There’s something undeniably unique about sake. It’s clear, sometimes cloudy; served hot or cold. It’s also wildly misunderstood. Is it wine? A spirit? Should you sip it slowly or toss it down the hatch like a shot? What is sake? The answer lies somewhere between the details and the rituals. Pour one out and get to know everything about Japan’s national drink.
What Is Sake?
Sake (pronounced ‘sah-keh’, not ‘sah-kee’) is often dubbed ‘rice wine’, but that’s not quite true. Technically, it’s brewed like beer. The starch in rice is converted into sugar and fermented into alcohol. But unlike beer, sake is made with koji – a type of mould that helps break down starch. And unlike wine, sake doesn’t come from fruit, which means no natural sugar – everything is coaxed out of grains through careful brewing. The result? A smooth, clean-tasting drink that ranges from dry and crisp to fruity, floral or even savoury with a creamy texture.
The beauty of sake is that it’s versatile. You can sip it chilled, warm or at room temperature – it depends on the style.
At a glance, it’s just rice and water, but sake brewing is a delicate craft. The foundation is shuzo kotekimai, a special type of rice grown for brewing. The grains are larger and more starchy than your everyday bowl of sticky sushi rice. Before brewing, these grains are polished to remove the outer layers of protein and fat, revealing the pure starchy core. The more that’s milled away, the more refined and aromatic the sake tends to be.
After polishing, the rice is steamed and cooled, then comes the heart of the process: koji. This mould, which is also used to make miso and soy sauce, converts starch into fermentable sugars. Yeast is introduced to begin fermentation, but here’s part of what really makes sake special – it uses a method called ‘multiple parallel fermentation’. That means starch is being broken into sugar and fermented into alcohol simultaneously, all in the same vat. It’s what gives sake its smooth, layered flavour.
The water used in sake brewing also plays a big role. Different regions of Japan have different water profiles – soft or hard, low or high in minerals – and this subtly affects the taste. In fact, many breweries are located near prized mountain springs just for the water.
Fermentation takes a few weeks, and after that, the sake is pressed, filtered, sometimes pasteurised and left to mature. Some are aged for complexity, while others are bottled young for a fresher, fruitier flavour. And while traditional methods still reign supreme in smaller breweries, modern techniques have also made their way in, helping to control temperature more precisely and ensuring consistent quality year-round.
Different Types of Sake
Not all sake is created equal, and understanding the different types helps make sense of variations on drink menus. The names usually refer to how much the rice has been polished and whether any additional alcohol has been added.
Junmai is made from rice, water, yeast and koji. It has no added alcohol; it’s often rich and full-bodied.
Honjozo incorporates distilled alcohol, which often results in a lighter and more fragrant flavour.
Ginjo and Junmai Ginjo means that the rice is polished to 60% or less of its original size, resulting in characteristic, fruity aromas.
Daiginjo and Junmai Daiginjo are ultra-premium sakes with rice polished to 50% or less. They are well-known for their complexity and refinement.
Nigori is unfiltered or roughly filtered sake, giving it a cloudy appearance, creamy texture and slightly sweet profile.
Namazake is unpasteurised sake, often kept chilled and enjoyed fresh for its vibrant, lively taste.
Some sakes are carbonated and some are aged (koshu), while others are infused with seasonal ingredients, but the categories above form the core.
The beauty of sake is that it’s versatile. You can sip it chilled, warm or at room temperature – it depends on the style. Premium ginjo or daiginjo tend to shine when served cold to highlight their floral and fruity notes. Meanwhile, more robust junmai or honjozo styles are ideal served warm, especially in colder months.
Sake Culture
Drinking sake isn’t just about the flavour – it’s a social ritual. One of the first customs you’ll notice in Japan: you don’t pour your own sake. It’s all about generosity and respect – you fill your friend’s glass and they return the favour. In formal settings, hold your cup with both hands as someone pours, and pour for others with the same care. It’s small, but meaningful.
Sake also plays a big role in traditional ceremonies and celebrations. During weddings, shrine rituals and New Year festivities, a ceremony called Kagami Biraki sees the wooden lid of a sake barrel broken open with mallets to symbolise harmony and new beginnings. The sake inside is shared freely – a literal toast to togetherness.
Forget shot glasses – sake is traditionally served in small ceramic cups called ‘ochoko’, or wooden masu boxes for special occasions. In recent years, wine glasses have also become popular for premium sake, as they help release the nuanced aromas. Different vessels are also used depending on the season or occasion. Wooden masu boxes lend a subtle cedar aroma, while lacquered cups are reserved for formal settings. Even the temperature has a seasonal rhythm – chilled in summer, warmed in winter – making it a drink that adapts to its context, like tea in Japan.
Drinking sake isn’t just about the flavour – it’s a social ritual.
Food-wise, it pairs beautifully with more than just sushi. Light, aromatic sakes go well with seafood and salads, while earthier types are brilliant with grilled meats, mushrooms, ramen and even cheese. Nigori sake? Try it with spicy food or dessert.
The next time you order sake, don’t just shoot it back. Sip, share and savour it. Remember your etiquette and pour for friends and family first – it’s part of the charm.
Want more? Learn all about soju and why it should be in your bar fridge.
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