Types of Sake

Daiginjo

dai-gin-jo

The pinnacle of sake brewing. Rice polished to at least 50% with added brewing alcohol. Known for its complex, fruity aromatics and silky smooth texture.

50% Polish Fruity Premium

Junmai Ginjo

jun-mai-gin-jo

Pure rice sake with at least 60% polishing ratio. No added alcohol, resulting in a fuller body and rice-forward flavor with elegant fruity notes.

60% Polish Rice-Forward Pure

Junmai

jun-mai

Pure rice sake with no minimum polishing requirement. Rich, full-bodied flavor that pairs excellently with food. Great served warm or at room temperature.

No Min Polish Full Body Versatile

Honjozo

hon-jo-zo

At least 70% polished with small amount of brewing alcohol added. Light and smooth with clean finish. Excellent daily drinking sake.

70% Polish Light Smooth

Nigori

ni-go-ri

Cloudy, unfiltered sake with rice sediment. Creamy texture with sweet, rich flavor. Often served chilled as dessert sake or with spicy foods.

Unfiltered Creamy Sweet

Sparkling Sake

happo-shu

Effervescent sake with natural or added carbonation. Light, refreshing, and perfect for celebrations. Lower alcohol content than traditional sake.

Carbonated Light Festive

Famous Sake Regions

Niigata Prefecture

Known as "Sake Country" with over 90 breweries. Famous for clean, dry sake style using pristine snowmelt water from the Japanese Alps.

Central Japan

Fushimi, Kyoto

Historic sake brewing district with soft, mineral-rich water. Home to famous brands like Gekkeikan and Kizakura. Beautiful canal scenery.

Kansai Region

Nada, Hyogo

Japan's largest sake producing region near Kobe. Known for bold, masculine "otoko-zake" style. Uses famous Miyamizu water source.

Kansai Region

Hiroshima Prefecture

Pioneer of ginjo-style brewing technique. Soft water produces elegant, smooth sake. Famous Saijo sake district with 8 historic breweries.

Chugoku Region

Sake & Food Pairing

Daiginjo + Sashimi

The delicate, fruity notes of premium Daiginjo complement fresh sashimi perfectly. Serve chilled to highlight the sake's elegance.

Junmai + Yakitori

Full-bodied Junmai stands up to savory grilled chicken. Try warm sake with tare-glazed skewers for a classic combination.

Nigori + Spicy Food

Creamy, slightly sweet Nigori sake soothes spicy dishes. Perfect with Korean or Thai-inspired Japanese fusion cuisine.

Honjozo + Izakaya Fare

Light, versatile Honjozo pairs well with typical bar snacks. From edamame to fried foods, it's the perfect session sake.

How to Taste Sake

1

See - Observe the Color

Hold your sake cup against light. Most sake is clear with slight variations from water-white to pale gold. Aged sake may have amber hues.

2

Smell - Appreciate the Aroma

Gently swirl and bring to your nose. Look for fruity notes (apple, pear, melon), rice character, or umami earthiness. Premium sake often has floral notes.

3

Sip - Experience the Flavor

Take a small sip and let it coat your palate. Notice the initial sweetness, acidity balance, and umami depth. Feel the texture - silky, rich, or light.

4

Finish - Note the Aftertaste

Pay attention to how the flavor evolves and fades. Quality sake has a clean finish while fuller-bodied types may have lingering umami or sweetness.