Haven't heard of the craft sake movement that's sweeping the globe? Curious about giving this traditional beverage a shot? In Japan, where it’s referred to as nihonshu, sake features an array of tastes and alcohol levels and can be sipped hot, chilled, or at ambient temperature.
With its deep cultural significance in Japan, there are numerous traditions linked to both drinking and producing sake. Enjoying sake is straightforward, but the initial selection and purchase might feel overwhelming for beginners.
Getting acquainted with the varied types of this Japanese rice wine should be a delightful experience. If you're after a premium experience, spend some time getting familiar with Japanese sake. I’ll let you know about its production process, the various kinds available, and the best places in Japan to enjoy a true sake tasting.
Japan Sake
Sake is a type of alcoholic beverage brewed from fermented rice. In Japan, it’s often called nihonshu to distinguish it from the broader category of alcoholic drinks. Sake has become increasingly popular worldwide, thanks in part to the global rise in interest in Japanese cuisine. It’s commonly found in various restaurants and bars.
The key ingredients for producing high-quality sake include special rice, pure water, koji mold, and yeast. These components undergo a meticulous fermentation process perfected over many generations. Sake is usually filtered to achieve a clear or slightly yellow tint, though unfiltered varieties are also available. With an alcohol content typically around 15%, sake offers a gentle flavor spectrum, from light and fresh to more full-bodied and fruity nuances. It is versatile with food pairings, especially enhancing the subtle tastes of traditional Japanese dishes.
Brewing Sake from Fermented Rice
Sake, the alcoholic drink made from fermented rice, is synonymous with Japan, but its origins trace back to ancient China. Historical texts from the third century, like The Book of Wei, reference the use of a similar rice-based alcoholic beverage in funeral rites, where it was consumed amid singing and dancing.
Religious associations with sake have been strong throughout its history. Myths credit it with the power to vanquish evil spirits, and it's believed that drinking sake can bring you closer to the divine. Today, sake continues to play a role in weddings, New Year celebrations, festivals, and even funerals. Traditionally, monks brewed ceremonial sake, but modern practices see breweries donating sake to Shinto shrines for rituals and offerings.
The early methods of sake production in Japan involved a communal effort where participants would chew nuts and rice and spit them into a container to ferment over time, utilizing enzymes from saliva to start the fermentation process.
This primitive method was soon replaced after the discovery of koji, a type of mold crucial for fermenting rice. This innovation took hold in the latter half of the Nara period (710-794 AD), setting the foundation for modern sake production, which was initially a privilege reserved for the imperial court.
By the Edo period (1603-1868), sake manufacturing had evolved into a significant industry. Techniques were developed to enhance sake by adding distilled alcohol, which also helped preserve it from bacterial spoilage.
In 1904, the National Research Institute of Brewing was founded under the Ministry of Finance. This institution became pivotal in advancing scientific research and technological development in sake production.
Traditionally, sake breweries would hang a Sakabayashi, a large ball of cedar twigs, at their entrance to announce the brewing of fresh sake. The color change of the cedar's green needles to brown indicated that the new sake was ready for consumption.
Sugitama Displayed at Entrance of Japanese Sake Brewery
Historically reserved for special events like festivals and weddings, sake has now become a casual drink enjoyed daily, facilitating social interaction and celebrated as a vital part of Japanese culture and tradition.
Sake production uses four basic ingredients: specialized sake rice, pure water, koji (a type of mold), and yeast. Although often called a rice wine, sake is actually brewed more like beer. While wine is made from the natural sugars in fruit, sake production requires koji to convert the starches in rice into sugars, similar to the role of malt in beer brewing.
The process starts with polishing the rice to remove impurities that can affect the flavor. Typically, 30% of the outer rice grain is polished away, but for premium sake, up to 50% may be removed. After polishing, the rice is washed, soaked, and then steamed. Meanwhile, the koji and yeast are prepared separately.
These ingredients are then gradually added to a fermentation tank over several days, ensuring the fermentation process proceeds smoothly. Once fermentation is complete, the mash is pressed through a fine cloth to separate the alcohol. This new sake is then further filtered and pasteurized to kill any active enzymes, preserving the desired sweetness and aroma.
The sake is stored for six months to a year to age, enhancing its flavors. Although it is initially brewed to about 20% alcohol by volume (ABV), water is often added to bring the ABV down to about 15% to 16% before it is bottled and distributed.
Visiting one of Japan's many sake breweries, known as sakagura, offers a hands-on look at the brewing process. These tours allow visitors to immerse themselves in the aromatic environment of fermenting rice and yeast and taste the delicious results of this historic craft.
Sake Brewery in Japan
Premium sake has been on the rise, as people increasingly prefer it over less expensive options. This shift can be attributed to the high-quality ingredients and meticulous production processes used in making premium sake. Here are some key elements and terms that help consumers understand what sets premium sake apart:
Before being used in sake production, rice grains are polished to remove the outer layers, which can introduce unwanted flavors into the final drink. Generally, the more the rice is polished, the finer the taste and the pricier the sake. For high-end sake, at least 30% of the rice grain is polished away. For even higher quality types, even more of the grain is removed:
Ginjo: At least 40% of the rice grain is polished away.
Daiginjo: At least 50% of the rice grain is polished away.
Typically, ginjo and daiginjo are the most flavorful and full-bodied types of premium sake. They are often enjoyed on their own, such as in an aperitif, or paired with bold-flavored dishes. These sakes might overpower more subtly flavored meals.
Ginjo Sake
Soju, known for its clear and colorless appearance, offers a clean, smooth taste that makes it a favorite for mixed drinks. Depending on its primary ingredient, the flavor of soju can vary: barley-based versions often feature a toasty scent, while those made from sweet potatoes present a more earthy taste.
Sake, similarly clear, is sometimes likened to white wine in appearance. Its flavor profile can range from dry to sweet, leading to a variety of categories:
Sweet Sake (Amakuchi): Extremely sweet, usually served with desserts.
Dry Sake (Karakuchi): Has minimal sweetness, favored by those who enjoy a less sugary taste.
Rich Sake (Umakuchi): Known for its fuller, deeper flavor.
Light Sake (Usunigori): This type appears cloudy due to being unfiltered and has a lighter taste.
The production of alcohol in sake involves a labor-intensive and costly fermentation process. To cut costs, some producers add significant amounts of distilled alcohol to their sake. In contrast, premium sake makers either avoid this addition entirely or use only minimal amounts to refine the flavor. This practice introduces two more categories of premium sake:
Junmai: No alcohol is added.
Honjozo: A small quantity of alcohol is added to enhance flavor.
Moreover, these terms can be combined to describe more specific types of sake. For instance, "Junmai Ginjo" indicates a sake made without added alcohol and from rice that has been polished down by at least 40%.
Junmai Sake
In the production of sake, modifying certain steps can lead to the creation of unique and special varieties. Here are a couple of the more popular types you might come across:
Namazake (raw sake): Unlike most sake, which undergoes pasteurization to stabilize it before bottling, namazake skips this step. This omission gives namazake a fresher flavor but also means it needs to be kept cold and consumed soon after opening to maintain its quality.
Spring Namazake
Nigorizake (cloudy sake): While typical sake is filtered to achieve a clear appearance, nigorizake is only lightly filtered. This minimal processing leaves behind some rice particles from the fermentation process, giving nigorizake a cloudy look. The flavor of this sake can vary widely, ranging from very sweet to distinctly tart.
Nigorizake
Sparkling sake: In recent times, an increasing number of sake breweries have started producing sparkling sake. This variety is created by bottling the sake before fermentation is completely finished, which allows bubbles to form, much like in sparkling wines.
Sparkling Sake
Koshu (aged sake): While most sake is consumed shortly after it's made, koshu refers to sake that has been aged for an extended period, either in bottles or barrels. This aging process brings out new flavors in the sake, typically resulting in a stronger taste with earthy or woody notes, and a rich, amber color.
Koshu Aged Sake
Jizake (regional sake): This type of sake is crafted by small-scale, independent brewers located in various regions. Jizake emphasizes local brewing styles and traditions.
Amazake (sweet, low-alcohol sake): Technically different from regular sake, amazake is a thick, sweet drink with little to no alcohol content. It is especially popular during the winter and is commonly available at food stands and at street vendors during winter celebrations.
Amazake Sake
Sake is readily available at most places that serve alcohol, including restaurants and drinking spots like izakayas and bars. There are even specialty sake bars that offer a diverse selection of sake from different regions.
When drinking sake, it's important to sip it slowly rather than drinking it all at once like a shot. Although traditional sake cups might look similar to shot glasses, drinking sake quickly means you'll miss out on tasting the full array of flavors and scents.
Sake offers a variety of flavors that can be quite complex. At its simplest, sake can be categorized as either sweet (ama-kuchi) or dry (kara-kuchi). Menus often display the sweetness of the sake with a number, known as the sake meter value (nihonshudo), which ranges from -15 (very sweet) to +15 (very dry).
The temperature at which sake is served can vary depending on the type of sake, the season, and personal preference. Generally, most high-quality sake, like ginjo and daiginjo, is best enjoyed either chilled or at room temperature, while less expensive and less flavorful sake is often served warm (atsukan), which can be particularly comforting in the winter months.
In restaurants, sake is typically sold in a traditional measurement called go (合), which is about 180 ml. You might order it as ichi-go (one go), ni-go (two go), and so on. It's also common to find small bottles (300 ml) and larger bottles (720 ml) available. Sake is usually served in small sake cups, in a glass, or in a glass placed inside a wooden box called a masu.
Different Cups for Sake
Sake is a highly adaptable beverage that goes well with a wide variety of foods. While it naturally complements traditional Japanese dishes like sushi, sashimi, and tempura, it can also enhance the flavors of cheese, oysters, and various vegetables. Due to its high umami content, sake is particularly effective at boosting the taste of richer foods such as stews, ramen, and steaks.
Just as with wine or beer, certain types of sake pair better with specific dishes. When dining at a restaurant or izakaya and unsure of which sake to choose, don't hesitate to ask the staff for a recommendation that would best suit your meal.
Sushi with Sake
When you're out enjoying sake with friends, remember that sharing is caring. It's a common practice to pour drinks for each other rather than just for oneself. Keep an eye on your friends' glasses and top them off before they run dry. Similarly, when someone pours for you, lift your glass towards them, take a sip, and then set your glass down.
In more formal settings, sake-drinking manners become quite precise. The key rule is to never refill your own glass and always keep an eye on others' glasses to ensure they're not empty.
When pouring sake for someone of higher status, use your right hand to hold the bottle and support the base with your left. If you're on the receiving end, support the bottom of your glass with one hand and the side with the other. Higher-ups are typically allowed to pour and receive with just one hand. After you get your sake, make sure to sip it before placing the glass back on the table.
In less formal situations, while the rules may be relaxed, it's still good manners to pour drinks for others, regardless if it's sake, beer, or tea. This small act of kindness goes a long way in showing respect and camaraderie.
Sake Drinking Manners
Sake is Japan's beloved drink and you can find it almost anywhere across the country. From cozy bars to upscale restaurants, sake is a staple on the drink menu. Whether you're a seasoned aficionado or just dipping your toes into the world of sake, Japan has plenty to offer.
For those who enjoy a deeper dive into the variety of sake, numerous specialty bars and izakayas are scattered throughout Japan. These places often boast extensive collections and staff who can provide expert recommendations.
If you're looking to buy some sake to enjoy later, mainstream brands are readily available at local convenience stores and supermarkets. For a broader selection, including premium and artisanal varieties, head to liquor stores, department stores, or shops that specialize in sake. These venues offer a richer assortment for those seeking something special to take home.
Japanese Izakaya
Sake, once a sacred libation for the gods in ancient times, has evolved into a popular beverage choice, with a plethora of brands available in Japan. For those new to this delightful drink, picking the right one can be daunting, especially with every restaurant boasting an array of options.
To help streamline your sake sampling during your inaugural visit to Japan, here’s a curated list of five types of sake that you shouldn't miss:
Dassai is a revered name in Japan, known for creating sake that's meant to be savored, not just consumed. The company proudly states, "We brew sake for sipping, not just for drinking or selling." Employing age-old brewing techniques, Dassai ensures each bottle is a testament to their commitment to quality.
One of their most beloved offerings is the Dassai Junmai Daiginjo 50, renowned for its lively and refreshing taste. This sake has won the hearts of connoisseurs and casual drinkers alike. It pairs beautifully with a variety of dishes and can be enjoyed both chilled or gently warmed. If you're venturing into the world of sake, this one deserves a spot at the top of your list.
Dassai Junmai Daiginjo 50
Sipping on Hakkaisan Junmai Ginjo sake is like breathing in the crisp air on a clear winter day. This smooth, gentle sake matures for over three years in a special snow-cooled storage room known as Yukimoro, capturing the essence of the region's chilly atmosphere in its aroma.
Its light taste makes it a fantastic match for dishes like grilled fish and sashimi. Popular among women and well-known even to those who rarely drink sake, Hakkaisan's reputation for quality precedes it. If you're diving into the world of sake, this brew's clean and mild flavor profile is sure to delight.
Hakkaisan Junmai Ginjo
Asahi Shuzo Sake Brewing stands as one of the top sake producers in Japan, celebrated for its acclaimed Kubota Senju, often referred to as their "golden sake." This sake captures the senses with its irresistible flavors.
Kubota Senju will keep you coming back for more with its fresh, smooth taste. The aroma is a complex bouquet of nutmeg, dried fruits, minerals, ripe plum, and banana cream pie, while the finish surprises with a hint of cotton candy. This sake shines when served with either salty or savory dishes, offering a multi-layered tasting experience.
Kubota Senju
The Suigei Tokubetsu Junmai, famously nicknamed "Drunken Whale," hails from Kochi prefecture, a region known for its love of sake. The name might be inspired by its robust flavor of fennel, delivering a potent, dry experience that resonates through every sip.
This sake is particularly recommended for those who appreciate a bold taste. If you favor drinks that are both clean and crisp, the intense yet delightful profile of this sake will surely appeal to you. It's crafted for the seasoned sake enthusiast who enjoys a deep and memorable flavor.
Suigei Tokubetsu Junmai
If you're in Tokyo on a chilly evening and neither hot nor cold sake appeals to you, try a warmed cup instead. A top pick for this is the Nihon Sakari “Gokun” Hanjozo.
This sake is gentle and sweet, reminiscent of light nougat and marshmallows, with a smooth feel that's pleasant in the mouth. Its combination of sweetness and rich flavor has led it to win Japan’s heated sake competition two years in a row.
When touring Tokyo, consider adding a sake tasting to your activities. Don’t just stick to the ones listed; do a bit of research or ask local residents for recommendations on what sake might suit your tastes best.
If you're eager to dive into the world of Japanese sake, also known as nihonshu, here's a list of the top five places in Japan for sake enthusiasts. These spots are renowned for having some of the best sake you can try during your visit!
Fushimi, located in the southern part of Kyoto, Japan, is famed for its long history in sake brewing. It's one of the oldest sake production regions in the country. The area is also home to the well-known Fushimi Inari Shrine. For centuries, Fushimi has been a key player in the sake industry, with its products enjoyed all over Japan.
The quality of sake in Fushimi is largely attributed to the Horikawa River and its underground springs, which provide a steady supply of soft water essential for brewing. Today, about 40 sake breweries operate in this picturesque, traditional district. Many of these breweries welcome visitors to watch the sake-making process, taste their creations, and buy products directly.
Adding to the experience, why not try some Kyo-ryori, the local cuisine of Kyoto, while you're visiting the Fushimi Sake District?
Pairing traditional dishes with local sake can greatly enhance your tasting experience. Or, for a more laid-back vibe, you could enjoy your sake with some of Kyoto's tasty street food. This area is a must-visit for any sake lover planning a trip to Japan.
Fushimi Sake District
Niigata is renowned among locals and visitors alike for its exceptional Japanese sake. Though it's a bit away from the usual hotspots like Tokyo, Kyoto, and Osaka, Niigata stands out as a top destination for dedicated sake fans.
This region is celebrated for its superior sake, thanks to the presence of about 90 breweries spread throughout the area. Niigata's fertile lands are ideal for growing the high-quality rice crucial for making this beloved Japanese rice wine. The local weather conditions favor fermentation, and the plentiful soft spring water from the mountains adds to the perfect brewing environment.
The breweries in Niigata are committed to producing the finest sake, focusing on quality over quantity. Their meticulous approach to brewing has rightfully earned them a stellar reputation throughout Japan.
If you’re planning a trip to Japan and haven't picked a date yet, consider timing your visit for the second week of March. During this period, Niigata hosts the Sake no Jin Festival, a two-day celebration where you can sample a wide variety of sake from numerous brands and brewers. It's an enjoyable way to experience some of the best sake in Japan while creating unforgettable memories!
Niigata Sake Fair
Takayama, or Hida-Takayama, is a picturesque city in the mountainous Hida region of Gifu Prefecture. Known for hosting one of Japan's most stunning festivals, the Sanno Matsuri, Takayama is also celebrated for its exceptional sake.
What makes Takayama a top spot for enjoying great sake? The region's chilly climate is perfect for the microorganisms needed in sake brewing. Add to this the nutritious mountain water from the Japanese Alps and high-quality local rice, and you get some of the finest sake in Japan.
During your visit, take a stroll through the well-preserved Takayama Old Town. This area is rich in culture and home to numerous sake breweries, some of which have been family-operated for generations. Look for the traditional signs of a brewery, like sakedaru (sake barrels) and sugidama (cedar balls), displayed outside. Don’t miss trying the local Hida beef either, it's the perfect complement to Takayama’s sake.
Takayama Old Town
Nada, located in Hyogo Prefecture, is famously recognized as a key region for sake production in Japan. The area, often referred to by sake enthusiasts as “Nada Gogo,” consists of five closely situated sake-brewing zones between Osaka and Kobe.
The exceptional sake from Nada benefits greatly from the local miyamizu water. This hard water is rich in calcium and potassium but low in iron, which is ideal for crafting full-flavored sake. Additionally, the rice used here, particularly Yamada Nishiki, is softer and starchier than typical varieties, enhancing the brewing process for nihonshu.
Many breweries in Nada welcome visitors to observe their sake-making processes and offer tastings. Some even feature small museums dedicated to the art of sake brewing. With its proximity to major cities like Kobe, Osaka, and Kyoto, Nada makes for a perfect day-trip destination for those keen to delve into the world of Japanese sake.
Sake Brewery in Nada
Kanazawa, nestled in Ishikawa Prefecture, is a historic castle town that has thrived for over 400 years. It's a favored spot among Japanese people eager to soak in history and tradition while enjoying great food and superb local sake.
The region is well-equipped for producing top-notch sake, thanks to its clean, pure water, premium rice, and ideal cold, snowy winters that are perfect for fermentation. Kanazawa's sake has deep historical roots, famously served by the legendary feudal warlord Toyotomi Hideyoshi during a grand five-day cherry blossom viewing celebration.
Food enthusiasts will find Kanazawa particularly appealing. The city offers excellent food and sake pairings, especially with its fresh local seafood, enhancing the dining experience. Kanazawa's many restaurants serve a wide array of delicious Japanese sake. While visiting, make sure to also check out historical sites like Kanazawa Castle, Kenrokuen Garden, and Omicho Market to fully experience the city's rich past.
Kanazawa Cusine with Sake
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