Sake Types

There are many types of Sake, ranging from dry to sweet, and filtered to unfiltered.  Some are pure rice wine, and some have added distilled spirit.  The main factor in determining the different styles of Sake is how much of the rice grain is polished away.  Sake coming from highly polished rice grains is more expensive, and has a more delicate flavor.  Here’s the general rundown:

• Junmai-shu: this style is made from pure rice wine, with no distilled spirit added.  In the past, at least 30% of the rice grain had to be milled, or polished away.  But laws have changed recently, and do not require a specific amount of polishing.  The only requirement is that the producer indicate on the label the level of polish.
• Honjozo-shu: at least 30% of the rice grain must be milled away, and a small addition of distilled spirit is added.
• Ginjo-shu: at least 40% of the rice grain is polished away.  If the Sake is labeled only “Ginjo,” then distilled spirit has been added.  If it is labeled “Junmai Ginjo,” no distilled spirit has been added.
• Daiginjo-shu: at least 50% of the rice grain is polished away.  If the Sake is labeled only “Daiginjo,” then distilled spirit has been added.  If it is labeled “Junmai Daiginjo,” then no distilled spirit was added.
• Namazake: This is a designation for unpasteurized Sake, and Namazake Sake can fall into any of the four categories above.

Just to make things more confusing, the above designations do not necessarily mean the Sake will have a specific flavor profile.  The main factor in determining the flavor profile of a Sake is the water used, the brewing techniques, and the rice variety used.  So the best way to figure out what you like is to taste them all!  And don’t assume that the addition of distilled spirit makes the Sake stronger.  Usually it is added to smooth and lighten the flavor, while increasing fragrance.

Different levels of polish on Sake rice grains

Sake Etiquette

Now that we have the basic types of Sake outlined, time to drink away right?  Wrong!  Much like any other food or beverage steeped in centuries of tradition, there is a proper way to drink Sake.

• Hot vs. Cold: traditionally Sake was served heated.  Advances in brewing technology have lead to much more refined flavor profiles, so most quality Sakes should be served chilled, or at room temperature.  These days, only Sake of poor quality is heated, in order to remove impurities.  And warming quality Sake tends to mask the subtle nuances.
• Serving: this is where almost everyone gets it wrong.  You NEVER pour your own Sake.  Pour for all of your guests, and then let someone pour for you.  While someone is pouring you sake, you should hold the glass with both hands.  Traditionally, the glass should be lifted, held with one hand, and supporting the bottom with the other.  Sake glasses tend to be small, so they can be refilled often.  Depending upon the situation, you may or may not choose to serve Sake in a formal manner.

Consumption and Storage

• Drinking: Sake shouldn’t be drank in “shots” or “bombs.”  Even if you drink your Sake fast, don’t mix it with your favorite beer or energy drink.  Sake can oxidize quickly, so once a bottle is opened, it should be consumed within several hours for best flavor.
• Storage: just like wine, Sake needs proper storage.  Sake doesn’t have as long of a shelf life as wine, so it should be consumed quicker.  If you are storing Sake for any period of time, it should be stored in a cool, dry place away from light and odors.  There are some Sakes that can benefit from aging, but they are hard to come by (and very expensive).

Sake has become more mainstream in the past several years, and many restaurants feature Sake on their wine lists.  Be adventurous, and try different Sakes with foods other than sushi.  And just for fun, try a nice bottle of bubbly with your sushi next time.  It’s a match made in heaven!