Sake: A beginner’s guide & top recommendations – Decanter

If you’re unfamiliar with sake, this is your chance to give it a try. Although it’s still a mystery to many in Western countries, it’s becoming more popular. Let Anthony Rose guide you through an introduction to Japan’s national drink. We offer a diverse range of recommendations for you to get to know this rice-based drink, from sparkling sake to premium Dassai.

Sake for Beginners

Are you interested in trying sake for the first time but don’t know where to start? Look no further! Sake, also known as Japanese rice wine, is a versatile and complex drink that can be intimidating to beginners. But fear not; we have compiled a guide to help you navigate the world of sake and find the perfect drink for your taste buds.

Firstly, let’s start with the basics. Sake is brewed using a fermentation process similar to beer production. It is made from rice, water, and a yeast starter called koji. This simple recipe is the basis for countless variations of sake, which can be categorized according to the type of rice used, the polishing ratio, and the fermentation process. The most common types of sake you will come across are junmai, ginjo, and daiginjo, each made from rice that has been polished to varying degrees.

Now that we have covered the basics, it’s time to explore the taste. Sake can have a wide range of flavor profiles, from fruity and sweet to dry and crisp. Junmai sake tends to have a fuller and richer taste, while ginjo and daiginjo have more subtle and delicate flavors. Sake can also vary in acidity and aroma, with some having a floral or fruity aroma and others having a more complex flavor profile.

When it comes to choosing a sake, there are a few things you can consider. If you enjoy white wine, you may want to try junmai sake, as it has a similar mouthfeel. If you like fruity aromas and subtle flavors, then a ginjo or daiginjo might be more to your liking. Tokubetsu junmai is another type of sake that is known for its quality, and it is a great choice if you want to try premium sake.

In addition to the type of sake, you can also choose between table sake and premium sake. Table sake is a good choice if you want an everyday drink that is easy to find and affordable. Premium sake, on the other hand, is made with higher quality ingredients and more care and attention, making it a great choice for special occasions or as a gift.

Overall, sake is a fascinating and delicious drink that is worth exploring. By understanding the basics of sake and considering your own taste preferences, you can find the perfect sake for you. Whether you’re celebrating a special occasion or want to enjoy a delicious drink, sake is a versatile option that is sure to satisfy.

Types of Sake

When it comes to sake, there are many different types to choose from. Each type is made using a unique process and has its own distinct characteristics, making it important for beginners to understand the differences between them.

One of the most common types of sake is junmai. This sake is made using only rice, water, yeast, and koji, without any added alcohol or sweeteners. Junmai sake tends to have a fuller and richer taste, making it a great choice for those who enjoy bolder flavors.

Ginjo and daiginjo are more delicate types of sake, made using rice that has been polished to a greater extent than junmai. This results in a subtler taste, with fragrant and fruity aromas. Daiginjo is the most highly polished type of sake, with only the innermost part of the rice grain being used, resulting in an incredibly smooth and refined flavor.

Tokubetsu junmai is another type of sake to try. It is made using special ingredients and techniques, resulting in a high-quality sake with a rich and complex flavor. This sake is a great choice for those who want to experience a premium sake without breaking the bank.

In addition to these types, there are many other varieties of sake to explore. Namazake, for example, is unpasteurized sake that has a fresh and lively taste. Nigori sake is a cloudy sake that is a bit sweeter than other types, and is often paired with spicy or flavorful foods. Organic sake is made using organic rice and no artificial additives, making it an excellent choice for those who value natural and wholesome ingredients.

Overall, the type of sake you choose will depend on your personal preferences and the occasion. Whether you’re looking for a bold and rich sake or a delicate and refined one, there’s sure to be a type of sake that suits your tastes. So why not try a few different types and discover your favorite?

Junmai Daiginjo

Junmai daiginjo is one of the finest types of sake available in the market. It is often considered the pinnacle of sake-making, possessing a complex, refined flavor profile that is incredibly smooth and easy to drink.

To make junmai daiginjo, the rice grains are polished until only 50% or less of the original size remains. This painstaking process results in a high-quality, polished sake that is incredibly smooth and fragrant. The distinct aroma is usually described as fruity with hints of floral notes, and the taste is light, refreshing and elegant.

Junmai daiginjo is best enjoyed slightly chilled, and this highlights the delicate fruity aromas, which are a major characteristic of this variety of sake. The sweetness is minimal and the acidity is well-balanced, making it a versatile drink that can be paired with a wide variety of food, ranging from light dishes such as sushi, sashimi, and seafood, to heartier fare like grilled meats, fried dishes, and even desserts.

Unlike other types of sake, junmai daiginjo does not contain any added alcohol, sugar, or other flavor enhancers. It is made using only rice, water, yeast, and koji, which are the four essential ingredients in sake making. This pure and minimalist approach to sake-making is what sets junmai daiginjo apart from other types of sake, making it a choice pick among sake lovers.

In conclusion, if you want to experience the pinnacle of sake, then junmai daiginjo is the perfect choice for you. Though it may be a bit expensive, its refined taste, delicate aroma, and exquisite quality make it a worthwhile investment for any discerning sake enthusiast. Whether enjoyed alone or paired with food, junmai daiginjo is one of the finest beverages you can ever taste.

Junmai Ginjo

If you’re a sake beginner looking to expand your palate, junmai ginjo is a great variety to try. Like junmai daiginjo, junmai ginjo is made from rice that has been polished to remove the outer layers, resulting in a smoother and more refined taste. However, junmai ginjo rice is polished to only 60% of its original size, making it less expensive and more approachable than its more high-end counterpart, junmai daiginjo.

Junmai ginjo sake often has a subtle flavor profile with fruity and floral notes, and a light and refreshing taste with a balanced acidity. It can be paired with a wide range of dishes, from traditional Japanese cuisine like sushi and sashimi to Western-style cuisine like grilled meats and salads.

Like all sakes, junmai ginjo is made from rice, water, yeast, and koji. However, junmai ginjo is made using a special yeast starter called ginjo-ka, which lends it a unique aroma and taste profile. Additionally, the fermentation process for junmai ginjo is longer and slower, resulting in a more complex flavor profile.

Overall, junmai ginjo is a great choice for those looking to explore the world of sake. With its approachable taste and versatile pairing options, it’s a perfect introduction to the diverse and delicious world of Japanese alcohol.

Table Sake

Table sake is a type of sake that is often consumed daily in Japanese households. It is typically less expensive than premium sakes like junmai daiginjo and can be found in most grocery stores or sake breweries.

One of the defining characteristics of table sake is its alcohol content, which typically ranges from 12 to 14 percent. This makes it a bit less potent than other types of sake, like daiginjo sake which can have alcohol content as high as 20 percent. This lower alcohol content makes table sake an excellent choice for sake beginners or for those who prefer to enjoy their alcoholic beverages in more moderate amounts.

Table sake can also be made from a wide range of rice varieties, making it a versatile and accessible beverage for anyone wanting to explore different types of sake. Additionally, the polishing ratio of the rice used to make table sake ranges from 50 to 70 percent, with the residual rice grain imparting a slightly nutty and earthy flavor to the sake.

While table sake may not have the same fragrant aroma and subtle flavors found in premium sakes, it is still a delicious drink that can be enjoyed on its own or paired with simple dishes like sushi or grilled meat. In fact, it is the perfect accompaniment to meals that are not overly complex or heavy, allowing the flavors of the sake to shine through.

In conclusion, table sake is a great choice for those who are just starting to explore the world of sake or for those who want an easy and accessible drink to enjoy on a daily basis. Its lower alcohol content, versatility, and easy availability make it a choice sake for any occasion.

Premium Sakes

Premium sakes, such as junmai daiginjo and junmai ginjo, are revered for their complex flavor profiles and delicate aromas. These sakes are made from some of the finest Japanese rice, including the prized yamada nishiki variety, and are polished to a high degree, sometimes to as little as 35% of their original size, resulting in a purer, refined taste.

The process of making premium sake is complex and involves a special rice-milling process, where the outer layers of the rice grain are removed before fermentation. This allows the inner core of the rice grain to better absorb the yeast starter and produce a smoother, more balanced acidity in the final product.

Moreover, one of the factors that sets premium sake apart from table sake is the type of yeast starter used in the fermentation process. For premium sakes, a special type of yeast is used, and the fermentation process is carefully controlled to produce fragrant and fruity aromas, with a subtle, nuanced flavor.

It is worth noting that premium sakes may have a higher alcohol content, ranging from 15 to 20 percent, compared to table sake. However, the alcohol content does not overpower the delicate flavor of the sake. Rather, it enhances the taste and adds to its overall character.

One of the best things about premium sakes is the wide variety of taste profiles they offer. The subtle flavors and fruity aromas of junmai daiginjo and ginjo sake are perfect for pairing with light, delicate dishes like sashimi or steamed seafood. In contrast, tokubetsu junmai sake has a rich, full-bodied flavor that pairs well with grilled or fried foods, or even with cheese.

Overall, premium sakes are a testament to the exceptional craftsmanship of Japanese sake brewers, and they are an excellent choice for anyone who wants to experience the traditional and complex flavors of Japanese sake. Whether enjoyed on their own or paired with a meal, premium sakes are a luxurious and refined indulgence that will leave a lasting impression.

Traditional Sakes

Traditional sake brewing dates back to the 3rd century in Japan, where rice was first used to make this delicious drink. For the first few centuries, sake was a simple beverage made from rice, water, and a mold called koji, but with time, different types of sake were developed, each with its unique aroma, flavor, and texture.

One of the most traditional types of sake is called Junmai, which is made from only rice, water, yeast, and koji. Junmai sake has a clean and crisp taste, with a slight influence from the koji mold, giving it a subtle umami flavor. This sake goes well with a range of traditional Japanese dishes, from sashimi to grilled meats, and the alcohol content ranges between 14% and 16%.

Another traditional sake is Yamahai, which is made using a traditional fermentation method that allows the natural lactic acid bacteria to grow in the mash. This process gives Yamahai sake a distinctive, slightly sour taste, with a mellow sweetness and a bold aroma. This sake has a slightly higher alcohol content, ranging from 15% to 17%, and pairs well with spicy foods, grilled meats, and even chocolate.

Genshu sake is another traditional style, made using higher levels of alcohol and less water in the brewing process, which yields a full-bodied and rich flavor. Genshu has an alcohol content ranging from 18% to 21%, making it a bit stronger than other traditional sakes. Its bold flavor pairs well with rich and hearty dishes like stews, soups, and grilled meats.

Finally, Nigori is a type of traditional sake that has a cloudy appearance due to the rice particles that are left during the filtering process. This sake has a sweet and creamy taste, with a fruity aroma that is perfect for warm summer evenings or as a dessert drink. Nigori has a lower alcohol content than other traditional sakes, usually ranging from 12% to 15%.

Traditional sakes offer a wide range of flavors and aromas, making them perfect for exploring the world of Japanese sake. Whether it’s the crisp and clean flavor of Junmai or the bold and rich taste of Genshu, traditional sake has something to offer for every palate.

Dry Sakes

Dry sakes are among the most popular types of sakes available. They have a clean and crisp taste, with a dry finish that makes them an ideal accompaniment to a wide range of foods. The dryness of the sake comes from the fact that the rice has been polished to a high degree, resulting in a sake that is lighter and less sweet.

One of the most popular types of dry sakes is the Junmai. Junmai sakes are made only from rice, water, yeast, and koji. This type of sake has a clean and simple taste, with a subtle umami flavor that comes from the koji mold. The dryness of the Junmai sake makes it a great pair for sushi, sashimi, and other light dishes.

Another popular type of dry sake is Honjozo. Honjozo is made using a special brewing process where a small amount of distilled alcohol is added to the mash. This produces a sake that is lighter and more fragrant than other types of sake. The alcohol content of Honjozo sake is usually around 15%, making it perfect for pairing with rich and flavorful dishes.

Tokubetsu Junmai is another popular type of dry sake. This sake is made using only rice, water, yeast, and koji, but it is brewed using a special technique that produces a smoother and more refined flavor. Tokubetsu Junmai is dryer than other types of Junmai sake, with a clean and elegant taste. This sake has less than 70% of the rice grain remaining after polishing, resulting in a unique flavor profile.

Finally, dry sakes are perfect for anyone looking to try something new and different. They offer a complex flavor profile that is both subtle and rich, making them perfect for pairing with a wide variety of foods. With their clean and crisp taste, dry sakes are the perfect option for anyone looking to explore the world of sake and Japanese culture.

Alcohol Content and Original Size

When it comes to sake, there are a few key terms that every beginner should be familiar with. Two of these terms are alcohol content and original size.

Alcohol content refers to the amount of alcohol in the sake. Most sake falls somewhere between 14% and 16% ABV (alcohol by volume), but some can be as low as 5% ABV or as high as 20% ABV. Generally speaking, higher alcohol content sakes are better for pairing with rich and flavorful dishes, while lower alcohol content sakes are better for pairing with lighter dishes.

Original size refers to the size of the bottle that the sake is sold in. Sake can be found in a variety of sizes, from one-cup portions to large, ornate bottles that are meant to be shared. The most common sizes include 180ml (a single serving), 300ml (enough for two or three people), 720ml (a standard size for gift-giving), and 1.8L (large enough for a party).

When it comes to choosing a sake based on alcohol content, it’s important to consider what you’ll be eating with it. If you’re serving up a spicy, flavorful dish, a higher alcohol content sake can help to cut through the heat and bring out the flavors. On the other hand, if you’re serving lighter fare like sushi or sashimi, a lower alcohol content sake can help to enhance the subtle flavors of the dish.

As for original size, it’s important to think about how much sake you’ll be serving and who you’ll be serving it to. If you’re just having a couple of drinks with a friend, a 180ml or 300ml bottle will probably suffice. If you’re hosting a party, a large 1.8L bottle might be more appropriate.

Ultimately, the best way to choose a sake based on alcohol content and original size is to experiment and find what works best for your tastes and situations. With so many different varieties and styles of sake to choose from, there’s sure to be something out there that you’ll love.

Alcohol Content in Different Types of Sake

Sake, also known as Japanese rice wine, has become increasingly popular in recent years, and for good reason. It has a delicate and nuanced flavor that is perfect for pairing with a wide variety of dishes. However, one factor that can greatly affect your enjoyment of sake is its alcohol content.

Most sakes have an alcohol content that ranges from 14% to 16% ABV (alcohol by volume). However, there are also sakes that fall outside of this range. Some sakes have a lower alcohol content, around 5% ABV, while others can have a much higher alcohol content, up to 20% ABV.

Generally speaking, higher alcohol content sakes are better suited for pairing with rich and flavorful dishes. The alcohol helps to cut through the intense flavors of the food and bring out the sake’s own flavors. For example, a daiginjo sake, which is considered a premium sake, has a very high alcohol content and is often paired with fatty and oily dishes, such as grilled salmon or tuna.

On the other hand, lower alcohol content sakes are better suited for lighter, more delicate dishes. The subtle flavors of a light seafood dish, for example, can be quickly overwhelmed by a high-alcohol sake. A tokubetsu junmai sake, on the other hand, has a lower alcohol content and would pair better with lighter dishes, such as sushi or sashimi.

It’s worth noting that the alcohol content of a sake can also affect its texture. Sakes with higher alcohol content tend to have a drier, crisper texture, while sakes with lower alcohol content tend to be sweeter and smoother.

Ultimately, the alcohol content of a sake should be considered when choosing which one to pair with a particular dish. However, it’s important to remember that there are many other factors that can affect the flavor of a sake, such as the type of rice used, the yeast starter, and the fermentation process. So, experiment with different sakes to find the perfect pairing for your favorite dishes.

Original Size of Sake Bottles

Sake is a traditional Japanese alcoholic beverage made from rice. While it is becoming increasingly popular worldwide, many people are still unfamiliar with the culture and traditions surrounding sake. One aspect of sake culture that is often overlooked by beginners is the concept of original sake bottle sizes.

Traditionally, sake was kept in large wooden barrels known as taru or kioke. However, as the beverage became more widely popularized, sake makers turned to glass bottles as a way to showcase their premium products. These glass bottles were produced in a variety of sizes, each with its own unique name and purpose.

The smallest traditional bottle size is known as the choko. These small cups are often used in traditional Japanese ceremonies or as individual serving cups in a restaurant setting. The next size up is the tokkuri, which is a tall, slender bottle often used for serving sake at home or in a more casual restaurant setting.

Moving up in size, we have the isshobin, which is roughly equivalent to 1.8 liters, or two standard bottles of wine. This large bottle is often used for special occasions and celebrations. For even larger gatherings, there is the taru, which can hold up to 18 liters of sake.

While these original bottle sizes may seem like a fun aspect of sake culture, they also serve a practical purpose. Unlike other alcoholic beverages like wine or beer, sake can spoil quickly once the bottle has been opened. By showcasing sake in a variety of bottle sizes, customers can purchase the appropriate amount of sake for their needs without worrying about waste or spoilage.

In addition to the practical benefits, original sake bottle sizes also offer a unique visual element to the drinking experience. From the small choko to the towering taru, each sake bottle size tells a story of its own, adding a layer of significance to an already rich and storied culture.

As the popularity of sake continues to grow worldwide, it is important to not only appreciate the flavor and brewing techniques, but also the culture and traditions that surround it. By understanding the significance of original sake bottle sizes, beginners and experts alike can deepen their appreciation for this beloved Japanese beverage.

Ingredients Used to Make Sake

Type of Rice Used

Yeast Starter (Koji)

Water

Kurabito (Brewers)

When it comes to sake, the quality of the ingredients used is just as important as the brewing process itself. While there are many different types of sake available on the market today, all of them share one common trait: they require four key ingredients in order to be produced.

The most important ingredient in sake production is rice—specifically special varieties known as sakamai. These high-grade rices have larger grains that are more easily broken down during fermentation and produce a higher yield of starch and sugar, both essential components for producing a flavorful sake.

The next ingredient needed in making sake is koji, or Aspergillus oryzae—a type of mold that is used as a starter culture to convert the starch in the rice into sugar. This is an essential step in sake brewing and helps to create the smooth, sweet flavors often associated with premium sakes.

Next comes water, an often overlooked ingredient that can have a tremendous impact on the quality of sake produced. In Japan, sake brewers have access to some of the purest waters in the world—which are perfect for creating light, flavorful sakes.

Finally, there is kurabito—the skilled brewers who bring all these ingredients together through their craftsmanship and knowledge to create unique varieties of sake. From selecting the highest-quality rice grains to carefully monitoring fermentation temperatures, kurabito play a crucial role

What is Sake?

Sake is a Japanese alcoholic beverage that is known and loved all over the world for its unique flavor profile, rich history, and cultural significance. Sake is sometimes referred to as “rice wine,” but this is a misnomer as sake is not technically wine.

Instead, sake is brewed using a fermentation process similar to that used in beer production. It is made from rice, water, and a yeast starter called koji. This simple recipe is the basis for countless variations of sake, which can be categorized according to the type of rice used, the polishing ratio, and the fermentation process.

Despite its simplicity, sake can be a complex and nuanced drink, with subtle flavors, fragrant aromas, and a wide variety of taste profiles. Some sakes are dry, crisp, and refreshing, while others are sweet, fruity, and imbued with a rich mouthfeel.

In Japan, sake is a traditional drink that is often consumed during celebrations, such as weddings or festivals. The history of sake can be traced back over a thousand years, and the craftsmanship and artistry of sake brewers (known as “toji” in Japanese) is highly respected in Japan.

In recent years, sake has gained popularity around the world as a versatile and delicious drink that can be paired with a wide variety of foods. Whether you are a sake expert or a newcomer to the world of Japanese alcohol, there is undoubtedly a sake out there that will suit your palate.

Conclusion

Sake is a unique and complex alcoholic beverage that has been enjoyed in Japan for centuries. Whether you are new to sake or an experienced connoisseur, there is something for everyone to enjoy. From varieties made from special sakamai rice to those with more intense fermentation processes, the diversity of flavors and aromas found in sake is sure to captivate your senses. By exploring different types of sakes and understanding the craftsmanship behind them, you can deepen your appreciation for this beloved Japanese drink. With so many options available, why not try some today? Cheers!