Discover Japanese Sake: A Simple Guide for First-Time Visitors to Japan
- Patia
- Dec 22, 2025
- 8 min read
When people think of Japan, food often comes to mind first. From casual street snacks to refined cuisine, eating is an essential part of traveling in Japan. To truly deepen that experience, however, there is one drink worth getting to know: Japanese sake.
Sake is brewed through a unique fermentation process using rice, water, and microorganisms, resulting in a drink that reflects both craftsmanship and nature. In Japan, sake is more than just alcohol—it is closely tied to seasonal customs, celebrations, and everyday meals. It is enjoyed quietly at home, shared among friends, and served during special occasions.
You may notice that in Japan, the word “sake” is used differently than overseas. While it can mean alcohol in general, what international visitors usually call “sake” is specifically referred to as nihonshu, distinguishing it from beer, wine, or spirits.
With thousands of breweries across the country, Japanese sake comes in an extraordinary range of styles. Its taste is influenced by the region it comes from, the local water source, the type of rice used, and the brewer’s philosophy. Some are light and crisp, others rich and complex—and each tells a story of where it was made.
In this blog, we will explain how sake is made and introduce its main types in a clear and easy-to-understand way, making it simple for first-time visitors to choose and enjoy sake with confidence.
Should you drink sake chilled, warmed, or somewhere in between? There is no single right answer. Exploring sake is a journey of discovery, and even beginners can quickly find styles that suit their palate once they understand the basics.
Table of Contents
What Is Sake in Japan?
Sake is a traditional alcoholic beverage that has been enjoyed in Japan for centuries.
It is made primarily from rice, water, koji mold, and yeast through a brewing process.
Like wine and beer, sake is a brewed drink, but it is unique in that rice is used as the main ingredient and koji mold plays a key role in converting starch into sugar.
Because of this process, sake develops a wide range of styles, from light and crisp to rich and full-bodied.
Sake typically has an alcohol content of around 15%, which is higher than beer and wine but lower than distilled spirits. During fermentation, the alcohol level naturally rises to around 20%, but most sake is diluted with water before bottling to adjust the balance. Sake that is not diluted, known as genshu, usually has a higher alcohol content of around 18–20%. In recent years, lower-alcohol sake with around 8% alcohol has also become more common, offering a lighter and more approachable option.
The way sake is served, its temperature, and the food it is enjoyed with can all influence how it tastes, which is part of what makes sake an interesting and versatile drink to explore.
How Sake Is Made: The Brewing Process Explained Simply
Sake is Japan’s national alcoholic beverage. In English, it is often translated as “Japanese rice wine,” but this description can be misleading. While sake and wine are both brewed drinks, the production method of sake is actually much closer to beer.
Making sake involves a carefully controlled brewing process with several stages. The final flavor depends on many factors, including the quality of the rice and water, temperature control, the use of koji mold, and the skill of the brewer. Below is a simplified overview of how sake is made.
Step 1: Rice Polishing
Before brewing begins, the rice used for sake must be polished. This process removes the outer layers of each grain, leaving the pure starch at the center. The outer layers contain proteins and fats that can affect flavor, so polishing helps create a cleaner and smoother taste.
The degree of polishing has a major impact on the final sake. For example, rice polished down to less than 50% of its original size is used for premium sake such as Junmai Daiginjo. In general, the more the rice is polished, the lighter and more refined the sake becomes.
Step 2: Washing, Rinsing, and Soaking
After polishing, the rice is carefully washed to remove remaining rice powder, then rinsed and soaked in water. Timing is extremely important at this stage. Highly polished rice absorbs water very quickly, so soaking may last only a few minutes, while less-polished rice may require much longer. This step ensures the rice has the right moisture level for steaming.
Step 3: Steaming the Rice
Next, the soaked rice is steamed rather than boiled. Steaming makes the rice firm on the outside and soft on the inside, which is ideal for fermentation. Once steamed, the rice is divided: some will be used to make koji, while the rest will be added directly to the fermentation process.
Step 4: Making Koji
Koji is one of the most important elements in sake brewing. It is steamed rice that has been inoculated with koji mold. This mold converts starch in the rice into sugar, which yeast can then turn into alcohol.
Koji is made in a special room called a koji-muro, where temperature and humidity are carefully controlled. Over several days, the mold spreads across the rice, creating a slightly sweet aroma often compared to chestnuts. High-quality koji is essential for producing balanced and flavorful sake.
Step 5: Fermentation
Sake fermentation is unique because sugar conversion and alcohol fermentation happen at the same time. The process begins with a fermentation starter called shubo, made from steamed rice, water, yeast, and koji.
As the yeast multiplies, more rice, water, and koji are added in stages. This mixture eventually becomes moromi, the main fermentation mash. Over the course of about a month, yeast converts the sugars into alcohol, gradually increasing the sake’s strength and complexity.
Step 6: Pressing and Filtration
Once fermentation is complete, the moromi is pressed to separate the liquid from the solids. The clear liquid becomes sake, while the remaining solids are sake lees (kasu). The sake is then filtered to refine its appearance and taste.
Step 7: Pasteurization
Before bottling, most sake is pasteurized by gently heating it to around 60–65°C. This process stops unwanted bacterial activity and helps stabilize flavor. Some sake is pasteurized twice, while others may skip this step for a fresher, more lively style.
Different Types of Sake
Although all sake is made using the same basic brewing process, differences in ingredients, rice polishing ratios, and brewing techniques create a wide variety of flavors and aromas. Below are some of the most common types of sake and their key characteristics.
1. Junmai Sake
Junmai sake is made using only rice, water, koji mold, and yeast, with no added distilled alcohol. This allows the natural flavor of the rice to stand out.
Typically brewed with rice polished to 70% or less, Junmai sake often has a rich body and noticeable acidity, making it well suited for pairing with food.
2. Ginjo Sake
Ginjo sake is known for its elegant aroma and light, smooth taste.
It is made with rice polished to 60% or less and fermented slowly at low temperatures.
This careful process produces fruity and floral aromas, making Ginjo sake approachable and easy to enjoy.
3. Daiginjo Sake
Daiginjo sake is a premium category of Ginjo sake, made with rice polished to 50% or less.
It requires precise brewing techniques and strict temperature control.
The result is a refined sake with a silky texture, delicate flavor, and a beautifully balanced finish.
4. Honjozo Sake
Honjozo sake includes a small amount of distilled alcohol added during the final stage of fermentation. This helps enhance aroma and creates a clean, crisp finish.
Made with rice polished to 70% or less, Honjozo sake is light, dry, and versatile, enjoyed either chilled or gently warmed.
5. Namazake (Unpasteurized Sake)
Namazake refers to sake that has not been pasteurized.
It can be found in many styles, including Junmai and Ginjo.
Fresh and lively in flavor, Namazake must be kept refrigerated, as temperature changes can quickly affect its taste and aroma.
6. Nigori Sake
Nigori sake is lightly filtered, giving it a cloudy appearance.
Because more rice solids remain, it often has a soft texture and gentle sweetness.
It is sometimes enjoyed as a dessert-style sake and offers a unique drinking experience.
7. Sparkling Sake
Sparkling sake contains carbonation, either naturally produced during fermentation or added later.
It is usually low in alcohol and refreshing.
With its light and lively character, sparkling sake is often enjoyed as an aperitif or celebratory drink.
How to Enjoy Sake
Sake can be enjoyed in many different ways, depending on the setting, season, and personal preference.
Below are a few basic ideas to help you explore and enjoy sake more comfortably.
Traditional Serving Styles
Sake is traditionally served from a ceramic flask called a tokkuri and poured into small cups known as ochoko.
This style is still common today and offers a sense of Japanese tradition.
In some restaurants, sake may be served in a glass placed inside a wooden box called a masu.
This presentation is often used for visual effect and to create a festive atmosphere.
When and Where to Enjoy Sake
Sake can be enjoyed in many settings, such as bars, restaurants, tasting experiences, or at home.
Some people prefer to enjoy it on its own, while others find that it pairs well with Japanese cuisine.
There is no single “right” way to drink sake.
Choosing how to enjoy it based on the occasion, the food, or your mood is part of its appeal.
Serving Temperature
One of the most common questions about sake is how warm or cold it should be served.
Sake can express different aromas and flavors depending on its temperature, which is why various styles are enjoyed throughout the year.
For example, chilled sake may feel refreshing in warmer months, while gently warmed sake can feel comforting in cooler seasons.
It is often suggested that more refined sake made with highly polished rice be enjoyed chilled or at room temperature,
while more casual styles may become smoother when warmed.
Warm sake is generally called kanzake, and sake heated to a higher temperature is known as atsukan.
These are simply general guidelines.
There is no strict rule when it comes to enjoying sake—finding the temperature and style that suits your taste is part of the experience.
Conclusion
Sake offers a wide range of flavors and aromas, shaped by differences in ingredients, brewing methods, and rice polishing.
Its character can change depending on how it is served, the temperature, and the food it is enjoyed with.
There is no single “correct” way to enjoy sake.
Exploring different styles and finding what feels right for each occasion is part of the experience.
If this article helps spark curiosity and encourages you to discover sake in your own way,
then it has served its purpose.
Experience Japanese Cuisine with Patia’s Cooking Classes
Patia’s Japanese cooking classes in Tokyo offer visitors a fun and interactive way to experience Japanese food culture. From preparing Jiro-style ramen to creating beautifully presented sushi, each class allows you to connect with Japan through cooking and shared meals.
If you are interested in sake, our Chanko Nabe & Sake Tasting Class is a perfect addition to this experience. While cooking chanko nabe, a traditional hot pot enjoyed by sumo wrestlers, you can raise a glass of sake together and enjoy a tasting in a relaxed and social setting. This class brings together Japanese cuisine, sake, and the culture of sharing food around the table.
We share behind-the-scenes moments, cooking tips, and beautiful photos from our classes on Instagram! Follow us and join the Tokyo food adventure.
Find us on Instagram @patiajapanesecooking
Contact Us
If you have any questions or want to learn more about our cooking classes, feel free to get in touch! We’re here to help you create unforgettable culinary experiences during your stay in Japan.
