Sake Beginner's Guide
Everything you need to know to start your sake journey
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What is Sake?酒
Sake (酒), also known as nihonshu (日本酒), is a Japanese alcoholic beverage made from fermented rice. Despite often being called "rice wine," sake is actually brewed more like beer, using a unique parallel fermentation process.
Key Ingredients:
- Rice (米): Special sake rice varieties with larger grains
- Water (水): Makes up 80% of sake, crucial for quality
- Koji (麹): A mold that converts rice starch to sugar
- Yeast (酵母): Converts sugar to alcohol
Types of Sake
Junmai Daiginjo (純米大吟醸)
Rice Polishing: 50% or less remaining
The pinnacle of sake brewing. Extremely refined with delicate, fruity aromas. Perfect for special occasions and beginners who enjoy light, aromatic drinks.
Junmai Ginjo (純米吟醸)
Rice Polishing: 60% or less remaining
Fragrant and smooth with a good balance of flavor and aroma. Great for beginners exploring premium sake without the premium price.
Junmai (純米)
Rice Polishing: No requirement
Pure rice sake with no added alcohol. Full-bodied with rich rice flavors. Excellent with food and great value for everyday drinking.
Honjozo (本醸造)
Rice Polishing: 70% or less remaining
Light and smooth with a small amount of distilled alcohol added. Easy to drink and pairs well with many foods. Often served warm.
How to Read Sake Labels
Key Terms to Look For:
- Nihonshu-do (日本酒度) / SMV
- Sake Meter Value indicates sweetness/dryness. Negative = sweeter, Positive = drier
- Seimai-buai (精米歩合)
- Rice polishing ratio. Lower percentage = more polished = generally more refined
- Alcohol (アルコール)
- Usually 15-16%. Higher than wine but meant to be sipped like wine
- Nama (生)
- Unpasteurized sake. Fresh and lively but must be kept refrigerated
Serving Temperature Guide
Chilled (5-10°C)
Best for: Daiginjo, Ginjo, fruity and aromatic types
Room Temp (15-20°C)
Best for: Junmai, aged sake, full-bodied types
Warm (40-50°C)
Best for: Junmai, Honjozo, traditional styles
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