Sake

Sake is a Japanese rice wine brewed from polished rice, water, yeast, and koji mold. Despite being called rice wine, the brewing process is closer to beer — starch is converted to sugar then fermented. The degree of rice polishing determines the grade and flavor complexity.

These grades indicate how much the rice is polished. Junmai uses rice polished to 70% or less. Ginjo is polished to 60% or less, producing lighter, more aromatic sake. Daiginjo is polished to 50% or less — the most refined and elegant. “Junmai” prefix means no added alcohol.

It depends on the style. Premium ginjo and daiginjo are best chilled (45–50°F) to preserve delicate aromas. Junmai and honjozo can be enjoyed warm (104–113°F) — heating brings out umami and richness. Nigori (cloudy) sake is refreshing chilled.

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