Have you ever tried Japanese sake, or nihonshu? As the popularity of Japanese cuisine (washoku) continues to spread globally in recent years, more and more people are becoming acquainted with the traditional liquor that is indispensable to Japanese culture and history. In this article, we will give you all the information you need to know about Japanese sake.
Contents
What is “Sake”?
In Japanese, “Sake” broadly refers to all alcoholic drinks. That is why Japanese people call Japanese sake nihonshu to distinguish it from other alcoholic beverages. The process of making Japanese sake, which usually contains around 15% of alcohol by volume, is similar to that of beer and wine. The main ingredients are fermenting rice, water, and a kōji mold or kōji–kin, which produces an elegant taste of rice and a fruity or floral aroma with a clear or light-colored appearance.
Types of Sake
In the brewing process, the rice is grained and polished in carefully calculated proportions. By polishing the surface layer, sake’s flavor becomes pure and clear, and its aroma gets richer. However, too much polishing results in lacking umami, or rich flavor. Thus, the polishing rate is an essential factor in determining the flavor of sake.
According to the strict polishing rate and ingredients, Japanese sake is classified into four major types: Honjozo-shu, Ginjo-shu, Daiginjo-shu, Junmai-shu, aiginjo-shu, Ginjo-shu, Honjozo-shu, and Junmai-shu. For example, Daiginjo-shu, made with 50% polished rice, tends to be more expensive than other kinds, as more brown rice, time, and labor are required to produce it. However, a smaller ratio does not necessarily mean better quality. The quality and charm of sake are not as simple and clear as they appear. Try them one by one and find your favorite!
Major types of Japanese Sake
| Name | Ingredient | Polishing Ratio (percent of rice remaining) | Taste/Aroma |
| Honjozo-shu | Rice, kōji, distilled alcohol | ≦70% | Similar to Junmai-shu but slightly lighter and softer in taste |
| Ginjo–shu | Rice, kōji, distilled alcohol | ≦60% | Rounded, moderately sweet flavor with a fruity aroma |
| Daiginjo-shu | Rice, kōji, distilled alcohol | ≦50% | Clean, light flavor with a fresh and gorgeous aroma |
| Junmai–shu | Rice, kōji | – | Rich and mellow taste with umami |
| Junmai-ginjo–shu | Rice, kōji | ≦60% | Clean, well-balanced taste with a floral aroma |
| Junmai-daiginjo–shu | Rice, kōji | ≦50% | Clean, full-bodied flavor with rich umami from rice |
Reference: NATION TAX AGENCY (Japanese)
Enjoying Sake the Japanese Way
In the past, Japanese sake was only consumed during Shinto rituals, such as praying for a good harvest. Today, it is still considered a special drink and an essential part of celebrations like New Year’s and Japanese-style weddings. However, since the Japanese lifestyle has changed over time, people these days also enjoy sake at casual restaurants or Japanese-style bars called izakaya, just like they would with beer and wine. However, of the history, however, due to its history, Japanese sake is typically served in a unique way and with specific manners.
Ordering Sake
When ordering Japanese sake, you may be asked if you want it hot or cold. Indeed, different temperatures can enhance your sake experience. For beginners, cold sake, known as “reishu,” has a light and clear taste. If you prefer a richer and umami taste, you can try heated sake, which is called “atsukan”. It can be served at temperatures ranging from 5-55℃, with each 5℃ interval named differently. If you’re unsure about which type or temperature to choose, don’t hesitate to ask the waiter. In Japan, communication with the waiter or other people while drinking sake is also an enjoyable part of the experience.
Serving Sake
At Japanese-style restaurants or bars, sake may be served in unique styles. Traditionally, sake is brought to your table in a vase-shaped jar called a tokkuri, with a small round ceramic vessel called an ochoko or guinomi. If you order sake with a strong aroma, like daiginjo-shu, it might be served in a glass with a wide mouth to help you fully enjoy its rich flavor. You may also find sake served in a glass placed in a square, wooden cup called a masu. In this case, don’t be surprised if the waiter pours sake until the glass overflows into the masu. It’s a traditional way of serving and showing hospitality to customers.
Tips for Drinking Sake
Due to its long history, Japanese sake has its own set of customs. It’s a good idea to learn these points if you really want to immerse yourself in the sake culture. First, when drinking with friends, it’s common for someone else to fill your glass or cup. Typically, you are not expected to pour sake into your own glass unless you are alone. Next, when served, you should lift the glass or cup with one hand cupped beneath it to support the glass. And finally, if sake comes in a glass with a masu (remember the sake overflows into the masu), you can either sip it from the glass or directly from the masu. Drinking from the masu adds a wooden aroma and flavor to your sake, as the masu is generally made of cypress or cedar.
Summary
In this article, we have provided all the necessary information you need to know about Japanese sake. We hope you’re ready to deep dive into the world of sake (but remember to drink responsibly!).
Our media platform provides a wealth of information about the Japanese language and culture, making it a must-read for anyone interested in traveling or living in Japan. Add us to your reading list and stay tuned for more updates!