We recently went with friends to a sake tasting at Sequoia Sake in San Francisco. All of us were eager to learn more about Japan’s iconic drink. It was eye opening! We learned how sake is made, how different brewing techniques can impact flavor, and ways to pair sake (cornichons, anyone?) that we had never considered. I put together this quick guide to help make it easy for your to discover and enjoy sake.
The Origins of Sake
Sake is a traditional rice-based alcoholic beverage from Japan that has been around for over 1,000 years. Its origins trace back to at least the 8th century in Japan. Throughout the centuries, as brewing methods evolved, more refined techniques led to the diverse sake styles we enjoy today.
One thing I love about sake is its versatility. It can be consumed warm or chilled. And it can be served with a variety of foods—from sushi to steak to cheesecake! More on food pairings below to help you enjoy sake with your meals.
The popularity of sake continues to grow, thanks to an increasing interest in Japanese cuisine and culture. The global sake market is expected to reach over $12 billion in 2032—a 4% annual growth rate. In 2023, sake exports increased by 80% compared to 2019. Join the trend and give sake a try!
How Sake is Made
Sake is made through a brewing process that turns four simple ingredients—rice, water, yeast, and koji—into a beautifully complex drink. Unlike wine or beer, sake undergoes multiple parallel fermentation. This unique process means that starch is converted into sugar and fermented into alcohol at the same time. This process, described below, makes sake one of the most nuanced alcoholic beverages, blending art and science in every sip!
Step 1: Preparing the Rice
Sake rice differs from the rice you enjoy at the dinner table. The grains are larger, contain less protein, and have a critical starchy core. Brewers begin the sake brewing process by polishing the rice to expose more of the starchy center.
The polishing process removes the outer layers, which contain proteins and fats that can contribute to off-flavors. The polishing ratio (seimai buai) determines the final flavor and quality. For example, Daiginjo sake, requires the most polishing—at least 50%—resulting in a refined, aromatic profile.
Once the rice is polished, it is washed, soaked, and steamed. Steaming, rather than boiling, allows the rice to retain its firmness. Then the two-day Koji making process begins, converting a portion of the rice starch into sugar.
Step 2: Fermentation
Brewers create a yeast starter (shubo/moto) by combining yeast, steamed rice, koji, and water. Over several days, they add more rice, water, and koji, kicking off the multiple parallel fermentation process. During this time, the koji mold breaks down starch into sugar while the yeast ferments it into alcohol. This process is unique in the brewing world. Fermentation lasts about 2–4 weeks, with temperature and time influencing the final aroma and taste.
Step 3: Pressing, Filtering, & Bottling
Once fermentation is complete, the sake is pressed to separate liquid from rice solids. Some sakes are filtered for clarity, while others (like Nigori sake) are left cloudy from rice sediment. Many sakes go through pasteurization for stability, then age for a few months to develop richer, rounder flavors. This final step prepares the sake for bottling.
How to Choose the Right Sake
With so many styles of sake available, choosing the right one can feel overwhelming. The best approach is to consider your flavor preferences, food pairings, and serving temperature. By doing so, you will learn to enjoy sake even more. Here are a few recommendations to help you find the perfect sake.
Consider the Flavor Profile
- Light & Crisp – choose Ginjo or Daiginjo sake, which are floral, fruity, and smooth. Best served chilled.
- Rich & Full-Bodied –Junmai or Honjozo sake has more depth and umami. Enjoyed warm or at room temperature.
- Sweet & Creamy – Nigori sake is cloudy, slightly sweet, and smooth. Great chilled or with spicy foods.
- Earthy & Complex – Kimoto or Yamahai sake, has richer, umami-driven flavors.
Pairing with Food
- Sushi & Sashimi → Light, crisp sakes like Ginjo or Daiginjo
- Grilled Meats & Rich Umami Dishes → Full-bodied, savory sakes; try Junmai or Honjozo
- Spicy or Fried Foods → Slightly sweet sakes like Nigori or Sparkling Sake
- Cheese & Fermented Foods → Aged, earthy sakes including Kimoto and Koshu
Ordering Sake at a Restaurant
- Ask for recommendations – The sommelier, waiter, or waitress can help guide you to a sake that fits your meal.
- Check the polishing ratio – Lower numbers (e.g., 50%) mean a more refined, delicate sake, while higher numbers (e.g., 70%) indicate a fuller-bodied, umami-rich style.
- Serving temperature matters – Delicate sakes shine when chilled, while robust sakes can be enjoyed warm.
- Try a sake flight – If available, sampling different styles is the best way to discover what you love.
Find Time to Enjoy Sake
Choosing sake is like choosing wine—it’s all about personal taste. Whether you prefer something crisp and floral or deep and umami-packed, there’s a sake that will fit the profile you like best. The best way to find your favorite? Taste and explore!
If you love trying new wines, check out this blog.
