Long thought as simply rice wine, the brewed rice alcohol beverage known as Sake in North America can be a very complex and special libation. If you were to ask for sake in an establishment in Japan they might look to you wanting more information. In Japan the word sake refers to any alcoholic beverage, whiskey, beer, wine or spirits. Outside of Japan sake is used to specifically to refer to the traditional Japanese rice beverage more accurately called Nihonshu (Japanese alcohol) made from rice, water, yeast and koji mold. On average standard sakes have an ABV between 13% and 17%.
The art of brewing sake begins with the milling or polishing (seimei) of the rice, an integral part of the process and how types of sake are categorized. Rice grains are comprised of a starchy inner core and an outer husk which is comprised of fats, minerals and proteins which can add bitter or heavy flavours to the wine. By milling more of the outer husk away the alcohol character can be become more refined and flavours nuanced. Traditionally the rice used to make sake is high-starch, low-protein, and low-fat short-grain japonica rice with a large white core (shinpaku), ideal for brewing. As sake makersThe following category descriptions are based on the information found on Truesake.com, a sake speciality shop in San Francisco.
Sake's 6 accepted categories:
Junmai Honjozo
Original milling standards for the rice used was 70% remaining husk to 30% removal, by modern standards the milling can be 80% with 20% husk removal to 65% with 35% husk removal allowing for very different flavour profiles within the group. Some the these styles can drink full bodied and rich while others are lighter and more elegant and can suit several different cuisines from the salty and savoury to the rich and robust. This style can be served chilled, (10-15 C) at room temperature or warmed (40-45 C).
Possible pairings:
- Sushi and sashimi especially tuna and squid
- Fried tempura
- Miso based soups
- Roasted vegetables
Honjozo
These sakes share the same 70% remaining husk to 30% removal polishing standards as the Junmai Honjozo style the difference is the addition or "brewers alcohol" (Jozo alcohol) that is added to clean and lighten up the character of this style. Jozo alcohol is added before the final pressing stage not to fortify the sake but to enhance aromas, adjust the flavours and improve the stability for the product. It is good here to note that Junmai actually translates to "only rice and water" so if you see Junmai on the label no Jozo alcohol has been added in the production. Honjozo sakes can be served chilled(10-15 C), room temperature or warmed(40-45 C).
Possible Pairings
- Raw and grilled seafood
- Fried tempura
- Fish and chips
- BBQ pork or beef
- Rich miso dishes
Junmai Ginjo
The polishing standard of this group is 60% remaining husk to 40% removed. Junmai Ginjo can be fresh, fruity and slightly acidic good with balanced light to medium bodied dishes. Best served chilled (10-15 C)
Possible Pairings
- Delicately flavoured sushi especially white fish
- Tofu
- Salads
- Creamy cheeses
- Fresh fruit
Gingo
This version has the same 60% remaining husk to 40% removed but has Jozo alcohol added to clean and brighten up the taste. It is described as more fruity and with more "pop" than a Junmai Gingo sake. Once again the alcohol is not added to raise the ABV of the sake but to bring out more aromatics and textures in the sake making Ginjo more delicate and refreshing. Best served chilled (10-15 C).
Possible Pairings
- Light appetizers
- Delicately flavoured sushi and sashimi
- Steamed or poached whitefish
- Fruit-based desserts
These two categories are the best of the best!
Junmai Daiginjo
The polishing standard here is at minimum 50% remaining husk to 50% removal. As sake makers push the boundaries of milling results some sakes are being produced with milling of 35 to 23% husk remaining. These "super sakes" have a greater complexity, elegance and sophistication than their predecessors. Junmai Daiginjo sakes are pleasant on their own or consumed like champagne with similar elegant appetizers and light fare.
- Possible Pairings
- Fatty tuna, scallops, shrimp cocktail
- Whitefish ceviche
- Creamy cheeses
- Margherita pizza
Daiginjo
These sakes, and you might sense a theme here, begins with the same minimum standard of 50% remaining to 50% removed and is finished with "brewers alcohol" to bring out the lighter, softer elements in the sake. Daiginjo is known as the "ultimate competition sakes" are ALWAYS served chilled.
Possible Pairings
- Steamed fish with citrus and soy
- Raw oysters, ceviche, steamed clams
- Grilled sea bass with miso
- Fresh fruit like melon, peach and pear
In addition to the six basic categories there types of pasteurized and unpasteurized examples like Nama-Nama or Nigori a cloudy sake that is coarsely filtered to leave some of the rice lees to enhance the flavour or "undiluted" sakes known as "special" or Tokubetsu which add no additional water and therefore have an higher ABV to some makers using cedar barrels or chips to introduce nuance to their brews.
As sake makers experiment with different types of rice and push polishing standards there are sure to be more interesting flavours to explore.
Sake is what turns this Lychee and Sake Martini from a sharp handshake into a velvet embrace. It doesn’t steal the spotlight; it curates it. Bringing soft rice sweetness, a gentle umami hum, and that silky texture, sake smooths the gin’s sharper edges without dulling its sparkle. It stretches the finish, rounds out the botanicals, and quietly whispers, “Relax, darling — we’ve got this.”
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