For Sake’s Sake

Love sake but feeling overwhelmed by the variety? We've put together a cheat sheet to help you navigate the world of this unique Japanese alcohol.

To start, sake is crafted from fermented sake rice and comes in a range of types, each boasting its own distinct traits and production methods. Here's a breakdown of some popular varieties:

1. Junmai-shu: A pure and robust sake with no added ingredients.

2. Ginjo-shu: Light and aromatic, made from rice milled to a specific percentage.

3. Daiginjo-shu: A premium option with highly polished rice for a silky texture and complex flavors.

4. Honjozo-shu: Brewer's alcohol is added for a smooth and gentle taste.

5. Namazake: Unpasteurized and fresh, requiring refrigeration.

In addition, there's Jizake, Nigori-zake, Kijoshu, and Koshu, along with various styles like Genshu, Nigori, Nama, and more. You can also explore infused, Akai, Taru, sparkling, Kinapaku-iri, and Arabashiri sake for a unique tasting experience.

Sake typically packs a punch with alcohol content ranging from 17% to 19%, often diluted with water to achieve the desired flavor. With the Japanese government phasing out sake classifications, it's key to grasp the diverse types and styles when making your selection. Cheers to discovering your favorite sake!