Sake Explained: Types, Grades, and Tasting Tips
Whether you’ve had it hot or cold, at a local sushi spot or tasting in Japan, you’ve heard of sake. But do you know about the different types and how each is made? Japan’s iconic rice wine is an incredibly nuanced drink. It is crafted with care and precision that varies greatly depending on the rice quality, polishing ratio, and fermentation process.
Sound complicated? Don’t worry, you’ll be a sake expert by the end of this article! Let’s start with a brief look at how this iconic drink is made, and then dive into the major types of sake, each with a unique flavor profile that showcases the craft and tradition behind it.
How Sake is Made: The Basics
The process of brewing sake, known as seishu, involves transforming rice into this complex, flavorful beverage through several carefully controlled steps. Here’s a quick overview:
- Polishing the Rice: Sake rice is first polished to remove the outer layers of the grain. This leaves a starchy core that influences the sake’s flavor. The more the rice is polished, the higher the grade of sake.
- Washing, Soaking, and Steaming: After polishing, the rice is washed, soaked, and then steamed to prepare it for fermentation.
- Adding Koji Mold: Koji mold is added to part of the steamed rice, which converts starches into fermentable sugars. Don’t worry! This mold is safe!
- Multiple Parallel Fermentation: This aspect of sake brewing is completely unique from brewing other alcoholic drinks such as beer. Here, both the saccharification (conversion of starches to sugars) and fermentation (conversion of sugars to alcohol) occur simultaneously in the same tank!
- Pressing, Filtration, and Pasteurization: Once fermentation is complete, the mixture is pressed to extract the liquid sake. Next, it is filtered, sometimes pasteurized, and aged briefly before bottling. Aging usually happens within a few months, but longer aged sakes also exist (though they are rarer).
Now, let’s explore the primary types of sake, each with its own flavor profile and ideal pairings.
1. Junmai (純米) – Pure and Unfiltered
Junmai, meaning “pure rice,” is made with just rice, water, yeast, and koji. So simple! This unadulterated style of sake has a rich, full-bodied flavor, with a satisfying depth that pairs well with hearty foods, such as grilled meats like fish or yakitori, stews, and miso-based dishes. As it doesn’t require a strict polishing ratio, it often carries earthy, rice-forward notes, making it a favorite for warming up during cold weather. Enjoy Junmai sake either warm or chilled.
2. Honjozo (本醸造) – Light and Smooth
Honjozo sake includes a small amount of added distilled alcohol to enhance aroma and flavor, resulting in a light, easy-drinking profile. With a polishing ratio of at least 70%, it offers a gentle balance of acidity and sweetness. This makes it perfect for light seafood and tempura. Honjozo is a great option for those new to sake, and it can be enjoyed warm or chilled.
3. Ginjo (吟醸) – Fruity and Aromatic
Ginjo sake, which requires a rice polishing ratio of 60% or less, is characterized by fruity aromas and floral notes, thanks to specific yeast strains used in brewing. It’s best enjoyed chilled to highlight its fresh, elegant flavors and is ideal for pairing with sushi, sashimi, and other delicately flavored dishes.
4. Junmai Daiginjo (純米大吟醸) – Pure, Refined, and Elegant
Junmai Daiginjo is an ultra-premium sake made with highly polished rice, often 50% or less of the original grain size. This sake is brewed without any added alcohol, so it retains a pure, subtle profile with refined aromas and flavors. Often enjoyed chilled, Junmai Daiginjo sake is known for its fruity and floral notes, with a delicate, velvety texture. Due to its complexity, this sake pairs well with fine seafood dishes, like sashimi, and other mild, lightly seasoned foods. This allows you to experience its complex, layered flavors in their entirety.
5. Daiginjo (大吟醸) – Ultra-Premium and Refined
Daiginjo, similar to Junmai Daiginjo but with added distilled alcohol, also boasts a rice polishing ratio of 50% or less. The added alcohol highlights fruity notes and gives a light, floral nose, with a delicate sweetness. These flavors pair well with more refined dishes like shellfish and sushi. Daiginjo is typically enjoyed chilled to preserve its delicate aroma.
6. Nigori (濁り) – Creamy and Cloudy
Nigori, or unfiltered sake, retains some rice solids, giving it a cloudy appearance and a smooth, slightly sweet flavor. With its rich, creamy texture, it pairs well with spicy foods and can be a great introduction for beginners looking for a sweeter taste. Enjoy Nigori chilled to experience its creamy mouthfeel and slight sweetness.
7. Sparkling Sake – Effervescent and Fun
Sparkling sake, a relatively modern innovation, has a mild carbonation that makes it feel refreshing and light, often with a lower alcohol content. Its effervescent texture and subtle sweetness make it an excellent choice for celebrations or as a refreshing aperitif. Sparkling sake pairs nicely with fruit, light appetizers, and desserts.
8. Koshu (古酒) – Aged and Complex
Koshu, or aged sake, is aged for years rather than months, resulting in a deep amber color and rich flavors reminiscent of caramel, nuts, and dried fruit. Koshu’s bold profile pairs well with richer foods like grilled meats and cheese, and it can be enjoyed in a similar manner to fine whiskey.
Discover the Heart of Sake with Sip & Savor Sake Tour 2025
If sake’s incredible variety excites you, the Sip & Savor Sake Tour in Niigata Prefecture is a can’t-miss opportunity. As the heart of Japan’s sake industry (and, therefore, the world’s!), Niigata boasts premium breweries and unique regional flavors that simply can’t be missed. Join us for this immersive experience where you’ll experience six different sake tasting opportunities. Get ready to put your new knowledge to the test!
Tour highlights include a special lunch with geisha (geigi), a rare opportunity to enjoy traditional music and dance, and Niigata’s renowned “Sake no Jin” Sake Fair, where over 100 local producers showcase their creations. Plus, venture to scenic Sado Island, with its historic fishing village, tub boat rides, gold panning, and unique taiko drumming performances.
This March, journey with us to discover the world of Japanese sake while enjoying Japan’s breathtaking landscapes, historic sites, and unforgettable experiences. Embrace the art of sake and create memories to last a lifetime on the Sip & Savor Sake Tour!
