Maybe you’ve tried different types of sake at your local sushi restaurant. Or maybe you’ve read about its growing popularity on a global level. No matter where you first heard about it, sake is an alcohol everyone should learn more about. A drink with 2,000-plus years of history, sake is a type of fermented rice wine that boasts an impressive role as Japan’s national beverage. Sake comes from fermented and polished rice in a method similar to beer brewing, and the resulting alcohol generally has an ABV between 15% and 20%. 

Some of the most common types of sake include Junmai, Ginjo, Daiginjo, Honjozo, and Nama, though there are dozens of other varieties. Types of sake are differentiated by age, pasteurization, rice polishing ratio, and additives. In Japan, the character sake (酒) refers to all alcoholic drinks, while the rice wine we refer to as sake is called nihonshu (日本酒), or literally ‘Japanese alcohol.’ This broad term makes sense given the prevalence of the drink and the countless different kinds available. 

Continue reading to learn seven of the most important facts about sake. 

1. Sake has 2,000-plus years of history

Though the exact origins of the technique to ferment rice are unclear, historians established that the method arrived in Japan from ancient China around 500 BC. Rice cultivation began in China around 7000 years ago. But sake nowadays is only made in Japan. The first written record mentioning sake in Japan was a 3rd-century Chinese book. There, it stated “People in Japan drink sake. They drink it in groups when they are mourning.” Japan’s first written history, the Kojiki (created in 712 AD) was their first domestic documentation of sake. 

The specific beverage we call sake nowadays probably originated around the same time as the Kojiki. Records from Japan’s 8th-century imperial court show that the emperor and the nobility often enjoyed ice-chilled sake in the summertime. By the 10th century, sake-drinking had a specific code of customs, outlined in a document called the Engishiki. The highest-quality clear sake could only be enjoyed by aristocrats. The lower classes had to drink murkier varieties of sake, and then only on special occasions. 

A booming sake industry

As the governing system of Japan turned into a shogunate — a sort of military dictatorship — sake production transferred to the country’s religious institutions. These shrines and temples were the first large-scale sake producers, and they greatly refined the brewing process. After modern Japan unified under the Tokugawa Shogunate in 1603, sake production slowly became a major industry. Newly created rice mills made it much easier to polish rice, and yeast starters allowed for fewer biological contaminants in the product. Residents of Edo (modern-day Tokyo) drank as much as 10 times more sake during these centuries than they do now. 

When Japan’s isolationist policies ended in the 19th century, they began exporting sake. The country’s own sake consumption peaked in the 1970s. However, the rise of the internet-helped sake rise to fame around the world. Today, the U.S. alone makes up 26% of the global sake market. 

2. It starts with polished rice

Over 123 types of specialized sake rice exist in Japan, and these varieties are characterized by larger grains and fewer proteins and lipids. Only premium sake — which accounts for 25% of all sake — starts with this specialized rice, because table rice is much cheaper. 

Whether sake is sake rice or table rice-based, the grains endure polishing first. The milling process removes the fat, protein, and vitamin-heavy outer layers of the rice, leaving only the starchy center of the rice grain. Fun fact to drop if anyone ever asks you what you know about sake: The leftover rice powder is commonly used to make rice crackers and other Japanese snacks. Waste not, want not! 

Sake producers keep track of a number called the rice polishing ratio (seimai-buai in Japanese), which designates how much of the grain remains after polishing. The lower the percentage, the more polished the rice is, and the more expensive or high-quality the sake will be (though this is a little bit of an oversimplification). 

Well water is usually the basis for brewing sake due to its high mineral content. Potassium, magnesium, and phosphoric acid are important nutrients for the fermentation process. The bacterium that facilitates sake fermentation in Japanese is Kōji-kin. And it’s also the basis for making miso and soy sauce. Kōji-kin is similar to a yeast starter, and it breaks down the rice starch into sugars and ferments them into alcohol.

Distilled liquor, known as ‘brewer’s alcohol,’ makes sake more aromatic and to minimize the growth of lactic acid bacteria.

Usually, sake-making takes between two to three months, but some types of sake even take a month or more of fermentation alone. Sake matures for a period of nine to twelve months, resulting in gorgeous, fruity, and umami flavors. 

3. There are many types of sake, including Junmai, Ginjo, Daiginjo, Honjozo, and Nama

The most important designations to know when drinking various types of sake are futsū-shu, or ‘ordinary sake,’ and tokutei meishō-shu, which refers to ‘special designation sake’ (also known as premium sake). Futsū-shu sake is comparable to table wine — it is cheaper and makes up 75% of the world’s sake production. Generally, it is mildly sweet, and its rice polishing ratio is 70% or higher.

Meanwhile, there are eight grades of the more luxurious special designation sake, based on rice polishing ratios and added alcohol, which covers many different types of sake. Here, we will introduce some of the most common varieties. 

Junmai

Junmai, meaning ‘pure rice,’ is the most traditional type of sake. These usually have a rice polishing ratio between 80% and 65%, though the Junmai designation has no specific polishing requirements. Junmai has no additives, so it pairs well with all kinds of foods and flavors. Due to its higher rice polishing ratio, this type of sake is a little more acidic, savory, and rich. 

The Junmai category also includes Tokubetsu Junmai, which has a ratio of 60% or less, and it is known for its special brewing practices and its use of so-called ‘soft’ water. Tokubetsu Junmai is often crisper and dryer than Junmai. 

Ginjo

Ginjo-grade sake must have a ratio of 60% or less, but it differs from Tokubetsu Junmai in that producers add a bit of distilled ‘brewer’s alcohol’ to lighten up and add more dimension to the flavor. The added alcohol often brings out the natural floral aromatics in sake, but it doesn’t usually increase the ABV. 

Daiginjo

Daiginjo sake is made with a special low-temperature fermentation method over a longer period of time (as are some Ginjo sake). This variety has the most stringent rice polishing ratio requirements. To classify as Daiginjo, a sake must have rice of 50% or less, but some producers push that number down to as little as 7%. Daiginjo sake generally has the most delicate, velvety flavors. This is widely viewed as the highest-grade sake out there. 

Honjozo

Like Ginjo, Honjozo sake often has added ‘brewer’s alcohol.’ However, in this category, the alcohol is added before the sake mash is pressed, meaning the resulting product has a higher ABV and a longer shelf life. The goal of the added alcohol is not to make the sake stronger, though. Instead, it is used to change the drink’s flavor profile. Like pure Junmai, Honjozo is on the more acidic end of the spectrum. This kind of sake also has deeper, dryer, and more robust flavors. 

Other types of sake

There are many other varieties of sake, thanks to its long history and its developing terroir, or ‘sense of place’. These include Nama, which is unpasteurized, raw sake, known for its full-bodied flavor; koshu, or aged sake, which has matured for anywhere between three to ten years; and kijoshu, a sweeter, diluted dessert sake. One increasingly popular variety is known as Awa sake, which is a type of sparkling sake. Similar to Prosecco or Champagne, this carbonated sake usually has a lower ABV and a lighter, crisper feeling to it. 

4. There are various types of sake-drinking rituals

Sake has long been an important part of Japanese culture, harkening back to the 3rd-century book where it was described as an important mourning beverage. In religious terms, sake is one of the finest offerings people can make to the gods. Shinto shrines in the country often display rows of donated sake bottles. 

For certain religious rituals, sake is poured into the ground for the gods. Sake brewers also often follow the long-standing spiritual tradition related to the drink; some even have altars inside their breweries. Sake is also an important part of traditional Japanese weddings. During a traditional wedding, the bride and the groom share three cups of sake , symbolizing the sealing of their bond. A type of herb-infused sake, called o-toso, is also a traditional New Year’s beverage, because it represents health and prosperity. 

5. Different types of sake can be enjoyed chilled or warmed

Sake is enjoyable both warmed and iced, though high-quality sake is best when it’s chilled. Traditionally, sake was almost always served heated up, but the rise of more delicate flavors over the past century has led to more iced sake. But sake should not be too chilled — just below room temperature is the perfect state for sake. However, at the end of the day, it’s really up to you. Many people also enjoy slightly warmed sake, especially when drinking fūtsu-shu. 

6. Sake is much less acidic than wine

Generally, it is easier for people to enjoy sake than wine, because it is much less acidic. Sake has about a third to a fifth of the acidity of wine, due to the fact that it has no tannins. So, sake is a good choice for people who want a lighter alcohol but don’t like wine, and for people who have acid reflux. However, keep in mind that sake is usually stronger than most wines. 

7. Sake does not usually get better with age

Sake also differs from most alcohols in that the age does not make it more valuable. Most sake is good for a year or less after bottling (with the exception of koshu sake). Unpasteurized sake especially is less stable on the shelf, and is at its best within six months of bottling. 

Sake does expire more easily than wine does. If the original sake was clear but then turns cloudy or a dark yellow/amber color, it’s likely bad. Sake past its expiration date can also smell unpleasantly bacterial or pungent. Overall, sake is best stored in the refrigerator. And for the most ideal tastes and flavors, make sure you’re drinking it within a year of bottling. 

Sake is a fascinating alcohol with centuries of history and culture attached to it. Perfect for those just getting into spirits or those wanting to try something new, there’s a type of sake for everybody. Discover new spirits and learn more about your favorite liquors at Distillery Nearby.