Everything you need to know about Japanese sake: from how it's made, to the types of sake and how to taste them, right down to choosing the right bottle.

Table of contents

1. Introduction - What is sake? 

2. Ingredients and manufacturing process

3. Manufacturing stages

4. Differences between sake and other fermented beverages (wine, beer, cider...)

5. Types of sake

                - Junmai: pure sake with no added alcohol

                - Honjozo: Sake with a small amount of alcohol added

                - Ginjo and Daiginjo: high-quality sake with a high degree of rice polishing

                - Nigori: unfiltered sake with a creamy texture

                - Sparkling Saké : Saké effervescent

1. How to enjoy sake
2. Food and sake pairing suggestions for each style
3. How to choose your sake
4. Conclusion

Introduction - What is sake? 

Sake is a Japanese alcoholic beverage made by fermenting rice. Contrary to popular belief, it is neither a spirit nor a wine, but a unique beverage in its own right with over 400 aromatic components (twice as many as in wine!).

Sake is a beverage of exceptional complexity and finesse with an alcohol content ranging from 14 to 20%. Made from polished rice, water, yeast and koji (a fungus that transforms rice starch into sugar), this beverage is then fermented.

Sake is an ancestral beverage whose origins date back over 2000 years to Japan. Sake production has its roots in the Shinto religion. Initially made by hand, sake quickly became a central element of Japanese culture, associated with religious rites, celebrations and social events. More sophisticated brewing methods were developed during the Heian period (794-1185), when sake production began to take shape. Over the centuries, this beverage has evolved to become an emblematic product, both in Japan and internationally.

Ingredients and manufacturing process

The Japanese adage "Saké wa shikuyō de yaru" (酒は四喜四用でやる) highlights the four essential elements of sake production:

1. Rice (米, kome): The rice used for sake is a special coarse-grained variety, selected for its ability to produce optimal fermentation.
2. Water (水, mizu): Water, which accounts for around 80% of sake, plays a crucial role and must be exceptionally pure, as it influences the taste of the sake. That's why regions with high-quality water sources are often renowned for their sake.
3. Koji (麹, koji): A microscopic fungus (Aspergillus oryzae) that converts rice starch into fermentable sugars, a process unique to sake.
4. Yeast (酵母, kōbo): Yeasts are responsible for fermentation, transforming sugar into alcohol and complex flavors.

But in Japan, we also say. "Saké wa mizu to kome to hito de yaru" (酒は水と米と人でやる) which translates as "To make sake, you need water, rice and man".
Indeed, every brewery and every great sake requires a toji (杜氏) the brewer. The toji has extensive training and expertise in all stages of the sake production process, from ingredient selection to fermentation and quality control. He is responsible for selecting the rice, water and koji, and it is he who monitors fermentation conditions, including temperature and humidity, and makes real-time adjustments to ensure optimal fermentation.

Manufacturing stages

Rice polishing (seimai buai) & preparation 

It all starts with the polishing of the rice, or seimai buaithe outer layers of the grain are removed, leaving only the starchy core. The more polished the rice, the sweeter and more delicate the sake, and the less polished the rice, the more aromatic the sake. The polishing percentage is a key indicator of aroma intensity: sake with a high polishing percentage, such as Daiginjo (50% or more), offers more subtle flavors, as it is produced with only the heart of the rice grain. Depending on the brewery and the desired result, this stage can take from a few days to several weeks!

Beware of the polishing ratio, which can lead to confusion:
For example, when we indicate that a sake is 70% polished, this means that 70% of the rice grain remains, which implies that 30% of the grain has been removed during the polishing process.

The rice is then washed several times to remove polishing residues, dust and other unwanted elements. It is then soaked for a specific time to obtain the precise moisture content required for the desired results.

Once soaked, the rice is steamed. This step is essential for the rice grain to break down and for the koji to penetrate. 

Fermentation 

Sake-making is based on a unique fermentation process that takes place in several stages over 20 to 30 days. The toji mixes spring water, steamed rice, koji and yeast in a vat. This is followed by several days of mixing and precise checking on his part to activate and control fermentation. 

Sake is often referred to as double fermentation, or parallel multiple fermentation, as the koji first converts the rice starch into sugar, then the yeast ferments this sugar into alcohol, both stages taking place simultaneously. This method produces a sake rich in flavor, balancing sweetness and acidity.

Filtration and pasteurization

After fermentation, the sake is filtered to remove solid residues and refine its clarity. It can then be pasteurized to stabilize the product and extend its shelf life. 

However, some types of sake, such as nama-zakedo not undergo pasteurization, offering a fresher, livelier taste.

The sake is ready, all that remains is to bottle and label it!

Differences between sake and other fermented beverages (wine, beer, cider, etc.)

Sake is distinguished from other fermented beverages, such as wine and beer, primarily by its fermentation process. Unlike wine, where grape sugars are already present, or beer, where malt is extracted from the grain, sake combines simultaneous saccharification (transformation of starch into sugar) and alcoholic fermentation. What's more, the alcohol content of sake is naturally higher than that of beer and wine, at between 14% and 16% without distillation.

Types of sake

Junmai: pure sake with no added alcohol

Sake Junmai is produced exclusively from rice, water, koji and yeast, with no added distilled alcohol. This type of sake brings out the authentic taste of rice and terroir, with flavors that are often richer and more pronounced. It is appreciated for its rustic character and deep aromas. Junmai can be drunk at different temperatures, depending on the desired taste profile.

Our sommelier's recommendation for discovering Junmai sake:

Honjozo: Sake with a small amount of alcohol added

The Honjozo is sake to which a small amount of distilled alcohol is added during the manufacturing process, not to increase the alcohol content, but to enhance the aromas and lightness on the palate. Honjozo is often drier and easier to drink, making it an excellent choice for those new to sake. It is frequently served slightly chilled or heated.

Our sommelier's recommendation for discovering Honjozo sake:

Ginjo and Daiginjo: high-quality sake with a high degree of rice polishing

Sakes Ginjo and Daiginjo are considered premium sakes, made from rice that has been polished to at least 60% (Ginjo) or 50% (Daiginjo), removing the outer layers of the grain and leaving only the pure starch. The result is an elegant sake, with subtle floral and fruity aromas, and a soft, silky texture. Daiginjo, even more refined, is usually served chilled to fully appreciate its delicate aromas.

Our sommelier's recommendations for discovering Finjo and Daiginjo sake:

In a nutshell: 

Nigori: unfiltered sake with a creamy texture

The Nigori is unfiltered sake, giving it a cloudy appearance and slightly creamy texture. It still contains rice particles, giving it a richer mouthfeel and often a pronounced sweetness. Nigori is popular as a dessert sake or with spicy dishes, thanks to its sweetness and unique consistency.

Our sommelier's recommendation for discovering Nigori sake: 

Saké Sanko Hinokuchi - 20% - 200mL (7.90€)

Sparkling Saké : Saké effervescent

The Sparkling Saké is an effervescent sake distinguished by its lightness and bubbles, perfect for festive occasions or to accompany light dishes such as sushi or salads. This type of sake is often sweet, with fruity notes that make it refreshing and accessible to those unaccustomed to traditional sake.

Our sommelier's recommendation for discovering sparkling sake:

Saké Awayuki sparkling Junmai - 0% - 300mL (11€)

Futsu shu : Unbranded table sake

Considered "table" sake or "standard" sake, futsū-shu is the most commonly consumed type of sake in Japan (70% of production). It is generally produced with a greater amount of added alcohol and less care in the selection of ingredients, making it an economical option. Unlike more refined sakes (such as ginjo or daiginjo), the rice for futsū-shu is often less polished, and additives can be added to adjust the taste and aroma profile. It is appreciated for its simplicity and ease of consumption.

Nama saké: Unpasteurized sake

Nama-zaké is unpasteurized sake, making it a unique and intensely flavorful choice. Most sake undergoes two stages of pasteurization to stabilize taste and avoid fermentation in the bottle, but nama-zaké undergoes none. This gives it a fresher aromatic profile, often with fruity and floral notes, and a slightly sparkling texture. It is more sensitive to temperature variations and must be stored in a cool place to preserve its qualities.

Our sommelier's recommendation for discovering Nama sake: 

Natural Sake Misonotake - 18% - 720ML (38€)

Koshu: Aged sake

This ancient sake, called koshu (古酒, literally "ancient sake"), is often appreciated for its deeper flavors and complexity. It can be recognized by its beautiful amber color, almost reminiscent of cognac. Aging accentuates aromas of nuts, honey, caramel and spices, bringing it closer to the flavor profile of spirits. It is often served with robust dishes to balance its intense taste.

The tradition of aging sake was curbed during the Meiji era (1868-1912), due to the Japanese government's fiscal policy, which introduced a tax based on production. tax based on production rather than on sales. This tax imposed charges on sake when it was produced, not when it was sold. This meant that producers had to pay taxes immediately after the sake was produced, whether they sold it straight away or decided to store it for longer aging.

To avoid these costs, many brewers reduced or even stopped the aging of their sake. Producing and storing sake for years became a heavy investment, and, for economic reasons, it was more profitable to produce sake for quick consumption. These regulations marked a turning point, favoring the production of "fresh" or young sake, which remains the norm today.

Although this tradition of aged sake has been relegated to the background, interest in koshu has resurfaced in recent years, with a growing number of producers bringing aged sake back to the fore to meet a growing demand for new, complex taste experiences.

How to enjoy sake

Sake tasting has many similarities with wine, but there are some special features that make it a unique experience.

Different tasting temperatures

Sake can be enjoyed at different temperatures, each bringing out different aspects of its aromatic profile:

• Cold (approx. 5-10°C): Sake served cold, such as Ginjo and Daiginjo, often reveals floral and fruity aromas. Flavors are generally lighter and more refreshing, making it an ideal option for hot days or to accompany light dishes.
• Temperate (approx. 15-20°C): At room temperature, sake releases greater complexity and depth. Aromas become richer, which is particularly suitable for Junmai and Honjozo, allowing umami and cereal notes to emerge.
• Hot (approx. 40-55°C): More robust sakes, such as some Junmai and Honjozo, can be enjoyed warm. Warmth softens acidity and accentuates flavors, making sake velvety and comforting, ideal during the cold months.

Types of glass used for tasting

The choice of glass can also influence the sake tasting experience. Here are a few options:

• O-Choko A small, traditional glass or ceramic glass used to serve sake hot or at room temperature. Its design makes it easy to appreciate the aromas.
• Guinomi Similar to o-choko, but wider, it is often used for cold sake.
• Wine glass Increasingly used for sake, the tulip-shaped white wine glass is also suitable for cold sake, as it concentrates the aromas. It's perfect for floral and fruity sake.
• Sake glassware Blown glass or ceramic glasses, often decorative, can also be used for elegant presentation.

Tasting steps

• Observation Examine the color and clarity of the sake. Young sake is often clear and colorless, while koshu (aged sake) may have a golden or even amber hue. Unfiltered sake, such as nigori, is opaque and white.

• Nose Bring the glass gently to the nose to detect aromas. Sakes can have aromas of fruit (apple, melon, banana), flowers, or more complex nuances such as cooked rice, nuts, or even lactic notes for aged styles.

• Mouth Sake: Take a sip and let the sake coat the palate. Sake often has a softer, velvety texture than wine, due to its lack of tannins.

• Finish: Observe lingering flavors. Some sakes have a long finish, with soft, sweet notes, while others may have a marked umami, almost salty finish.

Food and sake pairing suggestions for each style

Sake and food pairings can enrich the dining experience. They can be found on the menus of bistronomic and gourmet restaurants, even those whose cuisine is not Japanese. 

To try your hand at food and sake pairing, here are a few suggestions for different types of sake:

• Junmai :
• Dishes: Sashimi, grilled meat, simmered dishes.
• Suggestions: Rich, umami flavors pair well with fresh sashimi and grilled meats.
• Honjozo :
• Dishes: Tempura, sushi, light Japanese cuisine.
• Suggestions: Its light, floral aromas are the perfect accompaniment to light dishes such as sushi or tempura.
• Ginjo and Daiginjo :
• Dishes: Fine cuisine, seafood, chicken dishes.
• Suggestions: These delicate sakes pair well with seafood dishes, sushi or white meats, highlighting their subtle notes.
• Nigori :
• Dishes: Desserts, spicy dishes, Asian cuisine.
• Suggestions: Nigori's smooth, creamy texture pairs well with fruit-based desserts or spicy dishes.
• Sparkling Saké :
• Dishes: Aperitifs, light dishes, fusion cuisine.
• Suggestions : This effervescent sake is perfect with aperitifs, salads or even fusion dishes, adding a festive touch.

Saké for an aperitif

• Recommended type of sake : Sparkling Sake
• Pairing Effervescent sake is the perfect way to start an evening. Its lightness and refreshing bubbles make it an excellent choice to awaken the taste buds before a meal.

Saké Awayuki sparkling Junmai - 0% - 300mL (11€)

Saké for a formal meal

• Recommended type of sake : Daiginjo
• Pairings Daiginjo, with its high polish and refined aromas, is perfect for accompanying gourmet dishes at formal dinners. It complements the delicate flavors of the dishes without overpowering them.

Saké Sankan Junmai Daiginjo - 16.2% - 720mL (36€)

Saké for a celebration

• Recommended type of sake : Junmai Ginjo
• Pairing For celebrations, a Junmai Ginjo is a festive choice that adds a touch of elegance. It can be served chilled or lightly chambréd, bringing a beautiful complexity to toasts.

For the curious :

Sake Kuromatsu Senjo Junmai - 16% - 720mL (21.00 €)

For white wine lovers:

Sake Kuromatsu senjo Junmai ginjo - 16% - 720mL

How to choose your sake

Choosing a sake may seem complex, given the diversity of types and styles available. Indeed, sake has gained recognition in the world of gastronomy, becoming a staple on wine lists and menus in many restaurants. More and more chefs are incorporating sake into their wine and food pairings, highlighting its versatility and ability to accompany a wide variety of dishes, not just Japanese. Restaurants are exploring creative pairings, combining sake with a variety of cuisines, from Mediterranean to modern fusion. Sake is also taking up more and more space in wine shops, wine competitions and even in our cupboards!

With more and more available, here are a few tips and criteria to help you make the right choice:

Price The price of sake can vary considerably, depending on quality, type of production and rarity. For a first purchase, it is advisable to start with options in an intermediate price range to discover different styles without investing too much. For special occasions or gifts, premium and ultra-premium sake, though more expensive, offer an exceptional taste experience.

Why is sake more expensive in France than in Japan?

Just as French wine is more expensive abroad, importing sake involves various import costs (customs duties, transport costs, taxes, etc.). These costs are added to the final price of the product, making sake more expensive for French consumers.

Occasion The choice of sake should also be adapted to the occasion. For an aperitif, a light, effervescent sake such as Sparkling Saké may be ideal. For a formal meal, opting for a refined Daiginjo or Junmai Ginjo can enhance the culinary experience. And don't forget to match it to the food you're serving.

Style Sake styles range from light and refreshing to rich and complex. Ginjo and Daiginjo sake, for example, are known for their delicate, fruity aromas, while Junmai and Honjozo often offer more umami and earthy flavors. It's worth considering your personal taste preferences before choosing.

Conclusion

Sake, Japan's emblematic beverage, has a richness and diversity that deserves to be explored. From its traditional manufacture to its place in temples and world gastronomy, sake offers a unique experience that combines culture, history and gustatory pleasure.

To discover which sake is right for you, there's nothing like exploring the different types of sake and letting yourself be surprised by the richness of this beverage! Whether you're a novice or an amateur, every sake tasting can, in the same way as with wine, open the door to new discoveries and enriching sensory experiences. Don't hesitate to visit breweries, take part in tastings or venture into food and sake pairings to deepen your understanding and appreciation of sake.

The world of sake is vast and constantly evolving, so don't forget that each bottle can offer you a unique profile!