The Basics of Sake

Sake is an extremely popular drink across the world, but it is not always the most approachable, especially for Americans shopping in an American store! We thought we would help you just understand the very fundamental basics of the different kinds of Sake!

Sake is a Japanese fermented rice wine that is made using polished rice, water, and koji (a type of mold that converts starch to sugar). There are several different types of sake, and the main differences between them are the amount of rice polishing, the brewing process, and the flavor profile. Here are the main categories of sake:

Junmai: Junmai sake is made using only rice, water, and koji, with no added alcohol. It has a rich, full-bodied flavor and is often served warm.

Honjozo: Honjozo sake is made with added alcohol, which gives it a lighter, crisper taste. It is often served chilled and pairs well with a variety of foods.

Ginjo: Ginjo sake is made using rice that has been polished to at least 60% of its original size, which results in a more delicate and fragrant flavor. It is often served chilled and is a good choice for pairing with seafood.

Daiginjo: Daiginjo sake is made using rice that has been polished to at least 50% of its original size, which results in an even more delicate and refined flavor than ginjo. It is often served chilled and pairs well with light dishes.

Nigori: Nigori sake is unfiltered, which gives it a cloudy appearance and a sweeter, creamier flavor. It is often served chilled and is a good choice for pairing with spicy foods.

We sure do hope this helps! Hopefully we’ve inspired you to go out and try some Sake on your own! We have a nice selection at Boone’s so come and check it out!