Grades of Sake

A Guide to Learning About Sake
What is sake?
Sake is a traditional Japanese alcoholic beverage made from fermented rice, water, yeast, and koji mold, often referred to as rice wine. It has a wide range of flavours and aromas, from sweet to dry, and is enjoyed both warm and cold, depending on the style. Sake plays a significant role in Japanese culture and is commonly served at celebrations, ceremonies, and alongside meals.

Sake Grades and Types

How To Choose Sake?
How to Choose Sake?

How To Pair Sake With Food?
Sake isn't just for sushi! 🍶! 🥂
Here are a few tips to elevate your sake experience, pair by weight and texture:
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Lighter sakes (like Junmai Ginjo) shine with salads, seafood, and delicate flavours.
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Full-bodied sakes (like Junmai) complement rich dishes like grilled meats.
✨ Examples:
- Sushi: Pairs well with crisp sakes like Honjozo or Junmai—a perfect match for clean, delicate flavours, such as The Night Emperor or Hagi No Tsuru Gokujo Junmai.

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Seafood: Light, aromatic sakes such as Junmai Ginjo or Junmai Daiginjo can enhance fresh seafood dishes, like Imayo Tsukasa Junmai Ginjo or Sanrensei Junmai Daiginjo Red are great match with seafood.

- Cheese/Charcuterie: Fruity or Junmai Daiginjo-style sakes, like Yamagata Masamune Malola complement aged cheeses and cured meats.

- Roast Meat: Pair with a Junmai such as Odayaka Sparkling or Impression G to balance the fat and refresh the palate, perfect for steak and other meat with sauce.

- Spicy food: Milky, creamy Nigori sake like Shizenshu Nigori or HINEMOS Hachiji can balance the heat and umami for a harmonious pairing.

How To Properly Store Sake?
To keep sake fresh, store it in a cool place, away from direct sunlight or heat. Once opened, sake should be refrigerated and consumed within a 1-2 weeks to maintain its flavour. Unpasteurized sake, or "namazake," requires refrigeration even before opening, while pasteurized varieties can be kept at room temperature until opened.