Grades of 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.

How to Choose Sake?

Sake isn't just for sushi! 🍶! 🥂

Here are a few tips to elevate your sake experience, pair by weight and texture:

• Lighter sakes (like Junmai Ginjo) shine with salads, seafood, and delicate flavours.

• 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.

• 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: Enjoy with full-bodied Junmai such as BLACK Imayo Tsukasa Super Dry Junmai for bold, savoury richness.

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

 

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.