Sake Guide (2024) | Beginner's Picks, Classification, Prices, Latest Offers!

Not at all! The variety of sake is vast and when it comes to food pairing, sake is as versatile as red or white wine, if not more! Sake, made from rice, has a rich umami flavor that complements seafood and meat wonderfully.

Take Ginjo sake, which is commonly found in Hong Kong, for example. Its fruity and rice aromatic qualities pair beautifully with seafood, sashimi, oysters, and sushi. However, if you switch to greasier dishes like fried food, tempura, or Cantonese stir-fries, a more refreshing 'Honjozo' sake could be a better choice. For simmered dishes or stronger-flavored cuisines like Chinese food and hot pot, a richer-tasting Junmai sake would be a great match. And when enjoying grilled meat, a 'Kimoto' or 'Yamahai' sake with a strong lactic character is ideal to cut through the greasiness of the meat, while its rich body pairs well with the meaty flavors!

Unopened sake should be kept away from ultraviolet light and high temperatures. Most sake undergoes a pasteurization process known as 'Hiire,' allowing it to be stored at room temperature in a dark place. However, if you've purchased 'Namazake,' 'Nama-zume,' or 'Nama-chozo sake,' which have not been pasteurized or only once pasteurized, it is recommended to store them at low temperatures between 0-4°C (32-39.2°F).

Once opened, the sake begins to oxidize as it comes into contact with air, and its aroma starts to evaporate. If you're unable to finish the bottle at one go, we strongly recommend storing it in a refrigerator at 0-4°C (32-39.2°F) and consuming it within a week.

The suitable temperature range for enjoying sake is quite broad, spanning from as low as 5°C to as high as 60°C. The Japanese have even designated specific terms for every 5-degree increment, showcasing their meticulous attention to the drinking temperature. As the temperature of sake changes, so do its aroma and flavor. When served chilled, sake is light and refreshing, whereas warming it tends to sweeten the taste, enhance the rice umami, and intensify the alcohol sensation.

For refreshing types of sake like 'Honjozo,' it's recommended to enjoy them chilled between 5-15°C, highlighting their crisp freshness. Aromatic types of sake, such as 'Junmai Daiginjo' and 'Daiginjo,' are best served slightly chilled at 10-25°C to bring out their fruity aromas as a too low temperature can diminish the fragrance. For rich types of sake like 'Junmai,' 'Kimoto,' and 'Yamahai,' it's advised to enjoy them at room temperature or warmed to 40-55°C, as it better brings out the rich umami flavors of the sake.

The terms 'Ginjo' and 'Daiginjo' are used to denote sake brewed from highly polished rice. According to the current grading system for sake, if the rice is polished to 60% or less of its original size, the sake can be classified as 'Ginjo.' If the rice is polished to 50% or less of its original size, it can be classified as 'Daiginjo.'

Generally speaking, the more the rice is polished, the clearer, smoother, and more fruit-floral aromatic the resulting sake will be. However, since more rice is used due to the high polishing ratio, the price tends to be higher. This doesn’t necessarily mean that 'Daiginjo' sake is of superior quality; it merely represents a particular flavor profile in sake.