sake 日本酒 nihonshu; 清酒 seishu

Japan’s most misunderstood beverage – starting with its name. What Westerners call “sake” is actually called 日本酒 nihonshu or 清酒 seishu in Japan, because 酒 sake simply means “alcohol” in Japanese.

It’s like going to a bar and ordering “a drink” without specifying what kind. Getting this right won’t improve the taste, but might earn you a slightly less judgmental look from your server.

This fermented rice drink has been getting people pleasantly tipsy for over 2,000 years, achieving what we can only assume was rice’s highest aspiration in life.

Clearing up the confusion:

1. Not rice wine: Despite the common English label “rice wine,” sake’s production is more similar to beer brewing. However, sake uses a unique “multiple parallel fermentation” process where starch-to-sugar conversion and fermentation happen simultaneously – a brewing flex that neither beer nor wine can match.

2. Alcohol content: At 15-22% ABV, sake sits between wine and spirits, which explains why that innocent-looking tiny cup hits harder than expected.

3. Temperature versatility: Unlike wine snobs who panic if their red is two degrees too cold, sake can be enjoyed at various temperatures from chilled (reishu) to hot (atsukan), depending on the type and season.

Sake styles

Sake varieties are mainly determined by two factors: rice polishing ratio (RPR) and the addition of alcohol. But add other treatments and brewing methods on top of that and you have a myriad of different styles.

Quality

The rice polishing ratio (RPR) determines the quality of the sake, with higher polishing ratios generally indicating a more refined and premium product.

• 普通酒 futsushu – “ordinary sake,” the table wine of the sake world, with no specific requirements on RPR (makes up about 75% of all production)
• 本醸造 honjōzō – RPR of at least 70%, with a small amount of added alcohol for enhanced flavor
• 吟醸 ginjō – RPR of at least 60%
• 大吟醸 daiginjō – RPR of at least 50%, the highest grade

Junmai designation

The term 純米 junmai (pure rice) indicates that no distilled alcohol is added. It can be applied to any grade:

• 純米酒 junmai-shu – pure rice sake (no minimum RPR), but still considered high quality
• 純米吟醸 junmai ginjō – pure rice sake with RPR of at least 60%
• 純米大吟醸 junmai daiginjō – pure rice sake with RPR of at least 50%

Unique styles and treatments

Sake can also be categorized based on specific brewing techniques and characteristics:

• 原酒 genshu – undiluted sake, with higher alcohol content (around 18-20%)
• 生酒 namazake – unpasteurized sake, offering fresh, fruity flavors
• にごり酒 nigori-zake – cloudy sake, coarsely filtered with rice particles
• 古酒 koshu – aged sake, developing sherry-like notes over time
• 樽酒 taruzake – sake stored in cedar casks, imparting distinct woody aromas
• 発泡性 happōsei – sparkling sake　(Yes, that’s right!)

Traditional brewing methods

These methods highlight the craftsmanship behind sake production:

• 生酛 kimoto – a traditional starter using natural lactic acid bacteria for fermentation
• 山廃 yamahai – a modified kimoto method that often results in richer, more complex flavors
• 無濾過 muroka – unfiltered sake, resulting in a more robust flavor profile (but clear, unlike nigori)

Local Pride

• 地酒 jizake – locally brewed sake, the craft beer equivalent in the sake world, showcasing regional flavors and characteristics

Temperature options for sake:

• 冷酒 reishu (chilled sake)

• 熱燗 atsukan (hot sake)

• 常温 jōon (room temperature)

• ぬる燗 nurukan (lukewarm)

For more drinking options, see drinks.