How to drink and serve sake?

Like wine, sake is enjoyed on various occasions and at different temperatures. This alcohol has different profiles depending on the serving temperature. To enjoy the best possible taste experience, learn more about the art of drinking sake.

The different types of sake

Made from rice, sake is a traditional alcoholic beverage in Japan. Like beer, it is produced through fermentation and has an alcohol content of between 14 and 18%. This Japanese alcohol is made by mixing spring water, rice that has been saccharified using koji-kin fungus, and yeast. It is worth noting that in Japan, the term sake refers to all alcoholic beverages in general. The Japanese specifically use the term nihonshu, which translates as “alcohol of Japan”.

Depending on the type, quality of raw materials and manufacturing process, sake is divided into two main categories: Futsushu and Tokutei Meishoshu. In addition, there are different variations that can apply to all types of sake.

Futsushu

Representing around 75% of sake production, futsushu or table sake is the most widely consumed sake in the world. This drink is not subject to any restrictions on additives or rice polishing levels. To make it, the rice is generally polished to 70%. In addition, neutral alcohol is added in an amount equivalent to 20% of the polished rice.

Tokutei Meishoshu

Accounting for 30% of global production, this category includes premium sakes produced according to Japanese tradition. These beverages must meet criteria relating to rice polishing and the addition of alcohol. These conditions guarantee their high quality and authenticity. Various types of sake are included in this class.

Sake Junmai: In this type of sake, the addition of alcohol is prohibited. Obtained exclusively from the fermentation of rice, this drink is made using only basic ingredients. Junmai, also known as ‘pure rice’, is the most unadulterated of premium sakes and is not subject to any restrictions on the degree of polishing. However, the rice grains are often polished to 70%. This type of sake can be enjoyed chilled, at room temperature or warm.
Sake Honjozo: The most widely consumed premium sake, honjozo is a junmai to which a small amount of distilled alcohol is added before filtration. There are no requirements regarding the polishing ratio for this sake. However, the rice can be polished up to 70%. Honjozo is recommended for those who want to enjoy a warm sake. This Japanese alcohol is also recommended for those who like to drink a dry sake that can be enjoyed throughout a meal.
Sake Ginjo: Delicate and complex, this sake is made from rice polished to over 60%. Fermentation takes place at a relatively low temperature. Neutral alcohol may be added, up to a maximum of 10% of the total weight of polished rice. This sake is distinguished by its fruity aroma and light flavours. On the palate, the ginjo reveals a smooth texture that guarantees a pleasant sensation.
Sake Junmai Ginjo: This sake is produced using the same process as ginjo sake. However, it is made without the addition of neutral alcohol. This drink develops a slight umami flavour and low acidity.
Sake Daiginjo: If you are looking for the finest sake with complex flavours, choose this type of drink. Considered the highesty quality premium sake, daiginjo is made from rice with more than 50% of the outer layer removed.
Sake Junmai Daiginjo: This type of drink is a daiginjo sake to which distilled alcohol has been added before filtration.

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Special types of sake

Certain special techniques can be applied during the production of any type of sake:

Nigori: Meaning cloudy or hazy, the term nigori refers to sake that is little or not filtered. With a silky texture, this drink has a whitish colour and a pronounced rice flavour.
Namazake: This designation means that the sake has not been pasteurised. Normally, this drink undergoes two pasteurisation processes. Namazake sake should therefore be consumed quickly after opening the bottle and stored in a cool place.
Genshu: Unlike the traditional production method, this method does not involve adding water after filtration. As a result, genshu sake has an alcohol content of between 17% and 20%.
Koshu: This variety corresponds to sake that has been aged for at least three years in vats before being bottled. Koshu has a colour ranging from yellow to amber. It has a subtle Ginjo-ka taste (fruity and floral) produced by fermentation, revealing caramelised aromas and developing a slight bitterness.
Muroka: In this technique, the sake is not passed through charcoal filters.
Kimoto: This term refers to sake produced using specific traditional methods.
Sparkling: This type of sake has carbon dioxide added to create fine bubbles. These bubbles can also be obtained through a second fermentation by adding sake lees to the bottle.

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Serving temperatures

Drinking sake is an integral part of popular culture in Japan. Its taste varies very subtly depending on the serving temperature and what you are pairing it with. Sake consumption is therefore closely linked to the changing seasons. However, since the advent of new brewing techniques, Japan's iconic alcohol has actually revealed new aromatic profiles depending on the recommended serving temperature. This is because the aromas can fade with heat. This is particularly true of premium sakes. Most of these high-end drinks are best enjoyed slightly chilled. However, avoid cooling them too much, as this will reduce certain aromas. Also, note that junmai sake can also be enjoyed at room temperature. Finally, sake to be drunk hot should be heated to between 40°C and 45°C maximum.

Sake can therefore be served at a wide range of temperatures, from 5°C to 55°C:

Yuki hie: «As fresh as snow» (5°C)
Hana hie: «As fresh as a flower» (10°C)
Suzu hie: «Refreshingly cool» (15°C)
Jo on: «At normal temperature» (room temperature at 20°C)
Hinata kan: «Sake warmed by the sun's rays» (30°C)
Hitohada kan: «Sake heated to body temperature» (35°C)
Nuru kan: «Sake heated to lukewarm temperature» (40°C)
Jo kan: «Sake heated to a higher temperature» (45°)
Atsu kan: «Sake heated until very hot» (50°C)
Tobikiri kan: «Sake heated to the point where we had to leave for good» (equal to or greater than 55°C)

Generally, the serving temperature is indicated on the back of the bottles.

What accessories are needed for drinking sake?

To bring out the flavour of sake, various traditional accessories can be used. These include the Sakazuki, a flared lacquered cup, and the Guinomi or Ochoko, small bowls made of earthenware, ceramic or porcelain. The Masu, cubic wooden containers, are traditionally used to serve sake.

However, as these accessories can be relatively difficult to find and for a more contemporary tasting experience, sake can be served in a glass or crystal container. A wine glass can also be used to appreciate the bouquet of premium sakes.

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The best pairings with sake

Served with meals from aperitif to dessert, sake enhances the flavours of food thanks to its savouriness. Inspiring and revealing flavours, this Japanese alcohol brings out the umami in food. There are many possible food and sake pairings. Naturally, this alcoholic beverage is the perfect accompaniment to Japanese cuisine (yakitori, sushi, okonomiyaki, etc.). However, sake also pairs well with French cuisine for some unexpected combinations.

However, it should be noted that sake has very little or no acidity. As it contains no tannins, there is nothing to complement fatty, rich foods. Furthermore, the finesse of this Japanese alcohol is masked by certain intense flavours. For a successful pairing, sake must enhance and magnify a dish. The dish, in turn, must reveal the unique nuances of the sake: its freshness, warmth and the feeling of deep comfort it provides as soon as it enters the mouth. When tasting, you should be able to detect its slightly mineral, delicately salty and yeasty notes.

Depending on the dishes being served, certain sakes are particularly recommended:

For the perfect pairing with fresh oysters, choose a ginjo sake with fruity and creamy aromas that is delicate and smooth on the palate. Its mineral flavours will enhance the salty taste of the oysters. A junmai ginjo usu nigori sake, with its fruity, clear and fresh flavours, is also perfect with these shellfish.
Silky and smooth with an aromatic, fruity bouquet, a ginjo nama genshu sake is perfect with pan-fried mushrooms.
With fruity notes of pineapple and wild strawberries, smooth and round, a junmai ginjo goes very well with foie gras. Sometimes offering beautiful citrus notes, this type of sake will enhance the flavours of a lemon tart.
Offering a fresh and fruity aromatic palette with notes of pear, grape and apricot, as well as chestnut aromas, a junmai daiginjo is the ideal accompaniment to white meats and poultry. Light and dry, this type of sake pairs perfectly with glazed duck or fried chicken.
To accompany a chocolate dessert, choose sweet and fruity sakes. A junmai genshu, sweet and expressive with notes of pear and lychee, is ideal in this case. Round and elegant, a koshu sake also pairs well with chocolate desserts.
With coconut aromas and a milky, creamy texture, a nigori sake is an excellent choice to accompany ice cream or a cream-based dessert.

How should an opened bottle of sake be stored?

Like wine or beer, sake continues to evolve even after bottling. Storing it in poor conditions can alter its taste. Once opened, it is recommended to drink sake within two days. During this time, the bottle should be kept in the refrigerator. After this time, it is best to use the sake for cooking. Similarly, sake that is not drunk immediately should be kept in the refrigerator or in a cool, dark place.

Now that you know more about sake, all that remains is to put your knowledge into practice and learn the art of tasting. A selection of fine bottles is available on our website!