drink and often described as “silky” or “velvety” on the palate.

Pricing of Sake

The price of sake can vary widely depending on the type, quality, and production method. Sake is available at many different price points, from affordable everyday options to premium, high-end bottles.

・Affordable Sake (Futsushu and Basic Junmai):
Lower-end sake, such as futsushu or basic junmai, is often available at relatively low prices. A 1.8-liter bottle (known as an issho-bin) of futsushu can cost around ¥1,000 to ¥2,000 (approximately $10 to $20 USD). These sakes are widely available in supermarkets and convenience stores and are popular for casual consumption. They are often enjoyed warm, as this can mask some of the harsher flavors of lower-quality sake.
・Mid-range Sake (Honjozo, Ginjo):
Mid-range sake, such as honjozo and ginjo, generally costs more due to the extra care taken during the brewing process and the higher rice polishing ratio. A 720-milliliter bottle of ginjo sake can cost around ¥1,500 to ¥3,000 ($15 to $30 USD). These sakes are typically smoother and more refined than lower-end varieties, making them suitable for both everyday drinking and special occasions.
・Premium Sake (Daiginjo, Junmai Daiginjo):
Premium sake, such as daiginjo and junmai daiginjo, commands the highest prices due to the extensive rice polishing and meticulous brewing methods involved. A 720-milliliter bottle of daiginjo sake can range from ¥3,000 to ¥10,000 ($30 to $100 USD) or more, depending on the brewery and the quality of the rice. These sakes are often reserved for celebrations or given as gifts, and their complexity and elegance make them prized among sake enthusiasts.
・Artisanal and Aged Sake:
Some artisanal sake breweries produce limited-edition or aged sakes that can cost even more. These sakes are often made using traditional methods, organic rice, or special water sources, and they may be aged for several years to develop deeper flavors. Prices for such artisanal sakes can exceed ¥10,000 ($100 USD) per bottle, making them a luxury item.