Sake Essentials: Learn, Explore, Enjoy
Sake can feel complex, but it doesn’t have to be. Whether you're new to it or just looking for guidance, this FAQ page covers the essentials—types, serving tips, storage tips and more. Find the answers you need and enjoy the world of sake with ease.
FAQ
If you’re new to sake, we recommend trying a light, smooth Ginjo or Junmai Ginjo-style sake. These generally have fruity and floral aromas with a balanced taste, making them easy to enjoy. You can filter our products by "flavor profile" to find a bottle that matches your taste.
Sake is made from four main ingredients: rice, water, yeast, and koji (a type of mold used to ferment the rice). The rice is polished to remove the outer layers, and the yeast and koji help in the fermentation process, turning the rice starches into alcohol.
Sake can vary in taste from sweet to dry, fruity to savory, depending on the type and how it’s brewed. Some may have floral or earthy notes.
The choice of glassware plays a significant role in enhancing your sake experience. Traditional small ceramic cups (ochoko or guinomi) are ideal for savoring sake slowly, while the wooden masu cup adds a unique, earthy aroma. For more aromatic sakes, typically Ginjo and Daiginjo, using a wine glass can elevate the fragrance, making each sip more enjoyable.
As for the temperature, sake can be enjoyed chilled, at room temperature, or warm, depending on the type and your personal preference. Light, delicate sakes are best served chilled (5-15°C), while richer sakes are often enjoyed at room temperature (20-25°C) or warm (40-55°C) to bring out their umami and complexity. Ultimately, there’s no right or wrong way—experimenting with both temperature and glassware will help you discover the best way to enjoy sake and deepen your appreciation of its flavors.
The rice polishing ratio is the percentage of the rice grain that remains after it has been polished or milled. The lower the ratio, the more the outer layers of the rice are removed, leaving behind the starchy core. For example:
Daiginjo: Has a polishing ratio of 50% or less, meaning 50% or more of the rice has been polished away.
Ginjo: Typically has a polishing ratio of 60% or less.
Junmai: Usually has a polishing ratio of 70% or less.
A lower polishing ratio generally results in a more refined, delicate flavor, while a higher polishing ratio (less milling) leads to a fuller, more robust taste. This ratio is one of the key factors in classifying sake
These classifications indicate the degree of rice polishing and the brewing process, which influence the sake’s taste, aroma, and overall profile.
In short:
- Daiginjo and Ginjo are refined, fragrant, and often considered premium, made with highly polished rice. These types of sake tend to have a delicate, smooth flavor profile.
- Junmai and Honjozo are more robust and traditional. Junmai sake is made without added alcohol, resulting in a fuller-bodied, richer taste. Honjozo, on the other hand, includes a small amount of added alcohol to enhance its flavor and smoothness.
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Sake typically has an alcohol content of 13% to 16%, similar to wine. The strength can vary depending on the type, with some sakes, like sparkling sake, having a lower alcohol content around 8% to 13%, while others, like 'genshu' sakes, can range from 18% to 20%. Remember to drink water alongside sake to stay hydrated.
Sake should be stored in a cool, dark place, away from direct sunlight and temperature fluctuations. In Singapore, the best place to store sake is in the refrigerator to maintain freshness. The ideal storage temperature varies depending on the type of sake:
Namazake (unpasteurized sake): Store in the refrigerator at or below 5°C.
Ginjo and Daiginjo sake: Best stored in the refrigerator at around 10°C.
Junmai, Honjozo, and regular sake: Can be stored at room temperature (15-25°C).
It’s best to store sake upright to reduce exposure to air and prevent oxidation. Properly stored, unopened sake can last about a year from its manufacture date. Even after this period, sake can still be consumed, but its taste may change and mature over time.
There is no strict expiration date. If you enjoy the flavor changes that come with aging, you can store sake for a few years. Junmai and Honjozo sake can be stored at room temperature, while aromatic Ginjo sake is better suited for refrigerated aging. As a rough guide, it may take at least three years for sake to develop a brown color. Ultimately, it’s up to you to decide when to open and enjoy your aged sake.
Once opened, sake should be stored in the refrigerator to maintain its freshness. It’s best to drink it within 1 to 2 weeks for the best taste. After this time, the flavor may start to change, but it can still be consumed. Just make sure to close the bottle tightly to minimize exposure to air.
Sake doesn't have a strict expiration date, but in general, it’s best enjoyed within a year after purchase for optimal flavor.
Most sake is preservative-free and doesn’t contain any preservatives like sulfites. Traditional sake is made using only rice, water, yeast, and koji mold, and it is legally prohibited to put additives such as sugar or acidulants to premium sake (tokutei meisho shu). In general, premium sakes focus on natural ingredients for a pure, authentic taste.