Sake is a traditional Japanese alcoholic beverage made from fermented rice. It is a versatile drink with unique flavor profiles that can be enjoyed on its own or paired with a variety of dishes. There are several different styles of sake, each with its own characteristics, production process, and flavor profile. In this article, we will explore the different styles of sake and provide recommendations for popular brands and food pairings.
Sake is classified into different categories based on its production method, ingredients, and other factors. Understanding the different styles of sake can help you appreciate the unique characteristics and flavors of each. If you want to explore more about the basics of Sake, visit our Sake Basics page.
Junmai Sake
Junmai sake is made from water, rice, yeast, and koji (a mold that breaks down the starch in the rice). It is pure sake without any added alcohol. Junmai sake has a rich, full-bodied flavor and is known for its earthy and savory notes.
Characteristics:
- No added alcohol
- Rich, full-bodied flavor
- Earthy and savory notes
Production Process:
- Rice is polished to at least 70% of its original size.
- Only water, rice, yeast, and koji are used to make the sake.
To know more about the production process, check out our Sake Making Process page.
Flavor Profile and Food Pairing Ideas:
- Flavor Profile: Earthy, savory, full-bodied
- Food Pairing Ideas: Grilled meats, hearty stews, sushi
Honjozo Sake
Honjozo sake is made from water, rice, yeast, and koji, with a small amount of distilled alcohol added. The added alcohol enhances the flavor and aroma of the sake, giving it a light and crisp taste.
Characteristics:
- Small amount of added alcohol
- Light and crisp taste
Production Process:
- Rice is polished to at least 70% of its original size.
- A small amount of distilled alcohol is added to the sake.
Flavor Profile and Food Pairing Ideas:
- Flavor Profile: Light, crisp, slightly sweet
- Food Pairing Ideas: Tempura, grilled seafood, sushi
Ginjo Sake
Ginjo sake is made from highly polished rice, resulting in a smooth and delicate flavor. It is fermented at a lower temperature than other sakes, which contributes to its light and fruity aroma.
Characteristics:
- Made from highly polished rice
- Smooth and delicate flavor
- Light and fruity aroma
Production Process:
- Rice is polished to at least 60% of its original size.
- Fermented at a lower temperature than other sakes.
Flavor Profile and Food Pairing Ideas:
- Flavor Profile: Delicate, fruity, slightly dry
- Food Pairing Ideas: Sashimi, grilled vegetables, sushi
Daiginjo Sake
Daiginjo sake is made from highly polished rice, similar to ginjo sake. However, it is fermented at an even lower temperature and for a longer period, resulting in a more refined and complex flavor.
Characteristics:
- Made from highly polished rice
- Fermented at a lower temperature than ginjo sake
- More refined and complex flavor
Production Process:
- Rice is polished to at least 50% of its original size.
- Fermented at a lower temperature and for a longer period than ginjo sake.
Flavor Profile and Food Pairing Ideas:
- Flavor Profile: Refined, complex, fruity
- Food Pairing Ideas: Grilled fish, roasted vegetables, sushi
Nigori Sake
Nigori sake is an unfiltered sake, giving it a cloudy appearance and a creamy texture. It is often sweeter than other sakes and has a rich and nutty flavor.
Characteristics:
- Unfiltered sake
- Cloudy appearance and creamy texture
- Sweeter than other sakes
- Rich and nutty flavor
Production Process:
- Rice is polished, but not as much as other sakes.
- The sake is not filtered, resulting in a cloudy appearance.
To learn more about the intricacies of sake making, visit our page on Sake Making Process.
Flavor Profile and Food Pairing Ideas:
- Flavor Profile: Creamy, sweet, nutty
- Food Pairing Ideas: Spicy dishes, desserts, cheese plates
Popular Sake Brands and Recommendations
When it comes to choosing the right sake, it’s always a good idea to start with well-known brands. Here are some recommendations for each type of sake discussed above:
- Junmai: Dassai 39 Junmai Daiginjo, Masumi Okuden Kantsukuri, Hakkaisan Junmai Ginjo
- Honjozo: Hakutsuru Junmai Ginjo, Eikun Junmai Ginjo, Dewazakura Oka Ginjo
- Ginjo: Gekkeikan Black and Gold, Kubota Manju, Dewatsuru Kimoto Junmai Ginjo
- Daiginjo: Dassai 23 Junmai Daiginjo, Hoyo Kura No Hana Junmai Daiginjo, Nanbu Bijin Tokubetsu Junmai Daiginjo
- Nigori: Ozeki Nigori, Hakutsuru Sayuri Nigori, Funaguchi Kikusui Ichiban Shibori Nigori
To explore more types of sake, visit our Types of Sake page. Understanding the various styles of sake can greatly enhance your drinking experience. Whether you’re a seasoned sake drinker or a beginner, there’s always something new to learn and discover about this fascinating beverage. Enjoy your sake journey!
Namazake (Unpasteurized Sake)
Namazake is unpasteurized sake, giving it a fresh and lively taste. It must be stored at a low temperature and consumed quickly after opening to maintain its quality.
Characteristics:
- Unpasteurized sake
- Fresh and lively taste
- Must be stored at a low temperature and consumed quickly
Production Process:
- Rice is polished to a specific degree depending on the desired flavor profile.
- The sake is not pasteurized, giving it a fresh taste.
Flavor Profile and Food Pairing Ideas:
- Flavor Profile: Fresh, lively, fruity
- Food Pairing Ideas: Sashimi, raw oysters, grilled vegetables
Koshu (Aged Sake)
Koshu is sake that has been aged for several years, giving it a rich and complex flavor. The aging process can range from a few years to several decades.
Characteristics:
- Aged sake
- Rich and complex flavor
Production Process:
- Rice is polished to a specific degree depending on the desired flavor profile.
- The sake is aged in a cool, dark place for several years.
Flavor Profile and Food Pairing Ideas:
- Flavor Profile: Nutty, earthy, caramelized
- Food Pairing Ideas: Aged cheeses, roasted meats, chocolate desserts
Sparkling Sake
Sparkling sake is a carbonated version of sake, giving it a light and refreshing taste. It is often served chilled and can be enjoyed as an aperitif or paired with light dishes.
Characteristics:
- Carbonated
- Light and refreshing taste
Production Process:
- Rice is polished to a specific degree depending on the desired flavor profile.
- The sake undergoes a secondary fermentation process to create the carbonation.
Flavor Profile and Food Pairing Ideas:
- Flavor Profile: Light, effervescent, slightly sweet
- Food Pairing Ideas: Sushi, seafood, light salads
Special Designation Sakes
There are several unique sake designations that refer to specific production methods or techniques. Here are a few examples:
A. Yamahai and Kimoto: Traditional brewing methods that produce sake with a rich and full-bodied flavor.
B. Genshu: Sake that has not been diluted with water, resulting in a higher alcohol content and a richer flavor.
C. Taru (Cedar-aged): Sake that has been aged in cedar barrels, giving it a distinct woody flavor.
D. Shizuku (Drip-pressed): Sake that has been pressed without the use of a machine, resulting in a delicate and refined flavor.
E. Muroka (Unfiltered): Sake that has not been filtered, resulting in a cloudy appearance and a rich, full-bodied flavor.
F. Nama Genshu (Unpasteurized and undiluted): Sake that is unpasteurized and undiluted, giving it a fresh and lively taste.
G. Other unique designations: There are many other unique designations of sake, such as Akita Bijin Nama Genshu Junmai, which is made using locally sourced rice and water from Akita Prefecture.
Regional Sake Styles
Sake production can vary by region, resulting in unique flavor profiles and characteristics. Some notable regional styles include:
A. Niigata Sake: Known for its clean and crisp taste.
B. Hiroshima Sake: Known for its smooth and mellow flavor.
C. Kyoto Sake: Known for its delicate and elegant flavor.
Popular Namazake Brands and Recommendations:
- Born Gold Junmai Namazake
- Dewazakura Tobiroku Namazake
- Dassai Beyond Junmai Daiginjo Namazake
Popular Koshu Brands and Recommendations:
- Houraisen Jyukusei Shikomi Junmai
- Ichinokura Mukansa Shizuku Koshu
- Dassai Beyond 20 Year Koshu
Popular Sparkling Sake Brands and Recommendations:
- Mio Sparkling Sake
- Gekkeikan Suzaku Sparkling Sake
- Hakutsuru Sparkling Sake
Special Designation Sake Recommendations:
A. Yamahai and Kimoto:
- Kikumasamune Yamahai Junmai
- Tengumai Yamahai Jikomi Junmai
B. Genshu:
- Wakatake Onikoroshi Junmai Daiginjo Genshu
- Nanbu Bijin Tokubetsu Junmai Genshu
C. Taru (Cedar-aged):
- Takara Shuzo Shirakabegura Tokubetsu Junmai Taru Sake
- Kikusui Funaguchi Taru Sake
D. Shizuku (Drip-pressed):
- Dassai 23 Junmai Daiginjo Shizuku
- Kamoizumi Junmai Daiginjo Shizuku
E. Muroka (Unfiltered):
- Nanbu Bijin Tokubetsu Junmai Muroka
- Masumi Okuden Kantsukuri Muroka Nama Genshu
F. Nama Genshu (Unpasteurized and undiluted):
- Houraisen Muroka Nama Genshu Junmai
- Sudo Honke Jizake Tenzan Nama Genshu Junmai Daiginjo
G. Other unique designations:
- Akita Bijin Nama Genshu Junmai
Regional Sake Recommendations:
A. Niigata Sake:
- Koshi no Kanbai Daiginjo
- Imayotsukasa Junmai Ginjo
B. Hiroshima Sake:
- Kamotsuru Tokusei Gold Junmai Daiginjo
- Fukucho “Moon on the Water” Junmai Ginjo
C. Kyoto Sake:
- Gekkeikan Horin Junmai Daiginjo
- Tamanohikari Omachi Junmai Ginjo
C. Kyoto Sake:
- Known for its delicate and elegant flavor.
- Recommended Brands: Gekkeikan Horin Junmai Daiginjo, Tamanohikari Omachi Junmai Ginjo
Conclusion
Sake is a versatile and delicious beverage with a wide range of styles and flavors to explore. From light and crisp Honjozo to rich and complex Koshu, there is a sake for every taste preference and occasion. We hope this guide has provided you with a better understanding of the different styles of sake and inspired you to try new brands and food pairings. Don’t be afraid to delve deeper into the world of sake and explore other categories, such as Nihonshu-Do, Yeast & Lactic Acid Bacteria, and Rice Varieties. Cheers!